Oriental Style Instant Flat Noodles (Clear Soup). The rice noodles are quite wide (~ 1/2 inch) by instant noodles standard. The clear soup was very garlicy and its aroma was strong. A light serving of only 180 calories with only 25 calories from fat. Not too bad tasting either. Read the rest of this page »
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! Read the rest of this page »
Instant Chand Noodles (pho) is a clear broth with small flat rice noodles. Its delicate chicken (ga) taste come from a light chicken flavor seasoning oil.
The taste is light for chicken flavor broth, with a delicate note of herbal spices. I like to let the rice noodles expand longer than 3 minutes so it fills in the broth, but it’s get a little flimsy though. Read the rest of this page »
Even with an updated look in a foil type package, it seems to lack a bit of originality - another Hot & Spicy. It’s so plain, but it’s virtually all English with good labeling!
The wheat-tapioca based noodles are thicker than regular ramen and have a chewiness much like korean instant noodles. Its medium spicy broth is slightly thickened with miso, looked a bit like tomato juice. Kind of skimpy on the vegetable flakes (the dark specks in the picture below are Shiitake mushroom), but you get what you pay for. The taste is very well seasoned, so be conservative about drinking the soup. Read the rest of this page »
A spicy hot & sour noodle soup flavored with a good Tom Yum shrimp paste containing aromatic lemon grass & bergamot mint leaf, and sharp ginger-like galingale. This Tom Yum recipe has a nice spectrum of tastes and aroma. The red chili oil droplets on top of the soup are quite hot.
Highly recommend adding shrimps and vegetables to this very bold tasting broth. Read the rest of this page »
Quick’n Tasty Instant Fried Rice w/Seafood is a convenient meal set w/spoon for microwave cooking. It’s low fat, gluten free and preservative free.
It listed Jasmine rice, shrimp, surimi (imitation crab made with fish), squid and carrot in the recipe. The seafood taste is good and well seasoned, but the rice needed a bit more oil as it’s on the dry side and adding a dash of extra olive oil works great! Read the rest of this page »
Braised chicken flavor instant noodle is conveniently packaged in a plastic clam-shell of a saucer type lid over a bowl with a fork included. It’s a spicy, garlic and roasted chicken sauce flavor with a sweet note. Very flavorful.
The noodles are thin and more firm in texture than the classic ramen. Read the rest of this page »
A conveniently packaged instant noodle from Thailand in a plastic clam-shell of a saucer type lid over a bowl. Tom Klong is similar to Tom Yum flavor, hot and sour soup, but the herbs are roasted. The broth is really spicy hot with a sharp lime taste and a sweet roasted note of spices. This very sharp contrast needs a little getting use to for me. Adding an egg any style to it would be just perfect.
“Mi tom” or egg noodles (it’s yellowish before cooking) are thin and more firm in texture than the classic ramen which get its springy chewy texture using a traditional ingredient, kansui - an alkali solution of sodium and potassium carbonate. Read the rest of this page »
Very alluring graphics on package of this Wai Wai Tom Yum Shrimp Flavor instant noodle. Wish I can say that about the taste though, too much hypes and doesn’t fully deliver.
Tom Yum is both hot and sour, and it’s one of the main signature dishes that defines Thai flavor. This was a very spicy sour taste, like very sharp lime with chili pepper. The shrimp flavor is not very distinct, it’s more salty than flavorful. Read the rest of this page »
A non-soup rice noodle dish that is sweet-tart, spicy flavored in stir fry Thai cuisine style. This is a light tasty delight!
Rice noodles are very quick to cook, basically it just need to be soften with hot water. The noodles are thin ribbons of cooked air-dried noodles. The silky soft rice noodles is flavored in a spicy sweet-tart sauce with a hint of coconut & peanut flavors that are classic ingredients in Thai cuisine. Read the rest of this page »
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. Read the rest of this page »
This entry was relatively expensive as it contain a special retort pouch with wet ingredients. In the foil pouch, there are several chucks of textured vegetable protein (maybe wheat protein but it is not specified), potato, carrot and onion in a coconut curry sauce.
My expections sure were high on this item, but after taking the first sip I knew it was a let down. Perhap I had followed the inadequate direction which made the curry soup too watery. It tasted fine as a mild spicy curry flavored soup, but not the rich spicy hot curry sauce that I was expecting from a country such as Thailand. If you ever had the spicy hot scented coconut curry sauce in a fine Thai resturant you will know what I mean. 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 »