Still just surprised with all the different varieties. Here’s a nice wide-style noodle from Hong Kong – Let’s cook some up!
Tag Archives: the ramen rater
Meet The Manufacturer: #3580: Sau Tao Laksa Flavour Rice Vermicelli – Hong Kong
There are so many varieties these folks make and I’m glad because this has been one of the most varied Meet The Manufacturer series yet. This is a flavor however I could revisit with a different noodle pairing repeatedly with enjoyment, as well as their Tom Yum Kung. Laksa is a tasty thing! Let’s make this one and see how this pairing goes as we march towards review 4000.
Meet The Manufacturer: #3579: Sau Tao Ho Fan Pork Rib Soup Flavour – Hong Kong
Pork rib flavor, eh? I think I tried this one previously but prepared it incorrectly (hey, it happens – I’m not perfect). By previously I am thinking at least five years if not seven… I think it’s time for a new number and a revisit, don’t you?
Meet The Manufacturer: #3578: Sau Tao Non-Fried Abalone Noodle – Hong Kong
I’m still just amazed how many different styles of noodles this company has – they sent so many! This is a unique pack, too. Ten packs, ten sachets. Shall we give it a try?
Meet The Manufacturer: #3577: Sau Tao E-Fu Noodle Curry Lobster Soup Flavour – Hong Kong
First things first – this is big. The noodle blocks are physically really big. I’ll let you watch the episode of Instant Noodle Recipe Time below so you can understand more fully. But E-Fu – let’s look on Wikipedia for more info –
Meet The Manufacturer: #3576: Sau Tao Pork Bone Flavour Sichuan Noodle – Hong Kong
Time for something porky! I’m curious how this will be – guessing less like a tonkotsu, more like a stewed pork kind of flavor? Guess we shall find out!
Meet The Manufacturer: #3575: Sau Tao Trolley Noodle Beef Soup Flavour – Hong Kong
Tis time for beef on the trolley! I never found out anything really as per why these are called trolley noodles, but hopefully will at some point. Let’s give them a try.
Meet The Manufacturer: #3574: Sau Tao Taiwanese Style Sliced Noodle Shallot Oil Flavour – Hong Kong
I’ve had a lot of Taiwanese dry noodles in my day, but never any hailing from Hong Kong as far as I can remember. Maybe, but I don’t think so. These noodles are without a broth – they’re from simple ingredients, too. You boil, drain, add in some ingredients, stir and eat. These are also considered mix noodles. Let’s mix it up and see what we get!
Meet The Manufacturer: #3573: Sau Tao QQ Vermicelli Pork & Pickled Mustard Flavour – Hong Kong
QQ is an interesting term when it comes to noodles. Michelin defines it as “QQ is the bounciness associated with fresh handmade fishballs, glutinous rice balls, and certain types of noodles. The term originated from Taiwan, where Q sounds similar to the local word for “chewy”, but it’s evolved to mean a little more than that.”
Meet The Manufacturer: #3572: Sau Tao Xiao Qiao Rice Vermicelli Hot & Sour Soup Flavour – Hong Kong
Okay, I know what rice vermicelli is, but I’m unsure about Xiao Qiao. Let’s ask Wikipedia –
