Tag Archives: xo sauce

Meet The Manufacturer: #3087: Way Premium Foods Premium Scallop Noodles – Malaysia

Meet The Manufacturer: #3007: Way Premium Scallop Noodles - Malaysia

Today we begin a special spotlight series of six different and new varieties from Malaysia. We start with this scallop noodle. Here’s a little something about scallops from Wikipedia –

Scallops are a cosmopolitan family of bivalves which are found in all of the world’s oceans, although never in fresh water. They are one of very few groups of bivalves to be primarily “free-living”, with many species capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as sea grass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles.

Many species of scallops are highly prized as a food source, and some are farmed as aquaculture. The word “scallop” is also applied to the meat of these bivalves, the adductor muscle, that is sold as seafood. The brightly coloured, symmetrical, fan-shaped shells of scallops with their radiating and often fluted ornamentation are valued by shell collectors, and have been used since ancient times as motifs in art, architecture, and design.

Owing to their widespread distribution, scallop shells are a common sight on beaches and are often brightly coloured, making them a popular object to collect among beachcombers and vacationers.[2] The shells also have a significant place in popular culture, including symbolism.

Cosmopolitan, eh? Very good – that’s what I know about them – they taste very good. Let’s give this a try!

Way Premium Scallop Noodles – Malaysia

Meet The Manufacturer: #3007: Way Premium Scallop Noodles - Malaysia

Detail of the side panels (click to enlarge). Contains fish, scrimp, and scallops. To prepare, boil noodles for 3~4 minutes. Drain. Boil liquid sachet for 1 minute. Add to noodles. Finally, stir and enjoy!

Meet The Manufacturer: #3007: Way Premium Scallop Noodles - Malaysia

An individual package of noodles inside the box.

Meet The Manufacturer: #3007: Way Premium Scallop Noodles - Malaysia

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

Meet The Manufacturer: #3007: Way Premium Scallop Noodles - Malaysia

The noodle block.

Meet The Manufacturer: #3007: Way Premium Scallop Noodles - Malaysia

A wet sachet.

Meet The Manufacturer: #3007: Way Premium Scallop Noodles - Malaysia

An XO Scallop sauce.

Finished (click to enlarge). Added Dodo fishballs, coriander, Salad Cosmo mung bean sprouts and fried garlic. Noodle are chewy and just right – nicest mouthfeel. The flavor is strong and excellent – scallop and other flavor mingling. Chunky sauce with tastiness throughout. Wow! 5.0 out of 5.0 stars.  EAN bar code 9555861000498.

Meet The Manufacturer: #3007: Way Premium Scallop Noodles - Malaysia

Greater Than a Tourist- Subang Jaya Selangor Malaysia: 50 Travel Tips from a Local

Watch me cook and tell stories on Instant Noodle Recipe Time!

#2995: Uni-President XO Sauce Stir Noodle Bowl

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!

Uni-President XO Sauce Stir Noodle Bowl – China

Detail of the import/distributor label (click to enlarge).

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.

unif bowl instant noodles – artificial beef with sauerkrant flavor (pack of 12)

Yeah!

#2755: Vedan Wei Wei ‘A’ Seafood XO Sauce Noodle

#2755: Vedan Wei Wei 'A' Seafood XO Sauce Noodle

I’m sure you can guess – I found this one in Taiwan. Got this at RT-Mart, a huge grocery and department store in November of 2017. So XO sauce – here’s a little about it from Wikipedia –

XO sauce is a spicy seafood sauce that originated from Hong Kong.[1] It is commonly used most in southern Chinese regions like Guangdong province.

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including conpoy, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong‘s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.[2]

The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[3]

Alright – let’s bring it on!

Vedan Wei Wei ‘A’ Seafood XO Sauce Noodle – Taiwan

#2755: Vedan Wei Wei 'A' Seafood XO Sauce Noodle

Here’s the back of the package (click to enlarge). Unsure, but guessing it contains seafood. To prepare, add noodle block and sachets to 400ml boiling water and cook for 3 minutes. Finally, stir and enjoy!

#2755: Vedan Wei Wei 'A' Seafood XO Sauce Noodle

The noodle block.

#2755: Vedan Wei Wei 'A' Seafood XO Sauce Noodle

The dry base sachet.

#2755: Vedan Wei Wei 'A' Seafood XO Sauce Noodle

Vegetables – cabbage perhaps?

#2755: Vedan Wei Wei 'A' Seafood XO Sauce Noodle

A liquid base sachet.

