The Hong Kong style noodles are very thin air dried wheat noodles that have a firmer texture. The fineness of this noodle brings out the character of the light shrimp wonton soup taste. The package contains two separated noodle portions and seasoning packets. Read the rest of this page »
Otafuku is one of Japan’s most popular sauce companies. Otafuku Yakisoba sauce has a subtle sweet tangy fruit flavor. Yakisoba is a stir fried wheat noodle dish with a special sauce and can be eaten either hot or cold. It can almost be described as Japanese junk-food, the Japanese version of hamburgers or whatever.
If this is the first time you had eaten it - it probably went too fast to think much of it, but the more often you eat it, the more you enjoy and understand its taste.
Yukejang is the most popular spicy recipe in Korean resturants. In this mildy spicy hot entree, there are also small colorful slices of fish cake. While the ingredients are simple, it was effective and flavored the noodle well. It begs for some tasty Korean BBQ beef shortribs to make my day.
Samyang is an underated company that started making instant ramen (ramyun or ramyon in Korean) with technical assistance from Myojo Foods of Japan. It has not made much efforts yet to broaden appeal with better packaging, like the cooking directions in fine print. Read the rest of this page »
This entry offers a tastyt blend of seafood flavors and seasonings, a traditional taste cherished by coastal Korean. The smooth chewy texture of the thick Udon noodle offered a lively contrast to the somewhat spicy rich seafare broth with an overtone of seaweed. Read the rest of this page »
Miso is a staple in Japan with more than 1,000 brands available, where it’s used to flavor soups, dipping sauces, meats, and dressings. The miso used in this entree has a mild sweet rich smooth nutty flavor.
This is a denser, starchier noodle that Asians enjoy. The soup sauce has a nuttier taste and aroma than the Tokusen Cup Shoyu Ramen. The nutty toasted sesame seeds, sweet kernels of corn and other vegetable really made a different to the perception that you are not just eating noodles. Read the rest of this page »
The picture actually look like what you get. Shoyu is soy sauce in Japanese and is one of the four basic kinds of ramen. Least you think that this is just a humble flavor then you have guessed wrong. There are more subtle ways to make this basic flavor than you can image.
On opening the lid, the spartan look of the content sets me back a bit. I guess that looks can be deceiving. When prepared, it tasted seductively good as I slurped the soup sauce with the noodle. The flavor was vibrant with a nutty taste of toasted sesame and tangy zing of anchovy, spices and ginger. It is a light sauce, so you need a sip of soup with each bite of noodle. It is a starchier noodle that most Asian likes. The shoyu flavor did not overpower other ingredients and you can taste the chewy kernel of sweet corn, succulent pieces of onion, etc. Read the rest of this page »
The Hong Kong style noodles in this entree are very thin air dried egg noodles that have a somewhat crunchier texture and work well with this lobster flavored soup sauce. The fineness of this noodle lets out the character of the sauce . While the taste is good, it is not much of a lobster flavor. Read the rest of this page »
This one has a homely asian beef soup aroma and flavor. There are bits of fried tofu (soybean curd) that tasted like bits of wiener. The noodle soup tasted really contrived - with these cheap ones, the beef flavors just aren’t very promising. Read the rest of this page »
Dosirac Beef Flavor, instant noodle soup w/vegetarian dumplings. It’s a garlic beef flavor that’s very well spiced and the noodles are decent. There’s lot of tiny sausage-like vegetarian dumplings and the soup has a very beefy taste, but surprisingly there isn’t any beef ingredients listed. Read the rest of this page »
While it shares the red hot graphic of the highly acclaimed Shin Ramyun pack, it is different. The noodle for one, is the familiar soft instant ramen. It also has a rich beefy flavor, assuming you’re not overwhelmed by its spiciness first!
As prepared, the noodles soaked up half the soup sauce, meaning that you can’t avoid its spicy seasonings. However, using 3/4 or less of the Soup Packet is an even better compromise. The chewy chunks of shiitake mushroom were a very flavorful addition to the soup. This is a tasty treat that’s perfect for a quick light snack. Read the rest of this page »
Campbell soup was made into an American icon by pop artist Andy Warhol. Don’t know how this classic got changed over the years, as it tasted better when I was a kid.
It was not until I was out of college that I brought cans of Campbell’s Chicken Noodle Soup again. As much as I craved for it at first, eating a can still left me hungry an hour later and a throbbing head for half a day. Now I know why, it has about as much calories as 3 oreo cookies but a day’s worth of salt. Don’t care for it anymore.
For the sake of comparison, tried it one more time. Not too impressed, this is a lost cause. Read the rest of this page »
Canton (now Guangdong) is southern Chinese cuisine, the county’s most disciplined cooking style. Ingredients are usually prepared with a light touch, just enough cooking and seasoning to bring out the natural flavors of foods. In that regard, this entree is really best. Read the rest of this page »
Beijing (Peking, northern cuisine) style emphasize the use of sesame oil with hearty ingredients. In this entree, the robustness of sesame oil integrated nicely with the flavorful dashi seafood soup stock and subtle sweetness of Chinese cabbage. The tasty soup sauce flavors the excellent noodles well for a hearty meal indeed. Read the rest of this page »
Hiyashi chuka or “cold ramen” is a popular refreshing Shanghai-style dish served cold during the summer with a sweet and sour tare dressing, toppings and a little mustard. A particular type of golden yellow noodle is used in this recipe.
