In March of 2012, I tried this new Garlic Teriyaki Udon by Nongshim – review #683. It was really great stuff – my wife Kit absolutely loved it (she doesn’t usually go crazy like I do for noodles, but this one was her fave). Well, a little while later, it was discontinued. Well, now it’s back and a little different. The first one had a whopping 3040mg of sodium per pack, but this new one has only 720mg for the whole thing. Let’s see how this one stacks up against the old version.

The back of the package (click image to enlarge). Contains tuna. To prepare, put the contents of the noodle pouch into the supplied bowl. Microwave for 1 1/2 minutes. Add contents of flake and paste sachets and combine. Enjoy!

The fresh udon noodle pouch.

Soup paste sachet.

Less of a paste, more of a sauce.

The dry ingredient sachet.

Interesting stuff!

Finished (click image to enlarge). Added thin sliced beef, pineapple, garlic and shredded colby jack cheese. The noodles were great – excellent chewiness and nice wide udon gauge. The flavor was quite good – sweet and coated everything. It is hard to not compare this to the older version; the older version was a little better in my opinion. The cheese powder was so good with it, however it added so much sodium that it left me very sleepy. What I like about this version is that you can add whatever kind of cheese you like or none at all. 4.5 out of 5.0 stars. UPC bar code 031146016341.

While the noodles in this review are made in South Korea, many of the varieties we get here in the USA are made in the USA. Nongshim USA is in Rancho Cucamonga, California! Here’s a tour of their plant – a tour I was very fortunate to take in 2012.

The post #1290: Nongshim Sain Sain Garlic Teriyaki Fresh Cooked Udon Pasta appeared first on The Ramen Rater.

Here’s a new one from Nongshim for the vegetable crown. At first, I thought it would be a tofu based variety; the reason was that I’ve gone to a local Korean restaurant and ordered ‘Soon Tofu’ a few times, which is a spicy soup with tofu in it. Well, ‘soon’ translates to ‘soft.’ Well, tofu is a vegetarian friendly construct, so I thought I’d give it a try today with this new one. A few people have been asking about this one, so with that, let’s check it out.

Here’s the back of the package (click image to enlarge). This is Vegan friendly. To prepare, boil 500ml water and add noodles and sachet contents. Cook for 4 – 5 minutes stirring every once in a while. Eat!

The noodle block.

Soup base sachet.

A light powder with a nice scent.

The vegetable sachet.

A colorful mix.

Prep, prep, prep… We hit the local Boo Han Market nearby for vegetables last night. All sorts of things I’d never seen before – green onions the size of leeks! Huge bags of peeled garlic! Something called Gobo that looked like a spear for impaling someone! I also was hunting for tofu and found this extra firm ‘tofu cutlet’ which looked pretty good.

Finished (click image to enlarge). Added enormous green onion, sweet onion, Fresno pepper, white mushroom, baby bok choy and fried tofu cutlet. The noodles are perfect – nice ramyun gauge and texture I enjoy thoroughly. The broth is very good – especially for a vegetarian skewed variety. Usually I find anything vegetarian to have this, well, funk to it. This doesn’t have that. It’s very reminiscent of Shin Ramyun, yet a little less spicy. Add to it the fact that it isn’t as heavy; while the broth is very rich and tastes very good, it seems somewhat fresher and light. The hydrated veggies did pretty well. All in all, I’m quite impressed – best Vegan instant ever. 5.0 out of 5.0 stars. UPC bar code 031146022823.

I’m not sure what they’re conversing about, but it’s pretty interesting!

The post #1308: Nongshim Soon Veggie Noodle Soup appeared first on The Ramen Rater.

Here’s something new and different from Nongshim. The name might seem a little odd, but it’s a play on the name of a traditional South Korean beef soup called Seoulleongtang, which has a broth which is simmered for a long time with ox bones. I’ve liked non-spicy South Korean beef noodle soups in the past – let’s see how this one fares!

Here are the side panels (click image to enlarge). Contains beef.

Detail of the lid (click image to enlarge). To prepare in the microwave, remove lid and empty the sachet contents into the cup. Add room temperature water to the inside line and microwave for 3 minutes. Stir and enjoy!

The noodle block.

The single soup base sachet.

A nice fluffy beef scented powder.

The vegetables are already in the cup. Here are some of them.

Finished (click image to enlarge). Added some thin sliced sukiyaki beef. The noodles have a decent gauge and instead of being round like most ramyun, they are flat. They have a light chewiness and are soft. The broth has a very nice and rich beef flavor and is indeed creamy. The vegetables were nice – especially the slices of garlic that hydrated perfectly. A great stick-to-your-ribsy kind of noodle soup. 4.25 out of 5.0 stars. UPC bar code 031146025947.

A neat video showing how Shin Ramyun Black cups are made!

The post #1366: Nongshim Sir Long Tang Creamy Beef Noodle Soup appeared first on The Ramen Rater.

I’ve been really lucky – the FedEx guy has been coming to my patio for ages when I have a package but he’s retired! This is the last box he brought me.

A six pack of Sir Long Tang! Awesome!

