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.

(1 votes, average: 5.00 out of 5)

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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

(1 votes, average: 3.00 out of 5)

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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

(2 votes, average: 5.00 out of 5)

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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

(1 votes, average: 5.00 out of 5)

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