Tag Archives: zeng noodles

#3240: Tseng Noodles Spicy Dolar – Taiwan

#3147: Tseng Noodles Spicy Dolar - Taiwan

Recently, I heard about a variety from Tseng that I guess has been around for a little while but I’d never heard of it. A lot of confusion for me about this one. The biggest issue is the variety itself – what the heck is spicy dolar anyway? Nothing I could find on Wikipedia or elsewhere. But dolar must be a pretty common concept because there’s a restaurant in Canada I saw in Richmond that mentions it – something like Dolar Hotpot or something. Well, let’s check it out!

Tseng Noodles Spicy Dolar – Taiwan

#3147: Tseng Noodles Spicy Dolar - Taiwan

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles for 4.5~5.5 minutes. Drain, saving some cooking water. Add noodles and reserved water to a bowl along with sachet contents. Finally, stira nd enjoy!

#3147: Tseng Noodles Spicy Dolar - Taiwan

One of the 4 servings in the pack.

#3147: Tseng Noodles Spicy Dolar - Taiwan

Thin noodles.

#3147: Tseng Noodles Spicy Dolar - Taiwan

A wet sachet.

#3147: Tseng Noodles Spicy Dolar - Taiwan

Liquid and paste.

#3147: Tseng Noodles Spicy Dolar - Taiwan

A second wet sachet.

#3147: Tseng Noodles Spicy Dolar - Taiwan

Smells like soy sauce.

Finished (click to enlarge). Added scallions, Salad Cosmo mung bean sprouts, and barbeque pork. The noodles have a nice gauge – thick and a little wide. They are chewier than I expected with the cook time. They went well with the sauce, which at the outset smelled extremely sweet, had a good balance of spiciness. 4.0 out of 5.0 stars.  EAN bar code 4713008550359.

#3147: Tseng Noodles Spicy Dolar - Taiwan

Tseng Noodles Variety Pack 3 Flavors (Pack of 3)

Watch me cook on Instant Noodle Recipe Time!

Watch me eat on Spicy Noodle Mukbang!

The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition | 2018台灣十大泡麵排行

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition

Another year gone by – hard to believe. As usual, many, many Taiwanese varieties have crossed my desk. This list comes as I’m about to hit 3,000 reviews as well. Pretty crazy. These are my favorite Taiwanese varieties out of all my reviews up to #2,943. As always, if you want me to try something I’ve not – drop me a line. With that, let’s check out The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition!

The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition

Video Presentation

A visual presentation of The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition.

The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition

#10: Three Meters Noodles Spicy Taste

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition

The noodles gauge and chew are really great – very impressed. The flavor is different than many Sichuan spicy varieties – it has a balance which I thoroughly enjoyed and recommend. Original review

#9: Wu-Mu Ma Jiou Mian Xian : Hua-Tiau Chiew Chicken Flavor

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition

The noodles are very good – like premium instants,. Liked the texture and chew on them very much. The broth had a very tasty and complex taste – I really liked the chicken taste augmented with the wolfberry and wine – it worked together in perfect harmony. Original review

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

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 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

#7: A-Sha Dan Zai Noodle

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition

The noodles have a flat and broad gauge and an excellent chewiness I’ve come to expect from the A-Sha line of products. The flavor is very good – a kind of spicy, salty, slightly sweet and then this savoriness to it – lots of spices that I can really only describe as tasking like Taiwan. Original review

#6: Three Meters Noodles Shallot Taste

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition

Nice gauge and light chew. The flavor was just mind-blowingly good and I am thoroughly excited about this one. The shallot flavor is just right – not too salty, not too pushy – just exactly perfect. Original review

#5: Tseng Noodle Scallion With Sichuan Pepper Flavor

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 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

#4: Little Cook Thailand Green Curry Instant Noodle

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 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

#3: Xiao Ban Mian Traditional Shallot & Onion Oil Noodle

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 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

#2: TTL White Wine Carbonara Noodle – Taiwan

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 Edition

Much to my chagrin, TTL keeps coming out with interesting varieties. TTL stands for Taiwan Tobacco and Liquor – and they always have some kind of alcohol with their products. This one comes with a retort pouch will of creamy sauce and pork which is augmented by a sachet of white wine. A sipping soup is made with a separate sachet. The combination is apt and Very delicious. Original review

#1: Mom’s Dry Noodle Dan Dan Noodle

The Ramen Rater's Top Ten Taiwanese Instant Noodles Of All Time 2018 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

Guess What?

