Tag Archives: rice noodles

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Alright so when I found this up at China World in Richmond, BC, I was curious. ‘What’s this torpid all about, anyway?’ Well, Thanks to my friend Kyle, that’s been cleared up. It’s a really bad translation. This really should be Sichuan Spicy Flavor. As far as torpid goes, here’s the definition –

tor·pid
tôrpəd/
adjective

mentally or physically inactive; lethargic.
“we sat around in a torpid state”

Spicy and lethargic beef flavor? Yummy! Translation is a seriously tough thing. It’s definitely an uphill battle for me – Google is of very little help. I’ve been asked in the past by companies what I would call a product and helped them with translating and making it sound like a good name for something sold in the west. I think that would be a neat job – helping companies with western translations. So I guess if you need help with someone proofreading a packaging bound to be on products for the west, contact me maybe I can help. Alright – let’s do up some spicy beef vermicelli!

Chencun The Flavours Of Yunnan China Torpid & Peppery Beef – China

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and sachet contents as well. Cover for 508 minutes. Finally, stir and enjoy!

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Detail of the lid (click to enlarge).

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

An included fork!

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Rice vermicelli in its own separate bag.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

A dry base sachet.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

A tan powder.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

A paste sachet.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Thick and oily.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

A vegetables sachet.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

A nice little mix.

Finished (click to enlarge). Added spring onion. The rice noodle hydrated really well and ended up the perfect chew – just the way I like it. The noodles and broth worked together in harmony. The broth, with it’s deep red color and Sichuan peppercorn and beef taste has a nice oiliness and richness to it. 4.5 out of 5.0 stars.  EAN bar code 6911754102589.

#2869: Chencun The Flavours Of Yunnan China Torpid & Peppery Beef

Oxford English Dictionary: 20 vol. print set & CD ROM

My father had a full set of the Oxford English Dictionary. I remember looking in one of the volumes and just flipping to a random page, looking at the ceiling and dropping my finger on a spot. One time, I found the word nothing – which refereed to something called a nithing post. A nothing post would be erected in someone’s yard – someone who wouldn’t share their meat.

#2609: Meet The Manufacturer: Nona Lim Pad Thai Rice Noodles + Vietnamese Pho Broth

Meet The Manufacturer: Nona Lim Pad Thai Rice Noodles + Vietnamese Pho Broth

So Pad Thai might immediately come to mind as that noodle dish with lots of thick peanutty sauce and some meat and veggies popular here in the United States. But you might not know it but pad Thai simply means Thai noodles, and they’re able to be used in anything. Today I’m going to juxtapose them with a Pho broth, broth from Nona Lim. Let’s get started.

Nona Lim Pad Thai Rice Noodles + Vietnamese Pho Broth – United States

Meet The Manufacturer: Nona Lim Pad Thai Rice Noodles + Vietnamese Pho Broth

Here’s the back of the box (click to enlarge). To prepare, boil noodle in a pot for 1 minute. Drain. Finally, strain and rinse with cold water and enjoy!

Meet The Manufacturer: Nona Lim Pad Thai Rice Noodles + Vietnamese Pho Broth

One of the two pouches of noodles per box.

Meet The Manufacturer: Nona Lim Pad Thai Rice Noodles + Vietnamese Pho Broth

Here is the Vietnamese Pho Brother. This comes in a large bag

Here’s the back of the broth package (click to enlarge). Broth is made with beef bones. To prepare, add to a pot and heat on a stove. Finally, enjoy straight or with a Nona Lim noodle!

Finished (click to enlarge). Added coriander, Salad Cosmo mung bean sprouts, Huy Fong Sriracha sauce and sliced jalapeno pepper. The noodles are great – nice gauge and worked good here. They come out very well. The broth is excellent – I would venture to say the best pho broth I’ve gotten not from a pho restaurant. As these are separate products, I give the noodles a 4.5 out of 5.0 stars and the broth a 5.0 out of 5.0 stars. UPC bar code for noodles 859792002309. Bar code for broth 859792002286.

