Tag Archives: sau tao

Top Ten Best Instant Noodles Of All Time 2019

Top Ten Best Instant Noodles Of All Time 2019

This is my list of my all time favorites (compiled up to review #3132). These are the best and most memorable varieties – some you’ll be able to find easily, some you won’t. In the images you see, you’ll see garnished bowls of noodles. Note – reviewing is done BEFORE products have anything externally added by myself, and I follow directions on the package – for better or for worse. I should also note that going forward, the official last day for companies to submit varieties to be considered for the annual top ten will be January 31st. That’s enough – let’s have a look at The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition!

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition

Video Presentation

A special presentation of The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition.

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition

#10: Indomie Real Meat Mi Instan Goreng Rendang – Indonesia

Top Ten Best Instant Noodles Of All Time 2019

The first Indomie variety on the list in years and it’s really amazing. Basically take their Mi Goreng Rendang and include a sachet of real rendang in a retort pouch. This comes after recently hearing that Indomie Rendang is hard to find here in the United States, something I was surprised to hear since it’s such a popular product and such a good one. Original review

#9: Sau Tao Tom Yum Kung Flavour Ramen – Hong Kong

Top Ten Best Instant Noodles Of All Time 2019

I’ve become enamored and thrilled with the straight ramen noodle varieties in recent years – especially ones from Hong Kong which have been on the last two The Ramen Rater’s Top Ten Instant Noodles Of All Time lists. This is Sau Tao’s first appearance on the list. A Thai flavor is delivered masterfully – broth has a great richness and crispness of tom yum kung – spicy and lemongrass and shrimp notes play together very well. Original review

#8: Mom’s Dry Noodle Dan Dan Noodle – Taiwan

Top Ten Best Instant Noodles Of All Time 2019

It’s second year on The Ramen Rater’s Top Ten Instant Noodles Of All Time, Mom’s Dry Noodles’ Dan Dan Noodle is just wonderful stuff. A broth-free offering with gourmet Taiwanese dry noodles, and myriad sauces that harmonize, salty, spicy, sweet and other flavors masterfully. Flavorful and deep. Original review

#7: Red Chef Green Tom Yum Soup Noodles – Malaysia

Top Ten Best Instant Noodles Of All Time 2019

Another one returning to The Ramen Rater’s Top Ten Instant Noodles Of All Time list, Red Chef’s Green Tom Yum Soup Noodles feature a fried noodle with a great mouthfeel and quantity. They work well with the broth which is like a mashup of tom yum and green curry. The spiciness and flavors are just great – it might seem like a strange gimmicky kind of thing but definitely not. I love the new and this is a new flavor for the instant noodle world. Original review

#6: Prima Taste Singapore Curry Wholegrain La Mian – Singapore

Top Ten Best Instant Noodles Of All Time 2019

Since a very young age when my mother would cook curried chicken livers over rice, I’ve absolutely loved curry. This one is just mind blowing and has been on the top ten for years and years. The noodles are thick and chewy  – and have a rustic kind of feel to them. Marry that to the broth which comes from a large sachet of curry paste and one full of coconut milk powder, you end up with a rich, luxuriant experience you’ll love. I should note they also have a version with non-wholegrain noodles which is also very impressive. Original review

#5: CarJEN Nyonya Curry Laksa – Malaysia

Top Ten Best Instant Noodles Of All Time 2019

Back again with their rich curry noodle, CarJEN brings something very special to the table in their Nyonya Curry Laksa. You dip the paste seen on the spoon into the broth to flavor it and it has little bits of shrimp in there that really are a nice addition. Sweetness, spiciness, richness from coconut milk powder, and a nice plump noodle makes this so tasty and memorable. Original Review

#4: A-Sha Gourmet Braised Beef Noodle Soup – Taiwan

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

This is the highest position a Taiwanese variety has achieved in The Ramen Rater’s Top Ten Instant Noodles Of All Time before – congratulations, Taiwan! For a long time, I’ve really enjoyed this style of noodle from Taiwan. It’s wide, with a center line which is thicker, and the sides are thinner – which gives them a very unique and wonderful mouthfeel. I’ve also always thought that these would just sing is in a broth (usually they are presented with a combination of sauces but no broth). The soup is rich with a strong beef flavor and hint of Sichuan peppercorn that do not overwhelm. The nice part is the inclusion of real beef in here. It should be noted that there is a special version of this that comes out during Lunar New Year which includes Wagyu beef – very expensive at a whopping $15USD per serving!, but very tasty as well. Original review