Did you know there’s a YouTube channel for The Ramen Rater? There is! I’ve been doing Spicy Noodle Mukbang videos, Unboxing Time With The Ramen Rater where I open boxes I received for the first time in from of a camera, Top Ten Lists and more! I’d really appreciate it if you’d check out The Ramen Rater’s YouTube Channel and subscribe – click the little bell too – that way, you’ll know right when a new video comes out! Here are a couple special announcement I want to make I’m particularly proud of.

New Shows On YouTube From The Ramen Rater

Do you like reading my reviews and seeing what I’m adding to not only Taiwanese instant noodles but others from around the world? I’m proud to present Instant Noodle Recipe Time! This is a daily show where I let you watch me cook the instant noodles I review and garnish them! This is an unedited show where I talk directly to you like an old friend. New episodes come out daily at 2pm (1400h GMT-8).

I’ve been wanting to do a show with my wife Kit for a long time, and I finally figured out something she would like. May I proudly present The Chocolate Break – a show where we try different varieties of chocolate we find. I find something to bring and my wife does as well. We then talk about it, try it, and give our opinions on it. It’s been a lot of fun for us and really interesting too! I was always hunting for new varieties of instant noodles at the store – but now she’s enjoying the hunt for something new and unique to try. New episodes comes out every week on Thursdays at !!am (1100hrs GMT-8).

Meet The Manufacturer: #1830: Zeng Noodles Sichuan Pepper Flavor

Today, we finish off this trifecta by Zeng Noodles with a straight Sichuan Pepper variety.

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 800ml boiling water and cook for 5 1/2 minutes. Drain. Add in contents of sachets. Stir and enjoy!

Each bag comes with four of these individual serving packs.

The noodle block.

The first of two liquid sachets.

Has an oil and soy scent.

The spicy oil sachet.

Bright in color with a strong scent.

Finished. Added fried garlic, spring onion and Chinese sausage. There are the same great noodles as in the scallion and Sichuan Pepper variety, just without the scallion flavor. That being said, I do miss the scallion hit, but it stands on its own just fine. Good heat, nice oiliness. 4.75 out of 5.0 stars. EAN bar code 4710953482025.

Taiwan: A New History (East Gate Books)

A short video about Sichuan pepper.

Meet The Manufacturer: #1829: Zeng Noodles Hu Sesame Flavor

I think when people here in the United States usually think of something sesame flavor, they think immediately of sesame oil. In Taiwan, sesame is something much different; sesame paste like tahini and peanut combine. The first time we found this out was when my wife got some noodles a few years ago that said sesame flavor and were like this – she’s not a fan of peanut butter, so it didn’t work out so well for her. Very curious about this one though – let’s check it out!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles 4-5 minutes in 900ml water. Drain. Put noodles in bowl with liquid sachet contents and combine. Enjoy!

In the big bag you get 4 packs like this.

The noodle block – different noodles than the other variety.

The sesame sauce sachet.

Has a sesame and peanut scent.

A second liquid sachet.

Soy sauce.

2015_10_23_1829_010

Finished. Added grape tomato, coriander, fried garlic and chilli pepper strands (ito toughrasi). The noodles are nice and chewy and have a thick and round gauge. The flavor is twofold; a sweetness and a nice sesame flavor which is mostly peanut. Lively flavors combine for a tasty treat. 5.0 out of 5.0 stars. EAN bar code 4710953482018.

Taiwan A to Z: The Essential Cultural Guide

This video will make everyone want to visit Taipei!

Meet The Manufacturer: #1828: Zeng Noodles Scallion With Sichuan Pepper Flavor

In the past year, I’ve tried quite a few varieties with Sichuan Pepper in them and really gotten a feel for this kind of flavor. In a way, Sichuan Pepper has almost a minty taste to it; it’s really quite different and unique. Let’s check it out!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 800ml boiling water and cook 5-6 minutes (I’ll be cooking exactly 5 1/2 minutes). Drain noodles. Add contents of sachets. Stir and enjoy!

The large bag contains 4 of these smaller packages.

The noodle block.

A sachet of liquid.

Has a soy scent.

A bright orange sachet.

Has the Sichuan Pepper – and a minty, almost pine scent to it.

Finished. Added Chinese sausage, fried garlic and scallions. The noodles are wide and have a kind of wobble to the edge which has a pleasing look. They have a nice chew and premium mouthfeel – not too soft, not too rigid. The sauce coats the noodles completely – not too much, not too little. The balance of the Sichuan pepper to other flavors is masterful; it balances perfectly. 5.0 out of 5.0 stars.  EAN bar code 4710953481950.

