Tag Archives: sichuan

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor – China

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Alright so here’s one we found up in Canada at China Worlsd in Richmond, BC. That’s a really fascinating store with lots of products I’ve never seen before. But hey if you go there – bring cash if you’re coming from the US – and make sure it’s Canadian cash! Let’s get started.

Sichuan Baijia Burning Dry Noodles Chili Oil Flavor – China

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

A distributor/import sticker (click to enlarge).

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and cover for 5 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Detail of the lid (click to enlarge).

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

An included fork!

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

The noodles, wrapped in plastic.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

A dry sachet.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Bits of vegetable and MSG.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

A wet sachet.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

A thick sauce.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Another wet sachet.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Pickled vegetable.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, sesame seeds, barbecue pork, spring onion, and shichimi togarashi. Noodles are definitely different; almost have a sticky chew to them and a wide but not really thick gauge. The taste is very spicy and salty – works well. 3.5 out of 5.0 stars.  EAN bar code 6926410331265.

#3207: Sichuan Baijia Burning Dry Noodles Chili Oil Flavor - China

Sichuan Baijia Instant Sweat Potato Thread/noodle Original Hot & Sour Flavor 3.70 Oz (Pack of 20)

Watch me cook on Instant Noodle Recipe Time!

#3159: Sichuan Baijia Big Boss Hot & Sour Sweet Potato Vermicelli – China

#3159: Sichuan Baijia Boss Hot & Sour Sweet Potato Vermicelli - China

Found this one up in Canada at Foodyworld and it looks really neat! The kids are really interested in this one but I’m sure it’s definitely off the charts spicy for them. I’m always curious when I see a cartoon or comic character on a product. Definitely looks interesting, that’s for sure! Let’s crack it open!

Sichuan Baijia Big Boss Hot & Sour Sweet Potato Vermicelli – China

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in all sachets and boiling water to fill line. cover for 6~7 minutes. Finally, stir and enjoy!

#3159: Sichuan Baijia Boss Hot & Sour Sweet Potato Vermicelli - China

Detail of the lid (click to enlarge).

#3159: Sichuan Baijia Boss Hot & Sour Sweet Potato Vermicelli - China

An included fork!

#3159: Sichuan Baijia Boss Hot & Sour Sweet Potato Vermicelli - China

The sweet potato vermicelli.

#3159: Sichuan Baijia Boss Hot & Sour Sweet Potato Vermicelli - China

Three dry sachets!

#3159: Sichuan Baijia Boss Hot & Sour Sweet Potato Vermicelli - China

Three wet sachets!

Finished (click to enlarge). No garnish. The vermicelli hydrated well. Made a few crosscuts with a pair of kitchen scissors. The flavor was strong on the Sichuan pepper side and super strong otherwise. Super oily too. Lots of included garnish was neat but it had a very odd flavor – to me at least. 1.5 out of 5.0 stars.  EAN bar code 6926410338165.

#3159: Sichuan Baijia Boss Hot & Sour Sweet Potato Vermicelli - China

Baijia Hakka Instant Rice Noodle 10.9 oz (2 Packs)

Watch me cook on Instant Noodle Recipe Time!

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli – China

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - China

Here’s one I found up in Canada – can’t remember where. Green curry is one of my favorite flavors, however not one that I think I’ve ever seen coming out of China. Sichuan Baijia has been coming out with more and more different varieties – and different little cartoon characters on their packaging. Let’s give this one a try and see how it fares.

Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli – China

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - China

Here’s the back of the package (click to enlarge). Unsure whether it contains meat – check for yourself. To prepare, add everything from pack to a bowl and add 500ml boiling water. Cover for 5 minutes. Finally, stir and enjoy!

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - China

This is not rice vermicelli, but vermicelli from sweet potatoes.

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - China

Here’s a dry sachet.

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - China

A light powder – non-dairy creamer perhaps?

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - China

A wet sachet.

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - China

Curry paste.

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - China

A dry sachet.

