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    "original_url": "https:\/\/www.nytimes.com\/wirecutter\/reviews\/best-instant-noodles\/?campaign_id=9&emc=edit_nn_20260211&instance_id=170910&nl=the-morning&regi_id=122976029&segment_id=215096&user_id=b25c5730c89e0c73f75709d8f1254337",
    "parsed_content": "KitchenTaste testsThe Best Instant NoodlesUpdated January 9, 20261 DealSaveMichael Hession\/NYT Wirecutter; food styling by Rachel MichaelBy Marilyn OngMarilyn Ong is an editor covering kitchen gear. She has taste-tested more than 350 items, from hot pot bases to hard seltzers.FYIWe\u2019ve added the extra-curly Jin Ramen Mild and Jin Ramen Spicy to our picks.December 2024Not to be dramatic, but I might owe my life to ramen. It has sustained me through countless hungry after-school hours, chilly band-tournament days, and late-night study sessions. And its presence infuses important moments in my life: When I met my (now) husband back in college, he cooked me ramen for dinner \u2014 badly. I like to think that this tested our relationship early, preparing us to survive three kids and a pandemic. (Crucially, he\u2019s also much better at making ramen now.)So when the time came, I couldn\u2019t not volunteer to update and expand Wirecutter\u2019s ramen guide. We\u2019ve now tested 45 varieties of ramen since 2020, in an effort to highlight brands and flavors that span the Asian continent (and are available in the US).Before we tuck in, let\u2019s get on the same page: There is a lot of ramen in this world \u2014 like, a bajillion brands and flavors (that\u2019s an official count). We couldn\u2019t possibly test it all. (Some have tried, and they do pretty well, but it\u2019s their main gig!) So if you have a fave that we haven\u2019t tested, kindly let us know in the comments, and we\u2019ll check it out. Be gentle with us.AdvertisementSKIP ADVERTISEMENTOur Favorite Pool Toys, Games, and AccessoriesThe Best Saucepans6 Cheap(ish) Things to Send in a Care PackageGifts You Can Get at the Grocery StoreRead more from KitchenOur Favorite Pool Toys, Games, and AccessoriesThe Best Saucepans6 Cheap(ish) Things to Send in a Care PackageGifts You Can Get at the Grocery StoreRead more from KitchenThe researchBeef noodle soups Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelIf you\u2019re a fan of Taiwanese-style beef noodle soup, get thee some of this ramen. The packaging will say you can make it dry-style \u2014 pour out the water, and mix the seasoning into a thick sauce that coats the noodles \u2014 but we found that approach to be a little aggressively salty. Following the instructions for a soup-style bowl will net you a more-balanced, satisfying meal.In the soup, you\u2019ll find all of the main characters \u2014 beef flavor, star anise, chili oil, bean paste, and soy sauce \u2014 bloomed and balanced by the hot water. There is plenty of depth and savoriness, but the spice gives it some lift. Michael Hession\/NYT WirecutterI\u2019m not sure how much A-Sha\u2019s specially shaped \u201cmeteor noodles\u201d allow for \u201cperfect sauce coating,\u201d as claimed, but I can tell you they are thick, dense, and satisfyingly chewy (or \u201cQQ\u201d).If you had some fresh cilantro to throw on top, this soup could be nearly indistinguishable from a bowl you\u2019d get at a noodle shop or street-side cart in Taipei (well, okay, you would need some actual beef, too, which isn\u2019t included with these noodles).Sodium content: 2,000 mg per servingPossible allergens: wheat, soy, sesame Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelLanzhou is the capital city of China\u2019s Gansu province. And it\u2019s famous for its impossibly thin, hand-pulled noodles (which somehow still maintain some chew) and an aromatic, clear beef broth brimming with warm spices like anise, cinnamon, ginger, and clove. It\u2019s often served with thin slices of beef and daikon, fresh cilantro, and a glug or two of chili oil, and it was one of my favorite meals when I was living in Beijing.The package serves two, and it costs almost as much as two bowls from one of those hole-in-the-wall noodle slingers in China. But it\u2019ll save you the flight, and it\u2019s pretty darn good. As far as instant versions go, this one gets the bright, clean, beefy broth right, and the chili oil is earthy and effective. Ga Lan LangThe dry cilantro provides some grassiness, though adding fresh cilantro wouldn\u2019t hurt. There are no beef slices, but I was pleasantly surprised that the vacuum-sealed daikon held up well. It was tender and flavorful, and it lent some authenticity to the bowl. (I love daikon; those who don\u2019t might want to skip it.)Sodium content: 1,100 mg per servingPossible allergens: wheat, peanuts, sesame Michael Hession\/NYT WirecutterCookbook author Andrea Nguyen recommended the Oh! Ricey Instant Rice Noodles Pho Bo noodles to us. She enjoys them when she doesn\u2019t have time to simmer a broth for hours. She said this package has \u201cgot so much MSG, but in about 5 minutes, you\u2019ve got a bowl of pho to slurp up.