Shanghai-style noodle (eastern Chinese cuisine) uses sugar, wines, and vinegars to provide sweet tastes and create subtlety of flavor. Read the rest of this page »
Kitsune Udon is thick white noodles served with a portion of fried bean curd in a soy based soup stock flavored with a note of bonito and chinpi. Enjoy while hot, this entree is very tasty. Bitting a mouthful with the fried bean curd, you taste a light sweetness and succulent texture bursting with hot savory soup to the smooth lively Udon noodles. Read the rest of this page »
This entry offers a rich blend of seafood flavors and seasonings, a traditional taste cherished by coastal Korean. It is a bit peppery but considered mild.
A rich spicy seafood both with the smooth chewy texture of thicker Korean style noodles. Its aroma had the depth of a good seafood broth. The full savory character of this delicious fare revealed itself toward the end when I drain out most of the liquid to finish it off. Read the rest of this page »
This unpretentious Korean entree is label simply as cut-type noodle in a nondescript packaging. A very traditional Korean noodle soup that need no explanation, I guess. The flat noodles are cut into width and heat dried, and hence nonfrying with very low fat. The drawback is that the noodle take 2 to 3 minutes longer to cook than regular.
Nothing fancy, just a quality home-style vegetarian broth flavored delicately with sea vegetable to accompany the smooth luscious noodle for a very satisfying fare. The small flakes of sea mustard expanded surprisely well cooked with a nice spinach-like taste. Read the rest of this page »
This is one fiery hot soup made in Thailand with decent ingredients. Kimchi is a popular Korean pickled hot & spicy cabbage relish. The Korean style noodle is thicker and round cut, similar to Udon but a little firmer.
As the ingredients cooked, a hearty aroma of vegetable chili fills the kitchen. Nothing tamed here, the hot chili assaulted your mouth right out and overwhelmed some of the flavors in the soup as I ate on. The thicker noodle with its good chewy texture easily counter balanced the fiery soup sauce. After eating most of noodle, I drained away most of the watery soup sauce to finish the tasty morsels of shitake mushroom and other vegetable pieces at the bottom. Read the rest of this page »
The thin noodle needed to be cooked a little under, as it was a too soft for my liking. The nice beefy aroma was promising, however, as I ate the noodle, it was less than deserved and had an unwelcome aftertaste. The seasoning oil could have been left out too. While beef is usually a very popular flavor, this is not one of mine. Read the rest of this page »
Maruchan is likely the second most common brand in the U.S. alongside Nissin. This is about the cheapest instant noodle you can buy.
I once brought it by the case from Costco when this member-only warehouse store was Price Club. Trying it again did not bring back any of the better experience that I once had of it. Read the rest of this page »
A fusion of Califonia healthy cuisine and Asian cuisine, it has a modest calories portion and made with healthwise ingredients. The noodles come in a sealed moist FreshPakâ„¢.
Unlike typical Asian instant noodles, it’s served as a soup, with colorful pieces of tofu and spinach, and tender noodles that tasted slightly sweet. As prepared, the miso flavored soup tasted watered-down, a little less water would do well.
While I like the perception of wholesome ingredients, the review is really about taste after all. It was tough to decide on how to rate this one, the different is like for someone who had grown up on New York pizza to compare it with California’s. Read the rest of this page »
A fusion of Califonia healthy cuisine and Asian cuisine, it has a modest calories portion and made with healthwise ingredients. The noodles come in a sealed moist FreshPakâ„¢.
Unlike typical Asian instant noodles, it’s served as a soup with decorative ingredients. The Udon noodles had a nice tender bite. As prepared, the soy sauce flavored soup was a bit watered-down, a little less water would do well.
While it tasted ok, the ingredients lacked harmony as the fried tofu and vegetable pieces were too tough in the delicate soup, only the slices of Shiitake mushroom were a plus. Read the rest of this page »
Korean cuisine is spicy in general and uses hearty ingredients. This entree offers chewy potato noodle in a peppery vegetable beef flavor soup sauce.
A hearty aroma of soup filled the kitchen as it’s cooked, from a tasty recipe of typical Korean vegetables including onion, shitake mushroom, chili pepper, garlic and ginger. The potato noodle was indeed chewy and quite interesting to eat. Overall, the potato noodle soup tasted unpretentiously down home. Read the rest of this page »
The popular ramen of Sapporo district’s many noodle shops or restaurants are famous in Japan. Some shops are so small that it barely has a couple of seatings.
This pretentiously named brand is a cut above the basic staple variety. Don’t get this original flavor thing, did they blunder like Coca Cola with its reversal to Coke Classic?
At 3.5 oz., it is larger than the more common 3 oz. Maruchan economy brand. As prepared, the springy noodles held up nicely in the hot soup without being milky, the bane of its cheaper rival. The soy sauce flavor sauce served the noodles well as I ate it, certainly worth buying over the cheap stuffs. Read the rest of this page »
Shisen is Japanese for Sichuan or Szechwan, a spicy hot western Chinese cuisine, so this entry should be spicy indeed… but, it is unexpectedly mild with little chili in the reputed Tobanjan (spicy miso paste) sauce. Read the rest of this page »