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - China

Looks live chives and peppers.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, fried garlic, shrimp, lemongrass fried tofu and togarashi. The sweet potato vermicelli was crosscut a couple times with a pair of kitchen scissors to make them easier to manage. They has a standard kind of sloppy character and cooked up nicely. The broth on the other hand was such a letdown! I was really anticipating that this would be my new favorite variety from this company, but the blandness just was too much to bear. Not a salty component to be found, so while it tasted like green curry and had a nice thickness, it just didn’t have what it needed. Sad. 1.0 out of 5.0 stars.  EAN bar code 6926410334952.

#3093: Sichuan Baijia Green Curry Shrimp Flavor Instant Vermicelli - ChinaSichuan Baijia Instant Sweat Potato Thread/Noodle Hot Spicy Flavor 3.70 Oz (Pack of 8)

Watch me cook it up on Instant Noodle Recipe Time!

Meet The Manufacturer: #3079: Fu Chung Village Dry Noodles With Sauce – Spicy Sichuan Pepper With Vinegar – Taiwan

Meet The Manufacturer: #3079: Fu Chung Village Dry Noodles With Sauce - Spicy Sichuan Pepper With Vinegar - Taiwan

Here’s the first of a trio from Fu Chung – a spicy Sichuan variety with vinegar. No doubt this includes Sichuan pepper. Now, it’s not like a fleshy chili pepper – it’s a peppercorn. Here’s a little about Sichuan pepper flavor 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 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.”

I think this is a very apt description of what Sichuan pepper is like. Let’s give this a try!

Fu Chung Village Dry Noodles With Sauce – Spicy Sichuan Pepper With Vinegar – Taiwan

Meet The Manufacturer: #3079: Fu Chung Village Dry Noodles With Sauce - Spicy Sichuan Pepper With Vinegar - Taiwan

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to a large pot of boiling water. After one minute, separate noodles gently. Continue cooking 5~6 minutes. Drain. Add wet sachet contents. Finally, stir and enjoy!

Meet The Manufacturer: #3079: Fu Chung Village Dry Noodles With Sauce - Spicy Sichuan Pepper With Vinegar - Taiwan

One of the four included packages.

Meet The Manufacturer: #3079: Fu Chung Village Dry Noodles With Sauce - Spicy Sichuan Pepper With Vinegar - Taiwan

The noodle block.

Meet The Manufacturer: #3079: Fu Chung Village Dry Noodles With Sauce - Spicy Sichuan Pepper With Vinegar - Taiwan

The first of two wet sachets.

Meet The Manufacturer: #3079: Fu Chung Village Dry Noodles With Sauce - Spicy Sichuan Pepper With Vinegar - Taiwan

A dark liquid.

Meet The Manufacturer: #3079: Fu Chung Village Dry Noodles With Sauce - Spicy Sichuan Pepper With Vinegar - Taiwan

The second of two wet sachets.

Meet The Manufacturer: #3079: Fu Chung Village Dry Noodles With Sauce - Spicy Sichuan Pepper With Vinegar - Taiwan

A seasoned oil with a Sichuan peppery scent.

Finished (click to enlarge). Added Fu Chung Minced Pork & Scallion Sauce, scallions, Salad Cosmo mung bean sprouts, and soft egg. The noodles are just great – flat, broad, just right. An apt balance in the flavor as well – not overuse of anything – works very well. 4.5 out of 5.0 stars. As for the sauce, I’m really happy with that – meaty and savory – if I were to score it I’d give it a 5.0 out of 5.0 stars.  EAN bar code 6710887929894.

Meet The Manufacturer: #3079: Fu Chung Village Dry Noodles With Sauce - Spicy Sichuan Pepper With Vinegar - Taiwan

Home Comforts Peel-n-Stick Poster Taiwan Tainan Children Strawberry Ice Summer Poster 24X16

Watch me make this on Instant Noodle Recipe Time!

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

Here’s one I found up in Canada at China World I believe. The sheer amount of varieties up there is pretty intense – especially ones from this company. Curious how it will be. Let’s find out!

Sichuan Baijia Sichuan Hot & Sour Vermicelli – China

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

The import/distributor sticker (click to enlarge).

