Hey look at this! What is it? Well, their standard Spicy Sakura Prawn has been ranked #2 on the 2018 and 2019 The Ramen Rater’s Top Ten Instant Noodles Of All Time lists. This one has two kinds of noodles – both air dried too so they’re healthier for you. I’m a big fan of prawn mee (that’s what they call it in Malaysia) and I’m ready to have a prawn freakout. Let do this!
Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles – Malaysia
Here’s the back of the package (click to enlarge). Contains fish and crustaceans. To prepare, boil noodles in 400ml water for 2 minutes. Drain. Add sachets and noodles to 270ml boiling water. Finally, stir and enjoy!
Wheat noodles on the left, rice vermicelli on the right.
A dry sachet.
A light powder.
A wet sachet.
Has a strong and sweet prawn scent.
Another dry sachet – garnish this time.
Finished (click to enlarge). Added soft egg, Salad Cosmo mung bean sprouts, fried tofu, shrimp, bbq pork, spring onion, and mint leaf. Wow. The combination of the two noodles here is masterful – and authentic as this is what you’ll find in hawker courts in Malaysia. Broth is strong, however just a tad less so than the standard pack version. Included crispy onion garnish is just so spot on it hurts. Prawn freak-out achieved. 5.0 out of 5.0 stars. EAN bar code 9556145137015.
Today, we have one that was part of Japan Crate’s Umai Crate. So Japan Crate is a subscription service which has all sorts of different options for you. pretty neat stuff from Japan! There’s a coupon code for you too – just use THERAMENRATER to get a special discount at check out.
So here’s what the folks at Japan Crate had to say about this variety -“Enjoy the two worlds of hot and sour with tom yum this season. With notes of pakuchi (coriander) and lemongrass, this Japanese take on Thai fried noodles will leave your stomach full and taste buds satisfied.”
Alright – so they recommend bacon with this. I’m going to take the leap and go with chashu. Let’s give it a try!
Nagatanien Tom Yum Kung Rice Vermicelli – Japan
Here’s the back of the package (click to enlarge). Unsure but probably contains shrimp. To prepare, add vermicelli to a skillet with 200ml boiling water and cook 3 minutes. Add in liquid base. Stir and enjoy!
A wet sachet.
Finished (click to enlarge). Added scallions, Salad Cosmo mung bean sprouts, black sesame seeds and habanero togarashi. The vermicelli came out pretty well – very thin and a nice chew. I liked also the fact that they were in semi-short lengths, making them easier to manage with a fork from the outset. The flavor was definitely a Japanese take on a Thai tom yum as it definitely was different. A lot of sweetness here and some lemongrass. It just didn’t rub me the right way. 2.0 out of 5.0 stars. JAN bar code 4902388014890.
Found this up in Canada at Osaka Supermarket at Yaohan Centre in Richmond, BC. I must admit that the first time I tried one of Sau Tao’s Tom Yum Kung varieties I was kind of surprised. Tom Yum from Hong Kong? That’s a way for Thailand! But one of my favorites lately has been their straight noodle variety. This one’s a rice vermicelli – sounds interesting. Let’s check it out!
Sau Tao Tom Yum Kung Flavour Rice Vermicelli – Hong Kong
Here’s the back of the package (click to enlarge). Contains shrimp and fish. To prepare, add one pouch of rice vermicelli to 500ml boiling water. Cook for 2 minutes, loosening noodles. Add in sachet contents. Finally, stir and enjoy!
One of the 3 servings of noodles.
A dry sachet.
A coarse powder.
A wet sachet.
A thick paste.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Dodo shrimp and fish ball, coriander and fried garlic. The noodle wasn’t what I expected. They have the same gauge as yellow noodle and a kind of odd chew to them. Not entirely to my liking. The broth however is very tasty – bright and flavorful with the notes of shrimp, lemongrass and a respectable spiciness. 3.75 out of 5.0 stars. EAN bar code 087303866885.