\u201dWith its flakes of wheat protein \u201cbeef,\u201d dried scallions, and a very light-colored broth, this bowl won\u2019t fool anyone into thinking it\u2019s the real deal. But on its own merits, this package makes a soothing, simple bowl with enough beef flavor and aromatics to hit the spot. Add some fresh basil and mung bean sprouts, a squeeze of lime, and some hoisin sauce and sriracha, and it could be excellent.Because these rice noodles can be cooked by steeping in hot water for 3 minutes, they\u2019re really quick to make. Just know that rice noodles do tend to be softer and less chewy than your typical curly ramen noodles.Sodium content: 1,760 mg per servingPossible allergens: wheat, soybean, barley, milkAdvertisementSKIP ADVERTISEMENTFor spice lovers Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelFly By Jing\u2019s chili crisp has many fans, and very few would be disappointed with a pack of the Fly By Jing Chili Crisp Noodles. It comes with four seasoning packets: dried scallions, chili oil, shallot oil, and a soy-vinegar blend. Together, the combination of spice, umami, and vinegar is nice, though I found myself wishing for a little more acid to balance out the (generous) chili oil.The sun-dried (read: not deep-fried), knife-cut\u2013style noodles are wide, with frilly edges that offer a fun, chewy-soft textural contrast. (Traditional knife-cut, or \u201cdao xiao,\u201d noodles are produced by repeatedly slicing a blade through a giant block of dough, and they\u2019re one of my favorite noodle shapes.)These chili crisp noodles also happen to be vegan, so they\u2019re a great option for households with varied diets. Michael Hession\/NYT WirecutterFly By Jing also makes Sweet & Spicy Noodles, based on the company\u2019s sauce by the same name, a sweet, soy-based black-bean sauce that\u2019s popular for dipping dumplings. We preferred the Chili Crisp Noodles because many of our tasters found the Sweet & Spicy a little, well, sweet.But we also mixed the two flavors together, and that was the ultimate move \u2014 the brown sugar and the salt, chili oil, black bean, shallot, and vinegar all came together in perfect harmony. If that combo interests you, the company sells the two flavors together, bundled with jars of Xtra Spicy Chili Crisp and Xtra Crunchy Sichuan Chili Crisp (a crispy-fried, legume-studded version of its classic chili crisp).Dietary notes: vegan-friendlySodium content: 1,700 mg per servingPossible allergens: wheat, soy, sesame Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelIf Shin ramen is the crisp cotton button-up of the instant-noodle world (a classic, always in style), then Shin Black Noodle Soup is the silk version \u2014 premium and worth the upgrade. (And sometimes, you might want to have both on hand.)Shin Black has the same spicy beef broth base as the classic Shin Ramyun, but it includes an additional sul-lung-tang (ox bone) seasoning packet, which adds a creamy richness and tempers the spice. The dried flake packet is also a notch above, with real chunks of freeze-dried beef, mushroom, and scallion, all of which rehydrate nicely. Michael Hession\/NYT WirecutterAs with most Nongshim products, these noodles are bulky and plentiful, and they still retain a nice toothsomeness after the recommended 4 to 5 minutes of cooking.Many have debated which Shin reigns supreme, but it really comes down to preference or even mood. We think the added touches in Shin Black make it a more well-rounded experience, and its spice level is accessible to more people. But some prefer the punchy spice (and the price) of the classic Shin offering. Go ahead, order them both, we won\u2019t judge.Sodium content: 880 mg per servingPossible allergens: wheat, anchovy, soy Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelI\u2019ll admit that growing up in the 1990s \u2014 with \u201clight\u201d (and often inferior) versions of beloved foods invading our pantries \u2014 I became a little biased against the label. Being a Shin Ramyun stalwart for decades, I had balked at spending more money for Shin Light. Yet