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add 600ml boiling water and sachet contents . Cover for 5~6 minutes. Finally, stir and enjoy!

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

Detail of the lid (click to enlarge).

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

An included fork!

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

Sweet potato vermicelli.

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

A dry sachet.

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

Bits of vegetable and what looks to be MSG.

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

A liquid sachet.

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

Red liquid with sesame seeds.

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

A second liquid sachet.

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

Dark stuff.

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

A vegetables sachet.

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

Funky smell…

Finished (click to enlarge). Added sping onion. The sweet potato thread hydrated well. A couple of crosscuts with a pair of scissors made them more manageable. They have a kind of gumminess and clinginess that makes them a big clump of food – nothing wrong with that; it’s just their way. The broth has a sour taste from black vinegar and a chilli pepper spiciness – I expected Sichuan peppercorn in here but really didn’t come across is. Included pickled sprouts were decent in the end and gave a nice crunch. Beans were well hydrated as well. 3.75 out of 5.0 stars.  EAN bar code 6926410372633.

#2976: Sichuan Baijia Sichuan Hot & Sour Vermicelli

Sichuan Baijia Instant Sweat Potato Thread/noodle Spicy Artificial Fei-chang Flavor 3.70 Oz (Pack of 4)

A live stream of the cooking of this product – a precursor to the Instant Noodle Recipe Time series

#2967: Kenko Foods Hot Dry Noodles

#2967: Kenko Foods Hot Dry Noodles

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 -“Have a taste of a Japanese take on Sichuan style dry noodles! It takes this typically stir fried dish and transforms it into a delicious ramen. And as we have seen in the past, Kenko Foods has made this ramen with all natural ingredients and good health in mind.”

Interesting – alright, let’s take a look!

Kenko Foods Hot Dry Noodles – Japan

#2967: Kenko Foods Hot Dry Noodles

Here is the back of the package (click to enlarge). Unsure whether it contains meat – check for yourself. To prepare, add noodles to 500cc boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!

#2967: Kenko Foods Hot Dry Noodles

The noodle block.

#2967: Kenko Foods Hot Dry Noodles

A seasoning sachet.

#2967: Kenko Foods Hot Dry Noodles

A dry powder base.

#2967: Kenko Foods Hot Dry Noodles

A liquid base sachet.

#2967: Kenko Foods Hot Dry Noodles

A reddish liquid.

Finished (click to enlarge). Added scallion, hard boiled egg and shichimi togarashi. The noodle is soft but enjoyable as a sturdier one in that they are of good quality and work so well with the broth. Now, the broth neither seems spicy, nor to I get any kind of Sichuan taste. It actually reminds me of the taste and heat level of the Great Value spicy noodles I’ve found in Canada – meaning heat is non existent. Nonetheless, they’re tasty good. 3.5 out of 5.0 stars.  JAN bar code 4973044020128.

#2967: Kenko Foods Hot Dry Noodles

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

Woot woot! Juggling in Japan!

#2947: Kiki Sichuan Beef Noodles Soup (台湾KIKI 牛肉面)

#2947: Kiki Sichuan Beef Noodles Soup (台湾KIKI 牛肉面)

Alright – to start off, wow. This is huge. This box screams fancy, that’s for sure. I’ve had a few of Kiki’s dry noodle varieties, but recently this and a Mapo Tofu variety came out as well (which of course I’ll be reviewing soon). Beef Noodle Soup is exceedingly popular in Taiwan – here’s a little about it from Wikipedia –

Beef noodle soup is a Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef brothvegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. Beef noodle soup was first created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China.[1][2]

In the Overseas Chinese communities in North America, this food can be found in Taiwanese and Chinese restaurants. In Mainland China, a large bowl of it is often taken as a whole meal with or without any side dish. In Taiwan, vendors that sell beef noodle may also have optional, often cold side dishes, such as braised dried tofu, seaweed, or pork intestine. Beef noodles is often served with suan cai (Chinese sauerkraut) on top, green onion, and sometimes other vegetables in the soup as well.[3]

