The Four Best Instant Noodle Brands on the Market (taste test)

"WEBVTTKind: captionsLanguage: enall right so when I was growing up a thing of instant noodles might as well have been gold like 12 13 year old Mike in overnight camp if I had a case of this stuff I was living the good life and then I got older and realized pretty quickly that they're just like sodium bombs with Zero nutrition oh naturally I stopped eating them but over the last few years I have started to see an influx of these more modern instant noodle brands that are trying to create a product that has higher quality ingredients and will give you a more authentic noodle bar or restaurant experience so what I'm going to be doing today is taking four of these Brands and putting their products to the ultimate test because you know I love making noodles at home but listen if someone can help take a little bit of work off my plate from time to time well I am all for it so let's see if these noodles hold up all right first up we've got Mike's mighty good ramen not this mic another mic and I was just reading up about this company and the idea was that Mike started it because he wanted to give people that at-home ramen bar experience that they weren't getting from the sugar version of an instant Ramen and it looks pretty simple you've got a weed noodle with what looks like is going to be a powdered broth packet but let's get into this right now so first thing I mean that is a small thing of noodles right there definitely doubling up now that's more of like a single portion of ramen what else do we have in here oil packet that's all it says yep like I thought we've got a powdered broth packet just gonna give it a quick little tasty that's a lot of chicken flavored Umami in one packet seems promising and what I'm gonna do for every single noodle product today is not just cook the basic noodles that'd be kind of boring a lot of them like this noodle packet right here has recommendations on toppings so with the recommendations and the actual branding I'm basically going to copy what's on this exact package so it's going to take a few more ingredients and that's the whole point we're going semi homemade can this help us get a really good bowl of noodles so to match what they have in the package the prep is pretty simple you definitely have a nice crispy piece of chicken as the centerpiece so I've got one chicken thigh here that I salted and I'm just gonna get that in a pan getting nice and crispy and then in the meantime I'm gonna slice up some scallions on a bias to match the package and then it looks like they added some crispy garlic so I'm going to take about four to five cloves and just slice that up and then finally some baby bok choy I'll just rattle through those and slice them up and then once that chicken is nice and crispy I'll take that out and just add a little bit more oil because I'm going to fry up this garlic just making sure to move it around continuously so it doesn't burn until it is beautifully golden brown and then I'll bring in a pot of boiling water and I'll add in my noodles and the package says to cook these for three minutes total all right these noodles are just starting to break apart they look nice though I gotta say these noodles do look promising timer is set three minutes total then we'll remove it from the heat We'll add in our seasoning and our oil so in this case we're keeping the liquid right in here because we're actually making a Ramen broth where some of these noodles today have no broth just try a noodle real quick still a little too much chewing that but getting there okay that's three minutes the question is is that too much broth to me I think that's too much broth for this portion so I'm gonna pour some off okay we're gonna turn heat off and we are going in with two packets in this case because that is two things of noodles look at that pack of two and then whatever this oil is let's see okay that has no flavor that oil I guess the idea is just to add some fat I'm so tempted to add in this chicken garlic oil that I just cooked up but I think that would be too much of a hack in this case let's see what these oil packets do if this was a packet say of chicken fat I think that would be a huge bonus compared to just a neutral oil time will tell so we're just gonna Stir It On no heat I'm definitely getting the chicken boyon Cube Aromas let's give it a quick taste oh hmm okay I won't give that away until it's finished all right we're gonna plate this up just as the packet shows with our noodles and our broth perfect serving on that start with our crispy chicken slices of it put our noodles to the side there chicken goes right in the center now the packet has now that I'm looking at it it might be cabbage I thought it was bok choy at first but whatever it is it is raw which generally when I'm making ramen I am cooking it and then my scallions on there and boom Oh crispy garlic what am I crazy wow I would say right off the bat 10 out of 10 on topping suggestions I never thought to do the crispy garlic but that is genius I would say just aesthetically if you are comparing this to other ramens that I've put in a lot of time to make every element from scratch it looks exactly the same which is a huge win question is how does the taste hold up damn can't stop the noodles are fantastic not quite the same as using a fresh ramen noodle but for a dried noodle that's pretty damn good I do think once you go to the dried packet it starts tasting a bit like a chicken boy on Cube or stock Cube and I don't know if there's that much you can do about it compared to using a fresh stock that you made so it's a pretty interesting overall experience you've got really nice noodles the toppings make it feel very Gourmet but I'm still getting those instant Ramen flavors and a little bit of that feel so this Ramen really does live between the two worlds of getting something from a Ramen Shop first using one of the super high sodium instant ramens that we're all used to but if I'm in a bind and I need a quick semi-homemade meal this will definitely do the trick next up we have a very exciting one some instant noodles from Momofuku now I'd be very surprised if any of you didn't know who David Chang is at this point founder of Momofuku also a big food personality set out to create an instant noodle I think about a year or two ago and I've been getting crushed by some online marketing of these noodles some pretty good stuff I