This is the third of the rice vermicelli (bihun) varieties that MyKuali has come out with in cups. I was very surprised yesterday – happily so. They now have them at the 99 Ranch store near me – all of their pack range, the rice vermicelli bowls and the cup versions as well. Pretty surprised to see them actually – but it’s a good thing since it seems Malaysian flavors are really making a big punch into the outer world.
As you might remember, MyKuali’s Penang White Curry wheat noodle version was #1 on the top ten list in 2014. As for the rice vermicelli varieties, they hit #1 and #2 of my top ten rice noodles for 2017 with their Hokkien OPrawn and Tom Yum varieties. Let’s have a look at this one!
MyKuali Penang White Curry Rice Vermicelli Soup – Malaysia
Detail of the side panels (click to enlarge). Contains prawn. To prepare, add all four sachets to the bowl and add 400ml boiling water. Put lid on and steep for 4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, fishball and tofu puff. The vermicelli came out just right – good hydration in the time specified. As usual, I did a couple of cross cuts with a pair of kitchen scissors to make them more manageable with a fork. The broth is thick and luxuriant. It’s very dark and has a strong garlic overtone. When I first tried their white curry in 2013, it was much different. It definitely had less garlic and although I love garlic, it kind of gives everything a kind of monotone hit which really bums me out. Howver, there’s a lot to it and it’s as rich as can be. It’s still one of my favorite flavors though. The included garnish hydrated well – chives and chilli. 4.75 out of 5.0 stars. EAN bar code 9555655005333.
Ah, MyKuali white curry. You know, I think one of the biggest ‘aha’ moments was when I first tried MyKuali Penang White Curry Noodle back in 2013. They contacted me and asked if I’d like to try it. I’d only had a few scant Malaysian varieties and really didn’t know much about Malaysian foods or food culture at all. I think seeing that big sachet of paste made me do a double take, and the fact that the curry flavor was nothing like I’d tried before.
Indeed, a year after I had the opportunity to taste those noodles for the first time, my wife and I got an invite to visit Malaysia by MyKuali. It was a real eye-opener and my first visit to Asia. While there, our hosts Thomas and his family introduced us to the flavors of Penang. I really felt like I was on an Anthony Bourdain travel show; we’d wake up, and then be off to the hawkers courts, trying anything and everything for many days in a row.
A true education in the flavors of Asia. On my subsequent trips to Thailand and Taiwan, I have had similar experiences – trying local foods and learning about them. But the initial trip to Malaysia really taught me so much about the flavors over there.
Here’s some info about the Cuisine of Penang from Wikipedia –
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as “hawker food”. Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
Indian Banana leaf rice(Tamil:வாழையிலைச் சோறு கறி)- White rice (or parboiled rice in authentic South Indian restaurants) is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and/or papadum. Is very much part of the few favourite local food in Penang particularly along Little India within the George Town Heritage zone. Biryani (Tamil:பிரியாணி)- Also known as nasi beriani and has many different variant. Fish head curry (Tamil :மீன் தலை கறி) – Head of the red snapper stewed with vegetables such as okra, tomato and brinjals in a curry, usually served with rice. Passion of Kerala at New World Park, Burmah Road, is famous for this dish. Mee Goreng Mamak (Tamil:மாமா வறுத்த மி)- It is made with thin yellow noodles fried with garlic, onion or shallots, fried prawn, chicken, chili, tofu, vegetables, tomatoes, egg and spices, giving this fried noodle dish a distinctly unique Indian flavor. Mee Rebus (Tamil:அவித்த மி) – a rich gravy made out of sweet potatoes, is ladled over fresh yellow egg noodles and bean sprouts. It is garnished with cooked squid, prawn