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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 United States.
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 Prepare It
Start by placing the dry vegetable toppings and the precooked noodles into the provided bowl. Add approximately two tablespoons of water to the noodles, which helps to loosen and steam them during the cooking process. Cover the bowl loosely with the lid and microwave on high for 2 minutes.
After allowing the bowl to sit for 1 minute to finish steaming, carefully remove the lid and pour the teriyaki sauce packet over the noodles. Stir everything thoroughly until the noodles are well-coated and the vegetables are evenly distributed before serving.
Like the Yakisoba version from the same brand, finishing these noodles in a pan rather than eating them straight from the cup makes it taste better, in my opinion.
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.
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
How do I rate my ramen? Check out the Ramen Rating Guide.
Where to buy Annie Chun’s Teriyaki Noodle Bowl
Check out my review of the brand’s other flavors:
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