I figured I needed something scary for this pairing of Halloween varieties and so here’s something scary. I have no clue how truly spicy this one might be. I’m hoping it’s not going to kill my gut. This will have not only the cooking video at the bottom but the mukbang where I scarf the whole thing down if I can. Well, let’s see if I can handle it.
Peyoung Gekikara MAX END Yakisoba – Japan
Detail of the outer wraps (click to enlarge). Contains meat. T oprepare, add boiling water to fill line along with clear sachet contents. Cover and let steep 3 minutes. Drain. Add in liquid sachet contents. Finally, stir and enjoy!
Finished (click to enlarge). Added plastic eyeballs. The noodles are thin with a bit of a crumble. Not my favorite. The sauce was definitely an extract heat and left me feeling like they just went for that to the exclusion of much else. Highly disappointing flavor-wise. The heat level was decently intense, but nothing the seasoned hothead can’t handle. 1.5 out of 5.0 stars. JAN bar code 4902885005247.
I’ve been wanting to try this one for a great while. Happily, they were sent along by my new contact at Paldo! Thank you very much! This one screams mukbang to me but as some of you might know already, mukbang is something that’s getting harder and harder for me these days. I used to eat a LOT mre, and now I exercise and my diet is much more regulated. To put it bluntly, scarfing down a big block of carbs is easy when you do it more often than I do now.But of course, I’ll give it a shot.
I think this one will definitely test my spice handling; that’s another thing I haven’t done a lot of recently. Handling spicy foods seems like it’s kind of like a muscle – if you don’t exercise it at all it gets weak. Let’s give these a try!
Paldo Teumsae Ramen (9,413 SHU) – South Korea
Detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles and sachet contents in 500ml water for 3~4 minutes. Finally, stir and enjoy!
The noodle block.
A dry sachet of soup base.
A dry sachet of vegetables.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, egg, beef sauteed in soy sauce, narutomaki, spring onion, and sesame seeds. The noodles are thick and luxuriant as always. Thicker than your average instant gauge, a hallmark of Korean noodle variants. The broth has a strong spiciness which isn’t for the casual spicy fan but for those who crave strong heat. Good flavor. Vegetable bits did well. 4.0 out of 5.0 stars. EAN bar code 8801128508858.
This one was in a Ramen Trunk subscription box.These boxes are full of extremely high end varieties that you’ll never find in the United States or anywhere outside Japan! Check out this link and use coupon code RAMENRATER20OFF for 20% off any single box or subscription!
I found some info online about this one and had to use Google translation –
● Miso-tonkotsu ramen where you can feel the taste in the hotness, which is made by adding the spicy taste with the chili pepper and soya bean paste to the pork broth, and the richness with the miso and the flower bud.● The soup is based on a hot pepper base with chili pepper and comes out with 2 kinds of rice miso and neri sesame seeds, and it has an exquisite and deep taste with the addition of the flavor of fish and the smell of florets.● Excellent compatibility with soup and straight non-fried noodles.● For hot taste, I blended several spices and seasonings, and I was particular about not only the hotness but also the quality of hotness.-It is a tonkotsu ramen that is unbearable for those who really like hot things.● Please note that this is a very hard ramen.
So this kind of sounds like it may be a mukbang – unsure at this point. But very cool either way! Let’s check it out!
Itsuki Spicy Miso Tonkotsu Ramen – Japan
Detail of the packaging (click to enlarge). Guessing it contains meat, but check for yourself. To prepare, add noodles to 500ml boiling water and cook for 2 minutes. Remove from heat and add sachet contents. Finally, stir and enjoy!
The straight ramen noodles.
A dry powder sachet.
A wet sachet.
Finished (click to enlarge). Added narutomaki, chashu, spring onion, black sesame seeds, habanero togarashi, chili oil, and Salad Cosmo mung bean sprouts. Was impressed by this one as it was very different. Noodles come out nicely – straight noodles are with a good mouthfeel and chew. The broth is very different insofar as it is quite spicy and it has this smoky pepper taste – kind of leaning in the direction of chipotle. It worked well and was fascinating to me. 5.0 out of 5.0 stars. JAN bar code 4901726014165.
Found this one yesterday at Boo Han Market in Edmonds, Washington. So it had a sticker on the side which pulled a bit off but I can still make out the cooking instructions from what’s left. The sticker mentioned ‘Korean pasta’ which I found compelling. This is sujebi – let’s see what Wikipedia has to say –
Sujebi[1] (수제비, in S. Korea), ttŭdŏ-guk (뜨더국, in N. Korea), or hand-pulled dough soup[1], or Korean-Style Pasta Soup, is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble kalguksu, except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with bindaetteok.
The broth for sujebi is usually made with dried anchovies, shellfish, and kelp. In order to obtain a rich, umami flavor, the ingredients should be simmered for many hours. Added to this broth are soft noodles and various vegetables or kimchi, most often zucchini and potatoes.
