EPTFirst of all I’d like to show you what I bought at a Korean store.
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02547.jpg)
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02544.jpg)
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02503.jpg)
Mae Ploy sauce, per Peanuts’s and Disregard’s recommendation
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02497.jpg)
Samyang ramen, per LosingID8’s recommendation
Andddddddddddddddddddddddd
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02521.jpg)
Kimchi fuck yeah.
So I’ll start the reviews with Wellbeing’s Rice Noodles with Curry flavored soup.
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02480.jpg)
I must say I love curry and while the best (imo) is from Japan, I put my trust in Koreans that day and figured there’s no way you can screw up curry, no matter how hard you try.
+ Show Spoiler [Nutrition Facts] +
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02478.jpg)
Calories: 210
Fat: 5.8g = 8% of your daily value
Saturated Fat: 2.2g = 10% of your daily value + Trans fat: 0g
Cholesterol: 0mg
Sodium: 680mg =26% of your daily value
Carbs: 34g = 13% of your daily value
Fibers: 4.5g = 16% of your daily value
Sugars: 4.6g
Proteins: 5.5g
Vitamins-> A: 10% DV C: 0% Calcium: 9% DV Iron: 8% DV
Weight Watchers: 4 points
I have to say straight up, this is very dietetic. Very low sodium concentration, not a lot of calories, carbs and fat make it awesome enough to eat 2 as a meal (seeing how one portion is 90g, you might not have enough) or even make some rice and dump it in the remaining broth after you’re done with the noodles.
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02482.jpg)
Rice noodles are awesome, really. They’re often underrated when it comes to instant noodles, but seriously I’ve never had bad instant rice noodles (but they can have a bad sauce/soup, no doubt). Cooking them, unlike ramen and udon, isn’t a science. You’ll rarely want your noodles to be slightly uncooked because it’s horrible. It’s also pretty impossible to overcook them. Unless you leave them like, 10 minutes over the time you’re supposed to cook them.
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02487.jpg)
The contents of the pouch was kinda meh. I figured the suggested presentation was far from reality, but I really wanted to believe they would have put some nice chunks like you find in traditional curry. The curry smelled good though, so I didn’t complain too much.
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02490.jpg)
Cooking instructions are simple. Just like Ippeichan Yakisoba, fill with boiling water until the marked line for a certain amount of time. Win.
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02491.jpg)
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02492.jpg)
Final Review:
Texture: Decent texture. Just about what you’d expect from rice noodles. I kinda wished the broth was a bit thicker but it was fine as it is. Remember to drink the broth a bit more often than you eat rice noodles, else you’ll be stuck with half a bowl of broth and nothing else. 8/10
Taste: Pretty good actually. The chunks in the soup base weren’t anything special and actually could have been left out (shiitake in curry? Wth) The broth was slightly spicy (sup curry) but nothing too over the top (somehow bland when you’re used to Shin Ramyun, maybe). 7.5/10
Nutritive Value: 10/10. You could eat 2 of those, back to back. Literally. Low calories, low sodium. Totally unexpected from instant noodles.
Overall Score: 8.5/10. Pretty good, somehow close to real curry. The portion is a bit small compared to other ramen but just prepare accordingly.
+ Show Spoiler [2nd review is fail, apparently] +
2nd review: Nong Shim’s Chapagetti (Chajang noodles)
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02508.jpg)
I really looked forward to this one. I literally ate it like 2 days after I bought it, even if I had 20something other ramen packages waiting for me in the shelf. I mainly looked forward to it because I had eaten some at a Korean/Chinese/Japanese restaurant, and the chef was extremely friendly when he explained how it was made. Not only that but it was awesome and not so complicated, so I really expected the instant ramen to deliver hard. It didn’t.