In Chinese, “牛肉麵” literally means “beef noodles”. Mainland Chinese and Hong Kong restaurants may have a tendency to distinguish between “牛肉麵” “beef noodles”, and “牛腩麵” “beef brisket noodles”; with the former containing either beef shank or beef slices and the latter containing only brisket. It is sometimes served with wontons. In Taiwan, “牛肉麵” typically consists of either brisket or shank only, though many restaurants also have tendon or a more expensive option with both meat and tendon (“半筋半肉麵”, literally “half tendon half meat noodle”) and occasionally with tripe; 三寶麵, literally “three-treasure noodle”, usually denotes a bowl containing all three. If one orders “牛肉湯麵” or “beef soup noodles” in a restaurant in TaiwanMainland China, or Hong Kong, they might be given a cheaper bowl of noodles in only beef broth but no beef. If one orders a “牛肉湯” or “beef-soup”, they could be given a more expensive bowl of beef broth with chunks of beef in it but without noodles. In Tainan, beef soup (牛肉湯) denotes a distinct and local specialty, where sliced beef is blanched in hot soup and accompanied by shredded ginger.

Beef noodle is often served as fast food in China, with Mr. Lee being the largest chain. In Taiwan it is sometimes considered a national dish and every year the city of Taipei holds an annual Beef Noodle Festival, where various chefs and restaurants compete for the “best beef noodle” title in Taiwan.[4][5] However, some Taiwanese (particularly the elderly generation) still refrain from eating it. A traditional reluctance towards slaughtering precious cattle needed for agriculture, and an emotional attachment and feeling of gratitude and thanks to the animals traditionally used for very hard labour. Due to influences from the influx of out of province Chinese from mainland China in the early 1900s, the Taiwanese version of beef noodle soup is now one of the most popular dishes in Taiwan.[6]

I’ve never reviewed something like this one before – let’s open the box and you’ll see what I’m talking about.

Kiki Sichuan Beef Noodles Soup – Taiwan

#2947: Kiki Sichuan Beef Noodles Soup (台湾KIKI 牛肉面)

Detail of the side panels (click to enlarge). Contains beef. To prepare, open the beef soup package and pour into the pot, cook for 1 minutes with high heat. Cook the noodles in boiling water separately for 4 to 5 minutes with medium heat. Turn off the heat and drain the noodles. Finally, add noodles and beef soup into a bowl, stir and enjoy!

#2947: Kiki Sichuan Beef Noodles Soup (台湾KIKI 牛肉面)

A package of dry noodles.

#2947: Kiki Sichuan Beef Noodles Soup (台湾KIKI 牛肉面)

Okay, so this is what makes this a lot different and unique from any variety I’ve reviewed yet. This is the soup. This is a very large package – you don’t add water, you just heat it and add in the noodles you’ve cooked and drained separately.

Finished (click to enlarge). Added scallion. The noodles are very good – plentiful on quantity and excellent as far as quality. They had an almost squarish gauge and a very nice chew that I expect from Guanmiao. The broth is very complex – a lot of things going on here. A very tasty beef flavor has notes of herbs and spices – one being Sichuan pepper of course, but it was cooperative rather than a bully in the bowl. The beef and tendon was very good, and of good quantity, but I was left wanting more of it – which I think is natural as it’s quite flavorful. Impressed. 5.0 out of 5.0 stars. EAN bar code 4713302682039.

#2947: Kiki Sichuan Beef Noodles Soup (台湾KIKI 牛肉面)

A Culinary History of Taipei: Beyond Pork and Ponlai (Big City Food Biographies)

This is the Unboxing Time With The Ramen Rater where I unboxed these – and you can really get a feel for how big this box is

#2946: Vedan 449 Fried Instant Noodle Sichuan Hot Flavor

#2946: Vedan 449 Fried Instant Noodle Sichuan Hot Flavor

Alright – this is the last of the reviews for the Uni student in Taiwan – thanks again for sending these – it’s been fun and quite truly an honor that someone going for their Master’s degree is asking me for help!

