This post may contain affiliate links. Please read our disclosure policy.
I loved the visual appeal of these noodles right out of the package. The Liuquan Snail Rice Noodle comes with a ton of different packets to add. James found this one at the local Asian grocery store and thought it would be a good one to try.
Produced in China.
Table of Contents
It came with rice noodles, chili oil, sour bamboo shoots, pickled cowpeas and radish, sauce, vinegar, and beancurd and fried peanuts.
The fried beancurd had a distinct flavor, and personally, I would leave those pieces off. There were a lot of different flavors and textures with this ramen, including bamboo shoots, which added another layer.
The noodles are great, though they needed about 10 minutes to cook properly. There’s a notable sourness to the flavor, which comes from the pickled bamboo shoots.
Getting this ramen ready was a bit of an assembly line since it came with seven separate packages of sauce and seasoning that all needed to be added.
If I were to add something to this ramen, I think SPAM would go perfectly with it, complementing the existing flavors and textures.
Tasting Notes
- Spice Level: 2/5
- Broth Viscosity: 3/5
- Noodle Thickness: 1/5
- Noodle Type: Spaghetti Like
- Topping Suggestions: Spam
Have you tried Liuquan Snail Rice Noodle? Rate it below and leave a comment!
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.