fritters, boiled egg and fried shallots. A squeeze of a fresh local lime before serving. Nasi Kandar (Tamil :நாசிக் கண்டார்) -a meal of steamed rice which can be plain or mildly flavoured, and served with a variety of curries and side dishes . Among the most well-known is a place called Line Clear, off Penang Road. Pasembur(Tamil:பசெம்பூர்) – A spicy salad dish consists of fried titbits and shreded vegetable sold by Indian Muslims. Penang Acar (Tamil:பினாங்கு ஊறுகாய்) – Indian pickles.Known as Urukai in Tamil language.achar are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different spices Chinese Bak kut teh (Chinese: 肉骨茶) – Literally translates as “meat bone tea”, the soup dish consists of meaty pork ribs and meatballs simmered in a complex broth of herbs and spices. Bee Tai Bak or Mee Tai Mak (Chinese: 米台目) – Silver needle noodles served with clear soup and minced pork. Char Koay Kak (Chinese: 炒粿角) – Stir-fried radish cake. Char Koay Teow (Chinese: 炒粿条) – fried flat rice noodles with chilli spices with seafood typically prawns and cockles (and typically with fried eggs). (A stall at a corner along Chulia Street which uses distinctive narrower noodles than other vendors.) Claypot chicken rice (Chinese: 砂煲饭) – Another popular hawker food in Penang comprises chicken cooked in a claypot over a fire, served with Chinese sausages, egg, salted fish and mushroom. Fried Oyster Omelette or Oh Chien (Chinese: 蚵煎) – An oyster omelette dish available at many hawker stalls and coffee shops in Penang. Garnished with coriander or parsley, the omelette is served with a dip made of chilli sauce and garlic paste. Hainanese chicken rice (Chinese: 海南鸡饭) – A dish of Hainanese origin consists of rice cooked in chicken stock, and served with either roasted or steamed chicken, sometimes with sliced cucumber, bean sprout, spring onions and parsley. Hokkien mee or Hae Mee (Chinese: 福建面 in Penang, 虾面 in Kuala Lumpur) – rice and egg noodles, served together with hard boiled eggs, small prawns, meat slices, bean sprouts and kangkung (water spinach) in a spicy prawn & pig bone (Chinese: 肉骨) stock. Lor mee (Chinese: 卤面) – rice and egg noodles in broth thickened with corn starch and beaten eggs, served with eggs (some feature duck eggs), meat slices and bean sprouts. The noteworthy stall is located next to the Goddess of Mercy Temple, with branches in Jones Road and Pulau Tikus. Wan Than Mee (Chinese: 云吞面) – also known as Tok-tok Mee from the sound of knocking bamboo sticks made by the vendors in former times to draw attention to their food, of a dish of egg noodles and wontons with sliced barbecued pork and vegetables. Peranakan Penang Laksa (Malay: Laksa Pulau Pinang), a dish of thick round rice noodles in a spicy and sour tamarind-based (or assam fruit-based) fish soup. The dish is garnished with mint, cucumber, onions, shreadded lettuce and pineapple.  Malay Ikan Bakar – is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong (Mackerel Fish). The fish is usually marinated in spices, coconut milk, sometimes stuffed with sambal, wrapped in banana leaves and grilled over charcoals.
I always considered curry to be either sweet (Japanese curry) or savory (Indian curry). This was something altogether different; and I loved it from the first taste.
Today’s variety is with rice vermicelli. It took me a long time to warm up to rice vermicelli – but these days I welcome it and really enjoy it. Let’s have a look at this MyKuali white curry vermicelli by MyKuali.
MyKuali Penang White Curry Rice Vermicelli Soup – Malaysia
Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add contents of sachets to bowl and 400ml boiling water. Cover for 4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Dodo fishball, tau pok, spring onion, chilli oil and chilli powder. The vermicelli hydrates nicely in the four minutes. They go well with the broth which is thick. Thick and gloriously strong! A good smack of heat and lots of prawn and other flavors. The included vegetables hydrate great as well. Love this one! 5.0 out of 5.0 stars. EAN bar code 9555655005333.
