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I’ve only had Sinigang once and it was when Jeanelle made it with fish heads at a foodie event. It’s a sour Filipino soup and I absolutely loved the tamarind that was used in it.
Produced in the Philippines.
When opening this instant noodle package, I was a bit put off by the smell initially since it had a slight soapy note to it.
The cooking time for the noodles was 5 minutes, which is longer than most instant noodles. It includes some dehydrated baby shrimp and dried veggies.
I’ll admit, the smell had me a little worried, but the flavor was not nearly as intense. The sourness was actually great, and I found myself enjoying this ramen more and more as I ate it.
To level up this bowl, I would add some more boiled shrimp to boost the seafood flavor. Fresh spinach to add some green and freshness to the broth. And for a pungent kick that cuts through the sour notes, some minced garlic would be great.
Tasting Notes
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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