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The Maruchan Yakisoba Chicken Flavor really doesn’t strike me as Yakisoba. It feels pretty much like their regular Maruchan ramen noodles, just a bit drier, almost like a cup noodle that’s had too much broth drained away.
Produced in the United States. Distributed by Japan.
The strong chicken bouillon flavor is quite prominent, and you’ll find a good amount of dried cabbage, carrots, and corn mixed in similar to the Beef Flavor noodles. It’s not bad, but it leaves you wanting a bit more.
To improve it and give it some extra oomph, I’d definitely add more corn for that burst of sweetness and extra texture. A little bit more salt or MSG could help punch up the overall savoriness and make the flavor less flat.
And for a touch of heat and a bit more depth, a drizzle of chili oil would be a welcome addition to cut through some of that chicken bouillon.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Wavy
- Topping Suggestions: More Corn, Extra Salt or MSG, Chili Oil
Order these noodles here: Maruchan Yakisoba Chicken Flavor
Have you tried these noodles? 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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