PaMi Zeng Noodles Scallion Sichuan Pepper

James picked these up at Costco. Taiwanese noodles, sun-dried, thick and wavy. The sun-dried process was the first thing I noticed when I looked at the noodle block. It’s got a different texture and color than a standard fried instant noodle.

Produced in Taiwan.

What’s in the Package

Inside the packaging, you’ll find a square block of wide, sun-dried wheat noodles and two liquid sachets. The larger sachet contains the Scallion sauce (soy-based), and the smaller transparent sachet contains the Sichuan Pepper oil.

How to Cook PaMi Zeng Noodles

1. Bring 800ml to 1L (about 4 cups) of water to a boil. (A larger volume helps keep these wide noodles from sticking).
2. Add the noodles and boil for 5 to 6 minutes.
3. Drain the noodles thoroughly and place them in a bowl.
4. Add the Scallion sauce and Sichuan Pepper oil sachets.
5. Toss well until the noodles are evenly coated in the glossy sauce.

How Does It Taste

The sauce is a well-balanced combination of soy sauce, black vinegar, and sesame oil. Those three together give the bowl a savory depth with a slight tang that makes it more interesting than a straight soy noodle. The Sichuan pepper is present at a 1 out of 5. It’s a gentle tingle rather than actual heat. The scallion flavor comes through as a background note that ties everything together.

The noodles are a 4 out of 5 on thickness. They’re thick and chewy in a way that the sun-dried process contributes to directly. They hold the sauce well and the texture stays consistent through the whole bowl. No broth, dry format.

How Does It Compare

The noodle quality puts this among the best in the dry instant noodle category on the site. The flavor profile is closest to the Boiling Point Sesame Peanut Noodle in terms of a Taiwanese-influenced dry sauce format. The Trader Joe’s Soy & Sesame Ramen also competes on noodle thickness but doesn’t have the black vinegar complexity. The PaMi wins on depth of flavor and noodle quality across both.

How to Level Up PaMi Zeng Noodles Scallion Sichuan Pepper

Velveted beef tossed directly with the noodles. Chicken breast works as a more straightforward option. Green onions on top to echo the scallion already in the sauce.

Final Verdict

One of the better dry noodles we’ve tried. The black vinegar and sesame oil combination gives the sauce real character and the sun-dried noodles justify the Costco trip.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• Boiling Point Sesame Peanut Noodle
• Trader Joe’s Soy & Sesame Ramen
• A-Kuan Rice Noodle With Konjac Hot Pot Flavor
• TTL Wine Stewed Flavor Noodles
• Yumei Tianshui Malatang Hot Pot

Where to buy PaMi Zeng Noodles Scallion Sichuan Pepper

• Amazon
• Walmart
• Weee!
• Yami