This is it – the last of the great varieties that were sent by Mamee-Doubledecker. Thank you so much – it’s really been an amazing journey of flavor and new varieties! This is the cup version of the ghost pepper cheese. I previously did the pack version which was a real tough go. This one looks to be just a smaller version. They both have a sachet of ghost pepper oil – I think it works pretty darn well. Let’s do another mukbang!
Daebak Ghost Pepper Cheese Spicy Chicken Flavour – Malaysia
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to line and cover 4~4.5 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
A large liquid sauce sachet.
Cheese powder.
A sachet of ghost pepper oil.
Finished (click to enlarge). Added baked chicken, sesame seed, and green onion. Noodle has a nice gauge and sturdy chew. The flavor is a sweet and very spicy combo with a savoriness brough on by the cheese powder. The addition of the cheese doesn’t really mute the heat, so don’t go into this thinking it’s going to be not so spicy – it is quite spicy. 4.0 out of 5.0 stars. EAN bar code 9555022310381.
Watch me cook on Instant Noodle Recipe Time!
Watch me burn on Professional Mukbang!