A whole case of Soon Veggie noodles! Yeah – I’ve reviewed these and the Sir Long Tang as well. I must admit I’ve been behind in posting boxes I’ve gotten! Thank you very much to everyone at Nongshim America! Excellent stuff!

The post Samples From Nongshim! appeared first on The Ramen Rater.

Bowls of noodles. They’re made all around the world and are a great option for those with access to boiling water and are ‘on the go.’ Some are basic and have very little imagination to them or perks, while others are really full meals that include meat and vegetables, seafood and other niceties. I’ve review 1,410 different noodle varieties and of those, many have been bowls. Here’s a list of the best, most memorable bowls I’ve come across is my adventure in tasting.

#10 – Nissin Demae Iccho Instant Noodle With Soup Base XO Sauce Seafood Flavour – Hong Kong

The noodles in this one feature a familiar gauge and texture, however the broth is pretty stellar. It’s got a rich and hearty seafood flavor, and is augmented with a goodly amount of vegetable bits and lots of little dehydrated narutomaki. Original review here

#9 – Samyang Foods Ganjjampong – South Korea

This is what you call a ‘stir noodle.” The noodles steep in the bowl, are drained, and then a spicy seafood sauce is added. With some stirring, you have a really delicious and spicy melange of excellence. Original review here

#8 – Nissin King Spa王 (Spa Oh) Tarako Spaghetti – Japan

Here’s another one where the liquid is drained off. Tarako is a fish roe based sauce used in Japanese pasta dishes. The flavor is very good and the noodles came out just right. The seaweed bits go very nicely as well. Original review here

#7 – Nongshim Chapagetti Roasted Chajang Noodle – United States

Although originating in South Korea, Nongshim now makes these in Southern California. Chajang is a traditional Chinese black bean sauce that is wonderful with noodles and the nice part with this particular variety is that it’s the first I’ve seen in a bowl. What’s more, it’s easy to make and has excellent hearty flavor as well as great noodles. Original review here

#6 – Paldo Kokomen Spicy Chicken Flavor King Cup – South Korea

Kokomen is a South Korean ramyun with a light or white broth. It’s got a chicken and jalapeno kind of flavor that’s really quite excellent. The translation from pack to bowl is exemplary, losing none of the quality. Original review here

#5 – Acecook Comet Mori Yukino Tan-tan Men – Japan

This stuff is very red! The noodles are broad and flat. They have a very nice chew to them and are of a premium type. The broth is very rich and oily. It has a strong spiciness and is almost thick – but not in a bad way. A rich pork flavor abounds. The veggies and other bits hydrated quite nicely. Original review here

#4: Unif Man Han Feast Sichuan Chili Eel Flavor Instant Noodle – Taiwan

The noodles are flat and broad. They have a nice quality to them; not too chewy but very good for a bowl noodle. The broth is rich with a good spiciness. The added bonus with this is the eel – it’s really good! Everything is rich and hearty and it’s definitely a feast to behold and consume. Original review here

#3 – Maruchan Midori No Tanuki Instant Soba Bowl – Japan

This is a seriously excellent bowl of noodles. The buckwheat noodles have a delicate crumble that works so well here and the broth is nice and rich. The disk of tempura is a real treat. Original review here

#2 – Plats Du Chef Cuisine Adventures Chicken Phở Soup – Canada

I have to say this was a great surprise. I have had a throng of horrible Canadian instant noodles – in cups, bowls, packs – just horrible. This one is a diamond in the rough. It includes excellent rice noodles, a very tasty pho broth and to top it off, it’s got real chicken! This is a bowl to behold. Original review here

#1 – Nissin Raoh Rich Soy Sauce Flavor – Japan

Back again in the top spot is Raoh. The noodles and broth play so nicely together and the pork is quite good. A bowl of noodles to really enjoy by candlelight. Original review here

The post The Ramen Rater’s Top Ten Instant Noodle Bowls Of All Time 2014 Edition appeared first on The Ramen Rater.

As with many instant noodle companies, Nongshim has plants all over the world. Usually, these factories produce flavors that are popular in the countries they are located in, as well as well known favorites. This one is a variety made in China and I found it up in Canada. It seems that many of the ones made in China are available up in Canada, although I’ve never seen them here in the USA – curious. Let’s have a look!

But first – I want to say thanks to my friend Matt B. for helping me transport my art from my old apartment to my new one the other day. Not only that, he gave me a jar of this Midori Farm Kimchhi – this stuff is extremely good. If you live in Washington State, seek it out – here’s their website. Anyways, Thanks again, Matt!

Here is detail of the side of the cup (click image to enlarge). Looks to be meat free but check for yourself. To prepare, take out fork and sachet. Empty sachet contents into cup. Fill to line with boiling water and let stand 3 minutes. Stir and enjoy!

Detail of the lid (click image to enlarge).

An included fork!

The noodle block.

The soup base powder sachet.

Has a kind of vegetable beef kind of odor.

Here are some of the vegetable bits that were in the cup.