#3: Liangchengmei Biang Biang Men – China

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

My wife Kit saw this while we were up in Canada and it piqued my curiosity so thought hey let’s give it a try. Noodles are very broad – over an inch. The flavoring is just superb – to use a word I normally don’t, this is yummy. What’s interesting too is that they included meat – at least I thought it was meat – it’s made from soy protein! Unique, delicious, and the highest a Chinese variety has achieved on The Ramen Rater’s Top Ten Instant Noodles Of All Time to date. Congratulations! Original review

#2: Red Chef Spicy Sakura Prawn Soup Noodles – Malaysia

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Let the prawn-slaught begin! Returning to the #2 spot this year, we have a Red Chef variety that just gives and gives when it comes to sweet and savory prawn flavor. This umami bomb has a nice chewy noodle that is complimented by just the sweetest, strongest prawn broth with an excellent thickness and just the right amount of spiciness. What’s more they include a sachet of crispy onions to put on top that round things out so well. If you want to have a prawn freak out, this is an indispensable tool. Original review

#1: Prima Taste Singapore Wholegrain Laksa La Mian — Singapore

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

For the fourth year in a row, Prima Taste wins with it’s excellent Wholegrain Laksa. If  abandoned on an island with only a life supply of instant noodles, I’d want them to be these, period. Hearty artisan noodles which are thick and of good quantity are combined with a broth which has a strong flavor and richness from coconut milk powder. A flavorful and striking noodle dish. Original review

What’s New

Instant Noodle Recipe Time

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

In the last year, I’ve decided to start doing videos for each on of my reviews and as of April 3rd, I’ve done 295 episodes. You can watch me cook and garnish everything as I sit at my stove. People have commented ‘why do you sit?’ Well, it’s a lot easier to record the show that way. Why do you wear sunglasses all the time? I’m legally blind and light sensitive. I answer a lot of questions about what I do from reader questions as well as talk about what I’m up to and give opinions and chatter about anything that crosses my mind. The show comes out every single day at 2pm Seattle time. Check out the show here.

The Chocolate Break

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

What began as something to try once has become a project my wife Kit and I do regularly. The Chocolate Break is where we try chocolate from around the world – and give our opinions on them. I’m proud to announce that www.thechocolatebreak.com is up and has rundowns of every single episode! Check it out and let us know what you think!

Big Changes For Me

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Some of you have been noticing I’ve been losing weight – thank you! In fact I’ve been working hard on that. Reviews I do are usually involving me eating maybe 5% of a bowl of noodles, if that. Everything else goes down the drain.

I keep my regime to around 1200~1500 calories a day. I’ve also been doing a lot of walking with my daughter Miriam. With her stroller decked out with lots of lights and a really loud speaker (I usually play a lot of Primus, Herbie Hancock, Sepultura, Deodato, and Tobacco), we walk all over town. My feet hurt, too! If you put together our walking from April 1st and April 2nd, it comes to 21.12 miles (33.989km)! No, that is NOT a typo. My doctor told me I had high cholesterol back in October and I decided to make some changes. I’ll find out how I’ve done later this month and let you guys know how I’ve done so far.

#3143: Sau Tao Tom Yum Kung Flavour Rice Vermicelli – Hong Kong

#3143: Sau Tao Tom Yum Kung Flavour Rice Vermicelli - Hong Kong

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

#3143: Sau Tao Tom Yum Kung Flavour Rice Vermicelli - Hong Kong

The distributor/export sticker (click to enlarge).

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!

#3143: Sau Tao Tom Yum Kung Flavour Rice Vermicelli - Hong Kong

One of the 3 servings of noodles.

#3143: Sau Tao Tom Yum Kung Flavour Rice Vermicelli - Hong Kong

A dry sachet.

#3143: Sau Tao Tom Yum Kung Flavour Rice Vermicelli - Hong Kong

A coarse powder.

#3143: Sau Tao Tom Yum Kung Flavour Rice Vermicelli - Hong Kong

A wet sachet.