Wondering what’s up with the name? Well, 449 sounds like the word for slurp in Chinese (thank you Kyle K for helping me out with this)! I’m guessing this one will have a Sichuan pepper flavor to it. Let’s find out!

Vedan 449 Fried Instant Noodle Sichuan Hot Flavor – Taiwan

#2946: Vedan 449 Fried Instant Noodle Sichuan Hot Flavor

Here’s the back of the package (click to enlarge). Unsure whether it contains meat – check for yourself. To prepare, add noodles to 450ml boiling water and cook 3 minutes. Drain, saving water. add sauce to noodles and silver sachet to drained water. Finally, stir and enjoy!

#2946: Vedan 449 Fried Instant Noodle Sichuan Hot Flavor

The noodle block.

#2946: Vedan 449 Fried Instant Noodle Sichuan Hot Flavor

The liquid base sachet.

#2946: Vedan 449 Fried Instant Noodle Sichuan Hot Flavor

A thick sauce.

#2946: Vedan 449 Fried Instant Noodle Sichuan Hot Flavor

The soup base sachet.

#2946: Vedan 449 Fried Instant Noodle Sichuan Hot Flavor

A light powder with little bits in there.

Finished (click to enlarge). Added fried salted beef (salted with Salt For Life) and scallion. The noodle has a great Sichuan pepper spiciness. Not extremely salty flavor. The noodle itself is a little on the regular instant side – would have been nice to see an upgrade there. The broth had a very good flavor and worked well with the noodle back and forth. 3.5 out of 5.0 stars.  EAN bar code 4710110233194.

#2946: Vedan 449 Fried Instant Noodle Sichuan Hot Flavor

Why Taiwan Matters: Small Island, Global Powerhouse

All  of the 449 TV spots

#2821: Sichuan Baijia Broad Noodle Sour Soup Fish Flavor

#2821: Sichuan Baijia Broad Noodle Sour Soup Fish Flavor

I picked this one up at the 99 Ranch Market in Edmonds, Washington a few weeks back. I hadn’t seen this Baijia variety before and I thought the graphic on the front  of someone sleeping and dreaming about fancy cars, a home and lots of money was really quite compelling.

Let’s face it. Instant noodles aren’t a rich man’s meal, nor were they designed to be at the outset. They were designed to be a quick and easy to prepare meal for the masses. I find it interesting, however not surprising, to see the truth in the image on the package. How many packets of instant noodles have been enjoyed during long hours studying in colleges and universities? In times of meager means, even in prisons?

Today’s variety is from the Sichuan region of China, known for it’s strong flavors and history. Let’s crack this bag open and give it a try!

Sichuan Baijia Broad Noodle Sour Soup Fish Flavor – China

#2821: Sichuan Baijia Broad Noodle Sour Soup Fish Flavor

Detail of the import/distribution stickers (click to enlarge).

#2821: Sichuan Baijia Broad Noodle Sour Soup Fish Flavor

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add contents to a bowl and add 600ml boiling water. Cover for 6 minutes. Finally, stir and enjoy!

#2821: Sichuan Baijia Broad Noodle Sour Soup Fish Flavor

The noodle block.

#2821: Sichuan Baijia Broad Noodle Sour Soup Fish Flavor

The dry base sachet.

#2821: Sichuan Baijia Broad Noodle Sour Soup Fish Flavor

Seasoning and vegetables.

#2821: Sichuan Baijia Broad Noodle Sour Soup Fish Flavor

The liquid base sachet.

#2821: Sichuan Baijia Broad Noodle Sour Soup Fish Flavor

Thick and oily.

Finished (click to enlarge). Added spring onion, tofu and Salad Cosmo mung bean sprouts. The broad noodle is perfect here – hot too chewy and not too thin. The broth is like a torrential downpour of strong taste – Sichuan peppercorn heat and an almost lemony hit to it with a good oiliness. The included vegetables were just right. 4.5 out of 5.0 stars. EAN bar code 6926410332767.

#2821: Sichuan Baijia Broad Noodle Sour Soup Fish Flavor

Sichuan B a i j i a Instant Sweat Potato Thread/noodle Artificial Pickled Cabbage Fish 2.48 Oz (Pack of 8)

A cooking video for Sichuan Baijia.

