This one arrived yesterday and I decided hey – how about a mukbang. So since they sent two four packs I went ahead and did one. Timing just worked well – crack it open after the unboxing video and give it a try – why not? I’ve been battling a cold that’s been going around – my son had it then gave it to me and my daughter – only ne left is my wife and I hope she doesn’t end up with it… But some spicy noodles fit the bill yesterday. Let’s check ’em out!
Mazendo Noodles With Chili Mala Sauce – Taiwan
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles for 6~7 minutes. Drain. Add sauce. Finally, stir and enjoy!
The noodle block.
A wet sachet.
A thick sauce.
Finished (click to enlarge). Added soft egg, crispy fried garlic, BBQ pork and scallion. The noodles are great – nice width and chewiness. Flavor had a nice balance between Sichuan pepperiness and other flavors – savory and spicy. 5.0 out of 5.0 stars. EAN bar code 4718008950062.
It seems like every dry noodle company has a spicy one. Usually these are Sichuan peppercorn-infused, logical and tasty. Let’s have a look in this brown bag and see what is within!
Three Meters Noodles Spicy Taste – Taiwan
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles in 1000ml water for 4 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
A little wider and thinner than the last review’s noodles.
A liquid base sachet.
Thick and dark.
Finished (click to enlarge). Added hard boiled egg, scallion, sesame seeds, and shichimi togarashi. The noodles gauge and chew are really great – very impressed. The flavor is different than many Sichuan spicy varieties – it has a balance which I thoroughly enjoyed and recommend. 5.0 out of 5.0 stars. No bar code.
After a long time, it’s finally happened. I’ve thought for ages that a product with these broad noodles and a soup would be really interesting! Here’s what they have to say about it –
●The width of the noodle is perfect-proportioned. The middle of wavy noodles are thick, while the both sides are thin, that is why the sauce is more easily stuck in the noodle itself, creating different layers of the tastes! ●The only soup noodle of the whole series. ●The product is made in the authentic way of making Sichuan spicy beef flavored soup noodle, so that it gives off an unique fragrance. ●Top Sichuan pepper with watercress, laurel, star anise and fennel make the spicy soup which is rich and refreshing but not pungent at all.
Here’s the back of the package (click to enlarge). Unsure whether it contains meat or not. To prepare, add noodle block to 500ml boiling water and cook for 3 1/2 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dry base sachet.
A tan powder with herbs.
A paste sachet.
Thick stuff.
Finished (click to enlarge). The noodle has a strong chew and broad and flat shape. They work very well in a n environment which includes broth. The broth has a strong Sichuan pepper taste with a very tasty and complex beef flavor as well. Myriad spices hint here and there and bit of vegetable appear here and there. 5.0 out of 5.0 stars. EAN bar code 4710175574300.
Here’s another one of the straight noodle varieties from Wu-Mu’s Man Dashi Noodle Master range. Here’s what they have to say about it –
The width of noodles is moderate, and they taste chewy. Simmer the carefully selected Dahongpao pepper, onions, ginger, garlics and other spices to make the spicy packet. Attached an oil packet of Sichuan pepper, making the spicy taste not pungent but gentle. Rich fragrance creates easily the flavor of cooking master.
Here’;s the back of the package (click to enlarge). Unsure whether it contains meat. To prepare, boil noodles for 4 minutes and drain. Add in sachet contents. Finally, stir and enjoy!
Here’s one of the two bundles of noodles.
A paste sachet.
Thick stuff!
An oil sachet.
Spicy stuff, methinks…
Finished (click to enlarge). A thin gauge and light chew. The flavor is persistent and quite good. They’ve struck a nice balance with the saltiness and Sichuan peppercorn to bring out a good flavor. Oiliness worked for me as well. Impressed! 5.0 out of 5.0 stars. EAN bar code 4710175567937,710175567937.
Here’s another one I brought home from Taiwan in November 2017. Thanks again to friends on facebook for helping with the translation.
So this one features a spicy Sichuan pepper heat along with a retort pouch full of pork! Let’s have a look at this one – something you’ll never be able to find here in the United States!
