Detailed instant noodle reviews and ratings – watch, read, and discover your next favorite.
Browse all instant noodle reviews from Noodle Journey. I’ve covered hundreds of different flavors from brands like Nongshim, Samyang, Nissin, A-Sha, and more.
Daebak Ghost Pepper Spicy Chicken Flavor is one of those infamous social media challenge noodles, and it kicks off my 2024 reviews. The cup even includes hashtag instructions for filming yourself eating it, underscoring how much of a gimmick this product is. My goal here isn’t to chase clout but to find out if this is actually worth eating outside of the challenge setting.
This review of Marutai Original Ramen closes out my 2023 Marutai Marathon with the flavor that started it all. Released in 1959, this was Marutai’s very first stick ramen product and remains in production today. Unlike the regional or restaurant-supervised varieties I’ve reviewed so far, this one is from Marutai’s basic series and comes in simple packaging. It offers a light broth flavored with chicken, pork, soy, and sesame oil.
Marutai Nagasaki Shikairo Champon is the third of Marutai’s restaurant-supervised products I'm reviewing in a row, and the first Japanese champon I’ve reviewed. Champon originated in Nagasaki in 1899, created by a Chinese restaurant called Shikairo, which still operates today and directly supervised this instant version. Unlike its spicy Korean counterpart, jjampong, this Japanese champon uses a mild, creamy meat and seafood broth and is typically topped with stir-fried pork, seafood, and vegetables.
Marutai Ikkosha Tonkotsu Ramen is the second of Marutai’s restaurant collaborations I'm reviewing this go-round, this time supervised by Ikkosha, a ramen shop based in Hakata with additional locations in Los Angeles, Torrance, and Costa Mesa. The recipe promises a concentrated tonkotsu broth meant to highlight the natural flavor of pork bones.
Marutai Seiyoken Tonkotsu Ramen is the first of three restaurant collaboration products I'm reviewing in a row from Marutai, supervised by Seiyoken in Kurume City, the birthplace of tonkotsu ramen. Unlike the Local Series packs I’ve reviewed before, these are part of Marutai’s “Famous Store Ramen” line, meant to replicate specific restaurant recipes. This one promises a light yet rich tonkotsu broth made with a liquid soup packet instead of the usual powder for a more authentic experience.
Marutai Oita Chicken Paitan Ramen is the newest entry in Marutai’s “Local Series” of stick ramen, released for the 15th anniversary of the line. This product replaces the Miyazaki Chicken Shio and Oita Chicken Yuzu Shoyu flavors, both of which appear to have been discontinued since I reviewed them. Those were solid entries very typical of Marutai's quality, but they were on the lower end of my rankings compared to the rest of the series, so I’m excited that Marutai introduced something that should be more interesting in their place. This recipe is from Oita and features a creamy chicken paitan broth, which marks a contrast with Marutai’s previous clear chintan-style chicken offerings.
Samyang Hot Pepper Jjambbong Ramen is the second product in the company’s hot pepper line, following the Jjajang variety I reviewed last time. Like that one, it’s easy to mistake this for a Buldak product, but it’s from a separate lineup with this "Hot Pepper" branding. And indeed, Samyang has made more than a few spicy takes on this flavor already: Buldak Jjamppong is its own thing, and an excellent one, while Samyang also recently released a Nagasaki Jjambbong that was outstanding. Both of those were perfect 10s for me, so I am eager to see how this compares.
Samyang Hot Pepper Jjajang Ramen is part of a smaller Hot Pepper product line from Samyang, separate from their famous Buldak products even though it’s often mistaken for them. There’s also a Hot Pepper Jjambbong companion product in this line, which I’ll be reviewing next. This one has been available in foreign markets for a few years but only recently hit export packaging for English-speaking markets, so you’ll start seeing it in Asian grocery stores and online. You should be able to find this online for around $10 for a five-pack.
Samyang Nagasaki Jjambbong is a new find I picked up at H Mart for $9.99 a five-pack, and it immediately caught my eye with the promise of a creamy, spicy seafood broth. This style of soup traces back to Nagasaki, Japan, where champon was first created in 1899 by a Chinese restaurant. The Nagasaki version stands apart with its mild, milky broth made from chicken and pork bones combined with seafood, pork fat, and vegetables. With this pack of noodles, Samyang is adapting that style into a Korean jjambbong with a spicier kick, while still keeping the creamy broth profile intact.
Trader Joe’s Thai Noodle Bowls come in three flavors, Garlic Sauce, Red Curry, and Peanut Satay, and I’m diving into all of them in this review. I’ve tried other Trader Joe’s instant noodle products before, like their Squiggly Taiwanese noodles and ramen cups, but those weren’t particularly impressive. Trader Joe’s usually rebrands products from established manufacturers, but I’m not sure who made these bowls. Each is sold exclusively at Trader Joe’s for about $2.50, although third-party sellers on Amazon list them for a steep markup.