will say tempting enough to purchase a pack now these come in multiple flavors we've got a spicy soy noodle a tingly chili wavy noodle a soy and scallion noodle these are rothless noodles I mean I guess you can make a broth but that's not the original intent I'm gonna go with something that I think is a safe Choice the soy and scallion and it says on the package we partnered with Asha foods of Taiwan to make these air dried never fried noodles so most of the instant Ramen Brands like the classic ones are actually deep fried whereas these are completely air fried and they look very nice now that's more of a single serving compared to the mics I will say that hello in there yeah some dried scallion and let's see this is what I'm most interested in I saw on one of the ads that they worked on perfecting these noodles for 10 years that's what at least he said and knowing David Chang I wouldn't put it past him so this as you can see is liquid based which is very exciting it looks nicely emulsified too like it's not just soy sauce oh okay so that tastes like an incredible Chinese style dipping sauce that you would have on a dumpling it just says soy and scallion so I'm not sure what they did there but let's cook up these noodles and see how it all comes together all right so I'm gonna pop the noodles in some boiling water and it says cook for three minutes and I actually just realized that the noodles are different thicknesses depending on the sauce which I really appreciate the level of detail there while the noodles are cooking I'm gonna take an egg this is the same garlic chicken fat from the last recipe which will be perfect for a nice fried egg and the reason I'm frying up this egg is because the ad that I got served was David Chang just scarfing down noodles that were served up with a fried egg and his own chili crunch chili oil which I actually had before this video this stuff is really really good any chili oil of course will work so it's going to be really simple just the store-bought noodles with the addition of the fried egg and the chili oil all right it's been just about three minutes let's see what we got oh yeah oh those are good those are really good perfect chew on that I'm gonna drain off all the water don't need any of that back in the pan I don't think we need any heat this egg is done now let's whoa all right pop that off hop in this soy scallion liquid hit it with those dried scallions give that a mix smelling really good and those noodles are substantial they're bouncy they are soaking up that sauce really nicely let's use this bowl pop those noodles on papadusio on that egg and then we'll chili crunch it ah that looks insane so completely different vibe from the last one much less additional toppings but again I'm just copying The Branding and the suggestions that they showed just the bounce and the texture of those noodles I can tell they're already going to be good I'm glad I kept this one simple can really appreciate the noodles I'm gonna flavor the sauce you know the man said he worked on this for 10 years I believe it really good for an instant noodle like if you just pull those out of your pantry and you have some cabbage and some fresh veggies to add to that that's a nice quick meal you can whip up any night of the week and the big difference here is you don't have the powdered spice mix which is what you have with most instant noodles and it shows up in the taste if you serve me this in a restaurant I would never think it came from just a bag of noodles like this which is I would say mission accomplished I will certainly be using these in a crunch all right the next one look at this box ciao Chi G maybe I think that's how you pronounce it probably not though it says Chinese street food here we got the variety kit and these noodles are a bit of a cheat I would say because they come Frozen and anything that stays in your freezer is always going to be a bit of a level up when you don't have to make sure things are shelf stable so you can see here with the variety pack there's three different types of noodles the spicy Sichuan noodle scallion oil Shanghai Noodle and finally oh the sweet and salty Beijing Noodle that's got to be the one so in this little breakdown it says nearly every province of China has a noodle dish that stands as the pride and joy of that region here are three of our favorite noodle dishes that we spent countless months working on so let's see what's in this bag we've got frozen veggies right here so again big Advantage you don't need dry veggies Frozen bag of sauce which looks promising and then yep noodles right here you know what I'm gonna do same thing I'm going to cook up two of these because this again kind of a small portion maybe could feed one person but questionable nothing wrong with leftovers anyway and since we have the frozen veggies I'm not going to add anything additional to this so first thing is we take this sauce packet we pop it in the water and we cook that for four minutes all right timer done and let's pray that these are food safe I'm guessing they are because you're boiling plastic now it says bring six cups of water which this is close enough to a rolling boil and add the noodles in for five minutes and then stir occasionally and again pretty big Advantage here because these were fresh noodles that were frozen rather than dried or Flash fried like instant Ramen does and they look like some really good noodles look at these noodles is really puffing up you don't get that with a dried noodle as much just taste this yeah still chewy but those are good those are Super Fresh wow all right now the next step is to drain the noodles and Flash blanch the veggies in the water but I will say the instructions could be a little bit more specific here because you don't want to drain off all that liquid and have to re-boil water to blanch these but it doesn't tell you how to drain the noodles specifically like you definitely want to use one of these spiders to get them out into a bowl and Reserve all of that water and then we'll go in with our veggies our little veggie packets this is a bit measly what are these zucchini and carrots it looks like give me at least double that maybe triple and we are blanching those for up three seconds three seconds so that's already done and we'll pop these out right into our noodles combine sauce with noodles mix thoroughly and sliced green onion okay okay so it is recommending to add more veggies put this