Sichuan Pepper Spice Kit (Fast Shipping)

A Zeng Noodles video.

Meet The Manufacturer: Product Samples From Zeng Noodles

A big box from Taiwan!

Fist thing – an envelope!

Meet The Manufacturer interview answers! Thank you!

Zeng noodles samples! Thank you – these look really interesting – looking forward to delving into them!

Meet The Manufacturer: Interview With Zeng Noodles

Interview With Zeng Noodles * Product Samples From Zeng Noodles * Zeng Noodles Scallion & Sichuan Pepper FlavorZeng Noodles Hu Sesame FlavorZeng Noodles Sichuan Pepper Flavor

The Taiwanese Top Ten List I do annually usually gets some attention – not only from readers interested in whether or not their favorites made the cut, but by noodle companies. This year, I was contacted by Zeng Noodles. They asked if I’d be interested in trying their products and of course I was. Here is an interview I conducted with Mr. Kevin Su, Vice President of Marketing.

THERAMENRATER> Thank you for agreeing to this interview! To start, can you tell my readers about the history of Zeng Noodle?

ZENG NOODLES> Zeng Noodles was established in August 2014 by our research team of 4 who began developing the specifications of spicy sauces and seasoning.
Creating a sauce different from other packaged noodles that gave our customers a multi-level feeling of the tastebud was the ultimate goal from the start, but it was also the most difficult stage – the mixing sauce and their combinations.
 Our R&D team came to a bottleneck after several trials of testing, tasting and reevaluating before coming up with the final ingredient that satisfied the whole team. The Sichuan pepper played a vital role in the making of the sauce. The texture of the noodle itself was also proven to be a challenge! After several repeated test and trials, the surface of the noodle, the taste of the noodle, and the time to cook the noodle all had to be specifically tested to mix and match perfectly together with the sauce. The final outcome, the non fried sun baked multilayered pressing noodle, sliced specially in bilateral wave shape, and packaged into a noodle cake. Cooked according to our method we hope our customers will find a fulfilling taste eaten dry yet mouthwatering with a peppery tingling sensation along with the slippery softness of the noodle chewy but not too hard, here in Taiwan we call it very Q! And to compliment the noodles further more we suggest adding an egg and freshly chopped scallion (green onion) into the dish.

TRR> What was the first product you made?

ZENG NOODLES> The first product in the series is the original taste, the Green Onion with Sichuan pepper sauce.

TRR> Your company is located in Taiwan. Can you tell us a little about your country?

ZENG NOODLES> Taiwan also known as Formosa is a small island nation in the Pacific. The small in size but all kinds of terrain, there’s the adventurous landscapes like the central mountains 394 km long and over three thousand meters peak is mount Yushan. There’s a tropical forest and marble walled gorges and then there’s the blue pacific oceans surrounding the coast line on one side and green volcanic arcs on the other side. Even more amazing is the undersea hot springs, the world’s only two!
 Taiwan’s a Kingdom of many fruits such as guava, lichee, mango, watermelon, star fruit just to name a few. There’s also an abundant choices in food whether its western cuisine or local traditional Taiwanese food or the famous night markets that opens all night! You can never get hungry here in Taiwan! We are also a major baseball-loving country, from Taiwan Elementary School to Universities there’s an establish foundation that trains and develop players to compete nationally and internationally. Currently competing in MLB is Wang, Wei-Yin Chen, Gang Dai Yang (in Japan) and many other more baseball players from Taiwan.

TRR> Can you tell us about the varieties of instant noodles you make?

ZENG NOODLES> Currently we have a choice of two different noodles on the market and a choice of three different seasoning sauce.
Our two different noodles would be similar in comparison to a spaghetti and linguine. First is the original multilayered pressing noodle slightly thicker sliced in bilateral wave shape on each side, and then there’s the normal string noodle which is slightly thinner for a different taste.
 Our three sauces can be mixed with either of the two different noodles depending on your preferences. The first is the original taste of Green onion and Sichuan pepper sauce. The second sauce is for vegetarians (note: here in Taiwan Scallion or Green onion is not considered vegetarian due to the buddhism religion belief) Sichuan pepper and sesame oil seasoning sauce is our new vegetarian sauce. And the third sauce (also vegetarian) is a slightly thicker sauce based on crushed sesame seeds seasoned finely into puree like sauce rather than using the oils from sesame seeds.

TRR> Can you tell my readers about who Mr. Zeng is?