#3143: Sau Tao Tom Yum Kung Flavour Rice Vermicelli - Hong Kong

A thick paste.

#3143: Sau Tao Tom Yum Kung Flavour Rice Vermicelli - Hong Kong

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.

#3143: Sau Tao Tom Yum Kung Flavour Rice Vermicelli - Hong Kong

Sautao Dried Mix Rice Vermicelli Non Fried (Tomyum Kung) – 3 Pack

Watch me cook this up on Instant Noodle Recipe Time!

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition

Top Ten Best Instant Noodles Of All Time 2019

This is my list of my all time favorites (compiled up to review #3132). These are the best and most memorable varieties – some you’ll be able to find easily, some you won’t. In the images you see, you’ll see garnished bowls of noodles. Note – reviewing is done BEFORE products have anything externally added by myself, and I follow directions on the package – for better or for worse. I should also note that going forward, the official last day for companies to submit varieties to be considered for the annual top ten will be January 31st. That’s enough – let’s have a look at The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition!

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition

Video Presentation

A special presentation of The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition.

The Ramen Rater’s Top Ten Instant Noodles Of All Time 2019 Edition

#10: Indomie Real Meat Mi Instan Goreng Rendang – Indonesia

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

The first Indomie variety on the list in years and it’s really amazing. Basically take their Mi Goreng Rendang and include a sachet of real rendang in a retort pouch. This comes after recently hearing that Indomie Rendang is hard to find here in the United States, something I was surprised to hear since it’s such a popular product and such a good one. Original review

#9: Sau Tao Tom Yum Kung Flavour Ramen – Hong Kong

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

I’ve become enamored and thrilled with the straight ramen noodle varieties in recent years – especially ones from Hong Kong which have been on the last two The Ramen Rater’s Top Ten Instant Noodles Of All Time lists. This is Sau Tao’s first appearance on the list. A Thai flavor is delivered masterfully – broth has a great richness and crispness of tom yum kung – spicy and lemongrass and shrimp notes play together very well. Original review

#8: Mom’s Dry Noodle Dan Dan Noodle – Taiwan

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

It’s second year on The Ramen Rater’s Top Ten Instant Noodles Of All Time, Mom’s Dry Noodles’ Dan Dan Noodle is just wonderful stuff. A broth-free offering with gourmet Taiwanese dry noodles, and myriad sauces that harmonize, salty, spicy, sweet and other flavors masterfully. Flavorful and deep. Original review

#7: Red Chef Green Tom Yum Soup Noodles – Malaysia

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Another one returning to The Ramen Rater’s Top Ten Instant Noodles Of All Time list, Red Chef’s Green Tom Yum Soup Noodles feature a fried noodle with a great mouthfeel and quantity. They work well with the broth which is like a mashup of tom yum and green curry. The spiciness and flavors are just great – it might seem like a strange gimmicky kind of thing but definitely not. I love the new and this is a new flavor for the instant noodle world. Original review

#6: Prima Taste Singapore Curry Wholegrain La Mian – Singapore

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Since a very young age when my mother would cook curried chicken livers over rice, I’ve absolutely loved curry. This one is just mind blowing and has been on the top ten for years and years. The noodles are thick and chewy  – and have a rustic kind of feel to them. Marry that to the broth which comes from a large sachet of curry paste and one full of coconut milk powder, you end up with a rich, luxuriant experience you’ll love. I should note they also have a version with non-wholegrain noodles which is also very impressive. Original review

#5: CarJEN Nyonya Curry Laksa – Malaysia

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Back again with their rich curry noodle, CarJEN brings something very special to the table in their Nyonya Curry Laksa. You dip the paste seen on the spoon into the broth to flavor it and it has little bits of shrimp in there that really are a nice addition. Sweetness, spiciness, richness from coconut milk powder, and a nice plump noodle makes this so tasty and memorable. Original Review