Meet The Manufacturer: Nona Lim Pad Thai Rice Noodles + Vietnamese Pho Broth

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

More interview with Nona Lim

#2605: Meet The Manufacturer: Nona Lim Pad See Ew Rice Noodles + Vietnamese Pho Broth

Meet The Manufacturer: Nona Lim Pad See Ew Rice Noodles + Vietnamese Pho Broth

So for this Meet The Manufacturer, things are a little different. Nona Lim makes noodles and broths, so you can mix and match them. First, we’ll start with these Pad See Ew Rice Noodles. Here’s what Wikipedia has to say about Pad See Ew –

The name of the dish translates to “fried (with) soy sauce” and it is very similar to the char kway teow of Singapore and Malaysia. Phat si-io is normally stir fried dry while another similar dish, rat na (in Thai) or lard na (in Laos), is served in a thickened sauce and generally has a lighter taste.[2][3]

Phat si-io is made with dark soy sauce (si-io dam), light soy sauce (si-io khao), garlic, broad rice noodles called kuaitiao sen yai in Thai (commonly abbreviated to just sen yai meaning “big strip”), Chinese broccoli, egg, and some form of thinly sliced meat — commonly pork, chicken or beef — or shrimp or mixed seafood.

Phat si-io is sometimes also called kuaitiao phat si-io, which reflects the general practice of using flat rice noodle as the main ingredient. However, other types of noodles may also be used.

Today, rather than attempting to make Pad See Ew from scratch, I thought I’d pair these noodles with one of their broth varieties – Vietnamese Pho. Let’s take a look at both of these products.

Nona Lim Pad See Ew Rice Noodles + Vietnamese Pho Broth – United States

Meet The Manufacturer: Nona Lim Pad See Ew Rice Noodles + Vietnamese Pho Broth

Here’s the back of the box (click to enlarge). To prepare, boil noodle in a pot for 1 minute. Drain. Finally, strain and rinse with cold water and enjoy!

Meet The Manufacturer: Nona Lim Pad See Ew Rice Noodles + Vietnamese Pho Broth

Two of these noodle pouches are in each box.

Meet The Manufacturer: Nona Lim Pad See Ew Rice Noodles + Vietnamese Pho Broth

Here is the Vietnamese Pho Brother. This comes in a large bag.

Here’s the back of the broth package (click to enlarge). Broth is made with beef bones. To prepare, add to a pot and heat on a stove. Finally, enjoy straight or with a Nona Lim noodle!

Finished (click to enlarge). Added coriander, Salad Cosmo mung bean sprouts, beef and fried onion. The noodles are very thin and broad. They are delicate but at the same time have a decent texture to them. The broth is probably the best pho I’ve had that I’ve not gotten at a restaurant. Since these are two separate products, I give the noodle 4.25 out of 5.0 stars and the broth 5.0 out of 5.0 stars.  UPC bar code for noodles 859792002316. Bar code for broth 859792002286.

Meet The Manufacturer: Nona Lim Pad See Ew Rice Noodles + Vietnamese Pho Broth

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

An interview with Nona Lim about her company

The Ramen Rater’s Top Ten Instant Rice Noodles Of All Time 2017 Edition

Now for the third year, I’m coming out with the latest Top Ten Instant Rice Noodles list. Rice noodles have some benefits as opposed to their fried wheat counterparts. First, they’re virtually fat-free. Also, they’re not fried. Rice noodles are gluten-free by nature, although the ingredients in the sachets that come with these varieties might not be. People ask me for a gluten-free list often, but that would be rather difficult as I’d have to pore over every ingredient list on every review to do this. Well, let’s have a look at these great rice noodle varieties – the best instant rice noodles varieties of the almost 2,500 reviews to date!

The Ramen Rater’s Top Ten Instant Rice Noodles Of All Time 2017 Edition

The list’s video presentation.

