Menraku Japanese Curry "Udon"

Made By:  Hikari Miso Co. Ltd. [Japan]
Required to Prepare:  Hot Water
340 calories per package

Available online via AsianFoodGrocer

One of the perks of my job is that I don't get a lunch hour.

No, really, it's kind of a perk, because in trade for having to be present and on-call through lunch, the company buys all my work lunches (along with providing lunch for the examining doctors). Occasionally, though, there is a day where none of the doctors want to order lunch--and rather than make a delivery order just for myself, I try to keep a (company-purchased) stash of bowl noodles and yakisoba-style 'tray' noodles in the cabinet for such occasions.

Anyway, I recently had the opportunity to try Menraku's Japanese Curry "Udon" for lunch at work.  The bowl has the standard two packets (soup base and dried veggies) and some wide, thick instant style noodles.  To prepare, we empty the packets into the bowl, fill up to the fill line with boiling water, and stand for five minutes.  Then after a quick stir, the noodles are ready to eat!

I am glad that Menraku put the word "Udon" in quotation marks on the package, as if they know they're using the term loosely, because these noodles are almost completely unlike any 'real' udon I've experienced.  It's almost as if they're overcooked and undercooked at the same time; they seem a bit soggy, but are also sticky and gummy.  I know it's not fair to compare them to 'fresh' vacuum-packed udon, but Samyang has already proven to me that it's possible to do a dry udon that is reminiscent of the fresh ones.
The noodles did seem to get more pleasant the longer they sat in the broth, but I think that was just that they were transforming from sticky+soggy to just plain soggy.

The broth doesn't save this one either; it has a hint of the proper Japanese curry flavor, but it seems very bland and watered down compared to other curry noodles I've tried--Ottogi's Bekse Curry Myon was way better, and even the 'cheap' Nissin Demae ones were more satisfying.  There isn't even any fun inclusions in the vegetable packet like the potato bits in the Ottogi one.
Unpleasant noodles and mediocre broth adds up to a bowl I won't be buying again, and I'll probably avoid any more of Menraku's quote-unquote "udon" as well.  :\

Ottogi Bekse Curry Myon

Made By:  Ottogi Ramyun Co. Ltd. (Korea)
Tools Required:  Saucepan & Range
420 calories per package

Next up, I found another curry flavored ramen to try!  This one is made by Ottogi, a company I hadn't previously heard of.  They must be fairly well established in Korea, though, since they have their own U.S. distribution branch.  Unfortunately for them, the main thing that stands out for me looking at the package is their logo--to me the little face looks like a creepy disturbing version of Maruchan's logo.

Trademarked creepiness aside, though, I think the product seems promising; I am looking forward to another curry noodle! Inside the package is a block of noodles that look strangely puffed or aerated, a packet of dehydrated veggies, and a packet of powder soup base.  We add the dried vegetables to 2-1/4 cups of water in our saucepan and bring to a boil, then add the soup base and noodles and cook for four minutes.  As soon as I add the soup base packet, the aroma tells me what kind of curry I am going to be sampling--it smells just like the Japanese-style S&B Golden Curry.  I transfer it to a bowl, and get ready to try it!

The broth has a wonderful flavor of Japanese curry, with flavors of curry spice, onion, and potato.  It is significantly spicier than even the 'Hot' S&B mix, which must be the Korean influence--they don't make many Ramyuns that aren't hot and spicy.  Unfortunately, the noodles are lackluster; they became quite soggy and don't seem all that flavorful.  I greatly prefer the texture of the noodles from Myojo, Nong Shim, or MAMA.  The vegetables, while not that plentiful, are very nice, though.  The onion bits rehydrated nicely and retained a lot of flavor, and the little white squares that I assumed were tofu bits before cooking turned out to be little chunks of potato, which I thought was a very nice touch for a Japanese curry flavor.

Thanks to the broth and the veggies, I definitely enjoyed this soup, though I do wish there had been a more generous helping of those nifty green onion and potato pieces.  The noodles held it back from being amazing, but I would have it again. :)

Nissin Demae Ramen Curry Flavor

Made By:  Nissin (Hong Kong)
Tools Required:  Saucepan and Range, Bowl, Spoon & Chopsticks
Meal Size (450 calories per package)
Rating:  :D

(available online through Amazon.com)

Happy (U.S.) Presidents Day!  This is the day when we Americans pause to remember the long-past days when we actually had a likeable, effective President or two.  To mark the occasion, I probably should have chosen a patriotic, Made-in-the-USA domestic product, but instead I'm taking advantage of the day off to take care of some unfinished noodle business.  A while back, I did a pair of reviews of curry-flavored noodles, and this one got left out, so we are finishing the curry trilogy today!

Inside the packet, we find a very typical-looking brick of noodles, and a single yellow foil packet labelled "Soup Base".  The instructions say to boil 2-1/4 cups (500ml) of water, cook the noodles for three minutes, and then add the soup base right before serving--fairly straightforward stovetop directions that everyone should be familiar with.  After a quick stir, lunch is served!