#4: A-Sha Gourmet Braised Beef Noodle Soup – Taiwan

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

This is the highest position a Taiwanese variety has achieved in The Ramen Rater’s Top Ten Instant Noodles Of All Time before – congratulations, Taiwan! For a long time, I’ve really enjoyed this style of noodle from Taiwan. It’s wide, with a center line which is thicker, and the sides are thinner – which gives them a very unique and wonderful mouthfeel. I’ve also always thought that these would just sing is in a broth (usually they are presented with a combination of sauces but no broth). The soup is rich with a strong beef flavor and hint of Sichuan peppercorn that do not overwhelm. The nice part is the inclusion of real beef in here. It should be noted that there is a special version of this that comes out during Lunar New Year which includes Wagyu beef – very expensive at a whopping $15USD per serving!, but very tasty as well. Original review

#3: Liangchengmei Biang Biang Men – China

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

My wife Kit saw this while we were up in Canada and it piqued my curiosity so thought hey let’s give it a try. Noodles are very broad – over an inch. The flavoring is just superb – to use a word I normally don’t, this is yummy. What’s interesting too is that they included meat – at least I thought it was meat – it’s made from soy protein! Unique, delicious, and the highest a Chinese variety has achieved on The Ramen Rater’s Top Ten Instant Noodles Of All Time to date. Congratulations! Original review

#2: Red Chef Spicy Sakura Prawn Soup Noodles – Malaysia

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Let the prawn-slaught begin! Returning to the #2 spot this year, we have a Red Chef variety that just gives and gives when it comes to sweet and savory prawn flavor. This umami bomb has a nice chewy noodle that is complimented by just the sweetest, strongest prawn broth with an excellent thickness and just the right amount of spiciness. What’s more they include a sachet of crispy onions to put on top that round things out so well. If you want to have a prawn freak out, this is an indispensable tool. Original review

#1: Prima Taste Singapore Wholegrain Laksa La Mian — Singapore

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

For the fourth year in a row, Prima Taste wins with it’s excellent Wholegrain Laksa. If  abandoned on an island with only a life supply of instant noodles, I’d want them to be these, period. Hearty artisan noodles which are thick and of good quantity are combined with a broth which has a strong flavor and richness from coconut milk powder. A flavorful and striking noodle dish. Original review

What’s New

Instant Noodle Recipe Time

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

In the last year, I’ve decided to start doing videos for each on of my reviews and as of April 3rd, I’ve done 295 episodes. You can watch me cook and garnish everything as I sit at my stove. People have commented ‘why do you sit?’ Well, it’s a lot easier to record the show that way. Why do you wear sunglasses all the time? I’m legally blind and light sensitive. I answer a lot of questions about what I do from reader questions as well as talk about what I’m up to and give opinions and chatter about anything that crosses my mind. The show comes out every single day at 2pm Seattle time. Check out the show here.

The Chocolate Break

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

What began as something to try once has become a project my wife Kit and I do regularly. The Chocolate Break is where we try chocolate from around the world – and give our opinions on them. I’m proud to announce that www.thechocolatebreak.com is up and has rundowns of every single episode! Check it out and let us know what you think!

Big Changes For Me

The Ramen Rater's Top Ten Instant Noodles Of All Time 2019 Edition

Some of you have been noticing I’ve been losing weight – thank you! In fact I’ve been working hard on that. Reviews I do are usually involving me eating maybe 5% of a bowl of noodles, if that. Everything else goes down the drain.

I keep my regime to around 1200~1500 calories a day. I’ve also been doing a lot of walking with my daughter Miriam. With her stroller decked out with lots of lights and a really loud speaker (I usually play a lot of Primus, Herbie Hancock and Tobacco), we walk all over town. My feet hurt, too! If you put together our walking from April 1st and April 2nd, it comes to 21.12 miles (33.989km)! No, that is NOT a typo. My doctor told me I had high cholesterol back in October and I decided to make some changes. I’ll find out how I’ve done later this month and let you guys know how I’ve done so far.

#3044: Sau Tao Laksa Flavour Ramen – Hong Kong

#3044: Sau Tao Laksa Flavour Ramen - Hong Kong

Here’s another one I got up at the new T&T Supermarket up in Richmond BC that’s at Lansdowne Centre. Or is it Lansdowne Mall? Either way, it’s a big T&T inside what used to be a Target store. Oh – and sad parents can rejoice – TOYS R US IS STILL IN CANADA. Also, if you go to the Walmart in Richmond, you will often see Teslas, Ferraris and the odd Buigatti. It’s like a mirror universe. Let’s check this one out!