Finished (click image to enlarge). Added sukiyaki beef and Midori Farm kimchi. The noodles were a little less than expected, with very little chewiness and almost a slimy outside. The broth was rich and had a nice taste of beef. The veggies hydrated well and had a goodly abundance. 2.75 out of 5.0 stars.EAN bar code 6920238081067.

Lots of people have opinions on how to correctly serve ramyun – I’ve always liked this video – very simple and the music is ultra cheesy!

The post #1421: Nongshim Korean Clay Pot Ramyun Noodle appeared first on The Ramen Rater.

Here’s something I’ve been waiting for – three new products from Nongshim America! Let’s see what’s inside!

On the left we have Harmony. It’s a broth-free variety that has a chipotle pepper flavor to it. What’s neat is that you can sever is hot or cold – cold sounds good for the summer! On the right is their new Spicy tonkotsu – I don’t know a lot about it except it mentions pork in thje ingredients, so it’s a pork broth – sweet! What I find interesting is that on the edge of the packs it says “Nongshim Black Class Noodle Dish.”

Shrimp is good. Habanero spicy. Lime compliments both of those – very curious how this new bowl will be – been a while since they came out with a new Bowl Noodle! Thank go to Ray and Nikki and all the other great folks at Nongshim America for sending these samples!

The post Brand New Products From Nongshim America! appeared first on The Ramen Rater.

Here’s a new one from Nongshim, and it’s definitely unique. It’s a stir noodle, which means that there’s no broth, but a sauce that it stirred in to coat the noodles. Another unique thing is that it can be served hot OR cold! I was thinking of using a special divided bowl I have, but one side is bigger than the other and so I came up with an idea: since they sent a few packs, I’ll make one hot, sample it and then make one cold and sample it – easy enough. Something else I found interesting was on the right and left sides of the package. It says “NONGSHIM BLACK CLASS NOODLE DISH.” The final interesting this about this one is the inclusion of chipotle. Chipotle? Now that’s different – don’t think I’ve come across that being used in an instant before. Well, let’s open this one up and see what’s inside!

Here’s the back of the package (click image to enlarge). Contains fish. To prepare, add noodle block and vegetable sachet to 400ml boiling water and cook 3-4 minutes. Now to make it hot, simply drain and stir in contents of the liquid sachet. To make it cold, drain and run under cold water and stir in contents of liquid sachet. Enjoy!

The noodle block.

The vegetable sachet.

Loys of mushrooms and peas!

The sauce sachet.

Can smell the chipotle!

Finished (click image to enlarge). Added mung bean sprouts and sliced green onion. The noodles have a thick ramyun gauge. They have a nice texture and chewiness – very good! The flavor is nice – has a light start and then wham – spicy! What’s interesting is the chipotle component too – not something I’ve tasted in an instant before and it works pretty well. The heat lingers and builds the more you eat! The vegetables were very good – I liked the mushrooms and I’m not a big fan of mushrooms! 4.25 out of 5.0 stars. By the way, the above is it served cold. On hot versus cold, I liked them about equally – although since it’s a warmer day here and in the Summer, cold seemed a skosh nicer.

Here’s a video about where these noodles are made! Yup – in California! I got to visit with my wife in 2012 and it was really awesome there – if you are in the area and can do a plant tour, you won’t regret it – it’s a lot of fun and fascinating!

The post #1443: Nongshim Harmony Korean Spicy Noodle Dish With Chipotle appeared first on The Ramen Rater.

Here’s a new one and it’s made here in the United States. Yep – there’s a Nongshim plant here in the US! I was able to visit them a couple years ago and it’s really neat – if you get a chance, you should check out their plant tours! Tonkotsu is a very standard variety of Japanese ramen, however this one’s got a spicy twist to it. Usually tonkotsu broth is made with pork bones that are boiled for a long time and this one does in fact contain pork. Let’s have a look!

Here’s the back of the package (click image to enlarge). Contains pork. To prepare, add everything except contents of oil sachet to 550ml boiling water and cook for 5 minutes. Add in oil sachet, stir and enjoy!

The noodle block.

A dry soup base sachet.

Has a nice meaty and spicy scent.

The vegetables sachet.

Looks like green onions and seaweed.

The spicy garlic oil sachet.

Smells like a sesame and garlic kind of thing going on.

Finished (click image to enlarge). Added hard boiled egg, pork butt sauteed with soy sauce, mung bean sprout, sliced green onion and kizami shoga. The noodles are very premium – strong on the chewiness which really surprised me – like they were designed for this variety distinctly which was really a nice surprise. The broth has a nice rich flavor and a good heat to it. The vegetables were alright, too. The amazing thing is the large sliced of garlic that hydrate so nicely – they’re excellent! 5.0 out of 5.0 stars. UPC bar code 031146025831.

Never had these before? These are definitely a must try if not.

I nominated my friend Ray over at Nongshim America for the ALS Ice Bucket Challenge a few weeks back. He’s a great sport and went all in!

The post #1485: Nongshim Spicy Tonkotsu Noodle Soup appeared first on The Ramen Rater.