I was pleasantly surprised when I dipped into this bowl and found that I not only liked it but loved it. And so did many of our testers.The noodles are air-dried. And when they\u2019re cooked, they are silkier, more slippery, and a little less chewy than their deep-fried cousins. But perhaps because the noodles don\u2019t carry a lot of oil, the broth retains a clarity that I haven\u2019t found with other Shin soups. This offering also has a more-nuanced flavor, with beef backing up a little to let mushroom, onion, and garlic shine too. Michael Hession\/NYT WirecutterUnlike most other Shin soups we\u2019ve tried, this one comes with a spicy seasoning oil packet. This allows you to further adjust the spice level (the base soup will already be somewhat spicy), and it leaves agreeable little constellations of oil on top of the rusty-clear broth.Sodium content: 1,800 mg per servingPossible allergens: wheat, anchovy, soy Jin Ramen Jin Ramen Jin RamenTop pickExtra-curly noodles, lighter spiceJin Ramen MildThis Shin competitor has curlier noodles and a lighter, sweeter broth. The mild flavor goes easier on spice, for a more balanced, nuanced noodle soup.$10 from AmazonExtra-curly noodles, fierce spiceJin Ramen SpicyThis one has the same bouncy, curly noodles we love about Jin, with a spice that\u2019s even more assertive than in the classic Shin ramen.$12 from AmazonIf ramen forums are any part of your internet diet, you\u2019ve probably come across debates about what reigns supreme: Shin or Jin. I don\u2019t expect to settle that age-old debate here, but I do suggest you give Jin a try so you can decide for yourself.Jin ramen\u2019s standout feature is its extra-curly noodles. You can see it when you open the package and pull out a noodle block that\u2019s tightly packed with ringlets rivaling those of Justin Timberlake circa 1997. The chew on these cooked noodles is delightful, and when paired with a sweeter, clearer broth, it\u2019s an excellent bowl.Jin\u2019s spicy version has a more assertive spice than Shin, while its mild version tones down the heat quite a few clicks, highlighting more of the broth\u2019s sweet umami. It\u2019s nice to be able to choose what pain level you\u2019re in the mood for.AdvertisementSKIP ADVERTISEMENTSeafood flavors Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelThe Prima Taste Singapore Laksa La Mian won\u2019t beat a bowl from one of Singapore\u2019s famed hawker centers, but it gets pretty close.Each pack contains two hefty sachets, one with a thick, fragrant fermented shrimp paste, and the other a heaping pile of coconut milk powder. The large wheel of thick noodles cooks in the resulting broth for an excruciating seven minutes, the longest time for any noodle we\u2019ve tested. Luckily, it is worth the wait.Between its chewy noodles and the heady mix of pungent fermented shrimp, warming galangal, and sweet creamy coconut, this bowl is transportive. If you were in the habit of keeping some frozen shrimp, fried tofu, lime, and fresh mung beans on hand, you could even serve this to a guest for dinner \u2014 and they\u2019d likely be impressed. (You don\u2019t have to tell them it came from a packet.) Michael Hession\/NYT WirecutterMy only warning: If there are people in your home who do not like seafood, they will not like it when you cook this. It will smell a little like cat food because, I mean, it\u2019s fermented shrimp. But if you (and your housemates) can power through that, the resulting bowl is a seafood-y delight.Sodium content: 1,090 mg per servingPossible allergens: crustaceans, milk products, tree nuts, wheat; produced in a factory that also processes peanuts, fish, soybeans, and egg products Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelNongshim\u2019s Neoguri was my favorite noodle throughout my high school years, so much so that some friends bought me a 24-pack box for my 18th birthday \u2014 still one of my favorite gifts ever.So I was very pleased when it held up well in our taste tests, too. Those who enjoy seafood were impressed that the broth tasted like it had been simmered with mussels and clams, with a touch of smokiness and a kiss of ginger \u2014 not unlike a seafood soondubu (the Korean soup with silken tofu).Those marine flavors temper the broth just a bit \u2014 so this one is a tad less in-your-face-spicy than classic Shin ramen \u2014 and the noodles are the thickest and chewiest that Nongshim offers. (The company calls them \u201cudon type,\u201d but don\u2019t expect ultra-thick, slippery Japanese noodles \u2014 these are still curly and