ZENG NOODLES> Zeng in mandarin also means “True” so Zeng noodles means true noodles! 
 Mr. Zeng is an entertainer, a host and an actor who has won several awards here in Taiwan. He’s shows currently ranked on top of the charts includes award winning food and cooking shows, talk shows and many more. Taiwan audiences have tasted the worlds cuisine through his introductions on gourmet and street food right across the glob. “Since childhood my father worked in the restaurant kitchen as a master chef so growing up in the kitchen was natural to me and i just simply love the art of food!”~ “The most difficult part is to
describe the taste to the audiences so that they can actually imagine what I’m tasting from just watching the television! You need to really learn to appreciate all the food in order to really understand the taste of life.!” Our team mainly consists of four directors including Mr Zeng who is our main decision leader and consultant. Even with a tight schedule, Mr. Zeng constantly visits the noodles production factory and joins the team in testing and tasting to keep up with TQM! Mr Zeng always try to find the slightest difference in either the sauce or the noodles, and his attention to the most detailed details motivates us to bring the perfect taste into our noodles. Though the noodles looks simple and plan, once you’ve tasted it you will be amazed by the fulfilling taste with layers that constantly lingers in your mouth.
 To express further detail in cooking Zeng noodles the right way, there is a demonstration of the cooking process performed by Mr. Zeng which you’ll find on a LINE app called QRcode which is located on the lower back of the package.
 In addition, the film will also be uploaded onto youtube very soon.

TRR> In what countries are your products available?

ZENG NOODLES> Zeng noodles is currently sold to: Australia, Hong Kong, Paraguay and Thailand

TRR> Can you tell my readers about the different kinds of peppers you use?

ZENG NOODLES> As mentioned earlier, to create the layers of the taste for Zeng noodle the main key ingredient comes from the specific Sichuan Dahongpao pepper which we use for the sauce. This special type of spicy Dahongpao pepper has a very extinctive taste unlike the conventional chilies that is only chili hot. It lingers in your mouth with an after taste that can become quite addictive!

TRR> How does your noodle making process differ from other instant noodle manufacturers?

ZENG NOODLES> The final process for making the noodles is based on drying under natural sun light, but maintaining the natural water content at 9.5% ~ 12%. It is non-fried unlike the conventional instant noodles which are deep fried but dried by natural sun. You will notice the difference in smell from the aroma of the noodles, the strong smell of natural flour, this is a difficult part for or our competitors to make.

TRR> Are instant noodles the only products you make?

ZENG NOODLES> Correct.

TRR> A lot of people are concerned with their sodium intake. How would you recommend people enjoy your product as part of a healthy meal?

ZENG NOODLES> Using only the most natural ingredient and keeping the elements of healthy food on mind is our main focus for Zeng noodles. We only use the finest ingredients from Canada’s wheat flour to make our noodles, no other additional additives added. The sauces is completely vegetable based oil so there is no need to worry about animal oil concerns.

TRR> Are you involved in in your local community or participate in charities?

ZENG NOODLES> Throughout the years Mr. Zeng has participated in a number of national charity works including donating, hosting and filming for a number of foundations ~ Here is a website that Mr. Zeng has recently filmed for neglected babies and children in the farther mountain district of Hualien, Taiwan. You may check it out online
http://www.hannah-roc.org.tw/hannah-roc/newhome.aspx

TRR> Are there any new products coming soon?

ZENG NOODLES> No at present.

TRR> When you make noodles for yourself, what do you like to add to them to make them extra special?

ZENG NOODLES> Our suggestion is to use a pot that can cover the whole noodle for instance one pack of noodle is 80g so place 800ml of water (times by 10 is the suggested water level) so 90g of noodles in 900ml of water. When the water comes to boil add a table spoon of salt into the water (or approx 3 – 5g) thus salt can make the noodles more flavory. Cook the noodle for about 5 minutes then take out and mix the noodles in a bowl with the sauces already inside, then its ready to be served.
Our favourite method is to add an egg into the remaining boiled water with a few drops of white vinegar (after the noodles been taken out) and cook it like poached egg with the yolk inside runny, then mix the poached egg into the noodle to let surface and texture more slippery.
Then chop some fresh scallion and mix it in to bring it the ultimate level of tasting. Furthermore, vegetables could be added, all kinds of meat, fish….. and so on.

TRR> Thank you very much for this opportunity to learn about Zeng NoodleS and your products!

Interview With Zeng Noodles * Product Samples From Zeng Noodles * Zeng Noodles Scallion & Sichuan Pepper FlavorZeng Noodles Hu Sesame FlavorZeng Noodles Sichuan Pepper Flavor