Meet The Manufacturer: #2810: Little Couples Q Noodle Spicy Taste

Meet The Manufacturer: #2810: Little Couples Q Noodle Spicy Taste

The place I usually like to start with a dry noodles company is their Sichuan style spicy noodle. They usually have one and so it’s kind of a good baseline. Let’s have a look!

Little Couples Q Noodle Spicy Taste – Taiwan

Meet The Manufacturer: #2810: Little Couples Q Noodle Spicy Taste

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles for 5 minutes and drain. Add in sauce. Finally, stir and enjoy!

Meet The Manufacturer: #2810: Little Couples Q Noodle Spicy Taste

A broad noodle.

Meet The Manufacturer: #2810: Little Couples Q Noodle Spicy Taste

The seasoning sachet.

Meet The Manufacturer: #2810: Little Couples Q Noodle Spicy Taste

A reddish liquid.

Finished (click to enlarge). Added Spring onion, fried garlic and Sichuan pepper powder. The noodles are quite nice – a little on the chewier side. The flavor is definitely a salty Sichuan peppercorn hit with a slightly bitter back. 3.75 out of 5.0 stars. EAN bar code 4712928250097.

Meet The Manufacturer: #2810: Little Couples Q Noodle Spicy Taste

Taiwan: Taiwan Travel Guide: 101 Coolest Things to Do in Taiwan (Taipei Travel Guide, Tainan, Taichung, Taiwanese Food, Backpacking Taiwan, Asia Travel Guide)

A TV show featuring Little Couples products.

Meet The Manufacturer: #2777: Mr. Noodle Sichuan Flavor Spicy Hot Noodles

Meet The Manufacturer: #2777: Mr. Noodle Sichuan Flavor Spicy Hot Noodles

Sometimes it’s hard for me to pick what I want to review. I mean, I have quite a few options sitting next to me in the high security noodle vaults… So I took the box of samples over to my wife and opened it. There are six in all and the tops have different colors but no mention of what they are on top. I asked her to simply pick three. Well, here’s the first one.

Dry noodles from Taiwan seem to always have one thing in common no matter what company is selling them – a spicy Sichuan variety. Let’s have a look at this, the first review of a six review spotlight series on Mr. Noodle!

Mr. Noodle Sichuan Flavor Spicy Hot Noodles – Taiwan

Meet The Manufacturer: #2777: Mr. Noodle Sichuan Flavor Spicy Hot Noodles

Here’s the back of the package (click to enlarge). I removed color from the picture to make it easier to read on a screen. Looks to be meat free but check for yourself. To prepare, boil noodles in 1000ml wa ter for 5~6 minutes. Drain, saving 30~40ml liquid. Add noodles, liquid, and sachet contents to a bowl. Finally, stir and enjoy!

Meet The Manufacturer: #2777: Mr. Noodle Sichuan Flavor Spicy Hot Noodles

The noodle block.

Meet The Manufacturer: #2777: Mr. Noodle Sichuan Flavor Spicy Hot Noodles

A liquid base sachet.

Meet The Manufacturer: #2777: Mr. Noodle Sichuan Flavor Spicy Hot Noodles

This looks to be the spicy sauce.

Meet The Manufacturer: #2777: Mr. Noodle Sichuan Flavor Spicy Hot Noodles

An oil sachet.

Meet The Manufacturer: #2777: Mr. Noodle Sichuan Flavor Spicy Hot Noodles

Has a sesame scent.

A liquid sachet.

Meet The Manufacturer: #2777: Mr. Noodle Sichuan Flavor Spicy Hot Noodles

Smells like soy sauce.

Finished (click to enlarge). Added hard boiled egg, spring onion and fried garlic. The noodles came out nicely – a gauge and chew I’m familiar with. The centerline of the noodle seems slightly thicker while the side are thinner, giving it a multi-textural property which offers excellent mouthfeel. The flavor is of soy sauce, peppery sauce and oil. 3.5 out of 5.0 stars. EAN bar code 4713106500041.