It’s been so long since I’ve reviewed a new Bowl Noodle! I remeber a few years ago I was hunting high and low for certain varieties, many long gone. I remember the beef anfd ginger flavor was pretty good! Then they switched over to these microwaveable versions instead of the foam bowls – and I like them better! Curious how this one will be.

Something special with this review – it’s a double review! I used to review hot sauces a few years back – here’s a link to my old site, now mothballed. I got an email from the folks at TOKI Hot Sauce recently. They are trying to get their product going! It’s a Korean inspired hot sauce! They’ve got a Kickstarter campaign running at the moment – why not check them out? I’m going to cook up some nice shrimp to go with this one and slather them in the sauce! Let’s check both of these products out!

Here’s the back of the cardboard outer packaging (click image to enlarge). Contains both beef and fish products.

Here’s detail of the lid (click image to enlarge). To prepare, take the lid off completely. Add in the sachet contents and add room temperature water to the fill line. Microwave for 3-4 minutes (see the noodle texture chart!). Stir and enjoy! You can also do the same thing with boiling water.

The noodle block.

The soup base sachet.

Has a lime scent.

Here’s just a few of the little bits from the bottom of the bowl.

Finished (click image to enlarge). Added shrimp sauteed with Toki Hot Sauce, green onion, sweet onion, lime and bell pepper. The noodles have a nice texture to them – that comforty-buttery thing going on. The broth has a spicy and lime hit and a lighter shrimp flavor in the background which I would have enjoyed more of. The vegetable and shrimp bits while sparing hydrated well. 3.25 out of 5.0 stars. The Toki Hot Sauce has a decent punch of heat, and is a nice balance of sweetness with a familiar gochujang kind of flavor. Like a teriyaki gochujang wham-bam – good stuff! Worth trying! UPC bar code 031146026128.

Here’s a 6 variety pack of different Nongshim Bowl Noodle Soups!

Here’s a vid showing where these Nongshim Bowl Noodle Soups are made – in rancho Cucamonga, California!

The post #1503: Nongshim Bowl Noodle Soup Shrimp Habanero Lime Flavor appeared first on The Ramen Rater.

It’s a really cold day today and I think a big bowl of seafood noodles sound good. This is a Nongshim Neoguri I got up in Canada. It’s made in South Korea and it’s the milder version of Neoguri. Raccoons I say raccoons! Why do I say raccoons? Well, check out the video at the end of the post – it’ll all become clear I think. Let’s dig in to some Nongshim Neoguri!

Here’s the back of the package (click image to enlarge). Contains fish. To prepare, add all package contents to 550ml boiling water and cook 4-5 minutes. Enjoy!

The noodle block.

The soup base sachet.

Has a nice seafoody scent.

The vegetables sachet.

Bits of seafood and vegetable.

A nice big piece of seaweed. Some people have mentioned that this is not to be eaten, but just as a seasoning. I grew up on an island and miss it a lot, so I tend to eat it. Call me crazy (many do) but it makes me feel like a kid again.

Finished (click image to enlarge). Added sweet onion, kamaboko, narutomaki, shrimp, sliced squid, sliced green onion and egg. The noodles are indeed very broad and have a nice chewiness to them. The broth is indeed on the mild side compared to a lot of South Korean noodle soups. It does has a nice and rich seafood flavor, just not all the spice. The vegetable bits hydrated nicely. The seaweed? Soft and quite tasty. A nice well rounded bowl of South Korean seafood udon! 4.0 out of 5.0 stars.UPC bar code 031146150205.

This is pretty neat – you can get 5 each of Shin Ramyun, Neoguri, Ansungtangmyun and Chapagetti – pretty awesome if you’d like to immerse yourself in South Korean ramyun for a while!

This is a song that they made about raccoons. Why raccoons? Well, Neoguri means raccoon. Why? I’m not exactly sure – but you can find out more Neoguri info here.

The post #1515: Nongshim Neoguri Udon Seafood & Mild appeared first on The Ramen Rater.

Before you go crazy and say ‘what you’ve never reviewed Shin Ramyun before,’ just listen for a second. So this is the new packaging they rolled out recently. I thought it was worth as whole new review as they’be had the old packaging on this one for eons and eons.

Here is the old packaging. As you can see, the new one’s very red. Red and angry! Rrawr! Let’s get cooking!

 Here’s the back of the package (click image to enlarge). Contains beef. To prepare, add noodle block and contents of sachets to 550ml boiling water and cook 4-5 minutes, stirring occasionally. Enjoy!

The noodle block.

The soup base sachet.

Smells spicy!

The vegetables sachet.

Looks like green onion, mushroom and a little pepper possibly.

Finished (click image to enlarge). Added beef and sweet onion sauteed in soy sauce and some sliced spring onion. The noodles are thick and luxuriant as well as plentiful. Good chew. The broth has a nice kind of beef flavor with a nice heat to it that is accessible to many. The vegetables are a nice touch as well. I don’t know if it’s different from the old packaged version, but I sure enjoyed it today. 4.25 out of 5.0 stars.UPC bar code 031146150601.

 This is one seriously ubiquitous product – however if you can’t find it, your can get it here.

