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This ramen smells similar to the Kung Fu brand noodles (James tells me that Ve Wong is a direct competitor). The packaging includes a powder packet and an oil packet.
Produced in Taiwan.
The depth of the flavor is great. It’s a rich beef flavoring that comes through quite strong. There’s a star anise flavor, and the Chinese cinnamon comes through pretty strongly as well that makes the broth comforting.
I noticed the noodle brick seemed quite a bit smaller than what you usually find in other instant ramen packages.
As you’re cooking this, adding sliced onion and garlic would be a great idea to build on the existing flavors. I would also add some sliced roast beef to it.
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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