deep-fried.) The bowl is dotted with bits of dried kelp, which is a nice change from the standard dried scallions.Wirecutter editor Marilyn Ong makes Nongshim\u2019s Neoguri noodles. Aubrey Patti\/NYT WirecutterThese noodles also come in a combo pack with Chapagetti (a ramen version of the traditional black-bean-sauce noodle dish jajangmyeon). The two noodles combine to make the \u201cram-don\u201d dish popularized by Bong Joon Ho\u2019s Oscar-winning movie Parasite. It\u2019s a fun, delicious mashup worth trying at least once (and don\u2019t forget the steak).Sodium content: 1,010 mg per servingPossible allergens: wheat, soy, anchovy, tuna and sand lance (fish); produced in a factory that also processes shellfish and milkAdvertisementSKIP ADVERTISEMENTSaucy or creamy noodles Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelEvery one of our tasters loved A-Sha\u2019s saucy (soup-free) Meteor Noodles With Danzai Sauce. Many commented on how well the sweetness of the shallots married with the fresh savoriness of the meat \u2014 not to mention the notes of black pepper giving it all some lift. These noodles quickly disappeared from the serving bowl (and from our test kitchen pantry). Michael Hession\/NYT WirecutterThe \u201cmeteor noodles\u201d (the same ones that come with the braised beef noodle flavor we recommend) are ovoid-shaped, with laser cuts intended to absorb extra sauce. While we can\u2019t say for certain whether those laser cuts work as intended, we can say these noodles are al dente when cooked according to package instructions \u2014 and with a dry sauce instead of a soup, they stay that way to the last bite.Dietary notes: vegan-friendlySodium content: 1,250 mg per servingPossible allergens: wheat, soy Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelWe love Paldo\u2019s Gompaghetti \u2014 a simple no-frills beef bone broth that\u2019s a great neutral base for any number of add-ins. But we weren\u2019t sure what to expect from a version pairing that beefy flavor with a creamy sauce, existing halfway between a Korean grandmother\u2019s kitchen and a late-night Italian snack. Weirdly, it works!The package instructs you to use milk instead of water when mixing the sauce. We tried using both whole milk and water, and the whole-milk version was definitely richer and more satisfying. That said, the noodles were still great without the milk (if you don\u2019t have it on hand). Michael Hession\/NYT WirecutterThe creaminess (which comes from a mix of the bone-broth packet and the milk, if you use it) is laced with allium sweetness from onion and garlic and a gentle kick of black pepper. It\u2019s also studded with a confetti of rehydrated carrots, cabbage, and bok choy. The noodles were springy and toothsome, and the whole bowl was giving rainy-day comfort-food vibes.Sodium content: 1,110 mg per servingPossible allergens: soy, wheat, gluten; may contain peanuts, tree nuts, sesame, milk, egg, fish, sulphites, crustaceans, shellfish, mustard Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelEveryone should try Indomie MiGoreng at least once in their life. If you\u2019ve ever wondered what it might be like to have every taste bud on your tongue buzzing with joy, this offering is probably the most convenient and inexpensive way to do just that.You\u2019ll want to have a pair of kitchen shears on hand, because there are five packets to empty onto your cooked and strained noodles: a dry seasoning packet, fried onions, a flavored oil, sambal chili, and a sweet soy sauce. It\u2019s a lot, but this is how the magic happens! The caramel-tinged soy, acidic heat, and crispy onions lit up every corner of our mouths. Michael Hession\/NYT WirecutterThe deep-fried noodles look pretty standard, but they cook up extra-curly and bouncy, like a fresh perm. Once again, because these noodles are eaten with a dry sauce instead of a soup, the noodles stay bouncy for longer.We vastly preferred the classic MiGoreng over the Hot & Spicy version, which we thought traded some of that finely tuned balance of sweetness, salt, and umami for a dry, one-dimensional heat.Dietary notes: vegan-friendlySodium content: 820 mg per servingPossible allergens: wheat, soybeans; produced in a facility that also processes products that contain peanuts, crustaceans, fish, egg, dairy Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelWe\u2019ve tried several sesame-flavored noodles, but since sesame sauce has a tendency to seize up when paired with other liquids, many we\u2019ve tried often end up being dry or clumpy.But not these