![]() They have a neutral flavor, which complements the pungent broth. ![]() These noodles are longer, thicker, and straighter than others, and they are air-dried instead of fried. When you stir the two together, bright red flecks float to the surface and bring to mind Jupiter’s swirled surface. The burnt-orange, chunky laksa paste tastes like galangal and dried shrimp, and it is mildly spicy. The dehydrated coconut milk has a perfect balance of salt and sweetness, and it mixes into a rich, smooth soup. ![]() He said of the Laksa La Mian that the “broth is just a show stopper with a very flavorful paste and a large sachet of coconut milk powder. The Ramen Rater recommended these noodles, which have taken first place on his yearly lists of the best instant ramen for the past four years. Prima Taste Singapore Laksa La Mian ($31 for six packages, about $5 per package, at the time of publication) At around $3 a package, the Shin Black noodles aren’t cheap, but they’re more satisfying, flavorful, and fun to eat than your basic ramen.Ģ. Serious Eats surmised that the noodles from the packet and bowl options are different because of their respective cooking methods: The packet noodles may be thicker because they can withstand longer cook times in boiling water, whereas the bowl noodles may be thinner since they are heated faster in a microwave. They’re ranked third in the Los Angeles Times’s roundup, so I’m not alone in thinking that these noodles are great.Ĭompared with the NongShim Shin Bowl Noodle Soup, the Shin Black soup has a more savory broth and thicker, creamier noodles. I received these as a happy accident-they were likely a replacement for an out-of-stock selection-and decided to taste them anyway to see how they compared to the original. Discernible slices of garlic, large pieces of mushrooms, and green onions rehydrate well, actually taste good, and provide a nice textural contrast to the chewy noodles. The chili in the soup base, which is hot but not overpowering, turns the noodles a vibrant red. It was one of the only ones where other flavors, like garlic and mushroom, shone through the salt. The ingredients list on the Shin Black package includes beef extract and fat, and the broth does taste meaty. And people debate in Amazon reviews and Reddit threads about whether the Black noodles warrant the extra couple dollars over the price of the original. Several Wirecutter staffers love the original, while others swear by the Black noodles. The milky bone broth facsimile makes Shin Black’s soup creamier and less spicy than the original Shin Ramyun. The Shin Black noodles are a premium version of NongShim’s popular Shin Ramyun noodles (which food blogger and cookbook author Maangchi recommended), and they contain an additional “ sul-long-tang” (ox bone) seasoning packet. It has a winning combination of a complex, spicy broth, substantial dehydrated vegetables, and toothsome noodles. But of the few I tried, the Spicy Pot-au-feu Flavor was the best. Like most noodle producers, best-selling Korean brand NongShim makes many varieties. ![]() NongShim Shin Black Noodle Soup ($63 for 16 packages, about $4 per package, at the time of publication) And if you want to share your own favorites, please tell us in the comments section below. If our picks aren’t available, we hope you can use our research to stock up on whatever noodles you can find or will enjoy. Some of these noodles may also be found in local big-box stores like Walmart or Target (depending on the region you live in), or in specialty Asian grocery stores. All were available for online order or delivery when we tested, but stock can fluctuate. I then taste-tested the noodles (11 in all) to see how they compared. Since the Wirecutter kitchen team couldn’t gather for an in-person tasting, I asked seven chefs, authors, bloggers, ramen reviewers, and noodle makers to share their favorites with me. So we decided to round up some favorites from discerning experts, for when you want a fast, affordable, tasty meal that you can whip up from your pantry by just adding water. ![]() There are thousands of varieties, and the World Instant Noodles Association counted 106.4 billion servings eaten worldwide in 2019. It would be impossible to agree on the best instant noodles. That, plus the simple fact that a great bowl of instant noodles is comforting and delightful to slurp: warm, carby, salty, and delicious. They’re simultaneously embraced as cheap sustenance, proffered as a way to help future food shortages, and used as a backdrop for culinary experimentation-all of which makes them perfect for our current moment. Momofuku Ando created instant noodles in 1958 as a postwar invention to help curb world hunger, and since then, they’ve bloomed into a huge industry, inspiring museums, poems, and prison bartering systems. They’re also steeped in historical and cultural significance. Instant noodles are steeped in more than just hot water and seasoning. ![]()
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