Sau Tao Laksa Flavour Ramen – Hong Kong

#3044: Sau Tao Laksa Flavour Ramen - Hong Kong

The distributor/import sticker (click to enlarge).

Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, add noodles to 500mL boiling water and cook for 4 minutes. Add in sachet contents. Finally, stir and enjoy!

#3044: Sau Tao Laksa Flavour Ramen - Hong Kong

One of the two noodle bundles.

#3044: Sau Tao Laksa Flavour Ramen - Hong Kong

A dry sachet.

#3044: Sau Tao Laksa Flavour Ramen - Hong Kong

Lots of powder.

#3044: Sau Tao Laksa Flavour Ramen - Hong Kong

A sauce sachet.

#3044: Sau Tao Laksa Flavour Ramen - Hong Kong

Thick stuff!

#3044: Sau Tao Laksa Flavour Ramen - Hong Kong

Finished (click to enlarge). Added fried onion, Salad Cosmo mung bean sprouts, Dodo fishball, tofu puff, BonCabe Level 15 and coriander. The noodles are really great – nice roundness, good texture. Married to the broth which is thick and luxuriant with a spiciness and really nice little prawny hit to it with a keen sweetness, it works very well. 4.5 out of 5.0 stars. UPC bar code 087303866847.

#3044: Sau Tao Laksa Flavour Ramen - Hong Kong

生麵皇Non-fried Ramen Instant noodle King Beef Soup Flavour 5-in-1 bag (12.35oz/350g)

Watch me cook this up on Instant Noodle Recvipe Time!

#2632: Sau Tao Laksa Flavour Ho Fan – Hong Kong

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Here’s one I found at PriceSmart Foods up in Richmond, BC in July 2017. They had a ton of these and they sounded interesting. These are from Hong Kong – not a place I would think of when it comes to laksa. Here’s a little about laksa from Wikipedia –

There are various theories about the origins of laksa. In Indonesia, the dish is believed to have been born from the Chinese coastal settlements and the mixing of cultures between Chinese merchants and the local cooking practices.[7] As Peranakan Chinese communities have blended their ancestors’ culture with local culture, Peranakan communities in different places now demonstrate diversity according to the local flavour.[8] In Malaysia, the dish is believed to have been introduced by Chinese immigrants in Malacca.[9] In Singapore, the dish (or its local “Katong” version) is believed to have been created after interaction between the Peranakans with the local Singaporeans.[10][11]

Various recipes of laksas have gained popularity in Malaysia, Singapore and Indonesia; and subsequently international recognition. Initially in July 2011, CNN Travel ranked Penang Asam Laksa 7th out of the 50 most delicious foods in the world.[12] Its rank however, fell to number 26th after CNN held an online poll by 35,000 people, published in September 2011.[13] Singaporean Curry Laksa on the other hand ranked in number 44th.[13]

In Indonesia, laksa is one of the traditional comfort foods; the spicy warm noodle soup is much appreciated during cold rainy days. However, its popularity is somewhat overshadowed by soto, a similar hearty warm soup dish, which is often consumed with rice instead of noodles. In modern households, it is common practice to mix and match the recipes of laksas; if traditional laksa noodle is not available, Japanese udon noodles might be used instead

Alright – let’s check out this variety from Hong Kong!

Sau Tao Laksa Flavour Ho Fan – Hong Kong

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

A big and hard to remove distributor/import sticker (click to enlarge).

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add in all sachets and boiling water to fill line. Cover and let steep for… Yeah – no instructions. Great. I’m going to go with 3 minutes and give it a look and if that’s not enough to hydrate the rice noodles, 5 minutes. Finally, stir and enjoy!

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Detail of the lid (click to enlarge).

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

An included fork!

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

The ho fan rice noodles.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

A large dry base sachet.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

A decent amount of powder.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

The laksa sauce sachet.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Thick and smells like curry.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

A solid ingredients sachet.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Kind of surprised to see corn in this.

Finished (click to enlarge). Added fishball, Salad Cosmo mung bean sprouts, egg , spring onion, and fried onion. The noodles are thin and broad with a little more chew than I expected for a rice noodle, however, not an unwelcome one. The broth was good however I think that the amount of water required due to the fill line position was just way too much and what could have been a stronger curry broth was neutered by dilution which makes me sad. 3.0 out of 5.0 stars.  UPC bar code 087303866793.