#2755: Vedan Wei Wei 'A' Seafood XO Sauce Noodle

Thick stuff.

Finished (click to enlarge). Added carved squid, fish ball, narutomaki, kamaboko, spring onion, Salad Cosmo mung bean sprouts, and chilli oil. The noodles were alright – flat and hydrated nicely. The broth was light – not a lot going on. Vegetables worked pretty well. 3.5 out of 5.0 stars. EAN bar code 4710110230537.

#2755: Vedan Wei Wei 'A' Seafood XO Sauce Noodle

Lonely Planet Pocket Taipei (Travel Guide)

A video from Vedan

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor

s#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

Here’s one that Colin from Massachusetts sent – thanks again! So this one looks a lot like the Hong Kong versions, however this is the Chinese version. Here’s a little about XO Sauce and what it is from Wikipedia –

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong‘s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.[2]

The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[3]

It looks like the one is from Hong Kong. The flavor is one that originates in Hong KongHowever it is made in China. Got it? Okay, let’s peel it back and have a look.

Nissin Cup Noodles XO Sauce Seafood Flavor – China

Detail of the side panels (click to enlarge). Contains seafood. To prepare, take out fork and add boiling water to fill line. Step for 3 minutes. Finally, stir and enjoy!

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

Detail of the lid (click to enlarge).

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

An included fork!

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

The noodle block.

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

Loose seasoning and garnish inside the cup.

Finished (click to enlarge). Added fishball and carved squid. The noodles are thin and flat, a little thicker than their Hong Kong counterpart I believe – with a soft chew. The broth has a nice bit of seafood taste to it. The included garnish has corn other veg and a good bit of seafood. 3.75 out of 5.0 stars. EAN bar code 6917935002266.

#2465: Nissin Cup Noodles XO Sauce Seafood Flavor - China - The Ramen Rater - instant noodles

Nissin Spicy  Seafood Instant Authentic HK Japanese Ramen Cup Of Noodles Soup (24 Packs)

I must apologize for the inconsistency of our President’s ability to pronounce the name of the country of China.

#2350: Nissin Cup Noodles Big XO Sauce Seafood Flavour

#2350: Nissin Cup Noodles Big XO Sauce Seafood Flavour - Hong Kong - The Ramen Rater  - ramen instant

Here’s another left over from the Nissin Hong Kong Meet The Manufacturer. Here’s a little about XO sauce from Wikpedia –

XO sauce is a spicy seafood sauce that originated from Hong Kong.[1] It is commonly used most in southern Chinese regions like Guangdong province.

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong‘s Chinese restaurant, often gets credit for the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.[2]

The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and thought by many to be a chic product there. In addition, the term XO is often in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[3]

You might notice that the picture of the cup here is a little different. I found a way to take picture in low light and up the exposure recently – review #2349 was the first featuring this, and it’s seemed to work out pretty good so far. Update – on second thought, the colors just get funky so that’s that. Let’s check out this massive seafood cup!

Nissin Cup Noodles Big XO Sauce Seafood Flavour – Hong Kong

#2350: Nissin Cup Noodles Big XO Sauce Seafood Flavour - Hong Kong - The Ramen Rater  - ramen instant

Detail of the side panels (click to enlarge). Contains seafood. To prepare, add water to fill line and microwave at 800W for 4 minutes (for different wattage microwaves, use this tool to calculate for your model). Stir and enjoy!

#2350: Nissin Cup Noodles Big XO Sauce Seafood Flavour - Hong Kong - The Ramen Rater  - ramen instant

Detail of the lid (click to enlarge).

#2350: Nissin Cup Noodles Big XO Sauce Seafood Flavour - Hong Kong - The Ramen Rater  - ramen instant

The noodle block.

#2350: Nissin Cup Noodles Big XO Sauce Seafood Flavour - Hong Kong - The Ramen Rater  - ramen instant

Some of the loose garnish and seasoning from the cup.

#2350: Nissin Cup Noodles Big XO Sauce Seafood Flavour - Hong Kong - The Ramen Rater  - ramen instant

Finished (click to enlarge). There’s a whole lot of noodles in this one and they come out of the microwave piping hot. They’re soft and tasty. The broth has a very nice seafood and pork characteristic with a little sweetness. There’s shrimp, bits of pork and lots of other bits in there which round things out very nicely. 4.0 out of 5.0 stars. EAN bar code 4897878630080.

