Here’s another of the Sun Noodle line – pork flavor ramen! Let’s check it out!
As you can see these are fresh ramen. The way you cook them in different from an instant block (click image to enlarge).
Here are the fresh noodles in a little baggie. There are two of these included.
Here’s the broth mix. Tonkotsu is a pork bone broth.
Finished (click image to enlarge). Added hard boiled egg, green onion, sweet onion, chopped ham with garlic, narutomaki and Urashima Sesame & Salt furikake. The noodles are suberb – it is no wonder that ramen restaurants pick these to use. They are so nice and fresh and quite elastic. I have never understood the plusses or minuses of elasticity, but have heard many comment on a good noodle’s elasticity and these have elasticity! The broth is excellent as well – a deep and flavorful pork bone broth with a great balance of flavor, saltiness and depth. This is top-notch stuff. Easy 5.0 out of 5.0 stars.UPC bar code 085315400035.
Here’s a video made mentioning Sub Noodle during the Japan Film Festival in Los Angeles.
Here’s one I reviewed a long time ago. Soy ginger sounds good to me! Let’s check it out.
Back of the package (click image to enlarge).
The fresh noodle pack.
Liquid seasoning pack.
A dark liquid.
Finished (click image to enlarge). Added sweet onion, kamaboko and kizami shoga (pickled ginger). The noodles are decent as in the previous Ramen House review I did the other day. The broth is a little different. I’m not a fan of the strong soy flavor; I would have enjoyed something with a different soy sauce flavor. It seems like there’s two kinds of soy sauces – I don’t know the differences as far as brewing or correct terms for what they are, but this is the kind I’m not a huge fan of. However, a lot of people are a fan – unfortunately, it’s my tastebuds I have to answer to. 2.0 out of 5.0 stars. UPC bar code 765667140208 – get it here.
A review on Annie Chun’s Seaweed Snacks – they sound good!
Today marks the second annual The Ramen Rater’s Momofuku Ando Day! Who was Momofuku Ando? Well, if it weren’t for him, myself, tens of thousands of college students and millions and millions of people around the world would be hungry today. Momofuku Ando invented not only the instant noodle in 1958, but also the Cup Noodle which was introduced in 1971. The company he founded, Nissin Foods, still exists today and produces flavors of instant noodles for many countries in the world. Here in the US, Top Ramen and Cup Noodles are prevalent while in Japan more local flavors like Shoyu (soy sauce) or Shio (salt) can be found. In the Philippines, there are flavors like Bulalo and Sotanghon, and in India Curry and Masala are available. Here’s a short piece about Mr. Ando and the invention of instant noodles from Nissin’s website. I should also mention there will be a special Show Your Noodles to see today as well!
The folks at Nissin Foods USa sent me a big box of samples a couple weeks ago and inside was this little gem from Japan. I have seen this before online but never anywhere in the USA. This is called Raoh and it is one of Nissin’s more premium Japanese products. In honor of Momofuku Ando day, I have done up a video review that you can see below.
Here’s the special Momofuku Ando Day celebratory video! Check it out then look below for more!
Here are the details from the side panels.
The veggie packet.
Looks like some nice stuff – green onion I recognize but not sure about the other things.
Dry powder packet.
Looks like soup base powder.
Liquid soup pack.
Has a nice scent.
Check this out – a slice of pork! This is awesome – definitely something you won’t find here in the US.
Finished (click image to enlarge). Added sweet onion, green onions and hard boiled egg. The noodles were very nice – perfect chewiness and consistency. Reminds me of fresh ramen noodle varieties. The broth is strong and has a nice thickness. The broth is definitely rich. Has a deep soy flavor and nicely thicker than normal instant noodle broths. The slice of pork? It re-hydrates exceptionally well with a nice consistency and some fat – very decadent for an instant bowl of ramen I’d say. The veggies did well too – a decent amount. All in all, this is amazing stuff. I’d love to try all of the varieties of Raoh, that’s for sure. 5.0 out of 5.0 stars easy. Thanks to Scott A. over at Nissin Foods USA for sending this along with the other samples – awesome! UPC bar code 4902105214077
A tour around the Cup Noodles Museum in Yokohama, Japan. I would love to go here someday. Here’s the official website and hours/price:
Name: CUPNOODLES MUSEUM (formal name: Momofuku Ando Instant Ramen Museum) Address: 2-3-4 Shinko, Naka-ku, Yokohama 231-0001 Japan Telephone: General information: 045-345-0918 / Chicken Ramen Factory reservations: 045-345-0825 (Reception hours: 10:00-18:00, holidays excluded) Museum hours: 10:00-18:00 (last admission 17:00) Holidays: Tuesdays (when Tuesday is a holiday, closed the following day), year end / new year holidays Admission: Adults: 500 yen (tax included) / high school age children and younger admitted free *Some facilities within the museum require separate admission. *Museum admission fee and facility usage fees are subject to change.
Last year’s Momofuku Ando Day video – Top Ramen Chicken Flavor!
Here’s another one from Joe & Gill of the UK! Thanks again! I’ve heard of this one and always wanted to check it out. Definitely one of the more odd flavors out there!
Here’s the info from the side panels (click image to enlarge).
Here’s what you are greeted by: a lot of flour. The flour makes the broth, which is actually a gravy or sauce.
Every Pot Noodle I’ve tried comes with a little sauce packet. Sometimes sweet & sour, sometimes a hot sauce, even a mango sauce. This time it’s a Peking Sauce!
Finished (click image yto enlarge). Added sweet onion, light ham (which I drizzled the included Peking Sauce over), corn with Cavender’s Greek seasoning, and Urashima Sesame & Salt furikake. The noodles are your standard Pot Noodle noodles – wide, chunky and crumbly. The sauce is interesting; has a rich flavor, but I can’t exactly decipher what flavor it is with my tastebuds. Kind of bitter, kind of brown gravy. The Peking Sauce is great – sweet and a little sticky. Definitely something different! 3.25 out of 5.0 stars. UPC bar code 8718114797977.
Pot Noodle Sticky Rib advertisement.
Looked up sticky ribs in England on YouTube and found this recipe!
I’ve been having fun re-reviewing these Mama packs lately – it’s been a while that’s for sure. Here’s another one – pork flavor. It probably won’t be like a Tom Yum kind of thing, so I’m curious how it’s going to taste.
Here’s the back of the package (click image to enlarge). Notice it’s also in Spanish.
The noodle block. The package mentions this is a ‘jumbo’ size.
Dual packets of dry ingredients: chilli powder on the left and soup base on the right.
The chilli powders sits atop of the soup base here.
Here’s the liquid packet.
A paste. It has a very smoky scent to it.
Finished (click image to enlarge). I added stir-fry vegetables, onions, light ham, fried shallot and Apinya Thai Chili sauce. The noodles are good – they don’t gorge themselves on the liquid, rather they get to a certain size and stay put. They have a nice thinness and slight crumble to the chew. The broth is spicy and slightly smoky with a sweet kind of pork flavor as well. They balance interestingly. I like it – 3.5 out of 5.0 stars. UPC bar code 052066002061 – get them here.
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