#2632: Sau Tao Laksa Flavour Ho Fan - Hong Kong - The Ramen Rater - rice noodle - instant noodle

Sau Tao Brand Scallop Flavor Chinese Noodles, Non-Fried

An ad for another product

#2588: Sau Tao Ho Fan Tomato Soup Flavored

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

Here’s another one sent by Colin from Massachusetts – thanks again! So this is a Hong Kong variety. Let’s see if I can find something on Wikipedia about Ho Fan –

While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fun, hofoen (a Dutch transliteration in Suriname), hor fun, sar hor fun, etc. In addition, shahe fen is often synonymously called kway teow (粿條), literally “ricecake strips”, transliteration based on Min Nan Chinese, POJ: kóe-tiâu) or guotiao (Mandarin pinyin: guǒtiáo), as in the name of a dish called char kway teow. However, shahe fen and kway teow are strictly and technically not the same (the latter being essentially ricecakes sliced into strips) and the Min Nans in general still consciously make a distinction between shahe fen and kway teow in their speech. Original ricecakes or its strips are very stiff in texture (even after cooking), making them unpopular with modern consumers.

It is also known in Sabah as da fen (大粉), means “wide vermicelli“, due to its similarity of colour and texture to rice vermicelli.

These noodles are called guay tiew sen yai (Thai: เส้นใหญ่, meaning “large rice noodles”) in Thailand, and kwetiau in Indonesia.

I *think* these are the same thing. With that, let’s dig in!

Sau Tao Ho Fan Tomato Soup Flavored – Hong Kong

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 600ml boiling water. Cook for 2 minutes then add sachet contents. Finally, stir and enjoy!

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

The noodle block.

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

The dry sachet.

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

Smells like tomato.

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

A seasoned oil sachet.

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

Orange in color, that’s for sure.

Finished (click image to enlarge). Added a little shredded chicken. The noodles are broad and flat. They are chewy, but not overly so. The broth has a tomato flavor, although is extremely thin. 2.5 out of 5.0 stars. UPC bar code 087303862757.

#2513: Sau Tao Ho Fan Tomato Soup Flavored - Hong Kong - The Ramen Rater

Sao Tao – Chicken & Abalone Sichuan Noodle Soup 5.6 Oz (Pack of 1)

A cooking video.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

This pepper duck variety was sent by Colin from Massachusetts – thanks again! It really took me a long time to warm up to duck. I think honestly the reason being was the fact that I never had the real thing until I went to Asia. Indeed, I’ve had duck in Malaysia, Thailand and Taiwan and it’s definitely been a highlight of those trips. It’s got a strong flavor which is definitely one a lot of people might not be familiar with (like myself in the past). I would say that the best term for it is rich.

Here’s a little snippet about a particular kind of duck from Wikipedia –

The duck is first marinates for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub has choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepare for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10–15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.[2]

The duck is consumed wrapped in clam-shaped buns called Gua bao (割包).

So when I ate duck in Taiwan, they bring it out on a cart and carve it while a waitress gives a short speech about how amazing it is. Duck seems to be for special and auspicious occasions! Let’s give this pepper duck flavor a try.

Sau Tao Instant Noodle King Pepper Duck Soup Flavour – Hong Kong

.#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

Here’s the back of the package (click to enlarge). Contains fish and crustacea. To prepare, add noodle block to 600ml boiling water and cook for 90 seconds. Take off heat and add in sachet contents. Finally, stir and enjoy!

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

The noodle block.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

A dry base sachet.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

A powder with flecks of vegetable.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

The liquid base sachet.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

Thick and oily.

Finished (click to enlarge). Added spring onion, sesame chilli oil and Salad Cosmo mung bean sprouts. The noodles have that nice chewy Hong Kong style to them, kind of like wonton noodles. The broth has a nice taste and just screams for duck. I mean, it begs for duck. So much so that I swear a flock of them that live in the swimming pool here started waddling this way to hop in the bowl. Authentic and tasty. 4.0 out of 5.0 stars. UPC bar code 087303862740.