#10:Vifon Viet Cuisine Bun Rieu Cua Sour Crab Soup Instant Rice Vermicelli – Vietnam

#10:Vifon Viet Cuisine Bun Rieu Cua Sour Crab Soup Instant Rice Vermicelli - Vietnam - The Ramen Rater - instant rice noodles

The instant rice noodles came out of the microwave slightly underdone, but that was easy to look past as by the time I sat down to eat this, they were very good. Light chew, thin gauge. The broth was very, very good – a nice oiliness and crab taste with lots of crab in there and vegetable. Original review

#9: KOKA Silk Spicy Marinara Instant Rice Fettuccine – Singapore

#9: KOKA Silk Spicy Marinara Instant Rice Fettuccine - Singapore - The Ramen Rater - instant rice noodles

The instant rice noodles – fettuccine – came out remarkably well. Indeed it is perfectly hydrated. I make a couple cross-cuts with a pair of kitchen scissors to make them easier to work with a fork. The broth is very tasty with a fresh taste of tomato and a bit of spiciness. Moreover, the broth definitely has a seafood feel to it – almost has a slight lemony hint to it. The vegetables hydrated very well and were complimentary. Also,m the shrimp that are included taste good and are of a decent quantity. Original review

#8: Nissin Seafood Flavour Rice Vermicelli – Hong Kong

#8: Nissin Seafood Flavour Rice Vermicelli - Hong Kong - The Ramen Rater - instant rice noodles

The noodles were slightly thick and chewier than many – and it worked well here; a little heartier. The broth was very good – a milky seafood and butter kind of taste which was absolutely delicious. The included bits included scrambled egg, spring onion, mushroom and seafood which all hydrated perfectly. Well done! – Original review

#7: Mamee Chef Gold Recipe Bihun Kari Seribu Rasa – Malaysia

#7: Mamee Chef Gold Recipe Bihun Kari Seribu Rasa – Malaysia - The Ramen Rater - instant rice noodles

The Mamee Chef Gold Recipe on the 2015 Edition of the Top Ten Instant Noodles list, but with bihun! The noodles have a slight dryness to them, but the best part is how the broth is so rich and flavorful; it’s like a bowl of Malaysian love. Original review

#6: Ah Lai Penang Favourite White Curry Rice Vermicelli – Malaysia

#6: Ah Lai Penang Favourite White Curry Rice Vermicelli – Malaysia - The Ramen Rater - instant rice noodles

I found I liked this vermicelli version of their white curry better than their wheat noodle variety! I don’t think that’s happened before; it’s kind of been a love/hate relationship I’ve had with rice based noodles for years. However, the rich flavor of the broth embraces the noodles and enrobes them in curry happiness. Original review

#5: MeeKuali Bihun Sup Rempah Perisa Daging – Malaysia

#5: MeeKuali Bihun Sup Rempah Perisa Daging - Malaysia - The Ramen Rater - instant rice noodles

The vermicelli came out really good. This and cooked nicely. I made a couple of cross cuts with a pair of kitchen scissors to make the vermicelli more manageable. The broth is great . It’s got a great beef flavor and definitely full of spices. Moreover, it has the thickness I like. The shallots pull it together well – crisp and tasty. Original review

#4: Tseng Rice Noodle Seafood Laksa Flavour – Taiwan

#4: Tseng Rice Noodle Seafood Laksa Flavour - Taiwan - The Ramen Rater - instant rice noodles

The noodle was great – a little thicker than the other rice noodle varieties from Tseng. A little heartier which worked well here. The broth was a luxuriant sea of deep orange with a good coconut body. The flavor was not extremely strong in this one, but it was satisfying and quite good. Impressed at this being a Laksa coming from Taiwan. Original review

#3: MAMA Instant Rice Noodle Soup Spicy Shrimp Flavour – Thailand

#3: MAMA Instant Rice Noodle Soup Spicy Shrimp Flavour – Thailand - The Ramen Rater - instant rice noodles

The noodles are very good – broad in nature and light in chewiness. The broth is really quite good – it has a spicy, lemongrass flavor with a nice shrimp hit, plus a sweetness as well that I wasn’t expecting. The little shrimp are in there as well, which hydrated quite nicely. Very pleased indeed! Original review

#2: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup – Malaysia

#2: MyKuali Penang Red Tom Yum Goong Rice Vermicelli Soup - Malaysia - The Ramen Rater - instant rice noodles

The vermicelli came out nice – not too chewy and very plentiful. I used a pair of kitchen scissors to make 3 cross cuts in order to make them more manageable with a fork. The broth is a sea of flavor. So it has a strong lemongrass presence coupled with a serious spiciness. The shrimp taste is strong here and the broth is thick – really thick. The included garnish was excellent and hydrated perfectly. Original review

