GoGo noodles

This was my first time having nama (fresh) ramen and it was absolutely brilliant. It really tasted like fresh ramen and the shoyu broth was rich and smooth with a touch of sweet. All it was missing was cha siu. The cooking directions were different in that you make the noodles and broth separately. Instructions are to 1. Re-heat the noodles in boiling water and strain. 2. Add hot water to the seasoning packets in bowl. 3. Add ramen noodles to the broth. I did not follow these instructions as I didn’t see the need to waste the water. Instead of making the soup separately I poured the seasoning packet and the oil along with the noodles. I opened up a can of corn and added some to the noodles. I can’t wait to try more nama ramen.
*Product of U.S.A.

I was pleasantly surprised by the extra care that was taken in packaging the noodles. I like that it came in a protective tray because the noodles are very delicate but it makes me feel bad because it seems wasteful. Protective but not environmentally friendly. Not soon after the noodles moved from the pot to the bowl, they were quick to soak up the broth so it’s okay to use extra water. I tasted some spices (like star of anise or was it five spice) but there was a total absence of abalone and chicken flavor. The texture of the ho fun was soft and slurpy which I enjoyed a lot. I wish I had some abalone and chicken to add but all I had was cilantro.

*Product of China

We used to like these noodles so much we bought a case. But after we bought the case, we barely touched it. So it’s been a while since we’ve eaten these. We wanted something quick and easy for dinner last night and this fit the bill. A fried egg is mandatory or you’ll be missing out on the full indo mie mi goreng experience. I didn’t add all the palm oil. I did add a few more drizzles of sweet soy sauce. I never noticed that there are shrimp in the picture so I thought it would be a great addition. I threw them in the pot when the noodles were almost done. To round out the meal we added diced tomatoes and topped it off with fried onions, scallions, chilis for some heat and a squeeze of lime.

This is 2 servings.

*Product of Indonesia

This past Saturday was one of the best Saturdays I’ve had in a long while. The day started with noodles for breakfast, noodles for lunch and then…you guessed it…noodles for dinner. Dinner was at Ramen Club in Burlingame. We didn’t have high expectations because we recently tried Himawari in San Mateo a few weeks ago and was very disappointed. The ramen was salty, even for me, the queen of salt! And we really wanted it to be good too. We found the Ramen Club using the ramen map. The restaurant is quaint with about 10 tables and the sushi bar. We started off with a spicy scallop roll that was surprisingly good despite the fact that we were at a ramen restaurant. I ordered the Spicy miso ramen. The soup wasn’t very spicy but it was flavorful and smooth. The noodles were perfectly al dente and the cha siu was sweet and tender. There were also bonus kernels of corn and slices of bamboo. We were happy to finally find a good ramen restaurant that we will definitely return to.


Anthony ordered the Wonton Ramen which he enjoyed immensely.

Spicy Miso Ramen

Kent ordered the Shoyu Ramen which he slurped down in a blink of an eye.

Ramen Club
723 California Dr
Burlingame, CA 94010
(650) 347-3690

Sister, this is my first blog about udon so I dedicate this to you. Unfortunately, Chikara hot & spicy brand noodles were not great. Anthony complained that there wasn’t enough msg which I sort of agree with. Also, to my disappointment, the soup was not hot & spicy as the package claims. I rate udon by how soft and chewy the noodles are and despite the fact that I cooked the noodles for about 15 minutes, they still didn’t turn out as soft and chewy as I prefer. Even though I doctored these noodles up it was still OK….edible…but nothing to write home about. The truth is that I have yet to find really good instant udon except for this one time when I bought a package at a random asian grocery store, the problem is that I can’t remember the name of the brand OR the store I bought it from. Oh well, my quest continues for the best instant udon noodles.

The toppings I added were onion, cooked cabbage, chilis, daikon and a raw egg. I don’t usually add raw eggs to instant noodles but since the noodles were cooking for so long, the soup was hot enough to cook the egg.

*Product of Japan

Another donation from Fanny to the noodle cause. I’m not positive what flavor these noodles are because all the words on the package are in Japanese except for the nutrition label, but I would bet money that it’s mushroom flavor. This was the first time I’ve ever tried instant soba noodles. For some reason, I woke up at the crack of dawn on Saturday and the first thing that I had on my mind was eating a pack of instant noodle. I suppose I felt a little guilty starting out my day with something so un-nutritious so I figured soba is a little healthier which would make it okay. I peeled back the lid to find little pebbles of seasoning, dehydrated scallions, mushrooms & fish cake. The whole mixture kinda looked like dog food. I filled the cup with hot water and covered for about 10 minutes. When I uncovered the noodles, I was amazed to see that the noodles looked just like the picture! And the best part is that it tasted good! The noodles were hearty and the rehydrated veggies tasted very fresh. The flavor of the soup had the distinct earthy flavor of mushrooms. I have to keep a look out for more Sanyo brand noodles and for other instant soba products. This is a must try if you can find it.

*Product of Japan

After a shitty day at work, I was ecstatic to come home to one of my most favorite noodle dishes ever!! Anthony’s mother made Soto Ayam…mmmMMmm. It’s always such a special treat and is so delicious. Soto Ayam is an Indonesian chicken noodle soup that’s usually made with vermicelli rice noodles….but it’s so much better with bean thread (or cellophane) noodles. The reason why I love-love Soto Ayam so much is because it’s served with so many goodies. Soto Ayam is most often served with shredded chicken (but not tonight), hard boiled eggs (quail eggs are better!) slices of fried potatoes, fried shrimp chips and lots of veggies. The soup has an intense and savory flavor with a hint of sour because of the tomatoes, think of chicken soup on crack. Shredded cabbage and bean sprouts add texture and crunch. The fresh flavor of the basil and cilantro rounds out the dish. The fried potatoes and egg make this a hearty and substantial meal. A squeeze of fresh lemon is a must to add extra zing to the soup.


These are the bean thread noodles in it’s raw and cooked form. Oriental King seems to be the most popular brand in my neck of the woods. The wonderful thing about this noodle is that it absorbs the soup or sauce it’s in…at a rapid rate…so you have to eat fast! which shouldn’t be a problem…for me anyway. I also really enjoy the slippery, smooth texture, the chewiness, and the airiness of the noodles. Bean thread noodles are very easy to make: soak the noodles in hot water and give them a quick boil. The noodles are quite delicate, so be careful to not over cook or you’ll end up with a starchy pot of water.

Leave no noodle behind….I went from empty to full in 10 minutes.

I seem to be consuming quite a few Korean brand instant noodles lately. I think it’s the chewy thick noodles I’ve been craving. This was my first time trying Ottogi Jin Ramyon and was rather excited. However, this tasted much like other Korean instant noodles. The soup was the standard MSG packed-bonito flavor; nothing out of the ordinary. Again, the best part was the thick, chewy noodles. Korean noodles will hold up to extra cooking time if you’re like me and like the noodles a little softer. Also, the longer cook time allows the noodles to absorb the soup for a more intense flavor.

*Product of Korea

Happy Noodle Month Everyone! It’s time to honor all things noodles and what better way to do that is to eat at least one noodle dish a day. And fortunately for everyone there are 31 days in March!!