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The A-kuan Rice Noodle With Konjac Hot Pot Flavor is definitely one of my favorite ones. It really reminds me of a hot pot, all in a bowl.
Produced in China.
Table of Contents
The thick rice noodles mixed with the konjac noodles have this great bouncy texture, and they’re kind of chewy in a way that reminds me of tripe…in a good way!
The broth isn’t super plentiful, it’s on the thinner side. But the flavor? It’s got a good sour and spicy kick, and you get that tingly feeling from the Szechuan peppercorns. I’m really liking this one.
I first just tried making it with hot water, but I think cooking it on the stovetop is the way to go to get the noodles just right. It also comes with a good amount of different stuff in there, like tofu sheets and pea toppings, which makes it pretty satisfying.
If you want to add even more? I think some meatballs would be really good in this.
Tasting Notes
- Spice level: 2/5 (tingly spice)
- Broth viscosity: 1/5
- Noodle thickness: 2/5
- Noodle type: Thick rice and Konjac
- Topping Suggestions: Vietnamese Beef Meatballs
Have you tried these instant noodles? What did you think? Spill the noodles and leave a comment below.
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