Wei Lih Chinese Special Spicy Pork Noodle – Taiwan
Detail of the side panels (click to enlarge). Contains pork. To prepare, add in all sachets but retort pouch and fill to line with boiling water. Cover for 3 minutes with retort pouch on top. Add in retort pouch contents. Finally, stir and enjoy!
Finished (click to enlarge). Added spring onion. The noodles have a nice flat broad shape. RThey have a sturdier chew than others I’ve had as well. The broth is hearty, however, the level of Sichuan pepper spiciness was a little on the lackluster side. Bit of vegetable floated around here and there. The retort pouch added pork and sauce which added an extra heartiness. The pork was surprisingly sweet – I expected a spicier taste. Whether expected or not, it was welcome. 4.25 out of 5.0 stars. EAN bar code 4710199110058.
It’s been quite a year of reviewing as far as Taiwan is concerned. I brought back a trove of varieties I’d never had the chance to try before. Really opened my eyes many varieties that people had recommended I try over the years. This is the top ten – the best Taiwanese varieties I’ve tried from the over 2,500+ reviews I’ve posted to date. As always, if I’ve not tried your noodles, please contact me! I’m interested! Let’s check it out!
The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition
A special video presentation of The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition.
#10: Kiki Noodles Sichuan Spices Flavor Noodle
Noodles are thin with a great chew to them. The flavor is excellent – there’s a sweetness and a fire! I really like how the pepper is in a sachet – gives one the option for how hot they like their noodles. Original review
#9: Mom’s Dry Noodle Sichuan Spicy Flavor
The scalloped edges, the width, the chew are great and in fact, I could chew on these forever – not that they’re overly chewy and would require such. The spicy Sichuan pepper flavor coats and satisfies. Furthermore, it’s not a one trick pony and in the end, it’s spicy and very tasty as well. Original review
#8: Mom’s Dry Noodle Sour & Spicy Flavor
The noodles are flat and a little broader with a very serious chew to them. The flavor is very unique. It’s a kind of crisp black vinegar hit along with a spicy oil hit to it. It’s like ping pong; you notice the heat, then the vinegar, then the heat. Original review
#7: TTL Sesame Oil Chicken With Rice Wine Noodle
The noodles are soft and plentiful – very nice. A soft noodle works very well here in a sea of chicken flavored broth. The notes of ginger and sesame go well with the rice wine. Finally, the real chicken is really good. Original review
#6: Uni-President Man Han Feast Super Hot Pot Beef Flavor Instant Noodles
Here’s one I’d been hoping to try. Recommended to me quite a few times, this one features a soft noodle with a rich beef broth. The heat isn’t too much and the beef really adds a nice extra. Original review
The noodles are thin and have a very agreeable mouthfeel. The flavor is a sweet kind of onion hit which is quite tasty. Original review
#4: Tseng Noodle Scallion With Sichuan Pepper Flavor
A wide noodle with scalloped edges. These have the bonus of a thin edge and thicker center, giving a delicate as well as hearty aspect. The flavor is very good – a soy bump, some onion hit, then the Sichuan pepper oil. It all works together magnificently. Original review
#3: Little Cook Thailand Green Curry Instant Noodle
This bowl, in fact, is two bowls. One you steep the noodles in. The second? Drain the broth from the first by poking holes in the lid and pour into it. The noodle is accompanied by a spicy green curry and chunks of vegetable and real chicken. The broth slurping soup worked well too. Original review
#2: Xiao Ban Mian Traditional Shallot & Onion Oil Noodle
Start with a thin kind of rectangular noodle with a strong chew. The flavor that comes with it is a sweet and savory shallot and scallion oil – and it works so well. Who would think something so simple could be so delightful. Original review
#1: Mom’s Dry Noodle Dan Dan Noodle
The noodles came out with a very nice chew. They aren’t mushy whatsoever and have a confident backbone. The flavor is very good as well. The notes of sesame, Sichuan pepper oil, Sichuan pepper in the dry mix, sesame sauce as well as soy sauce all work together and play well with each other; nobody’s feet get stepped on. Simple yet complex. Original review
It’s that time of year again! Actually, this is the first time the list is coming out in July although at the tail end of July. I usually have the lists come out on the Monday closest to the date it came out the prior year. So this list is a compilation of absolutely hottest and spiciest varieties I’ve had out of the 2,500+ varieties I’ve tried thus far. Something you think belongs on this spiciest of lists? Let me know – I’ll give it a try. Let’s get started!