#2466: Sau Tao Instant Noodle King Pepper Duck Soup Flavour - Hong Kong - The Ramen Rater - instant noodles

The Taste of Old Hong Kong: Recipes and Memories From 30 Years on the China Coast

Why can’t we have store openings like this here in the USA? Looks like a lot of fun!

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

Today, I’m reviewing something from Hong Kong. These are in 5 packs – and the individual packs haven’t got bar codes. Indeed, I have wondered why I couldn’t find individual servings of this one, but that definitely makes sense now; hard to sell a variety without a bar code. Why don’t they put bar codes on them? I don’t know, but they definitely want you to buy a pack.  For those who aren’t in the know about XO sauce, here’s a little something from wikipedia:

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong’s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.[2]
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[3]

Let’s have a look at this pack version. Alternately, I have indeed reviewed the bowl version.

Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured – Hong Kong

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

Here’s the detail from the large 5 pack outer wrapping (click to enlarge). Contains seafood. To prepare, first add the noodle block to a pot of boiling water and cook for 3 minutes. Next, drain. Finally, add in sachet contents. Stir and enjoy!

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

An individual pack.

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

Here’s the back of an individual package (click to enlarge).

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

The noodle block.

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

A single sachet.

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

A thick black sauce.

Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, carved squid and fried onion. To start, the noodles were of a standard gauge. In addition, they’re not fried. Furthermore, they have a extra backbone which is nice. The flavor was a nice peppery seafood kind of to-do. The only problem I had was that it was very hard to get all of the sauce from the sachet, and the noodles when drained are very dry and this makes it hard to combine. However, this stuff is just plain delicious. 4.5 out of 5.0 stars. UPC bar code 087303865390.

#2378: Sau Tao Non-Fried Mix Noodle Black Pepper XO Sauce Flavoured - Hong Kong - The Ramen Rater

Sao Tao – Chicken & Abalone Sichuan Noodle Soup 5.6 Oz (Pack of 1)

A TV spot for Sau Tao instant noodles.

#2321: Sau Tao Black Pepper XO Sauce Flavour

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Here’s another one from Colin – thanks! So, wwhat’s CXO sauce? Here’s some info from wikipedia:

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong’s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.[2]

The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[3]

Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil.[4] Some other recipes also call for salted cured fish and diced onion.

This looks interesting – a stir noodle with black pepper XO sauce sounds neat – let’s check it out!

Sau Tao Black Pepper XO Sauce Flavour – Hong Kong

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Detail of the side panels (click to enlarge). Contains seafood. To prepare, add boiling water to fill line and let steep for 4 minutes. Drain. Add in sachet contents. Stir and enjoy!

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Detail of the lid (click to enlarge).

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

An included fork!

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

The noodle block.

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

The seasoning sachet.

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Thick black sauce!

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, carved squid, fried tofu puff and diced chashu pork. Wow. The noodles are great – good quantity and nice chew – soft but with backbone. The flavor is really quite nice. A strong black pepper hit greets the palate and then all that tasty XO sauce flavor. I’m in love. 5.0 out of 5.0 stars. EAN bar code 087303866106.

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Sao Tao – Chicken & Abalone Sichuan Noodle Soup 5.6 Oz (Pack of 1)

A TV spot for Sau Tao instant noodles.

#1660: Sau Tao Ho Fan Wonton Soup Flavored

I’ve reviewed a few of these Hong Kong instant rice noodles in the past, but never looked up the meaning of Ho Fan. I did some research and found this on wikipedia:

While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fen, hofen, ho-fen, ho fun, ho-fun, hofoen (a Dutch transliteration in Suriname), hor fun, hor fen, sar hor fun, etc. In addition, shahe fen is often synonymously called kway teow (粿條), literally “ricecake strips”, transliteration based on Min Nan Chinese, POJ: kóe-tiâu) or guotiao(pinyin: guǒtiáo; the corresponding transliteration of Mandarin), as in the name of a dish called char kway teow. However, shahe fen and kway teow are strictly and technically not the same (the latter being essentially ricecakes sliced into strips) and the Min Nans in general still consciously make a distinction between shahe fen and kway teow in their speech. Original ricecakes or its strips are very stiff in texture (even after cooking), making them unpopular with modern consumers.

Sounds like what we’re looking at here. Let’s check out this Sau Tao Ho Fan!