#1: MyKuali Penang Hokkien Prawn Soup Rice Vermicelli (Bihun) – Malaysia

#1: MyKuali Penang Hokkien Prawn Soup Rice Vermicelli (Bihun) – Malaysia - The Ramen Rater - instant rice noodles

The bihun as hydrated really well for something steeped. The broth is mind blowing. If you like a thick and serious onslaught of prawny sweetness and heat, this is absolutely for you. It’s so rich and strong and tasty! To top it all off, fried onion bits that are the best I’ve ever had in any instant product – other than the wheat noodle package version of this product. Amazing! Original review

Meet The Manufacturer: #2201: Mr. Lee’s Noodles Penang Chicken Curry Laksa

Penang. It’s a place I really miss, specifically because friends and flavors live there. some of the most amazing things that I’ve ever tasted are from Malaysia and specifically Penang. I decided to save this for last as I wanted to see how everything else was before I tried something that promises to be good. Today we say hello to this exotic variety and goodbye to the Meet The Manufacturer for Mr. Lee’s Noodles. Here we go!

Detail of the side panels (click to enlarge). contains chicken. To prepare, add boiling water to ridge line (just below the lip of the cup) and give a good stir. cover for 3 minutes. stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

Bits from the bottom of the cup. Note the large piece of cauliflower in the upper left.

Finished (click to enlarge). The noodles hydrated very well – they’re broad and flat rice noodles. the broth has a nice light chicken taste with a kind of curry aftertaste to them. As far as a medium heat level, heat in this one was non existent. The vegetables and chicken were amazing – super good! However, during my days in Penang, I saw nor tasted anything like this. I think a more apt title would be chicken vegetable stew. 2.0 out of 5.0 stars. EAN bar code 0641243998718.

Jamie Oliver’s Great Britain

The Mr. Lee’s Noodles rap!

Meet The Manufacturer: #2200: Mr. Lee’s Noodles Shaolin Monk Vegetables

I think I was talking about Kung Fu Theater and David Carradine’s career the other day. He played Grasshoppe – a pupil of the Shaolin on that show. Still bugs he; why didn’t they get, oh – I don’t know… A more fitting person to play a Chinese martial arts student? Maybe someone.. Chinese? Anyways, it’s veggie time – let’s get it on!

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. to prepare, add boiling water to ridge line (just below lip of the cup) and stir. Cover for 3 minutes. stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

Bits from the bottom of the cup.

Finished (click to enlarge). The noodles hydrated very well. As with the other varieties, they’re flat and medium breadth rice noodles. The broth is light with a slight sweetness to it. The real star of this one are the vegetables, of which there are a multitude. This probably has more real estate taken up by vegetables than any instant anything I’ve ever had – something I really liked with this one. Good show! 5.0 out of 5.0 stars. EAN bar code 0641243998725.

Best of British Cooking

A short presentation on the differences of dehydration versus freeze drying.

Meet The Manufacturer: #2199: Mr. Lee’s Noodles Tai Chi Chicken

Tai chi makes me think of the slow moving exercise many people do in large groups. This is an instant noodle blog though and so you get 3 minutes to do your tai chi! This is the chicken noodle – the basis of where all instant noodles come from. I believe a company’s chicken instant defines them. Let’s give it a look!

Detail of the side panels (click to enlarge). Contains chicken. to prepare, add boiling water to ther ‘ridge line’ (just below the lip of the cup). Stir and cover for 3 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

Some of the seasoning and bits of vegetable and chicken from the inside bottom of the cup.

Finished (click to enlarge). The noodles came out as always – well hydrated and of good quality. They’re thin and broad – plentiful too. The broth was a on the bland side. The vegetables were excellent – green beans and corn were well hydrated as well as cubes of real chicken. 3.0 out of 5.0 stars. EAN bar code 0641243998701.

BodyWisdom Media: Tai Chi for Beginners

A short video on what Mr. Lee’s Noodles stand for with Dr. Damien Lee.

Meet The Manufacturer: #2198: Mr. Lee’s Noodles Dragon Fire Mushroom

Today it’s mushrooms! Looks like spicy mushrooms too! Let’s check it out!