Korean people began to eat sujebi and guksu (국수 noodles), both dishes made of wheat flour, from the early Goryeo period (935~1392), but the name sujebi (earlier sujeop-eo) dates from the mid Joseon period. Sujeop-eo is a combined hanja word comprising the terms su (hanja: 手; hangul: 수; literally “hand”) and jeop (hanja: 摺; hangul: 접어 or 접다; literally “folded” or “folding”).
From the Joseon period, people started making various types of sujeobi according to various purposes. Sujebi is today considered a typical commoner’s food, but in the past, it was relatively rare and used for special occasions especially janchi (잔치; feast, banquet) such as dol janchi (the celebration of a baby’s first birthday).
In North Korea, sujebi is called milgaru ddeudeo guk (밀가루뜨더국), which is the words comprising three words: milgaru (밀가루; literally “wheat flour”) + ddeudeo (뜯어; literally “tearing” or “torn”) guk (국; literally “soup”).
The names of sujebi vary according to regions in Korea. [2]
This sounds really interesting. The package mentions this is a seafood flavor and shows some shrimp there. Let’s give it a go!
Chil Kab Farm Products Spicy Sujebi – Seafood Flavor – South Korea
Detail of the side panels (click to enlarge). Unsure whether this contains seafood or meat – check for yourself. To prepare, add boiling water to fill line and cover for 4 minutes. Add in sachet contents. Finally, stir and enjoy!
Finished (click to enlarge). Pasta reminded me of shells in a way. They were definitely chewier and pretty good mouthfeel. Broth was spicy with a very strong shellfish taste to it. Vegeteables were oft found and of interesting character. 3.0 out of 5.0 stars. EAN bar code 8801759016616.
Here’s one the folks at A-Sha sent over – thanks again! I like spicy and I like scallions a lot. Scallions (spring onion/green onion) are one of the things I always have to have on hand. Period. Let’s check these out!
A-Sha Jin Kung Fu Spicy Scallion Noodle – Taiwan
Detail of the package (click to enlarge). Unsure whether it contains meat – check ofr yourself. To prepare, boil noodles for 5 minutes and 30 seconds. Drain. Add in sachet contents. Finally, stir and enjoy!
The dry noodle block.
A wet sachet.
Chives.
Pepper flake.
Finished (click to enlarge). Added spring onion and sesame seeds. Noodles are broad and have a nice doneness and chewiness. The flavor is a sweet, spicy, and savory one with the greenery component working very well alongside the other flavors. Hard oto put down. 5.0 out of 5.0 stars. EAN bar code 4715635853957.
Oh wow okay so I’ve been kind of hanging on to this carbonara topokki for a little while. Today seemed like a god day for this one. Is it? Well, let’s find out!
Finished (click to enlarge). Added spring onion, baked chicken, chashu pork, Salad Cosmo mung bean sprouts, and sesame seeds. Noodles are great – thick and chewy. Topokki comes out swinging. The sauce is a brilliant and lip-smacking super spicy smooth and flavor one with a kind of cheesy creamy heat and flavor. Just exemplary stuff and my favorite of th entire buldak fire noodle range. 5.0 out of 5.0 stars. EAN bar code 801073310957.
Okay so now that I’ve been doing a lot of weight loss and walking like a fiend (one might call me a White Walker – Game of Thrones reference, sorry), I’ve been running through shoes like crazy. I really like these $30 pairs I’ve been finding at Walmart up in Canada, but as you can guess, after a week there are holes in them. We went up in search for a new pair for me again (no luck grrr) and and during our time up there we hit Lansdowne Centre, a mall in Richmond. Well, there was a new store (at least I think it’s new but I don’t know how we could have missed it) that has a staggeringly wonderful noodle selection. The place is called Smart N Save and they’ve got some really neat stuff in there, including this one. Let’s check it out.
EDO Pack Spicy Flavour Noodle – Hong Kong
Detail of the packaging (click to enlarge). Contains fish. To prepare, add noodles and sachet contents to 450ml boiling water. Cook 3 minutes. Finally, stir and enjoy!
The noodle block.
A dual sachet – powder base on the left and oil on the right (watch the Instant Noodle Recipe Time episode below to see sachet contents).
A dry garnish sachet.
Finished (click to enlarge). Added spring onion, soft egg, chili flake, black sesame seeds, boiled pork, and Salad Cosmo mung bean sprouts. The noodles are quite nice – they’re for Hong Kong, they’re non-fried, but they are manufactured in Singapore. My gut tells me these are made by KOKA S’pore. Excellent noodles, and the broth is no slouch either. It has a nice heat level and the flavor is a nice spicy with a kimchi flavor which is tart and tasty. 4.0 out of 5.0 stars. EAN bar code 4895058312801.
