Annie Chun’s Teriyaki Noodle Bowl

Vegan•Vegetarian•Non-GMO

Annie Chun’s Teriyaki Noodle Bowl is the second product I’ve tried from this brand and it follows a similar pattern to the Yakisoba version. It’s vegan, low fat, no cholesterol, and produced in the United States. The teriyaki flavor is what drew me in. Teriyaki done well is sweet, savory, and slightly smoky. What I found here was more complicated than that.

Produced in the United States by SFC Global Supply Chain, Inc.

What’s in the Package

Inside the bowl, you will find a vacuum-sealed bag of cooked Hokkien noodles, a dark liquid sauce packet, and a gold foil packet containing dehydrated vegetable toppings.

How to Cook Annie Chun’s Teriyaki Noodle Bowl

1. Remove the lid film completely. Put the dry toppings in the bowl first, then the noodles.
2. Add 1 cup of boiling water. Cover with the lid film and let it stand for 2 minutes.
3. Mix the noodles, then cover and let them stand for another 2 minutes until tender.
4. Drain the noodles well, add the sauce and stir.

Note: To microwave it instead, remove the lid film and add water to the water line. Put the dry toppings in first, then the noodles. Microwave uncovered for 2 minutes and let it rest in the microwave for 1 minute. Add the sauce and stir. There’s no draining with this method.

Note: Like the Yakisoba version, these taste better if you finish them in a pan instead of eating them straight from the cup.

How Does It Taste

The sourness hits first and it doesn’t really let go. It’s the same shelf-stable preservation note I noticed in the Annie Chun’s Yakisoba and it’s even more prominent here where the flavor profile is supposed to be sweet and savory. The teriyaki is in there, just a hint of it underneath, but the sourness keeps pulling focus away from it.

Teriyaki should lead with sweetness and a slightly smoky soy depth. Here those notes take a backseat to the acidity. It’s not an unpleasant taste on its own but it’s not what the label promises.

The noodles are the same shelf-stable fresh format as the Yakisoba bowl. It’s about a 2 out of 5 on thickness. They’re a solid base and that’s where the real potential of this product lives. The noodle quality is good. The sauce needs work.

How to Level Up Annie Chun’s Teriyaki Noodle Bowl

Stir-frying is the move here just as it is with the Yakisoba. I would recommend getting a pan hot, adding your noodles with a splash of oil, and cooking off some of that sourness. The teriyaki notes come through better once the preservation tang is reduced.

I would add sliced beef and cabbage, minced garlic into the pan, and sesame oil as the finishing touch.

Final Verdict

The teriyaki flavor is there but the sourness keeps it from coming through cleanly. With the stir-fry method, beef, cabbage, garlic, and a finish of sesame oil, this becomes a much better bowl. On its own it’s a harder sell. I would not reach for this one again without making those adjustments.

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

Where to buy Annie Chun’s Teriyaki Noodle Bowl

• Amazon
• Kroger
• Target
• Walmart

Check out my review of the brand’s other flavors:

• Yakisoba Noodle Bowl