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to ridge line (just under the lip). Stir then cover for 3 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

Some vegetables and seasoning from the bottom of the cup.

Finished (click to enlarge). The noodles hydrated very well. As with the other varieties, they’re flat and medium breadth rice noodles. The broth in this one is spicy and unfortunately very bland. The mushrooms themselves perked up wonderfully – nice big pieces as well. 2.5 out of 5.0 stars.  EAN bar code 0641243998671.

Gather In The Mushrooms: British Acid Folk Underground 1968-1974

The story of Mr. Lee’s Noodles.

Meet The Manufacturer: #2197: Mr. Lee’s Noodles Hong Kong Street Beef

The second review will be this beef cup! Very curious what will be in here – beef? To beef or not to beef? Well, only one way to find out!

Detail of the side panels (click to enlarge). Contains beef. To prepare, add boiling water to ‘ridge line’ (looks to be just below the brim) and stir. cover and let steep for 3 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The rice noodle block.

Looks like there’s a decent amount of freeze dried beef here!

Finished (click to enlarge). The noodles are flat and broad. They have a light chew and are plentiful. The broth is very nice – kind of a pho taste to it which works here. The bits of vegetable are just perfect – going to go out on a limb and say they’re the best veggies I’ve seen to this date in an instant noodle. The prevalent bits of beef were something to behold as well – good flavor and texture – definitely beef. Very impressed with it. 5.0 out of 5.0 stars. EAN bar code 0641243998695.

Asian Cooking: Cook Easy & Healthy Asian Food At Home With Mouth Watering Asian Recipes Cookbook

A little on Mr. Lee’s business model from Dr. Damien Lee.

Meet The Manufacturer: #2196: Mr. Lee’s Noodles Warrior Fighting Shrimp

We start today with a seafood variety. I do believe this is the first instant noodle I’ve reviewed with the words ‘kick-ass’ on the front – hopefully a good sign, especiallywhen it comes to how spicy they truly will be. Let’s have a look at this, the first of six varieties I’ll be reviewing for Meet The Manufacturer this go around!

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add boiling water up to ‘ridge line’ – looks to be just under the top of the cup. Stir and cover for 3 minutes. stir and enjoy!

Detail of the lid (click to enlarge).

The rice noodle block.

Loose seasoning from the cup – nice large pieces of shrimp and vegetables.

Finished (click to enlarge). The noodles hydrated very nicely – flat and a little broad. The broth is thin and has a kind of shrimp flavor with a decent heat to it. The flavor is very light. The bits of vegetable are excellent and plentiful as are the shrimp which are of excellent quality and quantity. 3.25 out of 5.0 stars. EAN bar code 064124399868.

Canteen: Great British Food

Damien Lee on a British TV show kind of like Dragon’s Den and Shark Tank.

Meet The Manufacturer: Interview With Mr. Lee’s Noodles

Interview with Mr. Lee’s Noodles * Product Samples from Mr. Lee’s NoodlesMr. Lee’s Noodles Warrior Fighting ShrimpMr. Lee’s Noodles Hong Kong Street BeefMr. Lee’s Noodles Dragon Fire MushroomMr. Lee’s Noodles Tai Chi ChickenMr. Lee’s Noodles Shaolin Monk VegetablesMr. Lee’s Noodles Penang Chicken Curry Laksa

I was contacted by Kasia Bigda, Head of Marketing and Communications over at Mr. Lee’s Noodles a few months ago. They sounded like interesting products and I of course was keen on giving them a try. Mr. Lee’s Noodles seems to be going the way of many food products these days – convenience with healthiness in mind. I conducted this interview with the company’s founder, Dr. Damien Lee – here’s a little bio about him:

Bio: Damien Lee, MD and Founder of Mr Lee’s Noodles, an ex-Australian Special Forces, a former City headhunter, a single dad of two and stage 4 cancer survivor. In remission, having lost his latest start-up but cleaned up his diet to help beat cancer, he realised he loved noodles but hated all the nasty chemicals in them. So he created his own healthy, gluten-free pot noodle, which he’ll soon start selling on university campuses through high-tech Noodle Kiosks that look like giant smartphones (and also online). With our appetite for Asian streetfood on the rise and with his high-tech approach to sales, he’s definitely on trend.
THE RAMEN RATER> Thank you for agreeing to this interview! To start, can you tell my readers about the history of Mr Lee’s?

