We found this one up at Foodyworld in Richmond, BC. They were on a great sale – 2 for $3CAD! Not bad at all! I have to say I love this packaging’s graphic. The food is all sharp and colorful and contrasts so well with the background. Very old school Chinese! Let’s have a look!
Detail of the lid (click to enlarge). Contains seafood. To prepare, add dry sachet and boiling water to fill line. Drain. Add sauce sachet contents. Finally, stir and enjoy!
An included fork!
The noodle block!
The sauce sachet.
The vegetables and garnish sachet.
Finished (click to enlarge). Added scallions, carved squid, fishball and shrimp. The noodles came out pretty well after the 4 minutes of steeping – good texture. The flavor was a lightly spicy and seafood tasty kind of thing. It really went well and I enjoyed it. 4.0 out of 5.0 stars. 6925303771973.
So I have a new contact named Danny at Nongshim Korea – one of the guys from Happy Souper helped me get a hold of him via email – thanks! Danny was kind enough to send along these new Mr. Bibim varieties. They’re dry noodles with a liquid base and kimchi included. Here’s a little about kimchi from wikipedia –
The origin of kimchi dates back at least to the early period of the Three Kingdoms (37 BCE‒7 CE). Fermented foods were widely available, as the Records of the Three Kingdoms, a Chinese historical text published in 289 AD, mentions that “The Goguryeo people [referring to the Korean people] are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish” in the section named Dongyi in the Book of Wei.Samguk Sagi, a historical record of the Three Kingdoms of Korea, also mentions the pickle jar used to ferment vegetables, which indicates that fermented vegetables were commonly eaten during this time.
Pickled radish slices make a good summer side-dish, Radish preserved in salt is a winter side-dish from start to end. The roots in the earth grow plumper everyday, Harvesting after the frost, a slice cut by a knife tastes like a pear.
— Yi Gyubo, Dongguk isanggukjip (translated by Michael J. Pettid, in Korean cuisine: An Illustrated History)
However, early records of kimchi do not mention garlic or chili peppers. Kimchi was not red until the late 16th century, when chili peppers were introduced to Korea by Portuguese traders based in Nagasaki, Japan. The first mention of chili pepper is found in Jibong yuseol, an encyclopedia published in 1614.Sallim gyeongje, a 17‒18th century book on farm management, wrote on kimchi with chili peppers. However, it was not until the 19th century that the use of chili peppers in kimchi was widespread. The recipes from early 19th century closely resemble today’s kimchi.
Mr. Bibim seems to be a kind of play on the popular bibimbap dish. If I’m correct, bibim means ‘mixed’ but I could be wrong. Let’s go ahead and learn a little about Mr. Bibim!
Nongshim Mr. Bibim Stir Fried Kimchi Flavour – South Korea
Here’s the back of the package (click to enlarge). Contains fish. To prepare, add noodle block and vegetables sachet to 500ml boiling water and cook for 2.5 minutes. Drain noodles. Add in liquid base. Finally, stir and enjoy!
The noodle block.
The liquid base sachet.
Has a kimchi scent.
The vegetables sachet.
Finished (click to enlarge). Added spring onion and Salad Cosmo mung bean sprouts. The noodles came up just a hint al dente – probably due to the shorter cook time. This however worked quite well. The saucer coated all surfaces very well. It was indeed a kimchi flavored affair with a wallop of heat not for the faint of heart. The included kimchi was of good quality and quite nice. 4.25 out of 5.0 stars. UPC bar code 031146038930.
This one sounds particularly interesting – from the picture, it looks like a seafood fried noodle. However, holy basil sounds alluring – let’s check this unique variety out!
Here’s the back of the package (click to enlarge). Unsure if it contains meat. To prepare, add noodle block to 300ml boiling water and let steep for 3 minutes covered. drain water and add in seasoning sachet contents. stir and enjoy!
The noodle block.
The dry seasoning base.
A light powder.
An oil sachet.
A light oil.
Finished (click to enlarge). Added coriander and chopped garlic on top. The noodles are great this way – nice gauge and chew and their brilliant color shines when unencumbered by a broth. The flavor in this one is truly unique; a strong taste of basil to start with and then a hit of spiciness. It’s really quite good! 4.75 out of 5.0 stars. EAN bar code 8852528002811.
Here one of the more unique varieties Nissin Hong Kong sent. Mie goreng is definitely an Indonesian dish – not something that jumps at me as something from Hong Kong. However, it tastes quite nice anywhere you are, and so I imagine that’s why they’ve added it to their lineup. Let’s have a look at this one from Nissin Hong Kong!
The back of the package (click to enlarge). Contains chicken. To prepare, add noodle block to 400ml boiling water and cook 3 minutes. Drain. Add in all sachet contents except fried onion and stir well. Top with fried onion. Enjoy!