Note – on the day of posting I remember that there was one variety that should be in this list. I’ve given it an ‘honorable mention’ at the bottom, so don’t forget to give that a look. It will most certainly appear in next year’s list in a position on the list as it is quite spicy and truly should get it’s little place in The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time. My apologies.
The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2017 Edition
A video presentation of The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2017 Edition.
#10: MyKuali Penang White Curry Noodle – Malaysia
MyKuali’s new recipe added a big punch of heat to their already amazing and groundbreaking Penang White Curry Noodle. Thick almost saucelike broth fires up the palate and includes a generous amount of garlic this time. Original review
#9: Maggi Hot Heads Green Chilli Noodles – India
One of the most recent ones I’ve tried. I was on the fence about including it to be honest, however it definitely does belong. A strong spiciness from a serious green chilli flavor. Definitely the hottest variety I’ve tried from India. Original review
#8: CarJEN Hot & Spicy Dry Curry With Chives Soup – Malaysia
This is one not only spicy but unique. Not only does it have a brothless noodle, it has a sachet you mix with boiling water to make a soup that is served alongside. I’ve seen this done multiple times in Taiwanese variants but never from Malaysia – good show! Original review
#7: Mi E-Zee Perisa Kari Mi Segera – Malaysia
After mentioning I thought it could be improved by making it spicier, they did. They include a sachet of very hot chilli pepper flake – a pretty decently sized one that if you use, you will definitely be feeling the burn. Original review
#6: Samyang Foods Mala Buldak Bokkeummyun – South Korea
The newest variety of the Buldak Bokkeummyun series, this one features Sichuan pepper. It provides a kind of buzzing, numbing effect which is different. Lots of good garnish such as well sized mushroom pieces in here. Original review
#5: Paldo Teumsae Ramyun – South Korea
On the list for four years now! Another South Korean ramyun with serious kick to it. This isn’t to be trifled with! Teumsae has restaurants in South Korea which serve up some seriously spicy fare. I really like the text underneath the word Teumsae which reads, ‘Flavor. Culture. Human’ Original review here
#4: Paldo Bulnak Bokkummyun Spicy Fried Octopus Ramyun – South Korea
After many, many people complaining that I had the order hot and that this should be behind the #3, I decided to give it another try. You were right – totally concede that. However, this is definitely a fiery hot plate of noodles with a nice flavor. Original review
#3: Samyang Foods Buldak Bokkeummyeon – South Korea
The bowl version of this is what is commonly used in the Fire Noodle Challenge. This stuff will really clean your clock – the initial taste is very sweet and savory and then bam. Indeed a crescendo of flame hits you palate like sucking on a charcoal briquet. Original review
#2: emart Dare You! Habanero Ramyun – South Korea
The current packaging for this one has changed yet again. So now it features the name ‘Super Junior’ which is a reference to a Korean pop music act. Definitely need to try that – but at this point, this is definitely worth of the second spot. The broth is violently spicy – coats your tongue is heat and fire. Original review
#1: Samyang Foods 2x Spicy Hek Buldak Bokkeummyun – South Korea
There is no doubt in my mind that there’s nothing hotter than this one out there – as far as they go, this is the spiciest of the spiciest – at least that I’ve tried. This is a real burner and definitely takes my breath away. Therefore, I would say that if you aren’t comfortable with spicy foods, this will grab you, throw you on the ground and have it’s way with you. Consider this a warning in big red capital letters!! The heat will linger long after the plate is clean – if you can get that far! Original review
I would like to mention that I have made a special ‘Definitive Guide’ and video focusing on the Samyang Food Buldak Bokkeummyun series – you can see it here.