noodles.A\u2019Kuan\u2019s Sesame Paste Flavor had a creamy and appropriately runny sauce that never got cakey, instead clinging plushly to the wide, chewy noodles, which you prepare by soaking in boiling-temperature water for five minutes. Separating the thick bands can take a little chopstick work. But the thick noodles are unlike those of any other pack we recommend: nearly translucent and toothsome beyond measure. Wirecutter editor Marilyn Ong makes A\u2019Kuan Dry Red Oil Noodles with Sesame Sauce. Aubrey Patti\/NYT WirecutterThis pack makes a truly delicious meal \u2014 so much so that my daughter, who usually steers clear of spice, pushed through the mild Sichuan heat and ate nearly my entire bowl one night.Sodium content: 1,030 mg per servingPossible allergens: wheat, soybeans, sesameAdvertisementSKIP ADVERTISEMENTCitrusy ramen (trust us, these noodles are delicious) Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelOf all the noodles we\u2019ve tested, the Pancit Canton Kalamansi disappeared from the bowl the fastest. Sure, it\u2019s a small serving, but the quiet mmm\u2019s and ahh\u2019s were telling. The dry seasoning, soy sauce, and oil packets combine to produce a nuanced blend of light soy and fresh, aromatic citrus.The noodles are skinnier and more extra-curly than even your standard cheap ramen, so they had almost a fluffy feel. I definitely called them \u201ccute\u201d while eating them. Wirecutter editor Marilyn Ong makes and tries the Lucky Me Pancit Canton Kalamansi noodles. Aubrey Patti\/NYT WirecutterAlthough these noodles are inexpensive, they also come in smaller packs compared with many of our other, heartier picks, so be warned it may take more than a pack to satisfy.Sodium content: 850 mg per servingPossible allergens: wheat, soybeans Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelIf you\u2019re looking to freshen up your noodle rotation, give Mama Shrimp Tom Yum Noodles a try. Our panel tasters were all charmed by the marriage of shrimp, lemongrass, fresh lime, and subtle heat. Coconut lends some creamy fat to the broth, and fish sauce adds some umami depth. The extra-curly noodles hold up well to the 3-minute soak. Michael Hession\/NYT WirecutterLike the Pancit Canton noodles, these come in smaller packs (60 grams, compared with Shin Black\u2019s 130 grams), so it may take more than one pack to make a filling meal.Sodium content: 1,530Possible allergens: wheat flour, coconut sugar, fish sauce (anchovy), shrimp powder, soy sauce; processed in a facility that also processes eggs and milkSeriously extreme spice Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelFirst, a very important PSA: Buldak is not for everyone. If you feel pushed to the edge by Shin Ramen or Indomie MiGoreng, you\u2019ll feel a little tortured by these noodles. But, hey, some people like a little bit of torture, and we get it.Of all the Buldak flavors we tried (including Kimchi, Habanero Lime, Jjajang, and Carbonara), this was the one that people kept eating, despite the burning in their mouths. The deeply salty, Velveeta-esque cheese proved a worthy foil to Buldak\u2019s punishing spice, and it did a good job of coating the thick, toothsome noodles. The entire experience leaned hard into late-night truth-or-dare antics. Michael Hession\/NYT WirecutterThose who didn\u2019t like this flavor found the cheese too artificial, and they voiced a preference for less-processed foods \u2014 though most of those tasters also said they were unlikely to ever buy Buldak, period. So if you consider yourself in that camp, this one may not be for you. For those who are Buldak-curious, this is an excellent place to start.Dietary notes: vegetarianSodium content: 1,920 mg per servingPossible allergens: celery, wheat, gluten, soy, milk Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelSamyang\u2019s Buldak Jjajang was a close second to the Quattro version. We think the sweetness and savoriness of the jjajang flavor helped offset the spice in a way that the other flavors (like the Kimchi or Habanero Lime, which double down on spice) did less successfully.And, again, the noodles were plentiful, as well as pleasantly springy and chewy. Michael Hession\/NYT WirecutterThe same folks who didn\u2019t love the four-cheese flavor found these noodles way too sweet, so they weren\u2019t a unanimous favorite. That said, Buldak is so jarringly spicy that unanimity would be unlikely in almost any setting.Sodium content: 1,420 mg per servingPossible allergens: wheat, milk, soy, eggAdvertisementSKIP ADVERTISEMENTSimple base