The noodle block.
The dry ingredients.
The powderseasoning base.
Some fried onion to garnish at the end.
A trifecta of liquid ingredients.
Seasoning oil, sweet soy sauce and chilli sauce mingle together.
Finished (click to enlarge). Added gard boiled egg, shrimp, coriander and ABC manis pedas. The noodles had a nice gauge and chew – standard instant. The flavor was definitely mie goreng. I would say it was a little eased back on the spicy aspect of the sweet and spicy, but overall it was an excellent mie goreng. The fried onion was excellent! 4.25 out of 5.0 stars. EAN bar code 4897878300006.
Here’s another of the HoMyeonDang private label varieties. This is a stir noodle – drain the noodles after cooking and add the sauce and stir. Let’s check it out.
Here’s the back of the package (click image to enlarge). Not sure if it’s vegetarian or not.
Unlike the last HoMyeonDang variety, this one uses a fried noodle block.
The liquid packet.
Has a rich beef smell.
The solid ingredients packet.
Looks like there is tofu in this one.
Last time the oil was sesame – not sure this one.
Finished (click image to enlarge). Added green bell pepper, sweet onion, green onion, broccoli, and odeng. The noodles are great in a stir situation – nice and chewy and plentiful. The flavoring was spicy but also light. The tofu bits from the oatmeal colored packet were very nice. 3.5 out of 5.0 stars. UPC bar code 8801073110595.
Ever wonder how tofu is made? Well, here’s a demonstration!
Here’s one of the packs that came from Australia! Thanks go to Melanie I. of Jannali, NSW for sending these and also thanks to Mark K. for getting her to do it! The last one was a ‘2 Minute Noodle’ while this one says they’re soft noodles. I wonder what the difference is?
Here’s the back of the pack and the answer to my above question (click image to enlarge). These get drained and then the seasonings stirred in.
The main chunk of the noodle block.
Not a huge amount.
Seasoned oil packet.
The oil has a light onion scent.
Finished (click image to enlarge). Added baked chicken, fried egg, stir fry veggies and some Krazy Mixed Up Salt. The noodles aren’t bad – flat and thin. The glavoring however is kind of boring; not like any chow mein instant I’ve had before. 2.75 out of 5.0 stars. UPC bar code 93101182300043
Here’s one that my sister brought me back from a trip to Canada earlier this year. So to recap, bought in Canada, Singaporean flavored, made in China – capiche?
Back of packaging (click image to enlarge).
An included fork!
The rice noodle whorl.
Liquid paste seasoning.
Very small bits of vegetables.
Finished. Added broccoli, red bell pepper, roast beef with some Dua Belibis chili sauce, hard boiled egg with Krazy Mixed Up Salt and some Kizami Shoga (pickled ginger). This rice noodles – kind of dry. The flavor is really nice though – a light and sweet coconut flavor permeates and ensconces. The little bits of veggies are a plus and add a nice herb layer tot the flavor. I liked this one – 3.75 out of 5.0 stars. UPC bar code 652283002839 .
Awesome old Chewy TV commercials!
The history of money – includes a lot of things about Hong Kong
Here’s another one my sister brought me back from Canada! This one piqued my interest – gado-gado? Wikipedia says:
Gado-gado (in Indonesian or Betawi language), also called Lotek (in Sundanese) for its cooked version – differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce and pecel (Javanese language) is an Indonesian dish comprising a vegetable salad served with a peanut sauce dressing. It is thought to have originally been a Sundanese dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants and hotel both in Indonesia and worldwide.
Gado-gado is part of a wide range of Indonesian dressing & salad combinations, along with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to Western and Indonesian salads, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce.
With that being understood, it sounds almost slightly like a pad thai variation when mixed with noodles. Well, we’ll see!
Here’s the back of the packaging (click image to enlarge).
This is an interesting noodle block; more like a rounded and spun rice vermicelli toupee!
Ah! Hello my little four tined friend!
Here’s the paste packet.
Has a very nice odor – got a smidge on the old finger so tried it – yup – peanut butter!
No labelling on this one – what could it be?
Found it on the back – this is a vinegar-based liquid seasoning.
Here’s the vegetable sachet!
Here’s the veggies – looks like a nice amount.
Finished (click image to enlarge). Added some kizami shoga (pickled ginger), fried shallots, two eggs and a little Krazy Mixed Up Salt. Well, the noodles aren’t bad – they don’t clump too badly for rice noodles. The flavor? Very bland. The peanut sauce is a slight hint and unfortunately the veggies weren’t great either. Had high hopes for this one but uh-uh. 2.25 out of 5.0 stars. UPC barcode 652283002846 .
Awesome video on making homemade gado-gado – it pauses for a second but it fixes itself.