Honorable Mention – Paldo Volcano Curry Kkokkomyun – South Korea
As soon as I got everything ready to post this morning, I realized one that I’d reviewed wasn’t in the list – this one. It definitely belong in this list and so since redoing this whole list would take hours of work, I decided to give it the Honorable Mention position. It will most definitely be in next year’s list, If it were on the list this year, it would be in 9th place. Indeed it is a very hot curry that will blow your mind and should appear in the top ten. My apologies. Original review
SPECIAL STATEMENT AS OF 12/19/2017: It has come to my attention that many places/people are under the impression that this variety is considered to be ‘Samyang Foods 4x Spicy Buldak Bokkeummyun.’ This is definitely NOT the case. Original Samyang Foods Buldak Bokkeummyun is 4,404SHU, 2x Spicy is 8,706SHU. I have been informed by Samyang Foods that Samyang Foods Mala Buldak Bokkeummyun is 2,700SHU – which is far less spicy than the original Samyang Foods Buldak Bokkeummyun. Sellers claiming this product as Samyang Foods 4x Spicy Buldak Bokkeummyun – this is misleading and untrue. I’ve mentioned in the past that I would love to try a Samyang Foods 4x Spicy Buldak Bokkeummyun, however NO SUCH PRODUCT EXISTS at the time of this update. Please refer to The Ramen Rater’s Definitive Guide To Samyang Foods Buldak Bokkeummyun for more information.
Thanks go to Amelia from Samyang Foods in South Korea for sending these along! The Buldak Bokkeummyun line from them is a fiery range which starts with their hot chicken flavor of Fire Noodle Challenge fame. Here’s what they have to say about this one –
MALA BULDAK BOKKEUMMYEON (HOT CHICKEN FLAVOR RAMEN MALA) This is a differentiated ‘Mala(numbing and spicy)’ flavor of BULDAK BOKKEUMMYEON(HOT CHICKEN FLAVOR RAMEN). It features a spicy numbing stir-fry noodle with Chinese ‘Mala’ sauce. It’s a combination of numbing spicy taste and the original flavor of Hot Chicken.
This ‘numbing’ kind of heat comes straight from Sichuan peppercorns. Here’s a little about Mala sauce from Wikipedia –
Mala sauce is a popular oily, spicy, and numbing Chinese sauce which consists of Sichuanese peppercorn, chili pepper and various spices simmered with oil. Regarded as a regional dish for Chongqing cuisine and Sichuan cuisine, it has become one of the most popular sauces in Chinese cuisine and spawned many regional variants. The term málà is a combination of two Chinese characters: “numbing” (麻) and “spicy (hot)” (辣), referring to the feeling in the mouth after eating the sauce. The numbness is caused by Sichuan pepper, which contains 3% hydroxy-alpha-sanshool. The recipe often uses dried red peppers that are less spicy than bird’s eye chili, which is widely used in Southeast Asian cuisines.
The precise origins of the dish are unclear, but many sources attribute its development to night markets in Chongqing that targeted pier workers in the 19th to 20th century.[1] The strong flavour and thick layer of oil helps preserve foods and removes the unpopular smells of the cheap foods, such as solidified blood, beef stomach and kidney, which were usually served to pier workers. Despite the strong flavour by itself, various dipping sauces are often served to make the texture of cooked meat smooth and oily, and the tastes more complicated.
I must admit although kind of logical, I wasn’t expecting this flavor. This could be a great one for the Chinese market actually – Taiwan too. Well, let’s start the fire!
Samyang Foods Mala Buldak Bokkeummyun – South Korea
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block and dry sachet to 600ml boiling water and cook for 5 minutes. Drain, saving 120ml liquid. Add in sauce and saved liquid. Stir-fry over high heat for 30 seconds. Stir and enjoy!
The noodle block.
The soup base sachet.
Thick, dark and ominous!
The vegetable sachet.
Not sure what all we have here but looks like maybe mushroom, carrot and TVP?
Finished (click to enlarge). The noodles are plump and chewy. They are the perfect vehicle for the sauce. The flavor on this one is fiery, with a nice Sichuan pepper drop in there. I expected more Sichuan pepper, but it really works well. The flavor is a bit different too; hard to describe – maybe some soy? The bit of mushroom were ubiquitous and of nice quality. A fiery feast to Melt your face! 3.75 out of 5.0 stars. EAN bar code 8801073113619. Samyang Hek Buldak Extra Spicy Roasted Chicken Ramen Nuclear Edition 10 Pack
So both the kids were interesting this box that came yesterday. Miri is just about to start crawling but Miles is running around like a beast these days! Let’s see what’s inside!
