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James picked up these Taiwanese noodles from Costco. The noodles are sun-dried with a nice thickness and waviness to them. The sun-dried process gives them extra chewiness.
Produced in Taiwan.
The heat from the Sichuan pepper is present but not overpowering, and there’s a good soy sauce flavor that’s well-mixed with some black vinegar and sesame oil. The combination of these flavors is what makes this ramen so good. It’s a great base, and I can already think of a lot of toppings that would work well with it, so I’m going to make a recipe with this one in the future.
To level it up, I would add some silky velveted beef and chicken would also be a great, more classic addition that would pair well with the sauce.
Tasting Notes
- Spice Level: 1/5
- Broth Viscosity: 0/5
- Noodle Thickness: 4/5
- Noodle Type: Taiwanese Wavy
- Topping Suggestions: Velveted beef, Chicken
Order these noodles here: PaMi Zeng Noodles Scallion Sichuan Flavor
Have you tried this instant ramen? 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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