#2350: Nissin Cup Noodles Big XO Sauce Seafood Flavour - Hong Kong - The Ramen Rater  - ramen instant

Nissin Spicy Seafood Instant Authentic HK Japanese Ramen Cup Of Noodles Soup (5 Pack)

A rad commercial from the past year.

#2321: Sau Tao Black Pepper XO Sauce Flavour

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Here’s another one from Colin – thanks! So, wwhat’s CXO sauce? Here’s some info from wikipedia:

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong’s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.[2]

The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[3]

Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil.[4] Some other recipes also call for salted cured fish and diced onion.

This looks interesting – a stir noodle with black pepper XO sauce sounds neat – let’s check it out!

Sau Tao Black Pepper XO Sauce Flavour – Hong Kong

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Detail of the side panels (click to enlarge). Contains seafood. To prepare, add boiling water to fill line and let steep for 4 minutes. Drain. Add in sachet contents. Stir and enjoy!

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Detail of the lid (click to enlarge).

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

An included fork!

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

The noodle block.

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

The seasoning sachet.

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Thick black sauce!

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, carved squid, fried tofu puff and diced chashu pork. Wow. The noodles are great – good quantity and nice chew – soft but with backbone. The flavor is really quite nice. A strong black pepper hit greets the palate and then all that tasty XO sauce flavor. I’m in love. 5.0 out of 5.0 stars. EAN bar code 087303866106.

#2321: Sau Tao Black Pepper XO Sauce Flavour - Hong Kong - The Ramen Rater - instant noodles

Sao Tao – Chicken & Abalone Sichuan Noodle Soup 5.6 Oz (Pack of 1)

A TV spot for Sau Tao instant noodles.

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle

Yet another leftover from the Nissin Hong Kong Meet The Manufacturer! What’s XO Saucve? Here’s a little info from wikipedia –

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong’s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.

Shall we? Let’s!

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle – Hong Kong

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle

Here’s the back of the package (click to enlarge). Contains pork, shellfish and fish. To prepare, add noodle block to 500ml boiling water and cook for 3 minutes. Add in sachet contents. Stir and enjoy!

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle

The noodle block.

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle

The dry base sachet.

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle

A light powder with a seafood scent.

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle

A liquid base sachet.

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle

A thick sauce with a spicy scent.

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, sweet onion, spring onion, chashu pork, ito togarashi, fishballs and carved squid. First, the noodles are nice and plump. Indeed, the standard gauge Demae Ramen. Second, the broth has a nice spiciness to it and a taste that lingers between seafood and a little pork taste that peeks out here and there. In conclusion, the combination works well. 4.0 out of 5.0 stars. EAN bar code 4897878800049.

#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle

Nissin Demae Ramen, X O Sauce Seafood, 3.5 oz (30 packs)

A TV commercial from Nissin Hong Kong.

#2250: Nissin Demae Iccho Spicy XO Sauce Seafood Flavour Instant Noodle

Here’s yet another leftover from the Nissin HK Meet The Manufacturer! This is a really large bowl and sounds pretty good! If you’re unsure about what Xo sauce is, here’s an excerpt from Wikipedia:

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong‘s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.[2] The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[3]

Alright – let’s check it out!

Detail of the side panels (click to enlarge). Contains seafood. To prepare, add in all but the liquid sachet and add boiling water to fill line. Cover for 3 minutes. Add in liquid sachet contents. Stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

The powder soup base sachet.

Lots of powder!

The vegetables sachet.

Looks like veggies and a little seafood perhaps.

The liquid sachet.

A thick sauce.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, shrimp, carved squid, crab claw fishcake and nanami togarashi. The noodles are thin and round with a nice chew and quantity. The broth has a nice taste a thickness – a seafood taste with a spicy note. The included additions like the egg hydrated very well and were enjoyable. 4.0 out of 5.0 stars.  EAN bar code 4897878120055.

Nissin Demae Ramen Noodle Bowl, Sesame Oil Pack of 12

A Nissin Demae Ramen/Iccho TV commercial.

#2191: Choumama XO Scallops Sauce Dry Noodles

I was contacted by someone from a Taiwanese company called Choumama asking if I’d try their noodles. A few weeks later, these arrived. The packages certainly look fancy – very interested to see how they come out. Let’s give ’em a look!

Here’s the back of the package (click to enlarge). Contains meat and shellfish I’m guessing. To prepare, add noodle block to 900ml boiling water. cook for 5-6 minutes. Drain. add in sachet contents. Stir and enjoy!

There are two of these packages in the large package.

The noodle block.

A large retort pouch.

A thick and paste like concoction.

A liquid sachet.

A thin liquid.

