Ramen vs Pho - Page 9

35ft6 · #**121** 12-29-2009, 10:39 AM

My mom insisted on making me Jajangmyun last night in Michigan. It was awesome. Going to go buy some at the KTown market.

joetron2030 · #**122** 12-29-2009, 05:36 PM

Was it home made? Because the instant stuff isn't quite there yet. There's one brand that I do like but it still doesn't beat what my mom used to make.

slackerbot · #**123** 12-29-2009, 11:21 PM

the instant chajangmyun isn't good. kinda flavorless.

one time i bought a different instant chajangmyun . it came with premade sauce in a boiling packet. so all you had to do was put the packet in boiling water to warm it up. and then add the cooked noodles. it was actually tasty. i haven't seen at the store in a while.

in other news..

i saw instant nengmyun at the korean market. i think i'm gonna give it a try.

35ft6 · #**124** 12-30-2009, 12:42 AM

It was this kind:

It was pretty good! Earlier that day I had noodles at a Chinese place made fresh in house and it wasn't as good as that, but still, pleasing firm texture and clean taste. The bean paste tasted a bit processed. But for instant, overall it was good. Going to buy some at the market.

My mom mixed the sauce and the noodles all together, which I don't like doing with almost anything I eat (mix it all together). I think it could have been even better if I poured the sauce on top so I could try and find the ratio of sauce to noodle that I liked best. Right now I'm guessing if she had only used half the sauce packet, I would have liked it much more.

Joetron, try it. I want to hear what you think.

joetron2030 · #**125** 12-30-2009, 08:49 AM

Hmm... Someone mentioned the Pulmone brand (though I think the version they recommended came with "fresh" versus dried, instant noodles. Is that what the above was?

The one I had and liked was:

35ft6 · #**126** 12-30-2009, 12:37 PM

^ The noodles were soft, not hard like instant ramen.

slackerbot · #**127** 12-30-2009, 01:07 PM

i went to the korean market a few weeks ago and noticed instant nengmyun. same company that makes Shin Ramen. i think i'll give it a try.

joetron2030 · #**128** 12-30-2009, 06:42 PM

Quote:

Originally Posted by 35ft6

^ The noodles were soft, not hard like instant ramen.

Ah. OK. good to know what the packaging looks like. I'll have to keep an eye out for that one.

35ft6 · #**129** 12-30-2009, 07:00 PM

^ Let me know what you think. I was surprised by how good it was. I might buy some at the food court at the local Ktown mall to see how much better the fresh stuff is.

yamchild · #**130** 12-30-2009, 08:34 PM

Quote:

Originally Posted by Aniki

Man i need some of this in my life. Where to kop in the valley?

depends on which valley. there's lots of this in the sgv. in the sfv, i dunno. try a & j restaurant in alhambra. that's the sgv branch of the restaurant pictured. make sure to get the THICK noodles. thin noodles for beef noodle soup is just wrong.

Mikio4 · #**131** 01-07-2010, 03:28 PM

Quote:

Originally Posted by yamchild

depends on which valley. there's lots of this in the sgv. in the sfv, i dunno. try a & j restaurant in alhambra. that's the sgv branch of the restaurant pictured. make sure to get the THICK noodles. thin noodles for beef noodle soup is just wrong.

I loved the article in issue 62 that Danel Wu wrote about the beef noodle place in HK that doesn't clean the stock pot; they just keep adding stuff to it as it gets depleted. It reminded me of a famous hot dog place in Chicago (whose name now escapes me twenty odd years later) that was forced by the health department to start changing their water after something like 35 years. People said they just weren't the same afterwards…. Oh, and to be contrarian, I noted that according to Wu the vermicelli sells out first over the thick egg noodles.