A Nongshim Shin Ramyun TV commercial from South Korea.

The post #1563: Nongshim Shin Ramyun Noodle Soup (New Edition) appeared first on The Ramen Rater.

The Ramen Rater’s top Ten South Korean Instant Noodles Of All Time made it’s debut last January and I thought this would be a good day to release the new one for 2015! South Korean instant noodles (known as ramyun) are characteristically thicker and chewier than most instants. Spiciness is a common trait as well as beef flavors. Here are my top picks of the South Korean varieties I’ve reviewed of my 1,573 reviews to date.

#10: Paldo Cucumber Bibim Men

Regular Bibim Men is quite good, but this has a little extra something. It is a cold variety, great for the summer months and delivers a spiciness and slight sweetness. The cucumber bits hydrate and end up crunchy and refreshing. Original review

#9: Ottogi Bekse Curry Myon

I’m a big fan of curries from all over the world.  We start with thick ramyun noodles. The broth is rich and luxuriant with a nice deep curry flavor. The little potato pieces (a rarity in the instant noodle realm) are very welcome and give it a little extra comfort food appeal. Original review

#8: Paldo Namja Ramyun

A spicy premium ramyun variety. The noodles are thick and chewy and the broth has beef, chicken and garlic components. Namja translates to “men’s” or “guy’s.” Strong stuff and quite good. Original review

#7: Paldo Kko Kko Myun

This one is like a bowl of candy to me. We start with nice quality noodles, and then the broth takes over. The broth has a kind of chicken and jalapeno flavor to it. The flavors play off of each other quite nicely and deliver both a strong bite as well as a mellow comfort food flavor in one bowl. The vegetable packet includes little chicken pieces. Original review

#6: Paldo Korean Traditional Beef Gomtangmen

The noodles are nice and sturdy after three minutes of cooking and have a great texture and chewiness. A couple minutes later, they’ve gorged themselves a bit more on the broth and changed quite a bit – I like that. The broth has a very nice and rich beef flavor and it’s tasty, non-spicy and warm. This would be really great after hours out in the cold. Original review

#5: Paldo Jjamppong Seafood Noodle King Bowl

The noodles are nice thick ramyun; wide and chewy. The broth is just awesome – it has a very strong spiciness and a very good seafood flavor, along with a slight sweetness. The broth has a slight thickness which gives it a really great character. Original review

#4: Samyang Foods Red Nagasaki Jjampong

The noodles are perfect – what I like to find in ramyun! Thick and chewy. The broth is amazing – an excellent level of heat balanced with a respectable amount of seafood flavor. The added vegetable pieces hydrated quite well. Top notch! Original review

#3: Nongshim Soon Veggie Noodle Soup

This is the first instant noodle on the top ten to be marketed towards vegetarians. What surprised me about it was the broth had such a full flavor to it; deep and satisfying. The noodles are slightly larger in gauge than your run of the mill instant, which is common of South Korean ‘ramyun.’ Magnificent stuff! Original review

#2: Paldo Cheese Noodle – South Korea

These noodles – wow. I think the best addition to South Korean ramyun has to be cheese. Well, not only is cheese included here but it’s got just the perfect notes of spiciness and strong, rich flavor. The little guy with the sign that says cheese noodle rocks as well. Original review

#1: Samyang Foods Maesaengyitangmyun Baked Noodle – Southh Korea

Last year was the 50th anniversary of ramyun in South Korea, pioneered by Samyang Foods. Samyang decided to try making something new – SBN, a baked noodle. What’s really neat here is that the noodles smell like bread! The broth is a lot like gomtang, a traditional beef soup. To shake it up, maesangyi is added – kind of like seaweed spun into a cotton-like consistency. The finished product is quite delectable; almost like a chowder! Original review

The post The Ramen Rater’s Top Ten South Korean Instant Noodles Of All Time 2015 Edition appeared first on The Ramen Rater.

This one came from Anders E., a reader in South Korea – thanks! He mentioned that this variety is often enjoyed on Korean New Year, and since that was a couple days ago, I thought I’d have it today. Here’s a little info about how it fits in with Lunar New Year celebrations from wikipedia:

The origin of eating tteokguk on New Year’s Day is unknown. However, tteokguk is mentioned in the 19th century book of customs Dongguksesigi (동국세시기, 東國歲時記) as being made with beef or pheasant used as the main ingredient for the broth, and pepper added as seasoning.^[2] The book also mentions the custom of having a bowl of tteokguk in the morning of New Year’s Day to get a year older, and the custom of saying “How many bowls of tteokguk have you eaten?” to ask a person’s age.^[3]

In the book The Customs of Joseon written in 1946 by historian Choe Nam-seon, the New Year custom of eating tteokguk is speculated as being originated from ancient times. The white tteok signifying purity and cleanliness would be eaten as a ritual to start off the New Year for good fortune.^[3]

In Korea, on Lunar New Year’s Day, a family performs ancestral rites by serving tteokguk to their ancestors during a joint meal.^[4] Although tteokguk is traditionally a seasonal dish, it is now eaten at all times of the year.

