Detailed instant noodle reviews and ratings – watch, read, and discover your next favorite.
I'm finally reviewing an instant phở product after nearly 70 reviews: Mama Phở Bò, a Vietnamese-style beef rice noodle soup manufactured by a Thai company. For those unfamiliar, phở is a noodle soup made with rice noodles, savory bone broth, and customizable fresh toppings like bean sprouts, Thai basil, chili peppers, and, unfortunately for me, cilantro (although I omit that part when I'm eating phở at a restaurant).
I'm checking out a fairly unique Korean ramen today: Ottogi Sesame Ramen. Unlike most instant noodles that merely contain trace amounts of sesame, this one puts it front and center as its defining flavor. And despite how prolific Korean instant noodles are, this is the only widely available one that openly markets itself as “sesame ramen” (that I am aware of, anyway). Dandan noodles use sesame paste, but those are Chinese. Nissin Demae has a sesame ramen, but it’s Japanese. Ottogi seems to have the Korean sesame ramen space to itself, which makes this an interesting instant noodle entry.
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.
After enjoying several spicy black bean noodles like Samyang Buldak Jjajang and Nongshim’s Angry Chapaguri, I’m shifting gears and reviewing Paldo Jjajangmen, a basic, non-spicy entry in the world of black bean sauce noodle products. This one seems to be the go-to option for folks who want a rich black bean sauce without the heat. It’s widely available in 4-packs for $6–$10 online or at local Asian grocery stores, but be careful of price gouging on Amazon. According to Reddit, this version is often considered superior to Chapagetti due to its rich sauce and substantial veggie content. And with a 7-ounce pack weight, this is one of the heaviest instant noodles I’ve ever reviewed, most of that coming from a seriously chunky liquid sauce packet.
I'm checking out a trio of Trader Joe's Instant Ramen Cups: Miso, Spicy Miso, and Chicken. They sell for $1.69 each at the time of this review and come in light, single-serving cups. These do not exactly appear to be filling, but are priced well below what these usually cost under their original branding. Which brings me to the twist: upon opening the Miso cup, I discovered that these are actually rebranded products from Mike’s Mighty Good Ramen. The oil packet writing gave it away immediately, and sure enough, they’re confirmed to be co-manufactured. If you’re familiar with my past reviews, you know I’ve had my share of issues with Mike’s. That said, the Trader Joe’s versions are cheaper, so if for some reason you like Mike’s ramen, this is the place to buy it.
I’m reviewing a newish entry in the world of Taiwanese-style noodles sold in the US: Trader Joe's Squiggly Knife Cut Style Noodles with Soy and Sesame Sauce. Despite the silly name (“squiggly”? really?), this is a Taiwanese-style noodle kit that feels like a direct response to Momofuku’s popular product line. Trader Joe’s doesn’t make these in-house, but rather they rebrand from other manufacturers, so it honestly wouldn’t surprise me if these were made by A-Sha, the same company behind Momofuku’s noodles. At $4.99 for a 4-pack (at the time of this review), it’s a pretty reasonable entry point if you’re curious about this type of noodle.
I’m finally giving Nongshim K Army Stew Ramyun the proper review it deserves. The first time I tried it was purely by accident; I tore open a pack while unpacking a variety box, so I cooked it on the spot, but I knew I’d eventually circle back for a full review. Inspired by a Korean dish called budae jjigae, or “army stew,” this product is rooted in Korea’s postwar history, where ingredients from American military base commissaries like Spam, hot dogs, beans, and processed cheese were combined with traditionally Korean spicy soup bases and ingredients. That same spirit is carried into this instant version, and I’m curious to see how it holds up.
I’m following up my review of the regular Buldak Cheese with this one, Samyang Buldak Quattro Cheese Ramen. After getting radio silence online when I asked others what the difference was between the two, I’m taking it upon myself to compare them directly. My hope is that this one turns up the cheese in both flavor and texture.
I'm diving back into the world's most popular spicy noodle product line to try Samyang Buldak Cheese Ramen, one of the more popular Korean instant noodle flavors around. This sets the stage for my review of the newer Quattro Cheese version in the next video/post, so I can directly compare the two. Cheese in Korean noodles remains a polarizing topic, but I'm firmly on the pro-cheese side.
This Marutai Local Series Round Up isn't a review so much as a summary and ranking of the 12 current Marutai "Local Series" varieties that preceded this episode. Some of these are harder to find than others, and of course they're all import items so they may cost a bit more, so my goal here is to help you decide which of these you should buy.