Well here we go with some domesticated ramen. This is a fresh pack by a supermarket available brand.
The noodles look nice and inviting – nice color. The packet is festive in its purpleness.
So the purple packet contains the purple packet contents. This looks to be a liquid soup base. I think the instructions were a little weird; you boil the noodles for a minute and then drain them. Next, rinse the pot and add one cup of water and the sauce, then add to the noodles.
Click image to enlarge. Here we are. The noodles are very weak; they practically fell apart and were of a mushy consistency – was almost exactly like soggy spaghetti; an insult. Then the broth was very very light flavored. This was some of the most boring noodles I’ve ever had – I would say a pack of Nissin Top Ramen Chicken flavor was much more of an adventure than these. 1.50 out of 5.0 stars. You can get it at many grocery stores or here.
Annie Chun’s commercial.
This is what happened when the San Francisco Giants won the World Series last year!
I dont think you are supposed to actually boil them for that first minute in the hot water. Its just supposed to take some of the acidity and loosen them a bit. It says it on all the annie chun noodles but always refers to “warm” or “hot” water, not boiling. The directions are overly complicated – its basically trying to replicate what nong shim does with their udon noodles, in order to cook em in a different broth then the soup.
I find the best way to make these is to completely forego that first process and just add the soup base and boiling water and noodles, and steep for 2-3 minutes. Doing it that way, the noodles are very firm and not soggy at all. I know you always like to follow the directions, but if you have more of this brand, consider not actually boiling them first. It will come out much better and firmer.
As for the broth, I do agree that its light tasting, you gotta make sure you dont add more then 1 cup of water or its a bit bland. But I guess thats what you get when its supposed to be “healthy” with no MSG or flavor enhancers and whatnot.
I think the point of the first step was to get rid of all the nasty water from the noodles cooking – although it wasn’t that bad. I’m sure I’ll review more in the future but I’m really nonplussed by the Annie Chun’s stuff so far – just a bunch of packaging and that’s not what makes me happy.
– The Ramen Rater