Happy Lunar New Year! Let’s have some tteokgukmyun!

Here’s the back of the package (click image to enlarge). Not sure whether it contains beef or not, but I’m guessing it does. To prepare, add everything to 500ml boiling water and cook for 4 minutes. Enjoy!

The rice noodle block.

The soup base sachet.

Has a rich beef scent.

The vegetables sachet.

Lots of mushroom in there!

Finished (click image to enlarge). The noodles are made of rice and are broad with a nice chewiness. The broth is quite good – it has a nice beef flavor with a nice thickness as well as a little hint of spiciness. The vegetables hydrated perfectly. 4.25 out of 5.0 stars.EAN bar code 8801043023399.

Nongshim Ramen Flavor Combo, Shin Noodle Ramyun, Chappagetti, Neoguri, Anseung Tangmyun, 20-count

The post #1593: Nongshim Tteokgukmyun appeared first on The Ramen Rater.

A big thank you to reader Anders E. of South Korea for sending this along!For a long time, Nongshim Jinjja Jinjja was my absolute favorite ramyun from South Korea. They even made it here in Rancho Cucamonga, California for a while with the subheading of ‘flamin’ hot and nutty.’ Jinjja Jinjja means ‘really really.’ Well, they stopped making them. I’m not exactly sure why; some people said that South Koreans aren’t big fans of pork broth. Nevertheless, Nongshim has brought Jinjja Jinjja back – here’s a little something I found on Nongshim’s South Korean website:

Renewal of Jinjja jinjja! Birth of Korean style Tan-Tan noodle! Jinjja jinjja’s characteristics are the spicyness of Sichuan cuisine, thin and chewy noodles and nutty peanut flavor.

Definitely makes me happy! Let’s see if this new version of Nongshim Jinjja Jinjja is just new because of the change in packaging, or has some different characteristics.

Here’s the back of the package (click image to enlarge). Contains pork. To prepare, add noodle block and contents of red sachet to 500ml boiling water and cook for 3 minutes. Add in contents of green sachet and stir. Enjoy!

The noodle block.

The soup base sachet.

A bright color and strong peanut scent. It looks like instead of the way it was before (a sachet of soup base and a separate sachet of peanut powder and black sesame seed), the sachets are both in one.

The vegetables sachet.

A nice little variety – mostly spring onion.

Finished (click image to enlarge). Added sliced spring onion, sweet onion, mung bean sprout and boiled pork with Jane’s Krazy Mixed Up Pepper. The noodles are very good – nice thick ramyun. The broth has a seriously spicy kick to it and a very peanut aroma with pork notes. The vegetables hydrated very well. Back with a vengeance! 5.0 out of 5.0 stars. EAN bar code 8801043017916.

Nongshim Jinjja Jinjja (Really Really) Ramyun (5 Pack) / Korean Ramen / noodle

So these guys are known in South Korea as Cultwo. They’re popular comedians and I got to be on a TV show they do called the Cultwo Veranda Show.

The post #1601: Nongshim Jinjja Jinjja (New) appeared first on The Ramen Rater.

Quick2 is a new one from Nongshim America. The 2 has to do with the cooking time of two minutes. I find this one interesting; kind of a departure from their more premium lines and if you notice the color and lines, it more resembles a pack version of a Nongshim Bowl Noodle in graphic design. Let’s have a look at Nongshim Quick2 and see what’s inside!

Here’s the back of the package (click image to enlarge). Contains beef. To prepare, boil 500ml water and add noodle block and sachet contents. Cook for 2 minutes, stirring frequently. Enjoy!

The noodle block.

The soup base sachet. Note the very coarse cut on the top and bottom of the sachet.

Has a nice beef and spicy scent.

The vegetable sachet.

A nice little mixture.

Finished (click image to enlarge). Added beef, broccoli and white onion. The noodles are thinner than standard ramyun and have a light texture which was very good. The broth was better than I expected to be honest – it’s spicy and has a very nice beef and spices flavor. The vegetables hydrated well. 4.0 out of 5.0 stars. UPC bar code 031146029181.

Note the package design on these – Nongshim Hot & Spicy Noodle Bowl, 3.03 Ounce Bowls (Pack of 12)

A new Nongshim Shin Ramyun TV commercial! The Hispanic market is a big consumer of instant noodles and companies want to let ‘em know what they’ve got!

The post #1622: Nongshim Quick2 Hot & Spicy Noodle Soup With Habanero & Lime appeared first on The Ramen Rater.

This is one you probably won’t find in the United States (I got it up in Canada). It’s made by Nongshim’s Chinese plant in Shaghai. I’ve found that sometimes the same product can taste a little different in different regions. This one’s interesting in that the packaging look is very much like Nongshim Ansungtangmyun, but the characters are very different. Let’s have a look at this Nongshim Korean Clay Pot Ramyun!

 Detail of the side panels (click image to enlarge). Looks to be meat free but check for yourself. to prepare, add sachet contents to bowl and add boiling water to fill line. Re-cover and let steep for 3 minutes. Stir and enjoy!

