Tag Archives: tainan

#3157: TIEasy Traditional Scallion Sliced Noodle – Taiwan

#3157: TIEasy Traditional Scallion Sliced Noodle - Taiwan

I got an email asking if I’d like to try a new noodle and of course I said yes. Turns out the fellow who wants to distribute it is up in Vancouver, BC. So I emailed him while we were up there and we met up at Foodyworld in Richmond. He gave me this and another variety as well as a pack with different kinds of noodles that contain vegetable – like a purple yam noodle, pumpkin noodle, etc. This was really cool – we chatted for a few and two days later, I’m giving these noodles a try. Let’s check them out! By the way TIEasy is short for Take IT Easy.

TIEasy Traditional Scallion Sliced Noodle – Taiwan

#3157: TIEasy Traditional Scallion Sliced Noodle - Taiwan

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to boiling water and cook for 6~7 minutes. Drain. Add sachet contents. Finally, stir and enjoy!

#3157: TIEasy Traditional Scallion Sliced Noodle - Taiwan

The noodle block (note – there are four of everything in the pack).

#3157: TIEasy Traditional Scallion Sliced Noodle - Taiwan

A wet sachet.

#3157: TIEasy Traditional Scallion Sliced Noodle - Taiwan

A seasoning paste.

#3157: TIEasy Traditional Scallion Sliced Noodle - Taiwan

Finished (click to enlarge). Added soft egg, Chinese sausage, scallions, sesame seeds and crispy fried garlic. Great dry noodles – love the gauge and mouthfeel. The sauce worked very well – little bits in with it added to the experience; felt more coarse and like there are actual bit of scallion in there (which there are). Delighted with this new variety! 5.0 out of 5.0 stars. No bar code.

Watch me cook on Instant Noodle Recipe Time!

#2888: Meet The Manufacturer: Three Meters Noodles Sesame Paste

Meet The Manufacturer: Three Meters Noodles Sesame Pasteeet The

Today we’ve got the last of the four varieties sent by Three Meters Noodles. It’s been a tasty ride! Let’s give this final variety, a sesame paste noodle a try.

Three Meters Noodles Sesame Paste – Taiwan

Meet The Manufacturer: Three Meters Noodles Sesame Paste

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 1000ml boiling water. Boil for 4 minutes and drain. Add in sachet contents. Finally, stir and enjoy!

Meet The Manufacturer: Three Meters Noodles Sesame Paste

The noodle block.

Meet The Manufacturer: Three Meters Noodles Sesame Paste

A liquid base sachet.

Meet The Manufacturer: Three Meters Noodles Sesame Paste

A tan colored liquid.

Finished (click to enlarge). Added scallions, fried onion, shichimi togarashi and sesame seeds. The noodle came out very nicely and has a nice gauge and mouthfeel. The flavor… Well, like all the other sesame paste varieties I’ve had, there are pluses and minuses. The plus is that it’s tasty and has a kind of peanut butter flavor and is tasty. The minus is that the noodles are really really dry. I personally like broth free noodles to have at least a little slickness – which these have absolutely none of. Not their fault; that just how the dish is usually served. 3.0 out of 5.0 stars.  No barcode.

Meet The Manufacturer: Three Meters Noodles Sesame Paste

Taiwan map flag sticker decal 3″ x 6″

Harvesting sesame seeds

Unboxing Time: Guanmiao Noodle Samples From A-Sha Of Taiwan

Unboxing Time: Guanmiao Noodle Samples From A-Sha Of Taiwan

five years ago, there was a big kerfuffle involving myself and the entire island of Taiwan. They weren’t on the Top Ten 2013 Edition and they were angry – to put it mildly. I decided that a little noodle diplomacy was the ticket here and so put out a call for Taiwanese companies to contact me, send me samples and see how it goes. A-Sha was the first company to come calling and since then they’ve kept me updated on their new offerings – let’s have a look at their new Guanmiao noodle!

Guanmiao Noodle Samples From A-Sha – Taiwan

These new varieties will be available in the United States come May! Thanks to the folks down at A-Sha Dry Noodle USA in California!

