*Best :: IndoMie :: Indonesian Brand | »

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Mi Goreng Satay - fried noodle. This is my favorite Mi Goreng so far. A spicy hot fried noodle with a mixture of sweet dark soy sauce and garlic-onion oil paste with a sharp note of peanut and lime, and bits of toasted onion for added texture. There lot of tasty contrasts in it.

It’s February and the weather was rather cool inside. The flavor packets were for Indonesia’ tropical heat and were kind of hard to squeeze out. I left them in the boiling water to warm up before using them this time. I cut the packets and squeeze them between two chop sticks to get every bit out into a plate. I mixed together all the seasonings while the noodles were being cooked. Then I added the well drained noodles and mixed it together thoroughly for about 30 seconds. I had to eat it quickly while it still hot and the result was excellent!

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*Best :: IndoMie :: Indonesian Brand | »

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Mi Goreng Pedas - hot instant fried noodle. It’s a hot version of IndoMie’s popular stir-fried style noodles seasoned with Indonesian sweet soy sauce and spicy hot garlic-onion flavored spicy oil paste with a note sesame and toasted onion bits. It has 5 condiment packets.

Now that I have mastered the art of making Mi Goreng, I have updated this review. This time, the noodles were served perfectly. It was hot and spicy, and tasted delicious. The noodle tasted much better when hot and served properly, I can now appreciate people’s love for it and upgraded the rating from my initial impression last time. It makes a light tasty snack for me.

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*Best :: Fashion Food :: Thai Brand | »

Tom yum is a hot and sour piquant soup common throughout Thailand, a unique flavor that’s quite popular here too.

It’s a spicy sour garlicy seafood flavor that taste very limy with a note of aromatic basil, very flavorful with a good seafood aftertaste. The noodles are thin and resilient, staying chewy very well in hot water. It’s also seasoned, so they are tasty just snacking on dry!

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*Best :: Korean Brand :: Wang | 1 Comment »

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A gourmet instant spicy Kimchi flavor noodle soup with excellent thin oriental style noodle made from rice and wheat flours. The noodles have the bests of both types, quick cooking & fat-free as rice noodles and more flavor absorbent like wheat noodles.

It looks and smells very appetizing and has a rich full-flavor Kimchi taste with a note of garlic. The dried flakes comes in a lightweight block, which are the best. There are more Kimchi cabbage pieces here than most other brands of Kimchi instant noodle. The scallion pieces are more tender too.

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*Best :: Korean Brand :: Nong Shim | »

A package version of its twin without the extra cost of a bowl, its the cheaper way to go if you love it - same excellent taste.

The fresh-packed noodle sealed in a clear pouch is as good as the Udon you’ll find at any Asian grocery. As prepared, the noodle soup looked really good with slices of fish cakes, tiny brown wheat vegetable dumpling, and green vegetable in a rich reddish brown broth. The soup sauce had a delicious rich sweet spicy soy sauce flavor.

It tasted like what you mght get at a resturant, it’s that good. About the only thing holding it back from a five star rating is the amount of solid ingredients other than the noodles.

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*Best :: Korean Brand :: Wang | »

An excellent quality microwave type fresh-sealed noodles that’s as good as fresh Udon. Prepared, the noodle soup looked very appetizing with lot of varied good solid ingredients on top.

The soup had a delicious rich spicy seafood and sweet-salty gourmet soy sauce taste. There are small traditional fried shrimps with edible shell that looked better than it taste, not very meaty.

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*Best :: VIFON :: Vietnamese Brand | 2 Comments »

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This instant Vietnamese rice noodle comes with a retort pouch of stewed fish! The soft velvety rice noodles are even extra broad. A good nutritious soup if you also add some vegetables to it.

The saltiness of the broth has the first impression of chicken noodle soup as I can hardly taste the fish flavor initially. As I enjoyed the rice noodles with the well seasoned broth, the mild fish flavor came out. There were chunks of fish that have the texture and flavor of can salmon somewhat. I was startled toward the end when a piece of hot chili pepper got in my mouth. It seems that the spices settled near the bottom.

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*Best :: Little Cook :: Thai Brand | »

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Little Cook Mushroom Vegetarian Premium Noodle - with retort pouch of fresh braised exotic vegetables. As you can see from the image, there are lot of good size mixed vegetarian goodies, including peanut, mushroom, bamboo, delicate curd skin and lily flower. It’s a tasty varieties of flavors and textures, especially the succulent meaty texture of the generous slices of mushroom - like grilled portabellos.

It’s a very nutritious traditional herbal soup with a wonderful braised earthy taste. Add a dash of sweet balsamic or wine vinergar to the soup and you got a special treat! I loved it, although I’m not sure it for everyone. This item is rarely found even for large Asian groceries.

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*Best :: Japanese Brand :: Nissin | »

This entree has soba or buckwheat noodles in a soy sauce broth with tempura as garnish. The delicious soy sauce broth is sweet, sharp and well flavored. Soba noodles have a grayish brown color with a soft smooth texture and are a stable in Japan. As a garnish, the tasty tempura offered several textural contrasts to the noodle, soft-crispy-chewy all in one.

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*Best :: Korean Brand :: Nong Shim | 2 Comments »

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True conneisseurs should at least try this one, just to see how good an instant noodle soup can be.

The fresh-packed noodle sealed in a clear pouch is as good as the Udon you’ll find at any Asian grocery. As prepared, the noodle soup looked really good with slices of fish cakes, tiny brown wheat vegetable dumpling, and green vegetable in a rich reddish brown broth, with a delicious rich sweet spicy soy sauce flavor.

It tasted like what you mght get at a typical resturant, it’s that good. About the only thing holding it back from a five star rating is the amount of toppings other than the noodles.

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*Best :: Korean Brand :: Nong Shim | »

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The cute raccoon like character on the package is the first I have ever seen on a Nong Shim noodle item. It is an Asian raccoon dog, also know as tanuki in Japan, and has supernatural powers in folklore. Presumably this recipe is famous in Korea as a spicy chewy noodle dish and a source of dietary calcium.

As prepared, the reddish soup sauce was well flavored, and very spicy. The tasty flavors sort of masked the spiciness until it get to you later, leaving the mouth feelings a little singed. Overall, a very agreeable flavor and a big portion to boost.

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*Best :: Korean Brand :: Nong Shim | »

While it shares almost the same name as it smaller cousin, Shin Cup, it’s not just in a bigger cup. It breaks the mode, as the noodle for one is the round ramen noodle and not the softer flat type. The Shiitake mushroom are really chunky in this one and it needs a bit more wait time to soften than 3 minutes.

As prepared, the soup has a fiery red color and nice spicy aroma. The soup sauce flavored the lively noodle very well, although I hardly noticed the beef flavor through all that spices. My mouth had that nice tingling sensation all over afterward. A real treat!

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*Best :: Japanese Brand :: Myojo Chukazanmai | 1 Comment »

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.

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*Best :: Japanese Brand :: Myojo Chukazanmai | »

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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.

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*Best :: Japanese Brand :: Myojo Chukazanmai | 1 Comment »

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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.

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