Finished (click to enlarge). Added spring onion. The noodles went for 5 1/2 minutes and came out really nice – thick flat gauge and great chew to them without being too chewy. The flavor was a nice spicy and tasty XO sauce. The sauce was chunky and hearty with a very good quality and flavor.  4.0 out of 5.0 stars. EAN bar code 4712947590211.

National Geographic Traveler: Taiwan, 3rd edition

36 hours in Taipei, Taiwan.

#2109: Oni Hot Pot Tuna With Shallot Flavor Noodle

So far, I’ve tried Oni Hot Pot’s Ghost Pepper, XO Sauce and Seaweed and Pepper varieties. This one is a bit of a departure though – I think the only tun aflavored instant noodles I’ve had in the past were the Skipjack Tuna varieties from Indonesia. Well, let’s check this one out!

Here’s the back of the package (click to enlarge). NOTE – this pack contains 4 packs. Contains tuna. To prepare, add the noodle block to 400ml boiling water and cook for 5 minutes. Drain. Add in contents of all sachets. Stir and enjoy!

The noodle block.

The first of 3 liquid sachets.

Smells like soy sauce.

Another liquid sachet.

Has a shallot scent.

The third sachet.

Definitely the tuna element.

Finished (click to enlarge). The noodles were very nice – good chew and quality to them. The flavor was like what it’s called; it has a shallot component which was nice – and then a tuna element which worked too. It seemed kind of Italian to be honest; the oil and shallot along with the tuna went well. 4.25 out of 5.0 stars.

If you’re in warmer climes with lots of sun, give this a try! 20+ Bhut Jolokia / Naga Morich Seeds – Ghost Pepper

Spicy peppers abounding at the Oni Hot Pot restaurant in Taiwan!

#2047: Oni Hot Pot XO Sauce Noodle

2016_4_25_2047_001

Here’s the second variety I was sent by the folks at Oni Hot Pot of Taiwan – thanks again! The first variety was a spicy one – this sounds a little more on the seafood kick. Let’s have a look, shall we?

Here’s the back of the 4 pack packaging (click to enlarge). Unsure whether it contains meat. To prepare, add the noodle block to 400ml boiling water and cook for 5 minutes. Drain. Add in contents of all sachets. Stir and enjoy!

One of the 4 packs.

The noodle block.

The first of two liquid sachets.

The XO sauce flavor.

The second liquid sachet.

Smells like soy sauce.

Finished (click to enlarge). Added shrimp, carved squid and spring onion. The noodles are wide with a fancy scalloped edge. The flavor adorns them well – a spicy XO sauce with a good oiliness. Very good. 4.5 out of 5.0 stars.

If you’re in warmer climes with lots of sun, give this a try! 20+ Bhut Jolokia / Naga Morich Seeds – Ghost Pepper

Looks like they use a LOT of bhut jolokia peppers at Oni Hot Pot! Wow!

#1501: Acecook Ohmori Chukafu Yakisoba

What does one do after reviewing 1,500 varieties of instant noodles? All I could think of was review number 1,501. Chow mein sounded nice today and I do have an open container of Kewpie mayo in the fridge. I think after trying so many yakisoba varieties that have mayo with them, not including it when having it is kind of a tragedy. This was a strange one as far as translation goes. I looked around and found it called Super Big Cup and then found this one and thought this would be the right translation! If not, please let me know. Anyways, it’s onwards towards review 2,000. Let’s get to it!

A distributor/import sticker (click image to enlarge). Looks to contain fish products.

Detail from the bottom of the box (click image to enlarge). To prepare, open lid halfway. take out sachets. Empty vegetable sachet back in and fill with boiling water. Re-cover and let sit for 3 minutes. Open drain spout and drain off the water. Add in contents of sauce sachet. Stir and enjoy!

The lid (click image to enlarge).

A large noodle block.

The sauce sachet.

Has a seafood scent.

The solid ingredients sachet.

Looks like cabbage amongst other things.

 

Finished (click image to enlarge). Added mung bean sprouts, sweet onion, kizami shoga, Kewpie mayonnaise, prawns, cabbage and Worcestershire sauce. The noodles have a nice chew to them and aren’t spongy as a lot of instant soba noodles tend to be. However, the flavoring is way too salty for my taste and the XO taste gets run over by the saltiness, which is a pity. The solid ingredients hydrated well. 3.25 out of 5.0 stars.EAN bar code 4901071206994.

Here’s another Acecook variety – available on Amazon!

Some vontage Acecook TV commercials.