Got this a little while back up in Richmond, BC at the HMart in Aberdeen Centre. This is the spicy counterpart to the non-spicy version I reviewed about 110 reviews ago. Let’s take a look.
Samlip Hi-Myon Spicy Katsuo Udon – South Korea
Here’s the back of the package (click to enlarge). Contains fish and shrimp. To prepare, add udon and sachet contents to 350ml boiling water and cook 2 minutes. Finally, stir and enjoy!
The udon pouch.
A dry sachet (see contents on the episode of Instant Noodle Recipe Time below).
A wet sachet.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, barbecued pork, chili flake, and tempura. The udon in this one is extra nice. It has a thick wide and slightly flat gauge. Broth compliments well with a sweetness and a spiciness that I thoroughly enjoyed. 5.0 out of 5.0 stars. EAN bar code 8801068090321.
#3275: Haogemen Chongqing Noodles Hot & Spicy – China
Another one found at FoodyWorld up in Richmond, BC. That place never ceases to amaze me where really out of the way varieties are concerned. This one should definitely be hot and spicy – curious in which way it will swing – savory or deluge of pain. Let’s find out!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, cook noodles for 3 minutes. Drain. Add 260ml boiling water and sachet contents. Finally, stir and enjoy!
A sachet of narrow noodles.
A dry solid ingredients sachet. Watch the Instant Noodle Recipe Time espiode below to see contents of sachets.
A wet sachet (soy sauce).
A wet sachet (clili sauce).
A final wet sachet (pickled mustard).
Finished (click to enlarge). Added barbecued pork, coriander, sesame seeds, and pepper flake. Noodles are thin with a round shape. Chew is very nice here. Broth has a strong peppery taste to it and was really quite good. 4.25 out of 5.0 stars. EAN bar code 6971070670476.
Today we have a Zenpop.JP variety – so what’s Zenpop? They’re a subscription service for all things Japanese! Definitely, check them out. By the way, use coupon code RAMENRATER to get $2 off! Here’s what they had to say about this one – ‘This yakisoba just debuted from Myojo as their first umakara miso flavor. Umakara is a word mixture of umai (delicious) and karai (spicy). Kogashi ninniku means roasted garlic, so this yakisoba offers you irresistible tastes of kogashi ninniku with umakara miso flavor to fill your appetite! The kara miso paste (orange packet) add it as you like, you can maybe start adding little by little to see your preference of spiciness.”
Oh you know me I’ll use it all. Let’s check it out!
Myojo Umakara Spicy Miso Yakisoba – Japan
Detail of the side panels (click to enlarge). Contains pork chicken and beef. To prepare, add boiling water to fill line and cover for 5 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, TKG egg, kizami shoga, and black sesame seeds. The noodles are just right for the sauce. Sauce has a good miso taste – a nice tang to it and a good heat level. Included togarashi worked well. 4.0 out of 5.0 stars. JAN bar code 4902881436939.
Hey look at this! What is it? Well, their standard Spicy Sakura Prawn has been ranked #2 on the 2018 and 2019 The Ramen Rater’s Top Ten Instant Noodles Of All Time lists. This one has two kinds of noodles – both air dried too so they’re healthier for you. I’m a big fan of prawn mee (that’s what they call it in Malaysia) and I’m ready to have a prawn freakout. Let do this!
Red Chef Spicy Sakura Prawn Soup Rice Vermicelli & Noodles – Malaysia
Here’s the back of the package (click to enlarge). Contains fish and crustaceans. To prepare, boil noodles in 400ml water for 2 minutes. Drain. Add sachets and noodles to 270ml boiling water. Finally, stir and enjoy!
Wheat noodles on the left, rice vermicelli on the right.
A dry sachet.
A light powder.
A wet sachet.
Has a strong and sweet prawn scent.
Another dry sachet – garnish this time.
Fried onions!
Finished (click to enlarge). Added soft egg, Salad Cosmo mung bean sprouts, fried tofu, shrimp, bbq pork, spring onion, and mint leaf. Wow. The combination of the two noodles here is masterful – and authentic as this is what you’ll find in hawker courts in Malaysia. Broth is strong, however just a tad less so than the standard pack version. Included crispy onion garnish is just so spot on it hurts. Prawn freak-out achieved. 5.0 out of 5.0 stars. EAN bar code 9556145137015.
Another one from my trips to Chin World up in Richmond, BC. Remember kids, if you’re coming from the states, bring your Canadian cash because they’re not going to take your cards or exchange your greenbacks for ya! Really interested in how this one’s going to be – last one I tried wasn’t too shabby from this brand so let’s take a look!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachet contents and boiling water to line. Cover for 5 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, beef, and spring onion. Sweet potato vermicelli hydrated nicely. Broth had a very tasty beef flavor as well as a light spiciness – kind of caught me off guard as I expected it to be spicier. More savory this one. 4.0 out of 5.0 stars. EAN bar code 6924524200484.
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