MR. LEE’S NOODLES> The history of Mr Lee’s… Well we were founded in June 2015 incorporated here in the United Kingdom. The birth of the company in a sense was probably a little earlier than that, in fact I started really conceptualising the company back in April 2015 on the beach in Greece with the family. I was kind of contemplating what I was going to be doing with my life post recovery from my cancer treatment. I’d lost my previous start-up company while I spent a year recovering and going through my treatment, and going to Greece was my first break away post recovery to contemplate what do I do now. I’ve never been a part of the retail industry, so I wanted my noodles to not only be unique in flavour but also delivered in a unique way, and that’s when I also started thinking about our “noodle kiosk” vending machines.

So that’s where the business started and from there spent many months working on the business plan to finally beginning in June 2015.

TRR> What was the first product you made?

MR. LEE’S NOODLES> At the beginning we developed a number of soup flavours that we were experimenting with which is when I first found Andy Chu, our Macau born Executive Chef. We spent a lot of time in his kitchen trying out different soups from Penang Chicken Curry Laksa to Tai Chi Chicken and numerous, exciting flavours. So it was really our soups! The first flavour we discovered was Hong Kong Street Beef which is still one of my favourites today.

TRR> Your company is located in England. Can you tell us a little bit about your country?

MR. LEE’S NOODLES> Well our home country England is a very multicultural society with a population of about 65 million people. There are many different nations making up the demographic from Asia to the Middle East, from North America, Europeans and so on. It’s a progressive society so as you know, it has a good economy. Obviously now the UK has voted to leave the European Union, ‘Brexit’ they’re calling it, so by 2017 the UK will no longer be a part of it – which is an interesting one! I think there’s many things still to be seen but like anything we will get through that.

The climate here isn’t what I’d call barmy, but a typical summer day is about 23-25 Celsius, which I know sounds warm…But it’s rainy! I’m from Australia so to me it’s bit too cold. Thankfully we are based in Bournemouth which is a fantastic coastal town with a fantastic beach, so we can really make the most of the little Summer we have.

TRR> Can you tell us about the variety of noodles you make?

MR. LEE’S NOODLES> Yes! Today we have six launch flavours which all use gluten-free rice noodles. We have Dragon Fire Mushroom, Shaolin Monk Vegetables, Warrior Fighting Shrimp, Hong Kong Street Beef, Penang Chicken Curry Laksa and Tai Chi Chicken. Each of our noodle cups are named in a way that shows inspiration from authentic, oriental flavours.

Our noodles are all natural, as we don’t use any nasties or additives, preservatives or colours, absolutely nothing artificial goes into them – and one of our key features are freeze-dried ingredients, and lots of it. We tend to use anything up to 8g of freeze-dried ingredients in each of our flavours, and no other brand in the cup noodle range use such a high quality and quantity of vegetables or meats in their products.

TRR> How many noodle products do you produce each year?

MR. LEE’S NOODLES> It’s hard to say but I hope in the 10’s of millions! But that’s something we’ll aim for in the future. I’m hoping that in the first year post launch that we will be on target from 500 to a million soups, but beyond that I would see that curve going remarkably higher.

TRR> How does your noodle making process differ from other instant noodle manufacturers?

MR. LEE’S NOODLES> It differs firstly in the quality of the ingredients. We use very high quality ingredients from seasonings to freeze-dried vegetables, meat and a high end rice noodle made specifically for us. We are also one of the lowest cup noodles in sugar, salt, calories, fats (saturated) and so on but we also differ on a packing process in the way we mill our products.

Most, in fact all the other soup brands I know that already have the powders pre opened in the cup have their dehydrated ingredients all mixed in a pre-mix, before being poured into the cups along the production line. We don’t do that. We uniquely and precisely measure out the seasoning and the exact weight of each freeze-dried ingredients so we know exactly the amount going into each soup rather than a bulk powder. In other words, the freeze-dried may differ in quantity because you may get less mushroom or more broccoli for example. By measuring each ingredient we know that every soup will have the whole quality experience we expect to give them. It’s a more expensive process for us to pack the product but ultimately the whole user experience is more unique, precise and higher in quality.