noodles Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelThis is the rare packet of noodles that came without any dried flakes \u2014 just noodles and a soup sachet. Visually, the basic curly noodles floating in a creamy taupe broth aren\u2019t the most exciting. But multiple tasters loved the rich, meaty, garlicky flavor of the soup, and they commented that it\u2019s an ideal comfort food. Michael Hession\/NYT WirecutterWe think this bowl provides a beautiful canvas for anything you\u2019d want to add: leftover proteins, a boiled egg, some scallions, some kimchi. It\u2019s also a great option for kids (or anyone who favors simplicity).Sodium content: 2,300 mg per servingPossible allergens: soy, wheat; may also contain peanut, tree nuts, sesame, milk, eggs, fish crustaceans, shellfish, mustard and sulphites Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelChun Noodles Spicy Peppercorn These simple noodles are a foil to Fly By Jing\u2019s Chili Crisp Noodles in almost every way: Where Fly By Jing\u2019s offering is loaded with crunchy bits, the Chun Noodles entry has none. And where FBJ\u2019s sauce pools the bottom of your bowl with red oil, this one just kisses the noodles with a slight sheen.(We should note that we\u2019ve had trouble finding these noodles online, but they have been available at H-Mart, so it\u2019s worth checking in stores.) Michael Hession\/NYT WirecutterThese noodles are a study in restraint, but that doesn\u2019t mean they are light on flavor. The masterful soy-sauce-and-peppercorn-oil blend really sings, so it\u2019s all too easy to slurp one noodle after another.The flavors are so well balanced and delicious that you could easily eat a bowl without any fixings. Yet we also think they\u2019d be delicious as a backdrop for items like poached chicken (to mimic the famed Sichuan dish \u201cmouth-watering chicken\u201d), shrimp, or tofu. Michael Hession\/NYT Wirecutter; food styling by Rachel MichaelChun Noodles Black Sesame Oil With Ginger In a nod to Taiwanese sesame-oil chicken soup (a postpartum recovery classic), the Chun Noodles Black Sesame Oil With Ginger entry features deeply toasty black sesame, along with a fresh ginger that feels anomalous for an instant-noodle pack. The resulting flavors manage to be both warm and bright.(As with the Spicy Peppercorn Chun Noodles, these noodles are hard to find online. But we bought them at H-Mart, so it\u2019s worth keeping an eye out for them in stores.) Michael Hession\/NYT WirecutterThe thin wheat noodles aren\u2019t deep-fried, but for those who are sensitive to sodium, the overall flavor is on the very salty side, almost to a fault. But some plain toppings, like chicken and cucumber batons, would balance that out nicely.AdvertisementSKIP ADVERTISEMENTOther noodles worth consideringIf you want a taste of history: The Nissin Chicken Ramen Noodle is the original ramen. And it\u2019s pretty wild that the one that started it all back in 1958 is still around today. Unfortunately, it just can\u2019t compare to its descendants, which have spent the intervening decades evolving into much more delicious and inventive forms. This original version retains a cardboard-y dry noodle flavor, even when cooked, and the noodle texture and soup are both a bit lackluster. Yet this is still a cheap, salty bowl of curly noodles in broth that will take you back in time and tame your hunger in a pinch.If you swear by Maruchan or Top Ramen and are ready for an upgrade: Similar to Maruchan\u2019s \u201cOriental\u201d or Top Ramen\u2019s \u201cSoy Sauce\u201d flavors, Sapporo Ichiban\u2019s Original Flavor has a more well-rounded, complex broth, with notes of white pepper. And its bouncier noodles stay chewy longer. It\u2019s an easy pantry staple that offers just a little more nuance and joy. And who doesn\u2019t need that?If the soy-based broth isn\u2019t your cup of tea, the chicken flavor is also delicious, with just a touch more onion-y sweetness than the other brands. We haven\u2019t officially tested Sapporo Ichiban in the Wirecutter kitchen yet, which is why it\u2019s not a pick, but this is one of the ramen brands I always keep stocked at home.Why you should trust usI\u2019ve been an editor on Wirecutter\u2019s kitchen team since 2019, working on guides to hot pot, Asian snacks, ice cream, butter, and more. I also spent a few years reviewing restaurants in Beijing.For this guide:I scoped out multiple grocery stores, including Asian markets like H-Mart and 99 Ranch, as well as conventional stores like Target, Walmart, and Trader Joe\u2019s, to see what\u2019s widely