Meet The Manufacturer: #2777: Mr. Noodle Sichuan Flavor Spicy Hot Noodles

Red Sichuan Peppercorn – 2 Oz – Grade AA Organic

A visit to Chengdu for some violently spicy hot pot

#2702: Chuanbei Sichuan Yibin Style Spicy Noodles

#2702: Chuanbei Sichuan Yibin Style Spicy Noodles 川北凉粉,小新拌面,宜宾燃面味,中华老字号

Firstly, thanks to Bobby Y. with help on this variety’s translation! So I found this one up in Canada at a big Asian supermarket a month or so ago. It was at the height of pre-mid-Autumn festival, and mooncakes were in full force. I mean, this place had the biggest display of mooncake I’ve ever seen – even had special display mooncakes that were at least 2 feet across and!

This is a Yinbin-influenced spicy noodle – here’s a little about Yibin from Wikipedia –

Yibin (simplified Chinese宜宾traditional Chinese宜賓Sichuanese Pinyin: nyi2bin1Sichuanese pronunciation[ɲi˨˩pin˥]pinyinYíbīnWade–GilesI-pin) is a prefecture-level city in the southeastern part of Sichuanprovince, People’s Republic of China, located at the junction of the Min and Yangtze Rivers.

Its population was 4,471,840 inhabitants according to the 2010 census of whom 836,340 lived in the built-up (or metro) area made of Cuiping District.

Human habitation of Yibin dates back at least 4,000 years. Yibin was established as a county in the Han dynasty (206 BC − AD 220). Under the Ming and Qing, the town and its hinterland was known as XuzhouCommandery (t 敘州, s 叙州, p Xùzhōufǔ), which was variously romanized as SuifuSuifoo,[citation needed] and Suchow.[2] Its population around 1907 was estimated at 50,000.[3]

There are several hot springs near Yibin, plus many other tourist attractions. Such attractions include the Bamboo Sea in Changning County and the Xingwen Stone Forest. Cuiping mountain in the centre of the city provides wonderful views of Yibin. Yibin is also the confluence of the Min and Jinsha Rivers, which together form the Chang Jiang as the Yangtze River is known in Chinese from Yibin to Shanghai.

Anyways, this one looked interesting and I thought it could be good, so let’s check out this big tray style variety.

Chuanbei Sichuan Yibin Style Spicy Noodles – China

An import/distributor’s sticker (click to enlarge). Like many from the region, these are hard to unstick!

#2702: Chuanbei Sichuan Yibin Style Spicy Noodles 川北凉粉,小新拌面,宜宾燃面味,中华老字号

Detail of the lid (click to enlarge). Unsure if it has meat so check for yourself. To prepare, open lid partially and remove sachets. Add in boiling water to fill line and cover 3~5 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!

#2702: Chuanbei Sichuan Yibin Style Spicy Noodles 川北凉粉,小新拌面,宜宾燃面味,中华老字号

An included fork!

#2702: Chuanbei Sichuan Yibin Style Spicy Noodles 川北凉粉,小新拌面,宜宾燃面味,中华老字号

The large noodle pouch.

#2702: Chuanbei Sichuan Yibin Style Spicy Noodles 川北凉粉,小新拌面,宜宾燃面味,中华老字号

The sauce sachet.

#2702: Chuanbei Sichuan Yibin Style Spicy Noodles 川北凉粉,小新拌面,宜宾燃面味,中华老字号

Beans and other vegetables.

Finished (click to enlarge). Added Salad Cosmo organic mung bean sprouts and spring onion. The noodles are great – nice gauge and chew and not mushy. The flavor is a salty and spicy one augmented by beans and some other vegetable. Honestly, not much here – but it works rather well. 4.0 out of 5.0 stars.  EAN bar code 6943767201065.

#2702: Chuanbei Sichuan Yibin Style Spicy Noodles 川北凉粉,小新拌面,宜宾燃面味,中华老字号

Land of Plenty: A Treasury of Authentic Sichuan Cooking

I’m unsure if this is completely related, but it looks tasty