As near as I can tell, Nissin Demae is the Hong Kong division's analogue to the domestic "Top Ramen" brand.  The noodles are about the same texture, which means they are a bit soft by imported-noodle standards.  They also share the trait of having broth that is completely unadorned by veggie bits or visible seasoning flecks.  The aroma is basically just straight curry powder, but the flavor is very reminiscent of a Japanese-style curry (like you might make with S&B's Golden Curry Mix).  In addition to the curry seasoning, there is a nice savory chicken flavor in there as well.  There doesn't seem to be any chili heat in this at all, it is strictly a savory, mild flavor.

I am actually quite pleasantly surprised; after the first two curry reviews I think I was expecting another rendition of Thai-style curry, and this turned out to be something altogether different--Japanese curry has practically nothing in common with Thai curry except the name. So while the quality of the noodles are probably on par with normal domestic ramen, the flavor was quite nice and seems fairly unique.  I'm looking forward to having this one again sometime! :D

Snapdragon Singapore Curry Rice Noodle Soup Bowl

Made by:  Snapdragon Foods / Tabetai Inc. (Thailand)
Tools Required:  Hot Water, Spoon & Chopsticks
Snack Size (240 calories per package)
Price:  $1.79 (at World Market in Woodinville)
Rating: ^_^

In our last episode, I had a satisfying bowl of ramen but failed to find a curry-flavored noodle that tasted like curry.  I am feeling a bit snackish this afternoon, so it seems like an excellent time to try again!  This time I am sampling the Snapdragon Singapore Curry flavor rice noodle bowl.  The Sesame flavor one was excellent, so I have high hopes for this one!

There are four sachets of seasonings included in the bowl along with the bundle of rice noodles:  a green one containing dehydrated veggies, a red one that holds a stark-white Coconut powder, and an olive double-packet labeled "Seasoning" that has an orange powder in one side and a red oil in the other.  Preparation is as simple as emptying all the packets into the bowl with the noodles, and adding boiling water for four minutes (3-5, according to the package directions).  Quick and easy, perfect for an afternoon snack!

After removing the lid and giving a quick stir, we arrive at the picture shown.  The red seasoning oil seems to be hanging around the surface in menacing fashion, but I am undeterred.  I am not noticing any aroma from these at all; even putting my nose up to it, I would be hard-pressed to name something that it smelled like.  But of course, the real test is how they taste, and these noodles definitely perform in that category!  The flavor is much more like I would expect a curry to taste, with the sweetly creamy coconut flavor contrasting with the spicy and tart curry seasonings.  I really like this one!  Just as a note, when the package says it is "mildly spicy", it is being modest.  At least for the first several bites as the noodles pick up the chili oil, they are probably about "3-star" spicy, although they do get milder toward the bottom of the bowl.

These Snapdragon bowls are turning out to be some of my favorites; I have to give this one another "extra-happy" smiley. :D  Now if only they could take the flavor of this one, and combine it with the aroma from the Indomie curry ramen, then there wouldn't be anything else to ask for!

(Finally, as a mostly-unrelated public service announcement, I have learned that while using chopsticks to eat noodles topped with angrily-colored oil, a white top may not be the most clever choice of clothing.  It's a good thing these noodles were worth it!)

Indomie Chicken Curry Flavour Instant Noodles

Made by:  Indofood (Indonesia)
Tools Required:  Saucepan & Range (or Microwave), Bowl, Spoon & Chopsticks
Meal Size (420 calories per package)
Price:  unknown (received as gift)
Rating:  :D

Next up is the Indomie Chicken Curry Flavor ramen I got as a gift from my partner's sister.  It got a recommendation from my only comment so far (on the Sneak Preview post), and it was also the one my sweetie suggested for me today.  So, let's jump right in!

The package calls for 400mL of water, which is around 1-3/4 cups, and uses the standard three-minute stovetop directions.  Microwave directions are also available (five minutes on high), but I am sticking with the tried-and-true saucepan method.  Also included in the pack are three seasoning sachets:  a silver double-packet with "Bumbu Sauce" and "Chili" in it, and a small clear packet with "Minyak Bumbu/Seasoning Oil."  Thankfully, unlike the Mi Goreng Satay, this version of the Minyak Bumbu bears no resemblance whatsoever to peanut butter.  Like the Mi Goreng, however, Indomie wants me to stir the powder and oil together into a paste before I pour in the noodles and water.  I'm not really sure how that ends up being different than dumping them into the water like usual, but I do what I'm told.

The prepared ramen has a somewhat sweet and tangy aroma--it really does smell like a Thai-style chicken curry!  The taste of the broth is much more savory, though; there is just the faintest hint of that sweet-spicy-sour flavor.  I added the entire chili-powder packet and they were only mildly spicy, so nothing really to worry about there. The noodles are a nice firm texture, which is fairly common for imported Asian brands... I won't go as far as to say they are higher quality than the American brands, maybe most Americans have a preference for mushy noodles and that is why the difference, but I do prefer the firmer variety.

Anyway, the final word on these:  I would have a hard time saying they actually taste like chicken curry (although they definitely have the aroma down).  I would easily say that they are an above-average bowl of ramen, though.  This one gets a happy face. :D