Marutai Oita Chicken Paitan Ramen Review | Noodle Journey Episode 134

Marutai Oita Chicken Paitan Ramen Review | Noodle Journey Episode 134

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.

Sapporo Ichiban Tonkotsu Momosan Ramen Review | Noodle Journey Episode 129

Sapporo Ichiban Tonkotsu Momosan Ramen Review | Noodle Journey Episode 129

Sapporo Ichiban Tonkotsu Momosan Ramen is the second flavor in the Sapporo Ichiban x Iron Chef Masaharu Morimoto collaboration, following the Tokyo Chicken variety. While that one impressed me, this tonkotsu faces tougher competition. I’ve reviewed many premium tonkotsu ramen before - from Marutai’s lineup to Itsuki’s vegan version to even Sapporo Ichiban’s own bowl tonkotsu - and they’ve all set a high bar. With Morimoto’s name attached, this one has a lot to prove.

Sapporo Ichiban Tokyo Chicken Momosan Ramen Review | Noodle Journey Episode 128

Sapporo Ichiban Tokyo Chicken Momosan Ramen Review | Noodle Journey Episode 128

Sapporo Ichiban Tokyo Chicken Momosan Ramen is one of two collaborative flavors developed in collaboration between Sapporo Ichiban and Iron Chef Masaharu Morimoto, promising a unique take on chicken ramen. I just reviewed Sapporo Ichiban’s standard chicken flavor as a baseline to compare this one against, and I’m expecting something much more complex here. I’ve actually been to Morimoto’s Philadelphia restaurant (still the most expensive and best meal I’ve ever had) so I’m holding this to a high standard. Momosan, Morimoto’s more noodle-centric venture, is behind these packaged offerings, and this Tokyo Chicken flavor claims to be an exclusive Morimoto recipe.

Sapporo Ichiban Chicken Ramen Review | Noodle Journey Episode 127

Sapporo Ichiban Chicken Ramen Review | Noodle Journey Episode 127

In the bowl today: Sapporo Ichiban Chicken Ramen. I’m reviewing one of the most common ramen varieties you’re likely to see in the supermarket, and I’m doing it while I’m not feeling 100%, so a savory chicken soup sounds perfect right now. I had never tried Sapporo Ichiban noodles before launching the channel, but now that I have, I’m always happy with how good these noodles are for the price. I’d walked by them in grocery stores for years and never knew they were better than similarly priced noodles until I had my first bite of their original soy sauce flavor.

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

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

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

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

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

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.