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This is another instant ramen I brought back from Japan. I’ve also seen them at stores here in the United States. I love the built-in holes in the lid because you can drain it right away without using a strainer.
Produced in Japan.
These noodles look and feel more premium than your average instant variety. It delivers a good stir-fry flavor, and the noodles themselves have a good chew to them, which I appreciate. There’s also a slight, subtle mushroom flavor that adds an earthy note.
To elevate this tasty bowl, I would love to add some seared steak. A classic egg, perhaps a soft-boiled one, would bring a creamy richness, and a dollop of creamy Kewpie mayo to enhance that stir-fry feel. Finally, some blanched bok choy thrown in would work wonderfully, adding a fresh, slightly bitter contrast and a pop of color.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 0/5
- Noodle Thickness: 2/5
- Noodle Type: Wavy
- Topping Suggestions: Seared Steak, Egg, Kewpie Mayo, Blanched Bok Choy
Have you tried this instant ramen before? 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.
Community Ratings
Not my favourite but still good for those into Yakisoba and big servings.
