Hakubaku Authentic Plain Ramen Noodles bulk (8 PACK) Kaedama. Product of Japan. Good Asian Teriyaki cold noodles for Yakisoba

So like most kids starting out in college, cheap ramen noodles was a staple... even when I went into the military, they were almost like a luxury compared to some of the food that was served to us. Later on in life, we started getting the much better ramen at some local Japanese resturants and suddenly those Murachan and Top Ramen seemed like a distant memory. Recently I started seeing ads on Facebook for ramen noodle toppings and I was intrigued. For Prime Day week I ordered these noodles along with Topsun dried vegetable mix toppings and Samabila chicken flavor seasoning. This ended up being a fantastic combination... like taking the nostalgia of the cheap ramen and the quality and flavor of resturant ramen. Granted it is a few extra steps but well worth it. Perfect for a work lunch when I am busy or at home when we dont' feel like going out. Cheap ramen will now just be an emergency food... this is too good to keep in a cabinent and never use.

Video shows my homemade tantanmen ramen. (Little secret for ramen lovers out there trying to get into homemade territory: unsweetened soymilk heated to partially reduce + properly seasoned will be shockingly close to real tonkotsu broth. I personally use Lee Kum Kee chicken powder + a dried mushroom spice blend. Of course, this is just the broth, don't forget the specific dashi for the ramen you're making.) The noodles are a tad pricey but very high quality, on par with what you'd get at a typical ramen joint out here in LA County/San Gabriel Valley. Keeping the par-with-ramen-shop theme, a single packet in terms of noodle quantity is also reflective of what you'd be served at a typical ramen restaurant. If I could rate 4.5 stars I could just because of the slightly high price, but leaning 5 stars because of the sheer quality. You can chuck the box in the fridge and the noodles (which are packed freshly made, btw) will last weeks, months in the freezer. Because they're freshly made, they take only ~90sec to cook to a springy al dente vs the 4-7 minutes you'd need for dry/dehydrated noodles. On top of that, they're heat resistant out of the pot, as I've experienced minimal softening even without washing the noodles while I assemble the ramen bowl. Ramen connoisseurs know how integral noodle quality is for a good ramen bowl, and these are the best I've used so far for home cooking. Worth the price? Maybe not for every single bowl, but great for those weeks you want to treat yourself or on the occasion you get to show off ramen skills to guests.

I made a sesame broth ramen with spicy minced pork and I cooked the noodles separately. It was light and delicious! I didn’t get the spinach or bok choy into the dish that time when I took the pic. The second time, I tried to save time by making the broth ahead of time and I froze it. I cooked the noodles in the broth. Unfortunately, the starch made the noodles gummy and the broth was so salty. Next time, I’ll cook it separately. There is nothing wrong with the noodles. You just need to know how to cook them.

I had to adjust the review because these noodles actually are pretty good but definitely need better instructions. You need to add a good bit of salt to the water or these noodles taste like dough. When I say a lot I mean a good bit depending on the size of the pot you are using. When properly seasoned the noodles cook perfectly in 1 min and taste like what I get at my favorite ramen shop.

I absolutely love these noodles. They're packaged soft. Not the freeze dried kind you normally think of. Cooking them up is super easy and they have a great eggy taste and fantastic texture. I will be ordering again and suggest you give them a try if you haven't.