Here’s the back of the package (click image to enlarge). Contains fish. To prepare, add noodle block to 600ml boiling water and cook 2 minutes, stirring gently. Add in sachet contents and stir. Enjoy!

The noodle block.

The powder soup base.

Has a prawn scent.

The seasoned oil sachet.

Oily!

Finished (click image to enlarge). Added fishball and coriander. The noodles are very wide and flat and made of rice. They are slippery but have a nice texture to them – good stuff. The broth was on the light bland side; could of used a little more something or a little less than the directed amount of water for my taste. 3.0 out of 5.0 stars. UPC bar code 087303861521.

HoFan Wonton Noodle Soup 2.6 Oz

A Sau Tao noodle TV commercial.

#1538: Sau Tao Oat Noodle Tomato Soup Flavored

I reviewed one of these the other day – the pork ribs flavor. Got my son Andy over here today and he’s been a little more adventurous in trying new flavors. I thought this one might be a good match – I had him choose between duck, mushroom and this. I knew he’d pick the tomato; kind of a no-brainer there.

Andy’s been blogging more these days – over at his blog Andy’s LEGO Stuff you can see what he’s got to say about things he builds and if you click on the Pokemon Andy link there, you can check out his other passions. It’s pretty cool – when I was his age I had less than a tenth of the computer experience as he does today. When I was 9 years old, we’d had Radio Shack TRS-80 computers in the schools, running word processors like Super Scripsit. At the public library, we could sign a sheet and reserve an hour of time each week when my mom would walk with me down there and we’d play Hamurabi on an Atari 800. My wife Kit was floored when he told us a couple days ago that he was working on a Powerpoint presentation at school. Times have changed, although a kid’s choice of tomato over mushroom and duck kind of stays the same. Let’s see how this one fares!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 600ml boiling water and cook for about 4 minutes. Add in oil and powder sachet contents, stir and enjoy!

The noodle block.

The soup base sachet.

Has a nice tomato scent.

An oil sachet.

A light colored oil.

 

Finished (click image to enlarge). Added beef, carrot and sweet onion. The noodles had a nice texture as before; it’s kind of hard to tell a big difference as far as there being oats used in the ingredients. The broth is light, but has a very authentic tomato flavor which I enjoyed. 3.5 out of 5.0 stars. By the way – Andy gave it 4.5 stars once it gained a couple slices of cheese! UPC bar code 087303862764.

Here’s another variety by Sau Tao – scallop flavor!

A Sau Tao noodle TV commercial.

#1535: Sau Tao Oat Noodle Pork Rib Flavored

I used to a lot of barbecuing a few years back and one thing I always liked to grill up were pork ribs. I would often have a couple of friends over and we would drink a few beers and exclaim ‘spicy pork ribs’ in a strange overdone Southern accent which would end up sounding more like Boss Hogg from Dukes Of Hazzard screaming ‘spassy poke relbs.’ I always liked to get the boneless ‘country style’ ribs in bulk and then do a nice dry rub. Nowadays, I don’t barbecue as much (mainly because I don’t have a barbecue) and my wife’s Uncle Joe has a really snazzy barbecue rig that you can control wirelessly and slow cook/smoke meats for hours effortlessly. His stuff comes out just amazingly – so now I leave it the pros. American barbecue ribs are generally a lot different than what you’ll find in Asia. Sau Tao is a company out of Hong Kong which makes a lot of different varieties of noodles. Today it’s oat noodles. They’re non-fried and have a nice texture to them (at least the ones I’ve had in the past did). Let’s check out Sau Tao’s Oat Noodles with Pork Ribs flavor!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 600ml boiling water and cook for 4 minutes, stirring occasionally. Add in contents of sachets and stir. Enjoy!

Here’s the noodle block.

The dry seasoning sachet.

Has a sweet scent.

An oil sachet.

Has a sesame scent.

 

 Finished (click image to enlarge). Added pork and sweet onion. The noodles have a welcoming chew and whose soft texture works well. The ample amount of broth features a kind of light flavor with notes of star anise and sesame. A nice braised pork kind of taste. 3.5 out of 5.0 stars. UPC bar code 087303862306.

The Taste of Old Hong Kong: Recipes and Memories From 30 Years on the China Coast

Why can’t we have store openings like this here in the USA? Looks like a lot of fun!