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The Annie Chun’s Teriyaki Noodle Bowl has an interesting flavor combination. There’s a noticeable sourness alongside a surprising sweetness. The sour notes are prominent, with other flavors taking a backseat. I think it’s how the shelf-stable noodles are preserved.
Produced in United States.
There’s a slight hint of the teriyaki sauce, but again the sourness of the noodles is overwhelming.
It markets itself as low fat, no cholesterol, and vegan, likely catering to those seeking lower fat and calorie choices. While the instant noodles on its own is a bit simple, I think it has potential.
I’d stir fry this with beef, cabbage, and minced garlic. A splash of sesame oil would provide a fragrant finish. Honestly, I probably wouldn’t buy these teriyaki noodles again.
Tasting Notes
- Spice level: 0/5
- Broth: N/A
- Noodle thickness: 2/5
- Noodle type: Shelf-stable fresh
- Topping Suggestions: Stir-fried Beef, Cabbage, Minced Garlic, Sesame Oil
Order these noodles here: CJ Foods Annie Chun’s Teriyaki Noodle Bowl
Check out my review of the brand’s other flavors:
Have you tried these noodles? What did you think? Rate them 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.
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