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My sister Linda brought these back from California. Shizuren Snail Rice Noodles is Chinese Luosifen, snail rice noodle, which is known for its pungent sour and spicy profile. I opened the lid and immediately counted six packets inside. They’re numbered so you know what order to add them.
Produced in China for Henan Shizuren Food Technology Co., Ltd.
What’s in the Package
Inside the packaging, you will find a nest of dry rice vermicelli and a total of six sachets that create the complex Luosifen flavor profile. The foundation of the dish is built with Sachet 2, a savory snail soup base, and Sachet 1, which contains a bright red, potent chili oil. The signature “funk” and sourness come from the green sachet of pickled long beans and radish and the tan sachet of fermented bamboo shoots, the latter of which is responsible for the dish’s famous pungent smell.
To finish the bowl, there is a small red sachet (Sachet 5) of crispy fried beancurd skins and peanuts for texture, as well as a silver-and-red sachet (Sachet 6) of aged vinegar. As a final touch, Shizuren includes a convenient, foldable yellow plastic fork.
How to Cook Shizuren Snail Rice Noodles
- Put the rice vermicelli in the cup and add the Snail Soup Base (2), Pickled Long Beans (Green), and Sour Bamboo (Tan).
- Pour in boiling water to the fill line, cover, and let it sit for 5 to 6 minutes.
- Stir in the Aged Vinegar (6) and Chili Oil (1).
Note: I top it with the Beancurd Skins and Peanuts (5) right before eating so they stay crispy.
For a cleaner broth, I soak the noodles in boiling water first, drain that starchy water, then add the packets and fresh boiling water. If you skip it, the broth will be thicker.
How Does It Taste
The pickled bamboo smell hits as soon as you start opening the packets. It’s strong, sour, and pungent in the way Luosifen always is. If you’re new to this style of noodle that smell is the biggest barrier to entry.
The broth is oily, sour, slightly spicy, and rich. A 4 out of 5 on viscosity. It’s thick enough to coat the vermicelli and stay on the noodles in a way you can see on the noodle pull. James put the spice at a 3 out of 5. The chili oil in the packet is doing real work here.
The toppings are the standout. Mushrooms, peanuts, and tofu skin all included. Three different textures in one bowl. The peanuts add crunch, the tofu skin adds a chewy richness, and the mushrooms absorb the sour broth beautifully.
How Does It Compare
Within the snail rice noodle category on the site the Liuquan Snail Rice Noodle is the most direct comparison. Both are going for the same Guangxi luosifen profile. The Shizuren wins on topping variety. The mushrooms, peanuts, and tofu skin give it more substance. The Shizuren Energy Instant Vermicelli Clam Flavor is the other Shizuren entry we’ve reviewed. It has the same thick broth format, completely different flavor direction.
How to Level Up Shizuren Snail Rice Noodles
Add rice to the bowl after you finish the noodles. The leftover chili oil and sour broth at the bottom are too good to leave behind and rice soaks it all up.
Final Verdict
One of the more complete instant noodles I’ve tried. Six packets, real toppings, a thick sour broth that means business. The smell will put some people off. Everyone else is in for a good bowl. Don’t skip the rice at the end.
Tasting Notes
How do I rate my ramen? Check out the Ramen Rating Guide.
Related Instant Ramen
- Shizuren Energy Instant Vermicelli Clam Flavor
- Liuquan Snail Rice Noodle
- A-Kuan Rice Noodle With Konjac Hot Pot Flavor
- Yumei Tianshui Malatang Hot Pot
- Vifon Pork Flavor Bean Thread Noodles
Where to buy Shizuren Snail Rice Noodles
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