+ Show Spoiler [Nutrition Facts] +
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02509.jpg)
shitty quality, ugh gg
Calories: 540
Fat: 16g = 24% of your daily value
Saturated Fat: 8g = 40% of your daily value + Trans fat: 0g
Cholesterol: 0mg
Sodium: 1120mg =46% of your daily value
Carbs: 88g = 30% of your daily value
Fibers: 4g = 16% of your daily value
Sugars: 2g
Proteins: 10g
Vitamins-> A: 10% DV C: 0% Calcium: 4% DV Iron: 4% DV
Weight Watchers: 11 points
Quickly glancing at the nutritional values, you’ll find it’s about the same as other instant ramen. Nong Shim tends to be consistently bad at that, so it’s not a surprise.
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02510.jpg)
The noodles look like the Shin Ramyun ones, but I doubt they’re exactly the same. The golden package contained the fried black beans grains, and they didn’t smell so good nor look good at all (hint: looks like soil). The oil was kinda random, and the “vegetables” package was so ridiculously small it didn’t even matter. Some spring onions and carrots (?) cut so small it barely mattered. Oh well. I have some leftover potatoes from 2-3 days ago; I’ll just dump it in. Oh, a carrot too. Yum.
Instructions for this one are slightly more lengthy, dump the noodles/vegetables to cook, then drain them and put in a bowl. In another separate bowl, mix the fried black beans, a little bit of water and the oil until it’s homogenous. Mix it all. Eat…?
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02516.jpg)
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02517.jpg)
Final Review:
Texture: Meh texture. As I had predicted the noodles weren’t the same as the Shin Ramyun ones, and the indicated time made them a bit soggy. The sauce has a hard time coating the noodles (which was a bad sign for the taste) and honestly, the time you spend trying to mix it all up overcooks the noodles even more (tasted them before and after mixing) 4/10
Taste: Dear lord. I don’t have extensive knowledge of fried black beans but the taste was pretty terrible. I ate about half of it and felt disgusted inside. I threw it away and boiled an egg to fix the rest of my hunger. Really Nong Shim?3/10
Nutritive Value: 6/10. Typical Nong Shim values.
Overall Score: 4/10. My first disappointment in the series of reviews. I thought that day wouldn’t come for a while T_T
I really looked forward to this one. I literally ate it like 2 days after I bought it, even if I had 20something other ramen packages waiting for me in the shelf. I mainly looked forward to it because I had eaten some at a Korean/Chinese/Japanese restaurant, and the chef was extremely friendly when he explained how it was made. Not only that but it was awesome and not so complicated, so I really expected the instant ramen to deliver hard. It didn’t.
+ Show Spoiler [Nutrition Facts] +
shitty quality, ugh gg
Calories: 540
Fat: 16g = 24% of your daily value
Saturated Fat: 8g = 40% of your daily value + Trans fat: 0g
Cholesterol: 0mg
Sodium: 1120mg =46% of your daily value
Carbs: 88g = 30% of your daily value
Fibers: 4g = 16% of your daily value
Sugars: 2g
Proteins: 10g
Vitamins-> A: 10% DV C: 0% Calcium: 4% DV Iron: 4% DV
Weight Watchers: 11 points
Quickly glancing at the nutritional values, you’ll find it’s about the same as other instant ramen. Nong Shim tends to be consistently bad at that, so it’s not a surprise.
The noodles look like the Shin Ramyun ones, but I doubt they’re exactly the same. The golden package contained the fried black beans grains, and they didn’t smell so good nor look good at all (hint: looks like soil). The oil was kinda random, and the “vegetables” package was so ridiculously small it didn’t even matter. Some spring onions and carrots (?) cut so small it barely mattered. Oh well. I have some leftover potatoes from 2-3 days ago; I’ll just dump it in. Oh, a carrot too. Yum.
Instructions for this one are slightly more lengthy, dump the noodles/vegetables to cook, then drain them and put in a bowl. In another separate bowl, mix the fried black beans, a little bit of water and the oil until it’s homogenous. Mix it all. Eat…?
