Detailed instant noodle reviews and ratings – watch, read, and discover your next favorite.
It’s time for a healthier twist on one of Korea’s most famous noodles: Nongshim Shin Ramyun Light. This version of the iconic Shin Ramyun swaps the fried noodles for air-dried ones and claims to have 75% less fat and 25% fewer calories than the original. Shin is the product that originally got me hooked on Korean ramen, so I was curious to see whether this “light” version could deliver the same punch or if it would lose some of what makes the red pack so satisfying.
It’s time to take on Paldo Volcano Chicken Noodle, one of the earliest examples of Buldak-inspired instant noodles that I'm aware of. The packaging screams danger with flames, a volcano logo, and a crying chicken that leaves no doubt what kind of experience this is supposed to be. It’s positioned as a spicy curry chicken noodle, though we'll get to that "curry" claim soon. Either way, I’m curious whether Paldo’s version can bring something new to the table or if it’s just another heat-for-heat’s-sake bowl.
This one’s been a long time coming. I’m finally reviewing all three of the very popular Mama Tom Yum Noodles flavors: Shrimp, Creamy Shrimp, and Pork. These are everywhere, including Asian grocers, international markets, even Walmart, and they’ve been some of the most requested noodles on my list. Instead of stretching them across multiple videos, I’m covering them all at once, because if any trio deserves a proper showdown, it’s this one.
I’m reviewing the second of Ramen Bae’s new April 2024 products: Ramen Bae Dried Enoki Mushroom. Enoki mushrooms are those long, delicate strands you often find in Asian soups and hot pots, adding crunch and a mild, sweet mushroom flavor. They’re fantastic to cook with, but fresh enoki usually has a short shelf life and isn’t easy to find. I’ve got one Asian market about half an hour away that sells them, and they only last around a week before going bad. Ramen Bae’s dried version solves that problem with a pack that stays shelf-stable for over a year.
This might be the most important noodle I’ll ever review. Nissin Chikin Ramen (spelled “Chikin” intentionally, not as a typo) is the original instant noodle, first released in Japan in 1958 by Momofuku Ando. At the time, postwar Japan was facing food shortages, and the U.S. was supplying wheat flour to help feed the country. Bread wasn’t popular, so Ando set out to turn wheat into noodles that could last without refrigeration. His breakthrough came when he saw his wife frying tempura and realized that oil could be used to dehydrate noodles instantly. That discovery led to the world’s first flash-fried, shelf-stable noodle, and the birth of instant ramen itself, in the form of this Chikin Ramen.
Ramen Bae has released another mix, and this time it’s one I’ve been waiting for: Ramen Bae Kimchi Mix. After their earlier Spicy Garlic Mix showed promise but stumbled on its overuse of subpar dehydrated egg, the company listened to feedback and reworked future batches. Seeing that kind of responsiveness made me eager to try their newest products, especially this one, which promises classic kimchi flavor in a shelf-stable form.
Every now and then, I let myself grab something on impulse while shopping, and Fu Chung Village Dry Noodles Basil and Clam Flavor was that find. Fu Chung is a Taiwanese brand I hadn’t heard of before, and their Village Dry Noodles line immediately caught my eye based on the beautiful packaging. This Basil and Clam flavor stood out among the usual soy and sesame offerings, promising a fusion of herbs and seafood that felt unusual for a dry noodle, but with a surprising twist that I didn't catch until I got home. With Mom’s Dry Noodle still scarce on shelves near me, I was curious whether Fu Chung might fill that gap.
I’m long overdue for this one. Indomie Mi Goreng Hot & Spicy has been sitting in my pantry for months, and considering how often I recommend the original Mi Goreng, it’s about time I circled back. I last covered the base version way back in Episode 24, promising I’d review the spicy variant “soon.” Well, better late than never. This pack looks similar to the classic, but the question is whether it’s simply hotter or if there’s more going on.
It must be April again, because Nissin has released yet another offbeat Cup Noodles flavor that sounds like a prank but isn’t. This time it’s Nissin Cup Noodles Everything Bagel with Cream Cheese, part of their growing list of limited-edition experiments like Pumpkin Spice and Breakfast Cup Noodles. Both of those turned out better than expected, so this one had me curious. I love everything bagel seasoning and cream cheese, just not necessarily together with noodles.
I’m diving back into the world of black bean sauce noodles, this time with a twist. Nongshim Zha Wang promises an oyster-flavored sauce that builds on the classic jjajang base but introduces a new depth and texture. It stands apart from Chapagetti (the first black bean noodle I ever reviewed) by aiming for something richer and more complex. Given my mixed history with Chapagetti and how strong some other brands like Paldo and Samyang have been, I’m curious to see whether this can step up and deliver something different.