TRR> Are rice noodles the only products you make?

MR. LEE’S NOODLES> At the present our brand uses exclusively rice noodles, but we will be developing another four products which will have a variety of wheat and egg noodles. We are also developing seven fantastic super-food boosts and three taste enhancing condiments that you can mix into our soups from our vending machines. We have tamari soy sauce, sesame oils, chilly oils – a whole bunch of wonderful high quality products that you will be able to buy and personalise!

TRR> A lot of people are concerned with their sodium intake. How would you recommend people enjoy your product as part of a healthy meal?

MR. LEE’S NOODLES> Our product is very low in salt and we try not to add additional salts aside from the natural salts in our noodles. We tend to use seaweed vs sodium which is obviously a natural salt not a processed one, and using sea salts which are more expensive but are much better for the buyer. We work on having as little salt as possible in each of our soups. If you tend to look at our sodium values in our nutritional guides you will see our soups compared to many others is one of the lowest you’ll find.

TRR> Are you involved in your local community or participate in charities?

MR. LEE’S NOODLES> Absolutely! Our brand ethos and values are all about giving back to the community, we are not a brand that takes, we need to give back. We are working on three pillars that we believe in called ‘HEY’ – health, education and youth. So we will be looking to identify programs within these sectors that we as an organisation can help contribute towards or maybe develop programs with. For example, we work with the Bournemouth Hospital Leukemia Foundation and with local University students, and we continue to identify other charities we can engage with and give back to the community in our own little way.

TRR> Are there any new products coming soon?

MR. LEE’S NOODLES> For sure, as I mentioned previously we are in the process of developing a protein boost range. We are also developing four more soup flavours including a vegan option to enhance our current range of six flavours, so I plan by the New Year to have a ten soup line-up.

TRR> In what countries are your products popular? Do people enjoy them differently in different places?

MR. LEE’S NOODLES> Well because we are a new brand it is a little early to say, I hope our home country the UK will be very, very popular if not the number 1! We’ve already sent our first 30,000 cups to Denmark, Scandinavia, where we are going into four hotel chains out there so I think that will be a very big market for us. We plan to be going into the US in the New Year as well, so it’s hard to say but I hope we are going to be a global brand very soon!

TRR> When you make noodles for yourself, what do you like to add to make them extra special?

MR. LEE’S NOODLES> Oh for me I love spicy! I just love chillies and hot food with chicken and really nice fresh, crunchy vegetables. I’ll really mix it up and try lots of things because I like to experiment with fresh produce. Also different types of noodles, but the key is the sauces to really get those flavours and spices and herbs. That’s the art of noodles.

THE RAMEN RATER> Thank you very much for this opportunity to learn about Mr Lee’s and your products!

I want to thank Kasia and Damien for making this Meet The Manufacturer happen! Let’s tuck in and give these new products a try, shall we?

Meet The Manufacturer: #2184: President Rice Coriander Instant Rice Noodles

As we wind down this Meet The Manufacturer, I’ve been saving one that I found very interesting to be towards the end. I use coriander in the ‘finished’ photo of many instant noodle varieties – but never have I seen an instant noodles whose primary flavor is coriander. I’m very curious about this one – let’s check it out!

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add all seasoning sachets to the bowl and boiling water to fill line. Let steep covered for 4 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The noodles.

The soup base sachet.

A very light powder.

The garnish sachet.

Coriander!

An oil sachet.

Has a bright yellowish hue.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and coriander. The noodles hydrated very well. They are wide and flat and have a decent chew to them but not overly chewy for a rice noodle. The broth is a kind of salty and chicken like one, augmented by a nice oiliness. The sachet of dried coriander can be seen flecked throughout here. To be honest, I expected this to be an onslaught of coriander flavor, but it was a little drowned out so to speak by the broth’s saltiness. I think it could be served better with more coriander and less saltiness. Still, it was a tasty bowl of rice noodles. 2.75 out of 5.0 stars. EAN bar code 8851876001491.

Thailand: The Cookbook

A short and beautiful on harvesting and transporting coriander in northern Thailand.