Ve Wong Dai Shi Ke Chicken Noodles with Rice Wine

The Ve Wong Dai Shi Ke Chicken Noodles with Rice Wine is a Taiwanese shelf noodle that delivers more than you’d expect from a foil packet. Rice wine in an instant noodle is always a good sign. This one leans into the herbal ginseng chicken soup direction.

Produced in Taiwan.

What’s in the Package

Inside you’ll find a square block of thin wavy wheat noodles, a seasoning powder packet, a flavored oil packet, and a small liquid bag of rice wine.

How to Cook Ve Wong Dai Shi Ke Chicken Noodles with Rice Wine

1. Place the noodles, both seasoning packets, and the flavored oil sachet into a bowl.
2. Pour in about 430ml of boiling water, cover, and let it steep for 3 minutes.
3. Stir in the contents of the rice wine sachet at the end.

How Does It Taste

The broth carries this whole bowl. Sipped on its own, it’s herbal and ginseng-forward with the chicken sitting right underneath, and the rice wine lifts everything up. There’s a fermented edge in there that you’d usually only get from a slow-cooked Taiwanese rice wine soup.

Ve Wong’s standard thin wavy wheat noodles soften fast in this broth, so timing matters. I pulled mine at 2 and a half minutes and they were already leaning soft. Go the full 3 and eat right away.

There’s no spice at all in the base. What you get is a pure herbal rice wine chicken soup on noodles. James and I both went back for more of the broth on its own.

How Does It Compare

This one sits clearly above the rest of the Ve Wong lineup I’ve tried. The Ve Wong Chicken & Pork Flavor is a plain chicken-pork broth next to this one’s herbal depth, and the Ve Wong Sesame Chicken Flavor Noodle Soup is closer in spirit but sits in the sesame lane instead of the rice wine lane.

The only instant I’ve had that lives in similar herbal territory is the TTL Wine Stewed Flavor Noodles, which leans harder into the wine and less into the ginseng. If you want rice wine chicken soup in noodle form, this is the one.

How to Level Up Ve Wong Dai Shi Ke Chicken Noodles with Rice Wine

Mushrooms are my first pick. I’d go with enoki or fresh shiitake, whatever you have on hand. They drink up the herbal broth and add the chew the thin noodles don’t.

A small handful of sliced green onions on top is the other automatic add.

This soup is traditionally served without a lot of toppings. It’s meant to be about the bone broth, so don’t overthink it. If you want to bulk it up into a full meal, a piece of poached chicken thigh fits the original dish cleanly.

Final Verdict

The Dai Shi Ke Chicken Noodles with Rice Wine is the best Ve Wong I’ve tasted and one of the best herbal instant broths on the shelf. It’s got real depth, a proper rice wine lift, and the kind of ginseng-herbal backbone you usually have to simmer for hours to get. I already have more of this at home and I’ll keep restocking it.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• Ve Wong Sesame Chicken Flavor Noodle Soup
• Ve Wong Chicken & Pork Flavor Instant Noodle
• Ve Wong Oriental Style Instant Noodles Vegetarian
• TTL Wine Stewed Flavor Noodles
• Han Baw Oyster Flavor Noodles

Where to buy Ve Wong Dai Shi Ke Chicken Noodles with Rice Wine

• Yami

More to Try

• More from Ve Wong: Ve Wong Oriental Style Instant Noodles Vegetarian, Ve Wong Spicy Beef Noodles
• Topping pairing: Scallops
• Recipe to try: Instant Mì Xào Tôm (Vietnamese Stir Fried Shrimp Noodles)