available.We\u2019ve cooked and tasted over 35 flavors of instant noodles in our test kitchen (and another 10 from home during the pandemic).I built on previous research by writer Anna Perling, who interviewed several experts, including cookbook writers, ramen restaurant owners, the president of Sun Noodle, and the Ramen Rater.Like all Wirecutter journalists, I review and test products with complete editorial independence. I\u2019m never made aware of any business implications of my editorial recommendations. Read more about our editorial standards.How we picked and tested Michael Hession\/NYT WirecutterWhen this guide kicked off, we started by asking a panel of experts \u2014 including cookbook authors, ramen reviewers, ramen-shop owners, and the president of Sun Noodle \u2014 for their recommendations. Then we taste-tested each of them and rounded up our absolute favorites.Since then, we\u2019ve expanded our scope to include a wider variety of dried, packaged noodles that come with their own flavoring and are available for purchase in the US. We focused on the most popular and promising noodles, serving them to our kitchen-team members, who have a range of well-honed taste buds.Ultimately, we picked the highest-quality or most-compelling ones \u2014 noodles with the chewy or silky textures they promise, and broths or sauces with a good balance of flavors and that taste surprisingly similar to freshly made versions of the dishes they invoke.On a rolling basis over the course of several months, we\u2019ve cooked each noodle entry according to its package instructions. We mixed in flakes and sauces when directed, and we made an effort to group together varieties from the same brands or regions, or those with similar flavor profiles.We\u2019ve served the noodles to a rotating panel of taste-testers on Wirecutter\u2019s kitchen team. And we\u2019ve taken notes on appearance, noodle texture, flavor and consistency of the broth or sauce, spice levels, and ease of preparation.Also, we\u2019ve made an effort to curate a varied selection, with flavors from regions throughout Asia, as well as a mix of meat and vegetarian or vegan options. We\u2019re eager to continue expanding on that variety. So if you have a favorite we have yet to test or a dietary restriction we haven\u2019t covered, let us know in the comments!SourcesAndrea Nguyen, cooking teacher and author of Vietnamese Food Any Day, email interview, April 14, 2020Maangchi, author of Maangchi\u2019s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine and the recipe blog Maangchi, email interview, April 14, 2020Hans Lienesch, author of the noodle review blog The Ramen Rater, email interview, April 20, 2020Tomonori Takahashi, founder and CEO of Jinya Ramen Bar restaurants, email interview, April 20, 2020Amy Kimoto-Kahn, author of Simply Ramen, email interview, April 14, 2020Mike Satinover (\/u\/Ramen_Lord), moderator of the \/r\/ramen subreddit, Reddit message, April 13, 2020Kenshiro Uki, president of Sun Noodle North America, email interview, April 20, 2020Meet your guideWhat I CoverMarilyn Ong is a supervising editor for Wirecutter\u2019s kitchen team, covering everything from ice cream makers and Instant Pots to toasters and trash cans. Prior to this, she was an arts and then restaurants editor in Beijing, and she also took time away from blinking cursors to be a caretaker for her three young kids. Cooking for her family gave her a healthy obsession with finding the best affordable tools for the kitchen\u2014but when she\u2019s cooking for herself, all she needs is instant ramen and an egg. Our Favorite Pool Toys, Games, and Accessoriesby Kit Dillon and Kyle FitzgeraldWhether you\u2019re headed to a pool or have one at home, we\u2019ve picked out the best gear to keep kids (and adults) entertained and comfortable.The Best Saucepansby Antara Sinha and Lesley StocktonAmong the 34 models we tested, the Tramontina Signature Tri-Ply Clad saucepans stand out for their comfortable handles and even heating.6 Cheap(ish) Things to Send in a Care Packageby Gabriella DePinhoWhen a friend or loved one is going through a hard time, a care package of thoughtful things can make their day.Gifts You Can Get at the Grocery Storeby Rose Maura Lorre\u2019Tis the night before Christmas and you still need a gift? Your local supermarket has great stuff for everyone on your list.AdvertisementSKIP ADVERTISEMENT",
    "ai_headline": "KitchenTaste testsThe Best Instant Noodles",
    "ai_simplified_title": "Wirecutter Reviews Best Instant Noodles",
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