 Detail of the lid (click image to enlarge).

An included fork!

The noodle block.

The powder soup base sachet.

Lots of seasoning!

The vegetables sachet.

A nice mixture – lots of cabbage.

Finished (click image to enlarge). Added beef, broccoli, spring onion, white onion and mung bean sprouts. The noodles ended up being quite spongy which is something I really dislike. The broth was alright, although slightly on the bland side with a little heat to it. The veggies hydrated nicely. 2.5 out of 5.0 stars. EAN bar code 6920238013112.

Want to chow down on your ramyun with authentic style? Maybe this pot is for you! Korean Stone Bowl (Dolsot), Sizzling Hot Pot for Bibimbap and Soup (Large with Lid) – Premium Ceramic

An interesting video about Nongshim.

The post #1630: Nongshim Korean Clay Pot Ramyun appeared first on The Ramen Rater.

It’s been a long time since I’ve reviewed Nongshim Shin Black – and it’s gotten a packaging facelift. This is made here in the USA in Rancho Cucamonga, California! This is the ‘flagship’ of their new line of ‘Black Class Noodle Soup’ varieties. This one’s got neww clothes – but is it still the same underneath? Let’s have a look at this dressed up pack of Nongshim Shin Black noodles!

Here’s the back of the package (click image to enlarge). Contains  beef. To prepare, boil 550ml water and add contents of package. Cook 4-5 minutes (I’ll be doing 4.5 minutes), stirring occasionally. Enjoy!

The noodle block.

The spicy soup base sachet.

Has a spicy scent.

A sul-long-tang soup base sachet.

Has a very nice garlic and beef scent.

The vegetables sachet/.

A nice mix!

Finished (click image to enlarge). Added beef, egg, spring onion and mung bean sprouts. The noodles are thick and chewy as ramyun always should be. There'[s a lot of them and they are very good. The broth is a strong beef and garlic affair with a good hit of spiciness to it. What I really liked are the vegetables – mushrooms are present as well as a ton of sliced garlic – which hydrates to a crisp fresh pinnacle of yumminess. A great bowl of ramyun! 5.0 out of 5.0 stars. UPC bar code 031146013524.

Nongshim Shin Black Noodle Soup, 4.58 Ounce Packages (Pack of 18)

A TV spot for Nongshim Shin Black.

The post #1678: Nongshim Shin Black Spicy Pot-Au-Feu Flavor (New Edition) appeared first on The Ramen Rater.

What do corn dogs, sandwiches, burritos and instant noodle cups have in common? They’re all portable. People can’t seem to stay in one spot for very long; they want to carry their meals with them as they move about. Since the inception of the instant noodle cup in the early 70’s when Momofuku Ando saw people using coffee cups and hot water to steep their instant noodles and brought this concept to market, the noodle cup has become a ubiquitous icon in the daily lives of billions. Today, I present the best of the instant noodle cups I’ve tried in my over 1,700 instant noodle reviews. With that, please enjoy The Ramen Rater’s Top Ten Instant Noodle Cups Of All Time 2015 Edition.

#10: GaGa Mi Instan Cup Milk Chicken Soup – Indonesia

The noodles are thin and light – they hydrated perfectly and have a gentle chew. The broth is fantastic – it’s a creamy flavor full of chicken goodness, some onion hints, and a slight spiciness. Original review here

#9: Mama Instant Noodles Coconut Milk Flavour – Myanmar

This was my first ever review of a product from Myanmar. The noodles have a lightness to them which paired perfectly for this broth. Coconut flavor abounds with a richness and flavor that’s not overbearing or too sweet. It’s creamy and with just the right oiliness. Original review here

#8: Mamee Chef Creamy Tom Yam Flavour – Malaysia

The noodles are just right – nicely cooked and gorged on the broth. The broth is the real star in this one – nice and strong citrus and spicy flavors abound and it has such a nice color to it. The garnish of vegetables and shrimp come out very nicely – the veggies are excellent as is the shrimp. Truly an excellent cup of noodles. Original review here

#7: Eat & Go Rendang Beef Flavour Fried Instant Noodle – Indonesia

The noodles come out nice after steeping. They have a standard gauge and good cgewiness. The flavor is great – sweet. spicy and beefy! Excellent stuff – and if it wasn’t good enough already, the garnish adds a really good finish to things. This was a real treat to enjoy. Original review here

#6: Nongshim Shin Black Spicy Pot-au-feu Flavor Premium Noodle Soup – United States

First, Nongshim made Shin Ramyun which is still incredibly popular. Then they upgraded and came out with Shin Ramyun Black. Finally, Shin Black has made it into a cup – and it’s really good! Rich beef flavor and real beef along with thick ramyun noodles. Premium stuff! Original review here

#5: Mama Cup Yentafo Tom Yum Mohfai – Thailand

The noodles have the standard wonderful gauge and chew of the noodles that are in Mama cups. They have a nice texture and flavor to them. The broth is great – a nice color, spiciness and flavor that is a little sweet and very unique. Original review here

