And demand just keeps rising.
These noodles also came with a little packet of “flakes” for topping.
This makes sense as the starchy water adds a silkiness to any sauce.
Photos: The brands. Design: Eat This, Not That!
After following the cooking instructions, the sauced noodles took on an orangey-red tone.
The taste:Distinctly sweet at first, before an intense spicy heat kicked in.
Disclaimer: I love spicy food and consider my heat tolerance to be high, but whoa!
Jennifer Cannon/Eat This Not That
The heat level on this one is so high that my lips were still burning 10 minutes later.
The texture is goodfirm and chewy, but also silky.
The intense chili flavor overpowers anything resembling that “artificial chicken flavor” from coming through.
Jennifer Cannon/Eat This Not That
ItsSpicy Sesame Oilnoodles are made with a “non-deep-fried” method and boast organic ingredients.
Once cooked up and combined with the oil packet, the noodles were a shiny golden tan.
The taste:Ugh.
Jennifer Cannon/Eat This Not That
These noodles were, as the kids say, “mid.”
I was looking and hoping for a specific, warm, garlicky chili flavor that just wasn’t there.
The heat was mild to almost medium, and the taste overall leaned toward bland.
Jennifer Cannon/Eat This Not That
It’s also a solidly good value considering the quality at $2.99 per serving.
These noodles are aromatic and incredibly tasty.
Who’s measuring and eating just the serving size?
Jennifer Cannon/Eat This Not That
TheMomofuku Spicy Soy Noodleslist 12 simple ingredients, including the accompanying flavor packet.
They’re air-dried, never fried or frozen, and vegan.
The noodles cook up in a quick four minutes.
Jennifer Cannon/Eat This Not That
Once cooked, the umami noodles were white, but not opaque.
The taste:I would classify the spice level as a solid medium.
The flavors of chili sauce combined with sesame oil come through nicely and are not overwhelming.
They are indeed as the package reads, “Gently spicy.”
Founded in 2018, Jing Gao was inspired by the flavors of her hometown, Chengdu.
Notably, Fly By Jing also contains the highest sodium content.
The Sichuan-style noodles shined beautifully with the ample amount of sauce provided.
They are dark soy-sauce looking color after mixing.
A perfectly cooked noodle in the recommended cooking time.
What I loved about this ramen is that the spice didn’t overpower the rest of the flavors.
The dried chives were a perfect flavor addition.
If there was a bonus round for lowest-sodium content, TJ’s would win hands down.
(Note: if you buy from Amazon, however, be prepared to pay a substantial markup.)
Everything was going along swimmingly until I tried to extract the sesame seed paste from its packaging.
It was a pain.
The taste:Sesame paste aside, this was an excellent bowl of noodle deliciousness all around!
The flavors were smooth, comforting, and savory.
This was the one brand that left me wanting more!
If you’re looking for great taste and value, you’ll find both at Trader Joe’s.
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