Nissin Demae XO Sauce Seafood Flavor Ramen Review | Noodle Journey Episode 125
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Nissin Demae XO Sauce Seafood Flavor Ramen Review | Noodle Journey Episode 125

This one is pretty interesting and is a flavor profile I've never tried before: Nissin Demae XO Sauce Seafood Flavor Ramen. XO sauce is a Cantonese condiment made from dried seafood cooked with chilies, onions, and garlic (and sometimes ham). The “XO” name comes from XO Cognac, which has been colloquially adopted in China as shorthand for luxury, despite there being no cognac in the sauce. Based on that, I’m expecting a funky, salty-sweet, very seafood-forward broth with a little heat and some oil for richness.

Maruchan Akai Kitsune Udon Noodle Soup Review | Noodle Journey Episode 118
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Maruchan Akai Kitsune Udon Noodle Soup Review | Noodle Journey Episode 118

I’m reviewing Maruchan’s Akai Kitsune Udon Noodle Soup, a companion to the Midori no Tanuki soba I just covered. “Akai Kitsune” translates to “red fox,” which in this context refers to a bowl of udon topped with fried tofu (called "abura-age"), not anything to do with fox meat. I like the Tanuki soba a lot, so I’m going in hoping this udon version lands just as well.

Acecook Hao Hao Saté Onion Noodles Review | Noodle Journey Episode 116
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Acecook Hao Hao Saté Onion Noodles Review | Noodle Journey Episode 116

Today, I'm reviewing Acecook Hao Hao Saté Onion Noodles, and to be perfectly frank, I’m not sure what this flavor is supposed to be. “Saté onion” doesn’t point to anything I can find via Google (aside from this specific product), so I’m going into this review trying to figure out what Acecook is aiming for - is it Indonesian satay with peanut and grilled meat notes, or the Vietnamese saté chili-lemongrass condiment? Neither of those things really makes me think of oniony noodles, so the origin of the name here is a bit of a mystery.

Myojo Ippei-chan Yakisoba with Mustard Mayonnaise Review - Noodle Journey Episode 104
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Myojo Ippei-chan Yakisoba with Mustard Mayonnaise Review | Noodle Journey Episode 104

Today I’m diving into my second-ever yakisoba review with Myojo Ippei-chan Yakisoba with Mustard Mayonnaise. Myojo has a strong reputation for quality, and this one comes with something special: a mustard mayonnaise packet for garnish. It’s also my second time reviewing a Myojo product after their excellent refrigerated Shio Tonkotsu. This variety has a lot to live up to, especially given that there’s also a refrigerated fresh noodle version out there, which I can only imagine is even better.

Nissin Cup Noodles Black Pepper Crab Review - Noodle Journey Episode 102
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Nissin Cup Noodles Black Pepper Crab Review | Noodle Journey Episode 102

For this episode, I’m trying one of the more intriguing flavors from the Hong Kong Cup Noodles lineup: Nissin Cup Noodles Black Pepper Crab. This variety caught my attention after a Reddit post claimed it was disappearing from store shelves, which made me even more curious to find and review it. Black pepper crab is a Singaporean classic, made by frying whole crabs in black pepper and aromatics, and this cup promises to deliver a version of that rich, peppery seafood experience. Like most cup noodle offerings, I know the noodles themselves won’t be the star, but the flavor could be.

Nissin Cup Noodles Breakfast Review - Noodle Journey Episode 89
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Nissin Cup Noodles Breakfast Review | Noodle Journey Episode 89

In this review I'm taking a look at Nissin Cup Noodles Breakfast variety, a limited‐edition gimmick that pairs ramen with maple syrup, pancakes, sausage and egg flavors. Nissin announced it in March 2023 and many people assumed it was an April Fool’s joke, but it’s real and I was able to buy it from Walmart for about $1.18 at the time of review. It’s a Walmart exclusive and scalpers were reselling it online, which is disappointing because creating artificial scarcity for food is a particularly lousy thing to do.

Sapporo Ichiban Tonkotsu Ramen Bowl Review - Noodle Journey Episode 88
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Sapporo Ichiban Tonkotsu Ramen Bowl Review | Noodle Journey Episode 88

Sapporo Ichiban has become a bit of a sleeper favorite for me, and after really enjoying that miso bowl in the previous review, I wanted to check out Sapporo Ichiban Tonkotsu Ramen, also in bowl form. While Sapporo Ichiban's lineup in the US is limited compared to what's available in Japan, what they do offer tends to be consistent, accessible, and pleasantly flavorful, which are qualities that earn them a permanent spot on my shelves (my daughter in particular is a big fan of their chicken ramen). Today's focus is on this pork bone broth variety that has a lot of competition in the instant noodle world. Given how many excellent tonkotsu options I've already reviewed, this one's got some stiff standards to live up to.

Sapporo Ichiban Miso Ramen Bowl Review - Noodle Journey Episode 87
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Sapporo Ichiban Miso Ramen Bowl Review | Noodle Journey Episode 87

This episode covers one of the most well-known instant miso ramen products on the market: Sapporo Ichiban Miso Ramen, in the bowl version. Thanks to a viral TikTok hack that combined this ramen with a raw egg, Kewpie mayo, and garlic, it skyrocketed in internet popularity. But beyond the hype, there’s some legitimate history here too; this was reportedly the very first instant miso ramen, dating back to the 1960s. It took Sanyo Foods three years to develop their proprietary six-miso blend for this flavor, and the end result is a savory, umami-rich bowl that clearly struck a chord with consumers.

Sapporo Ichiban Chow Mein Review - Noodle Journey Episode 67
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Sapporo Ichiban Chow Mein Review | Noodle Journey Episode 67

I’m reviewing a viewer-recommended pack today: Sapporo Ichiban Chow Mein, which is a misnomer since this is actually yakisoba. You’ll spot “Chow Mein” on the packaging in English, but the Japanese text phonetically spells "Yakisoba," and the ingredients back that up (if in doubt, feel free to fire up Google Lens and aim it at the front of this pack). It includes Worcestershire-style seasoning (minus the anchovies), which is a hallmark of yakisoba, not chow mein. The terms get used interchangeably in American contexts, but this is squarely a Japanese-style stir-fry noodle.