#4: Mamee Mie Goreng Indonesia Spicy Sambal Flavour – Malaysia

The noodles came out so nicely – they have a great character of chew and whilst not in a broth, they’re not dry after being drained. The flavor is wonderful – spicy and tasty with that sweet-hot kick I love about mie goreng. The crunchy bits rounds everything out soundly. Original review here

#3: Mamee Chef Lontong Flavour – Malaysia

The broth is first off a lot of fun to look at; the red and cream colors are really good looking. The broth has a creamy and spicy taste with lots of nice pieces of red pepper, and as always the ‘mi tarik’ noodles were just right. Very new and unique. Original review here

#2: Mama Instant Cup Noodles Seafood Pad Kee Mao Flavour – Thailand

The flavor is really quite good and can be summed as kind of a sweet seafood taste with a great bite of spiciness – and then this lingering flavor from the holy basil. It’s got a really different flavor I wish was present more often in instant noodle varieties. Original review here

#1: Mamee Chef Curry Laksa Flavour – Malaysia

There are some flavors erupting from Malaysia that are just fantastic and this instant noodle cup exudes them like a rock star. The noodles came out excellent – pretty much identical to the packaged version. The broth and garnish as well were great – rich curry flavor and premium garnishes including little tofu puff bits and pepper. I can definitely say this is the best instant cup I’ve ever had. This is the second year in a row Mamee Chef Curry Laksa has held the top spot.  Original review here

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As many might know, I started The Ramen Rater (click to see the old site) in 2002 and did about 60 reviews. Then, I turned my attention to spicy hot sauces with The Sauce Rater. In 2010, I resumed my instant noodle reviewing. I’ve long been a fan of the spicy side of things – strong heat and good flavor are a couple of my favorite things. Let’s have a look at the absolutely hottest varieties I’ve found in my over 1,700 reviews of instant noodles from around the world in this year’s The Ramen Rater’s Top Ten Spiciest Instant Noodles Of All Time 2015 Edition.

#10: Wugudaochang Sichuan Pepper & Chicken Flavor – China

The Sichuan pepper was something relatively new to me until I really got a mouthful of them in this variety. It kind of reminds me of the way a hot pepper acts, but then when you inhale, it has a kind of cooling kind of sensation like mint; hard to explain but definitely something different. This one came with a peanut and pepper garnish and the noodles had a very nice gauge and texture. Original review here

#9: Nongshim Jinjja Jinjja – South Korea

While still not available in the United States, Jinjja Jinjja is back in South Korea! This one packs a serious punch of heat along with pork, peanut and black sesame seeds. Original review here

#8: JML Emperor Instant Noodles Spicy Chicken – China

I wasn’t expecting this one to be extremely spicy at the outset and then was in for a ride. Very very hot – augmented with a large sachet of coarse chilli peppers. Original review here

#7: emart Dare You! Habanero Jjamppong – South Korea

Extreme heat is paired with nice bit of seafood broth and lots of bits of seafood. All the fire and flavor melded together with thick ramyun noodles make it hot as well as delicious. This one comes in at 1,960 SHU (Scoville Heat Units). Original review here

#6: MyKuali Penang White Curry Noodle – Malaysia

MyKuali’s new recipe added a big punch of heat to their already amazing and groundbreaking Penang White Curry Noodle. Thick almost saucelike broth fires up the palate and includes a generous amount of garlic this time. Original review here

#5: Ching’s Secret Hot Garlic Instant Noodles – India

When I found this one at a local Indian market, I was very enthused. I thought to myself ‘hey, I like garlic!’ I kind of expected a salty, buttery and almost fettucini kind of thing. But no – this innocuous looking plate of noodles was violently spicy! Super hot garlic spiciness just builds and builds! Original review here

#4: Paldo Teumsae Ramyun – South Korea

On the list for four years now! Another South Korean ramyun with serious kick to it. This isn’t to be trifled with!  Teumsae has restaurants in South Korea which serve up some seriously spicy fare. I really like the text underneath the word Teumsae which reads, ‘Flavor. Culture. Human’ Original review here

#3: Samyang Foods Buldak Bokkeummyeon – South Korea

I would say that I’ve seen dozens of videos on YouTube showing people competitively eating this one. This stuff is extremely hot. Another brothless variety and it really packs a punch as well as has a nice taste to it. Thick ramyun noodles round everything out nicely and will transmit the spicy sauce to your tongue. Original review here

#2: Paldo Bulnak Bokkummyun Spicy Fried Octopus Ramyun – South Korea

See that little octopus on the package with the smile on his face? He’s laughing. Laughing as he watches you sweat as you eat this ultra spicy ramyun! I’m not kidding this one was over the top spicy! Bring a fire extinguisher. Original review here

#1: emart Dare You! Habanero Ramyun – South Korea

For the fourth year running, this stuff tops the list. Despite a packaging design change, you should still heed the warnings; habanero pepper top right corner, temperature gauge and screaming person, black packaging… Yeah – it’s not one to underestimate; this is violently hot. The broth just keeps delivering the heat and it’s just insane. Try licking a lit candle – I swear this stuff is hotter! Original review here

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