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James grew up on this brand of ramen and really likes them. It’s almost like a Taiwanese version of chicken noodle soup, and it’s typically eaten during the winter. It’s made with chicken, ginger, and rice wine. The dish is memorable for him because his aunt once made it for him but didn’t burn the alcohol off, and James got a bit tipsy from it when he was younger.
Produced in Taiwan.
Despite the small size of the noodle brick and the seasoning/oil packets, the broth delivers a nice depth of richness. This ramen is incredibly comforting. It has a warming, almost Chinese medicinal quality to it. Both the chicken flavor and sesame oil are well-balanced.
To level up these noodles, adding more fresh ginger, boiled chicken breast, and fresh scallions would be great.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 2/5
- Noodle Thickness: 1/5
- Noodle Type: Wavy
- Topping Suggestions: Ginger, Boiled Chicken breast, Scallions
Order this instant ramen here: Ve Wong Sesame Chicken Flavor Noodle Soup
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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