The Definitive Source For Instant Noodle Reviews Since 2002
Here’s an interesting one made in Thailand by Thai President Foods. Why’s it interesting? Well, aside from being a whole wheat noodle, it’s definitely for the Scandinavian market. I think it’s interesting how many companies have popular products both in their home countries and abroad, but especially in Scandinavia. Let’s have a look at this product from MAMA!
In last year’s Top Ten Taiwanese Instant Noodles Of All Time 2014 Edition, Chering Chang was second place with their Curry La-Men – excellent stuff! What is interesting is that that was the only variety they make that I’d tried. I’m very curious how this one fares – vegetarian. Vegetarian instant noodles can be all sorts of different things; bland, bitter, full of vegetables, focused on mushroom; it’s such a broad flavor that can be interpreted masterfully or poorly. I have high hopes that this will be another excellent offering from Chering Chang. Without further adieu, let’s have a look inside.
Recently, I was given the great opportunity to visit the Wheat Marketing Center in Portland, Oregon. People who work with noodles and other wheat products from all over the world come here to take part in the Asian Noodle Technology and Ingredient Application Short Course. The course is taught by Dr. Gary Hou, an expert in the production of wheat noodles like ramen and yakisoba. I found out about the course via a news feed I follow and decided to email Dr. Hou and see if I could cover the instant noodle workshop for The Ramen Rater. I was very pleased when he answered in the affirmative, and so on March 27th, we got up early, hopped in the car and drove to Portland! In the following pictures and video, I’ll describe how instant noodles start as raw ingredients and become the blocks of noodles we all know so well. I’ll go through everything from photos first, and then there’s a video at the bottom of the process. Enjoy!