Final Review:
Texture: Meh texture. As I had predicted the noodles weren’t the same as the Shin Ramyun ones, and the indicated time made them a bit soggy. The sauce has a hard time coating the noodles (which was a bad sign for the taste) and honestly, the time you spend trying to mix it all up overcooks the noodles even more (tasted them before and after mixing) 4/10
Taste: Dear lord. I don’t have extensive knowledge of fried black beans but the taste was pretty terrible. I ate about half of it and felt disgusted inside. I threw it away and boiled an egg to fix the rest of my hunger. Really Nong Shim?3/10
Nutritive Value: 6/10. Typical Nong Shim values.
Overall Score: 4/10. My first disappointment in the series of reviews. I thought that day wouldn’t come for a while T_T
3rd review: Nong Shim’s Doong Ji (Authentic Korean Cold Noodles in Chili sauce)
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02518.jpg)
Yet again, Nong Shim features in my blog. I’ll be doing more Jap/Chinese stuff from now on (have about 3-4 other Nong Shim ramen, will wait a bit before reviewing them) so keep your eyes open for that.
A cute feature about these noodles is that there’s a small paragraph about how Nong Shim keeps their shit real:
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02523.jpg)
+ Show Spoiler [Nutrition Facts] +
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02519.jpg)
Calories: 440
Fat: 4g = 4% of your daily value
Saturated Fat: 0g = 0% of your daily value + Trans fat: 0g
Cholesterol: 0mg
Sodium: 1060mg =44% of your daily value
Carbs: 102g = 32% of your daily value
Fibers: 6g = 16% of your daily value
Sugars: 6g
Proteins: 12g
Vitamins-> A: 10% DV C: 0% Calcium: 4% DV Iron: 30% DV
Weight Watchers: 8 points
Oddly enough, Nong Shim keeps a respectable sodium level with this, but goes overboard on the carbs (which, you might say, is made up by the high protein and fiber value). Buckwheat noodles are pretty sexy, I must say.
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02524.jpg)
It looks pretty reasonable. Pretty big portion (162g) and the sauce looks nice. The seasoning package, like most of the time, fails to bring something special to the dish, so whatever.
The cooking process was very weird. I actually followed it closely (because you don’t want to overcook your buckwheat noodles, really.) and they came out pretty freaking hard. I doubt that’s how you’re supposed to eat them so I just dumped that back for 2 minutes or so and they were fine. You have to boil the noodles/vegetables then strain them and copiously rinse them with cold water. A thing I find very hard to do with these noodles is remove all the water. I have to tell you any remaining water tends to ruin the dish, so take your time in straining them PERFECTLY (anyways, they aren’t cooking anymore, so it’s not like you don’t have time).
I had some leftover beef and some kimchi lying around and I was really hungry so I decided to make a super meal:
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02525.jpg)
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02527.jpg)
![[image loading]](http://i609.photobucket.com/albums/tt177/ijustwontheinternet/DSC02528.jpg)
Final Review:
Texture: Decent texture. Was kinda sad to see the noodles didn’t cook thoroughly but I hadn’t thrown my boiling water yet so it was fixable. The sauce, as I had predicted, coated the noodles without difficulty and was very consistent. The vegetables, as always, brought nothing great 7/10
Taste: Pretty good actually. The sauce is very spicy and flavor and goes well with the buckwheat noodles. I must say it’s rather special to eat cold noodles (especially if you’re only used to hot soup) but once you’re used to it it’s very fresh and tasty.7/10
Nutritive Value: 6/10. Typical Nong Shim values, with some tradeoffs.
Overall Score: 7/10. It was a decent meal. I wouldn’t eat it every week but once in a while it’s refreshing and nice. Kinda annoying to perfectly strain the noodles after cooling them, but the effort is worth it.
That's it for now, I'll start reviewing ramen on the fly now instead of saving it all for a day haha. Hope you enjoyed ^^
). I'll just spoiler it and review it again another time, next time I go shopping I'll buy one and try again.
![[image loading]](http://i254.photobucket.com/albums/hh113/justcooknyc/chapagetti2.jpg)