Samyang Foods Samples Including New Mala Buldak Bokkeummyun – South Korea
Miles immediately wants to try these (click to enlarge)! There are light ones and dark ones in this bag – the light are a kind of honey-cinnamon taste while the dark have a nice cocoa flavor. He approves!
This is the new Buldak Bokkeummyun Mala flavor. Mala is a sauce full of Sichuan pepper flavor (click to enlarge). I’m going to give them a try later today and you can see on my YouTube channel! Here’s what they had to say about it:
MALA BULDAK BOKKEUMMYEON (HOT CHICKEN FLAVOR RAMEN MALA)
This is a differentiated ‘Mala(numbing and spicy)’ flavor of BULDAK BOKKEUMMYEON(HOT CHICKEN FLAVOR RAMEN).
It features a spicy numbing stir-fry noodle with Chinese ‘Mala’ sauce.
It’s a combination of numbing spicy taste and the original flavor of Hot Chicken.
This one has mayonnaise (click to enlarge)! Here’s a little about it from them –
2. Wasa-Mayo Ramen
This is a stir-fried noodles with original mayonnaise and soybean sauce.
It features a friendly and cute package with a new character.
You can taste a harmonious flavor of Wasabi and Mayonnaise.
It’s a new concept of stir-fired noodle with three different sauces.
Enjoy our premium stir fired noodles!
HOW TO COOK Wasa-Mayo Ramen
1. Pour the boiling water up to the inner line and cover lid for 4 minutes.
2. Drain all the water and put in the liquid sauces.
3. Stir well and serve.
Here are couple they’ve sent before (click to enlarge) – you’ll see these in upcoming reviews soon. This is the Song Song Kimchi Ramen – kind of like a Buldask Bokkeummyun but with the focus on kimchi rather than fiery heat – although it is definitely spicy.
Finally, we have Samyang Ramen Bokki (click to enlarge). If you’re not familiar, tteokbokki (also spelled topokki and a lot of other ways) are short rice tubes that are chewy and usually covered with a deep red spicy and sweet sauce along with fishcake, egg and other things. This is basically instant ramyun with the sauce. I’ve really liked ramen bokki in the past from South Korea so got high hopes for this one. Big Thanks for everything to Amelia from Samyang Foods!
Kiki has two products – this one and a scallion oil variety. Sichuan spicy – that’s an interesting kind of peppery taste. Here’s a little about the pepper from Wikipedia –
Sichuan pepper, Sichuan peppercorn, or Chinese coriander, is a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine. It is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The botanical name comes from the Greek xanthon xylon (ξανθὸν ξύλον), meaning “blond wood”. It refers to the brightly coloured sapwood possessed by several of the species. The genus Zanthoxylum belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or the chili pepper.
The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. It is also used in traditional Chinese medicine. The pericarp is most often used, but the leaves of various species are also used in some regions of China.[1]
Sichuan pepper’s unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices. According to Harold McGee in On Food and Cooking, they are not simply pungent; “they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current (touching the terminals of a nine-volt battery to the tongue). Sanshools appear to act on several different kinds of nerve endings at once, induce sensitivity to touch and cold in nerves that are ordinarily nonsensitive, and so perhaps cause a kind of general neurological confusion.”
Yeah to sum up, Sichuan pepper is something very different from say, a jalapeno pepper. It’s interesting stuff! Let’s give this one a try.
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles in a pot for 3~5 minutes. Stir to loosen. Drain. Add to bowl and add sachet contents. Finally, stir and enjoy!
Six of these bags are in each package.
The dry noodles.
A liquid base.
Has an oiliness and slight sweetness to the scent.
A sachet of Sichuan pepper.
This is quite a lot of it – curious to see how spicy it is.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, chicken baked with Kiki seasoning and Salt For Life, sweet onion, red bell pepper and sesame seeds. The Noodles are thin with a great chew to them. The flavor is excellent – there’s a sweetness and a fire! I really like how the pepper is in a sachet – gives one the option for how hot they like their noodles. 5.0 out of 5.0 stars. oodles. No barcode provided.