Unboxing Time: Happy Noodle From Taiwan

Unboxing Time: Happy Noodle From Taiwan

Today, it’s another installment of Unboxing Time With The Ramen Rater. We have some interesting things from Taiwan to check out! I thought it would be fun to have a special guest on this unboxing, so my son Andy has joined me today. Impressively, he’s sampled some of the spiciest noodles in the world – the number one from my top ten spicy list – and handled it pretty well earlier this year! Well, let’s get to the unboxing – I’ve started a new video series called ‘Unboxing Time With The Ramen Rater’ – I hope you enjoy it!

Unboxing Time: Happy Noodle – Taiwan

Here’s the unboxing – joining me today is my son Andy!

The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

#5: Kiki Noodles Scallion Oil & Soy Sauce Flavor Noodle

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

Taiwanese The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition

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

The Ramen Rater Visits Taiwan – Day 2: South To Tainan

Day 1 * Day 2 * Day 3 * Day 4  * Day 5

Awake this morning in Taipei. Headed down and had some breakfast at the buffet – onion pancake, taro and red bean buns, orange juice.

Kyle met us with a taxi out from of the United Hotel and then we picked up Perry and headed to the train station. The THSR (Taiwan High Speed Rail) stations were ultra modern and really nice. We got our tickets, hit the 7-Eleven (I think we saw three 7-Elevens in there) and hopped our train heading south. The trains speed along at a top speed of 300 kph (186 mph). It was a very smooth ride and pretty quiet to be honest. It was interesting when we would pass a train heading the opposite direction – it almost felt like the two trains were sucking together for the brief moment they were close. We exited in Tainan and headed for a noodle factory.

Shortly after being picked up, we were in the countryside headed to the Sun Chi factory. I met Darren Wu, the assistant manager. He gave a presentation about the noodles they made there – Guanmiao style. They had me give a try at folding noodles and one thing’s for sure, I shouldn’t quit my day job. Maybe I did have a little jetlag because what looked so simple was absolute rocket science to me! I at least got one folded semi-decently. Next was something I was able to do a little better – flipping the noodles. The sun dried one side, but the other must be dried as well, so someone has to flip the trays over. This I could do and it was fun, but I’m guessing doing this for all the noodles that were out on this day would be a serious task. Visiting Sun Chi was a great experience I’ll never forget.

Next on the agenda was lunch. We went to a famous noodle restaurant called Tu Hsiao Yueh. They opened originally in 1895 after a typhoon wreaked havoc on the fishing industry and started selling noodles with garlic and shrimp on top. On their 100th anniversary, the pot that they still used since their opening busted out the bottom and is on display. The noodles were quite good – tried their rice vermicelli version as well. So many tasty delights here; I particularly enjoyed the braised pork intestine (fei chang) – my sister even tried it and liked it as well.

After lunch we checked into Silks Place hotel – very nice, new hotel. Afterwards, we stopped at Chihkan Tower, which was erected originally by the Dutch in the 1600s. Later, an earthquake destroyed it and was rebuilt by the local leaders. I had no idea that the Dutch had ventured so far so long ago. Next was a boat ride at a national park. The boat heads down a little stream that is covered by trees – very serene and tranquil. Afterwards, we took pictures of the temple next door and then visited a park with a large statue of the Taiwanese god of the sea. Lots of people flying kites there – was a really neat place. We passed a large body of water – the Strait of Formosa. Looking southward was the direction of the South China Sea – a place I’ve always been fascinated by.

Here’s some footage of driving back to the hotel in the evening. It’s a serious contrast to what I see here in the US – so many storefronts, so many businesses. I don’t think I saw any empty ones.

To cap off the day, we all had dinner the the Silks Place hotel restaurant, Silks House. They have a special roast duck – here’s how they describe it: “A premium 3.5kg Yilan cherry duck is roasted to perfection 070-462  in a Cantonese-style hanging oven, resulting in tender, supple meat and irresistibly crispy skin. Armed with over 30 years of gourmet experience, Executive Chef Wei-Chiang Lu showcases his exceptional culinary dexterity as he draws upon local Tainan ingredients in his gastronomic creations.” I’m not sure about the numbers or what they mean, but that was some amazingly tasty duck! They served it four ways: first, mu shu style in a pancake and spring onion. Next as a kind of lettuce wrap, third as a soup and fourth cooked again with more sauce. I thought perhaps the four ways of serving were representative of the seasons but I was reading a little too much into it. Finally, we finished with a kind of cold dessert soup with transparent mushrooms and a honey lemon taste. What a day!

Product Samples From Tseng Noodles Of Taiwan

Today started well, then got a little crazy then got better – I started at 5am with reviewing some noodles. Then the power went out around 7am for over two hours! A bit later, the mailman knocked on the door with a big package of Taiwanese noodles! Tseng was in The Ramen Rater’s top Ten Instant Noodles Of All Time 2016 list this year – and they have some new products! Let check them out!

Under the hood (click to enlarge)…

Some literature (click to enlarge) – something very helpful as all of the Tseng varieties have very little English on them.

Here are the three original wheat noodles by Tseng (click to enlarge) – they come in Scallion & Sichuan Pepper Flavor (top), Hu Sesame Flavor (lower left) abd finally Sichuan Pepper Flavor (lower right).

Here are the new varieties from Tseng (click to enlarge). These are all right noodles: from left to right – Seafood Laksa Flavor, Chinese Mushrooms with Soybean Vegetarian Braised Pork flavor and finally Spicy Braised Pork flavor. These sounds very interesting! Thank you very much to everyone at Tseng’s!

#2158: A-Sha Chow Mein Original Flavor

Here’s another one of the newer A-Sha tray designs. This one’s original flavor, which is kind of a soy sauce flavor I believe. Let’s check it out!

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 vegetable sachet contents to tray. Fill to line with water. Microwave uncovered for 4 minutes at 800W (for different wattage microwaves, use this handy tool). Put lid on and use spout to drain off excess water. Add in liquid sachet contents. Stir and enjoy!

Here’s the tray underneath the cardboard outer.

The bag of noodles.

Detail of the back of the package (click to enlarge).

The noodle block.

The vegetables sachet.

A nice little mixture.

A liquid sachet.

Kind of a slightly thick soy sauce.

Finished (click to enlarge). The noodles came out extremely well – beautiful gauge and texture. Again, these are the noodles that when I first tried them cooked I considered to be ‘masterful in their simplicity,’ using very few ingredients and delivering a fine chew and mouthfeel. They don’t disappoint here whatsoever. As for the flavoring, it’s a salty soy which coats everything well. The vegetables are a very nice addition to this product. 5.0 out of 5.0 stars. EAN bar code 4715635852943.

A-Sha Chow Mein – Original Sauce

A video clip with news coverage about A-Sha Dry Noodle of Taiwan.

#2156: A-Sha Chow Mein Oyster Sauce BBQ Flavor

The next edition of The Ramen Rater’s top Ten Taiwanese Instant Noodles Of All Time will be coming out in about a month, and so I’ll be cramming in as many late ones to arrive as possible. Today, one of a trifecta by A-Sha Dry Noodles – microwavable trays! Definitely something I’ve not seem out of Taiwan before that I can think of. Anyways, let’s give it a whirl in the ol’ microwave!

Here’s the back of the cardboard outer (click to enlarge). Contains shrimp. To prepare, add noodle block and vegetable sachet contents to tray. Fill to line with water. Microwave uncovered for 4 minutes at 800W (for different wattage microwaves, use this handy tool). Put lid on and use spout to drain off excess water. Add in liquid sachet contents. Stir and enjoy!

Here’s the tray, unopened as seen under the cardboard outer.

A noodle block.

The back of the included noodle package (click to enlarge).

The noodle block.

The vegetables sachet.

A nice selection.

The liquid sachet.

Has a sweet scent.

Finished (click to enlarge). The noodles came out a little on the al dente side but were still quite good. the issue I had with this was the profoundly salty nature of the flavoring. It was just too much and just didn’t work right here; kind of like the sauce was at adds with the noodle. The vegetables did well. 2.25 out of 5.0 stars.  EAN bar code 4715635852936.

A-Sha Chow Mein – Oyster Sauce (Hoisin)

An A-Sha Dry Noodle promotional video.

#2071: A-Sha Tainan Noodle Original Sauce

Here’s something from Taiwan today. A-Sha makes quite a few different sauces and styles of noodles and this is one I don’t see very often. They’re very thin as you’ll see, and they come with the original sauce which has a nice soy sauce component. Let’s check it out!

The sticker from the side of the multipack (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles for 3 minutes then drain. Add in contents of sauce sachet. stir and enjoy!

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

The noodle block – notice the really thin noodles.

The sauce sachet.

Has a nice soy scent.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, pork and spring onion. The noodles are awesome – superthin and of really great quality! They are sturdy yet soft. The flavor is great too – a nice, simple soy flavor which is just the right strength. Excellent! 5.0 out of 5.0 stars.  EAN bar code 4715635851137.

[LIMITED EDITION FLAOR] Rated Best Tasting and Award Winning [Taiwan No.1] A-sha Tainan Noodle – Original Flavor [限量口味] 台灣第一名:#1 阿舍食堂 – 台南乾麵(原味)

A competition involving A-Sha Dry Noodle.

#1667: Deshome Aloe Thin Noodles With Camellia Oil Vegetable Sauce Flavor

Camelia oil – this is a new thing to me. I was curious – why camelia oil? Wikipedia had this to say:

Tea seed oil (also known as Tea Oil Camellia or oil-seed Camellia) is an edible, pale amber-green fixed oil with a sweet, herbal aroma. It is cold-pressed mainly from the seeds of Camellia sinensis.

With its high smoke point (252°C, 485°F), tea seed oil is the main cooking oil in some of the southern provinces of China, such as Hunan—roughly one-seventh of the country’s population.

Tea seed oil resembles olive oil and grape seed oil in its excellent storage qualities[citation needed] and low content of saturated fat. Monounsaturated oleic acid may comprise up to 88 percent of the fatty acids. It is high in vitamin E and other antioxidants and contains no natural trans fats.

Tea seed oil is used in salad dressings, dips, marinades and sauces, for sautéing, stir frying and frying and in margarine production.

Interesting! Let’s check it out!

A sticker on the back of the package (click image to enlarge).

Here’s the back of the package, sans sticker (click image to enlarge). Says it is vegetarian on the front. To prepare, add noodles to a pot of boiling water and cook for 3-4 minutes. In a bowl, add sachet contents along with 1-2 spoonfuls of water and stir. Drain noodles and combine with sauce. Enjoy!

These noodles are made with aloe and are sun dried.

The vegetable sauce.

Has a very nice vegetable scent.

The camelia oil.

Definitely aromatic – pleasantly so.

Finished (click image to enlarge). Added a little spring onion. The noodles have a very light and happy texture to them – soft and springy. There’s quite a lot of them, too! The flavor is delicately balanced. Camellia oil is definitely not overwhelming and gives a nice slick feel to the noodles and the vegetable sauce has a nice veggie taste which has a light taste as well. Everything mingled just right in this one. 5.0 out of 5.0 stars. EAN bar code 4716873922511.

The Edible Flower Garden(from Amazon) A unique gardening guide and recipe collection offering over 25 planting schemes with accompanying recipes showing how to use the flowers in the kitchen, and including an illustrated directory of 45 edible flowers.

Deshome’s Shelley Su appearing on a Taiwanese talk show.

#1640: Long Jun Hang Tainan Yi Mien With Onion Oil Sauce

These tend to be a little hard to figure out; what flavor? What brand? Luckily, I had help from Bobby Y. on the first of these I found, and knowing some of the standard flavors of Taiwanese instants, the translation I got of a page that came up from the bar code on Google was logical. Anyways, Let’s try this onion oil flavor Taiwanese noodle offering.

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, boil a pot of water and cook noodles for 3 minutes. Drain. Add in contents of liquid sachet and stir. Enjoy!

The noodle block.

The onion oil sauce sachet.

Has a kind of onion soy scent.

 

Finished (click image to enlarge). Added spring onion. The noodles are rather chewy and almost a little rubbery. The flavor was light and kind of off-putting in after taste. Nonetheless, it did flavor all the noodles and wasn’t bland. 2.0 out of 5.0 stars.EAN bar code 4719863230658.

TAINAN DRIED NOODLES – GREEN ONION 2x600G

This lady is really happy to be in Taiwan!