Tag Archives: taiwan

#2978: Vedan Wei Wei Premium Braised Beef Instant Noodle

#2944: Vedan Wei Wei Premium Braised Beef Instant Noodle

Here’s another one I received from a University student in Taiwan – thanks again! She’s working on her Master’s thesis and wanted info from me on a few products and what I thought of them – an honor! Let’s check out this braised beef variety! ...see full post

#2977: Vedan Wei Wei Premium Braised Pork Noodle

#2977: Vedan Wei Wei Premium Braised Pork Noodle

Here’s one of the very last varieties I found in Taiwan during my last visit in November, 2017. Big thanks to Kyle K. for help translating this one! So braised meats from Taiwan are some of the most amazing flavors – anywhere. I’m telling you – find a Taiwanese restaurant and get some braised pork – it’ll blow your freaking mind. Alright – let’s crack this bowl open and get this going. ...see full post

New Labeling & New Products from Mom’s Dry Noodle – Unboxing Time

New Labeling & New Products from Mom's Dry Noodle - Unboxing Time

Was really looking forward to this one – product samples from Mom’s Dry Noodle. A couple new ones in here – a meat one from Xiao Ban Mian and a new flavor from the Mom’s Dry Noodle line! Let’s get to it and take a look! ...see full post

#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 – ...see full post

#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! ...see full post

#2945: Vedan 449 Fried Instant Noodle Three-Cup Chicken Flavor

#2945: Vedan 449 Fried Instant Noodle Three-Cup Chicken Flavor

Alright here’s one of the ones sent by the University student working on her Master’s thesis paper. It’s getting closer to her deadline at the time of writing this, so I am busting out the last three. So – three cup chicken – here’s some info from Wikipedia – ...see full post

#2941: A-Sha Dry Noodle Guanmiao Noodle Hakka Sesame Oil Scallion

#2883: A-Sha Dry Noodle Guanmiao Noodle Hakka Sesame Oil Scallion

A-Sha’s US distributor messaged me a little while ago about these new varieties about to hit the US market that are very popular in Taiwan right now. Guanmiao noodles hail from southern Taiwan in the agricultural heartland. Hotter weather and lot of noodles! Let’s crack it open and have a look! ...see full post

#2937: Vedan Wei Wei “A ” Series Instant Noodles Chicken Flavor XL

#2937: Vedan Wei Wei "A " Series Instant Noodles Chicken Flavor XL

Here’s another one that was sent by a University student working on her master’s thesis. She asked me to review a set of six instant noodle varieties by Vedan. Sure! I’ve tried this before in an export version and really didn’t like it. Let’s give this local variety a try. ...see full post

#2935: Wei Lih Handmade Noodle Chicken Flavor

#2935: Wei Lih Handmade Noodle Chicken Flavor

This is one I found at RT-Mart in Taipei, Taiwan. That place was so amazing – I mean, that was the biggest instant noodle aisle I’ve seen in my life – it was epic and beautiful. If I could, I’d go there right now a do a strange dance. Anyways, let’s crack this one open and have a look inside! ...see full post

#2930: Vedan Wei Wei Premium Korean Spicy Beef Instant Noodle

#2930: Vedan Wei Wei Premium Korean Spicy Beef Instant Noodle

Here’s another one I received from a University student in Taiwan – thanks again! She’s working on her Master’s thesis and wanted info from me on a few products and what I thought of them – an honor! Let’s check out this variety with a Korean influence. ...see full post