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 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
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
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
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
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
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
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
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
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
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
This is something new from MyKuali as part of their new MeeKuali line. It’s a beef flavor rice vermicelli! The packaging and everything is definitely a departure from their regular MyKuali line which is very popular and are some of my favorites I’ve ever tried. I looked up rempah on Wikipedia and found this –
Belacan is also crumbled into a ground spice paste called rempah, which will usually include garlic, ginger, onions or shallots, and fresh or dried chilli peppers. A rempah paste is similar in form and function to an Indian wet masala paste or Thai curry paste, and is often browned and caramelised (Malay: tumis) to mellow the raw flavours of its component ingredients and produce a harmonised finish.
But I looked through the ingredients on this one and didn’t see any shrimp that’s usually found in belacan. This has a beef flavor to it. A little confused, but it looks like a tasty kind of flavoring – let’s check it out!
MeeKuali Bihun Sup Rempah Perisa Daging – Malaysia
Here’s the back of the package (click to enlarge). Contains beef. To prepare, add vermicelli to 380ml boiling water and cook for 2.5 minutes. Add powder and paste sachets to a bowl. Pour in cooked vermicelli and liquid into bowl and combine. Finally, garnish with fried shallot and enjoy!
The vermicelli block.
The dry base.
A light powder.
A paste sachet.
Has a nice scent – definitely a lot of the spices are in here.
The garnish sachet/.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, beef, and star anise. 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. 5.0 out of 5.0 stars. EAN bar code 9555655005609.
Here’s another left over from the Nissin Hong Kong Meet The Manufacturer. Seafood rice vermicelli! In the last couple years, rice vermicelli really has grown on me – here’s a little something from Wikipedia
In East Asia, the term rice vermicelli is often used to describe the thin rice noodles (米粉) popular in China, also known as bee hoon in Hokkien Chinese, mai fun in Cantonese Chinese, วุ้นเส้น (Wûns̄ên) in Thai, ၾကာဆံ (kya zan) in Burmese, and bún in Vietnamese. The term vermicelli may also refer to vermicelli made from mung bean, which is translucent when cooked, whereas rice vermicelli turns whitish when cooked. Mung bean vermicelli is commonly used in Chinese cuisine. In contrast, misua (Chinese: 面线; pinyin: mian xian; Pe̍h-ōe-jī: mī-sòaⁿ) is vermicelli that is made of wheat instead of rice. While superficially similar to bee hoon it has a very different texture and different culinary uses as well.
Let’s have a look at this one!
Detail of the side panels (click to enlarge). Contains seafood. To prepare, add sachet contents to cup and fill to line with boiling water. Cover for 3 minutes. Stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, shrimp, carved squid and spring onion. 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! 5.0 out of 5.0 stars. EAN bar code 4897878160051.
Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. Next to soto, satay and siomay, bakso is one of the popular street food in Indonesia. Today, various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia.
Beef meatball – sounds good. So let’s give this baso sapi flavored vermicelli a try!
Super Bihun Bihun Kuah Rasa Baso Sapi – Indonesia
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water Steep for 2 2-3 minutes or until the noodles are soft. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet.
A slightly granular mixture.
An oil sachet.
Has a garlic scent.
Finished (click to enlarge). Added hard boiled egg, tofu puff, Salad Cosmo mung bean sproutsd and coriander. The vermicelli is awesome – I like how it has a kind of fluffy character to it it without being mushy. The broth has a very good flavor; a kind of garlic and onion taste with a nice underlying beef kind of hit. The oiliness is on point and the chilli powder gives a little touch of spice. 3.75 out of 5.0 stars. EAN bar code 8994357010046.
So here’s yet another variety from Nissin Foods Hong Kong. Indeed, they sent a massive amount of varieties for Meet The Manufacturer! This one’s a rice vermicelli for the health conscious. Here’s a little info about rice vermicelli from wikipedia:
Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles, rice sticks, or bee hoon, but they should not be confused with cellophane noodles, which are an Asian type of vermicelli made from mung bean starch rather than rice.