So I remember the first time I tried this one a couple years ago. Indeed, it is spicy! Sichuan pepper is a little different kind of spicy in contrast to a jalapeno or wasabi – here’s a little info about the Sichuan pepper from wikipedia:
Sichuan pepper’s unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices. According to Harold McGee in On Food and Cooking, they are not simply pungent; “they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of drinks with carbonation or of a mild electric current (touching the terminals of a nine-volt battery to the tongue).
Sanshools appear to act on several different kinds of nerve endings at once, induce sensitivity to touch and cold in nerves that are ordinarily nonsensitive, and so perhaps cause a kind of general neurological confusion.”
Recipes often suggest lightly toasting the tiny seed pods, then crushing them before adding them to food. Only the husks are used; the shiny black seeds are discarded or ignored as they have a very gritty, sand-like texture. The spice is generally added at the last moment. Star anise and ginger are often used with it in spicy Sichuan cuisine. It has an alkaline pH and a numbing effect on the lips when eaten in larger doses.
Ma la sauce (Chinese: 麻辣; pinyin: málà; literally “numbing and spicy”), common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper, and it is a key ingredient in má là hot pot, the Sichuan version of the traditional Chinese dish. It is also a common flavouring in Sichuan baked goods such as sweetened cakes and biscuits.[citation needed] Beijingmicrobrewery Great Leap Brewing uses Sichuan peppercorns, offset by honey, as a flavouring adjunct in its Honey Ma Blonde.[12]
Sichuan pepper is also available as an oil (Chinese: 花椒油, marketed as either “Sichuan pepper oil”, “Bunge prickly ash oil”, or “huajiao oil”). In this form, it is best used in stir-fry noodle dishes without hot spices.[citation needed] The recipe may include ginger oil and brown sugar cooked with a base of noodles and vegetables, then rice vinegar and Sichuan pepper oil are added after cooking.[citation needed]
Indeed tingling and numbing going on here. As a matter of fact, yeah, that’s kind of something I would say describes the sensation very well. Definitely easier to understand if you have it firsthand of course. Of course, it’s kind of like explaining chocolate to someone who’s never tasted anything sweet. Ultimately, let’s give this one another look – it was #1 on my Top Ten Taiwan list in 2014!
Mom’s Dry Noodles Sichuan Spicy Flavor – Taiwan
Here’s the back of the package (click to enlarge). Contains meat. To prepare, add noodle block to a pot of boiling water and cook for 5 minutes. Drain. Add sachet contents. Finally, stir and enjoy!
One of the four servings in the package.
The noodle block.
The first of three sachets.
A kind of soy mixture.
A reddish liquid.
A paste with a spicy scent.
An oil sachet.
An oil with a deep yellow hue.
Finished (click to enlarge). Added Chinese sausage, carrot, spring onion and fried onion. So I have to say I love these noodles! The scalloped edges, the width, the chew are great and in fact, I could chew on these forever – not that they’re overly chewy and would require such. The spicy Sichuan pepper flavor coats and satisfies. Furthermore, it’s not a one trick pony and in the end, it’s spicy and very tasty as well. 5.0 out of 5.0 stars. EAN bar code 4717011150001.
Today, we finish off this trifecta by Zeng Noodles with a straight Sichuan Pepper variety.
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 800ml boiling water and cook for 5 1/2 minutes. Drain. Add in contents of sachets. Stir and enjoy!
Each bag comes with four of these individual serving packs.
The noodle block.
The first of two liquid sachets.
Has an oil and soy scent.
The spicy oil sachet.
Bright in color with a strong scent.
Finished. Added fried garlic, spring onion and Chinese sausage. There are the same great noodles as in the scallion and Sichuan Pepper variety, just without the scallion flavor. That being said, I do miss the scallion hit, but it stands on its own just fine. Good heat, nice oiliness. 4.75 out of 5.0 stars. EAN bar code 4710953482025.
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So I remember the first time I tried this one a couple years ago. Indeed, it is spicy! Sichuan pepper is a little different kind of spicy in contrast to a jalapeno or wasabi – here’s a little info about the Sichuan pepper from wikipedia:
