And if you want to share your own favorites, please tell us in the comments section below. Like most noodle producers, best-selling Korean brand NongShim makes many varieties. But of the few I tried, the Spicy Pot-au-feu Flavor was the best. It has a winning combination of a complex, spicy broth, substantial dehydrated vegetables, and toothsome noodles.
Several Wirecutter staffers love the original, while others swear by the Black noodles. The ingredients list on the Shin Black package includes beef extract and fat, and the broth does taste meaty. It was one of the only ones where other flavors, like garlic and mushroom, shone through the salt. The chili in the soup base, which is hot but not overpowering, turns the noodles a vibrant red.
Discernible slices of garlic, large pieces of mushrooms, and green onions rehydrate well, actually taste good, and provide a nice textural contrast to the chewy noodles. I received these as a happy accident—they were likely a replacement for an out-of-stock selection—and decided to taste them anyway to see how they compared to the original.
Serious Eats surmised that the noodles from the packet and bowl options are different because of their respective cooking methods: The packet noodles may be thicker because they can withstand longer cook times in boiling water, whereas the bowl noodles may be thinner since they are heated faster in a microwave.
The Ramen Rater recommended these noodles, which have taken first place on his yearly lists of the best instant ramen for the past four years. Luxuriant to the end. The dehydrated coconut milk has a perfect balance of salt and sweetness, and it mixes into a rich, smooth soup. The burnt-orange, chunky laksa paste tastes like galangal and dried shrimp, and it is mildly spicy.
These noodles are longer, thicker, and straighter than others, and they are air-dried instead of fried. They have a neutral flavor, which complements the pungent broth. These are the most expensive noodles I tried. They also tasted the most like a dish you would order in a restaurant. With the hearty, shrimp-based broth, this meal is more filling than basic chicken ramen, too, with more than double the amount of protein per serving.
Adding lime and some fresh herbs to these for a hit of brightness would take them to the next level. NongShim sells a combo pack of these flavors, but you can also buy them individually, often for less. Maangchi re-created this popular combination with a side of butter-cooked ribeye steak to fancify it as they do in the movie video. The sweetness from the black bean paste chunjang in the Chapagetti sauce balances with the funky seafood-flavored Neoguri broth. The large flakes of kombu kelp in the Neoguri noodles, however, added another layer of brininess and a little texture.
Compared with other noodles, both of these were thicker and resembled udon, but were chewier. I added some steak to the dish after sampling the noodles on their own, and the fatty meat paired well with the jjapaguri. This bowl of soup was satisfying to eat, and it is a pretty close approximation of pho—it felt like a more complete dish than other basic noodles. Sticking my face into the steaming, aromatic broth, I inhaled the scent of anise and other warming spices.
And though that experience was invigorating, the Oh! Ricey noodles smelled better than they tasted. When you chew a big mouthful, they seem spongy.
You can just add boiling water instead of cooking in a pot or in the microwave, which makes these even easier to prepare. With lime, beef, sprouts, and herbs, you could easily round out this dish. In a pinch, Simply Ramen author Amy Kimoto-Kahn whips up this flavor of the Nissin Raoh noodles, which are relatively easy to find online or in stores.
I prefer the tonkotsu—it is well flavored, not overly salty, and even looks like a homemade tonkotsu with its creamy white color; it just lacks the density. The noodles have good elasticity. The seasoning contains sesame seeds and a separate sesame oil packet. Their nuttiness comes through. But the soup does taste slightly artificial, like it was flavored with liquid smoke.
The thick, slippery noodles are about as wide as bucatini, and are chewier than most other noodles I tried they are also not fried. Oh, and before you ask: I only included the packet kind and not the microwaveable ones.
I like to cook everything on a stovetop and add in other ingredients like eggs, veggies, or fish balls. Things you buy through our links may earn us a commission.
While you can find them at most grocery stores, you can also stock up online. Garlicky and savory, these noodles were my default meal in college. Be it breakfast, lunch, dinner, or midnight drunken munchies, all I needed to do was boil them up, drain the water, and mix in the seasoning packets. Does this taste like the ones you get in a restaurant, served with a side of pickled radish?
Both are delicious in their own right, except you can pull this package out at any time and have a quick meal in under 10 minutes. Where there is chapagetti, so must there be neoguri. But despite the profuse tears they induce, the flavor makes you want to take bite after bite. Does it work? Not really but it tastes good.
These, by Ibumie, have a similar flavor and are easier to find in stock. Another dish I loved to eat while in Singapore is bee hoon, a rice noodle soup made with seafood. The broth tastes deep and rich, like the fish has been simmering in it for hours, when in fact it takes around 7 minutes to cook.
A classic, found in cha chaan tengs around the world. I happen to think anything with a dash of MSG tastes better. Courtesy of terrible jet lag one night in Tokyo, I woke up at 3am starving and proceeded to slurp down the cup ramen version of this noodle.
It was so delicious I proceeded to buy 10 more cups, to stash away in my suitcase. Thankfully, now I can get it on Amazon.
For the longest time I used a tiny saucepan that threatened to overflow if I was too ambitious with my toppings. I promise you everything tastes better if you use a proper pot and bowl for your noodles. Upgrading from a tiny saucepan that barely accommodated instant noodles for one was the best thing I ever did.
For the longest time I was searching for a schmedium pot , and this one is by far the best.
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