I’m unsure if anyone would call rice stick rice vermicelli. Rice stick is literally like a stick while the vermicelli is very thin and wispy. Let’s check out this rice vermicelli from Nissin Hong Kong!
Nissin Rice Vermicelli Pickled Vegetable Pork Flavour – Hong Kong
Detail of the side panels (click to enlarge). Contains pork. To prepare, add in sachets (except the pickled vegetables sachet) and boiling water to fill line. Let steep for 3 minutes. Add in pickled vegetables sachet contents. Finally, stir and enjoy!
Finished (click to enlarge). Added chashu pork. The rice vermicelli was a little chewier than most. Not in a bad way – just a little surprised. The broth was very nice. It had a good kind of pork taste to it and a creamy color like a form of tonkotsu. The pickled vegetable component’s mustard greens went very well with it. 3.75 out of 5.0 stars. EAN bar code 4897878160075.
Detail of the side panels (click to enlarge). Contains crab. To prepare, add everything to the bowl – all sachets and stewed crab pouch – and 400ml of water. Microwave for 3 minutes at 800W. Stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and coriander. The 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. Excellent! 5.0 out of 5.0 stars. UPC bar code 851683004393.
I think I should explain the symbol in the upper right hand corner before anything else. While the symbol may bring up thoughts of World War II, this actually has nothing to do with oppression; this is a Buddhist symbol denoting that it is safe for those who practice strict vegetarianism. Here’s a little from wikipedia about it:
As for the symbol, it is considered an ancient symbol of auspiciousness in Hindu and Buddhist culture. It is immediately recognizable in the West however with Nazi Germany. Here’s some about that –
At the end of 20th century, and early 21st century, confusion and controversy has occurred when consumer goods bearing the Buddhist symbol have been exported to North America, and mistakenly interpreted by Western consumers as a Nazi symbol.
When a ten-year-old boy in Lynbrook, New York, bought a set of Pokémoncards imported from Japan in 1999, two of the cards contained the left-facing Buddhist swastika. The boy’s parents misinterpreted the symbol as a Nazi swastika, which is right-facing with 45 degree rotation, and filed a complaint to the manufacturer. Nintendo of America announced that the cards would be discontinued, explaining that what was acceptable in one culture was not necessarily so in another; their action was welcomed by the Anti-Defamation League who recognised that there was no intention to be offensive but said that international commerce meant that “isolating [the Swastika] in Asia would just create more problems”.
In 2002, Christmas crackers containing plastic toy red pandas sporting swastikas were pulled from shelves after complaints from consumers in Canada. The manufacturer, based in China, said the symbol was presented in a traditional sense and not as a reference to the Nazis, and apologized to the customers for the cross-cultural mixup. In 2007, Spanish fashion chain Zara withdrew a handbag from its stores after a customer in Britain complained swastikas were embroidered on it. The bags were made by a supplier in India and inspired by commonly used Hindu symbols, which include the swastika.
I think it’s a little sad that instances such as this could have been times when the public in the West could have been made to understand that this symbol has been used by religions to denote auspiciousness and vegetarianism for a lot longer than in WWII. But instead of learning, it gets pulled from sight in the marketplace. Let’s give this vegetarian rice vermicelli a try.
Here’s the back of the package (click to enlarge). Does not contains meat. To prepare, add package contents to a bowl and add 500ml boiling water. Cover for 2 minutes. Stir and enjoy!
The rice vermicelli.
A dry base sachet.
Powder and vegetables.
An oil sachet.
Smells like sesame oil.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and tofu puff. The vermicelli didn’t hydrated as it should have in two minutes and was a little stiff and kind of had that dry spiderweb kind of quality I dislike. The broth was nicely accommodated by seaweed but the sesame oil and earthy flavor just didn’t work for me at all. 0.5 out of 5.0 stars. EAN bar code 8888217006105.