in there oh that smells incredible you can see some chunkiness what is in here I gotta read up on this look at the chunkiness right there just gonna give this sauce a taste oh okay there is meat in there that's why these are frozen noodles not dried yeah that is incredible so these are pork noodles wow let me get some scallions so I'll say this I would rewrite their directions and have everything just go into the saucepan I don't think you need to blanch these carrots you could have just put the noodles in the pan thrown in the the frozen veggies thrown in the sauce and it would have been the same thing which would at least save this step slice slice slice slice slice and let's plate up these sweet and salty Beijing noodles oh my God that looks like it's straight off a food cart in Beijing although I've never been there I can imagine scallions there is no Spice in this so I could be calling on the the Momofuku for a little chili oil action wow wow they are sweet and salty that is the best way to describe them the sweetness really comes through followed by a beautiful Umami salty punch get those little bits of pork the veggies like I suspected are more of a garnish like a mild flavoring nothing substantial in there it's like a lo mein on crack so good I will say the next time I make these I'll use one of these noodle packets and add a bunch of veggies to it because this is pretty heavy pretty carved up just on its own even simply some fried up cabbage would do wonders but to me that's the whole point this is semi-homemade you can always add things to customize it to your liking that's why we're cooking at home oh yeah and speaking of home cooking we started a new live show here at Pro home Cooks on this YouTube channel and we're going live every single Friday at 2PM Eastern they do get saved and you can watch them after but it's been really fun for everyone who's tuning in commenting in live and it has been a blast so every Friday 2 p.m Eastern tune in hang out let's have some fun and finally we have Emmy or Emi not sure how you pronounce that which I'm very excited for now this brand was created by Kevin and Kevin who grew up going to the markets in Taiwan and Thailand eating noodles and their goal is to reimagine their favorite noodles for the modern diet the big thing is that these noodles are completely plant-based which is interesting and what I'm gonna do is really go for it and try to recreate the main picture on their website so we've got mushrooms in there we've got bok choy we've got the half-boiled egg and scallions let's see what's in the bag pretty simple okay just these noodles which have a slight greenish tone to them it says wheat gluten and pumpkin seed protein so maybe that's from the pumpkin and then we've got the spice mix it tastes pretty similar to like a chicken based spice mix and we'll see how that broths up so first step I'm gonna be half boiling some eggs so I've got some boiling water here I'll pop the eggs in for six minutes and while those are boiling I'll prep my veggies so I've got some mixed mushrooms here and some bok choy and I'm gonna pull out a few of those mushrooms just slice them in half and for the bok choy I'm just taking this little one here and then a few bigger pieces and I'll just pop that in the boiling water with those eggs for about one to two minutes until it turns A nice bright green and then I'll just get that in some cold water and Reserve that for the plate and I still have a few minutes on the those eggs so I figured I'd get those mushrooms sauteing in a pan with just a little bit of oil and fry them up until they're nice and brown and then when those eggs are done at six minutes I'll take those out throw them in some cold water and pop in my noodles and the packaging says seven minutes for chewy and nine minutes for a softer noodle I prefer the chewy so I'm gonna go for seven minutes and then we can plate everything up okay so the seven minutes is just about up it says to take one cup of the liquid get that in there well that's interesting definitely want more than one cup let's hope that doesn't throw things off too much that was like two cups that seems about right and then we're mixing this spice packet in there's our instant broth now we'll pop our noodles in it's a good portion there so we're off to a good start bok choy this one's small enough to just pop in there that baby one slice up a little bit bok choy mushrooms over there this is exactly how I would plate up a bowl around common so my favorite recommendation so far so we're gonna just peel this egg see what we got seems definitely runny in there that's for sure I'm gonna do this right in my hand because it's extra runny and then finally some scallion so let's just get into this one because I I don't know this one is intriguing to me the noodles they look the most similar to an instant Ramen let me mix in that egg I don't think the Mike's broth had as much separation but once that egg emulsifies in there and I mix it up we're good to go I'm gonna get a nice bite foreign I really like the broth flavor I don't love the noodles they've got an interesting texture to them and they do taste the most artificial compared to the other three like those Momofuku noodles I was eating those as leftovers and they were perfect they tasted just like you would get in a restaurant I would say the Mike's Ramen from before had a little bit more of that instant Ramen artificial seasoning packet taste compared to this this tastes a little more pure and it's plant-based so that's nice if you're a vegetarian the broth is getting a little bit of help from that creamy egg though I will say that four instant Noodle Brands what did I learn I would say the one that I'll probably use the most would be this Momofuku they really nailed the Baseline flavors it's just a simple seasoning packet that's really fresh and the noodles are perfect so it's very easy to customize so number one now I want to try the other flavors here we've got a Dandan noodle these were a bit heavy but the flavors were incredible Mike's was really good if you're looking for for just a really good instant Ramen replacement exceeded my expectations and then the Emmy noodles was my least favorite actual noodle but the broth was great so if you're vegan really good option so that's my official review remember we're going live every Friday 2PM Eastern hope to see you on there and I'll see you in the next videoall right so when I was growing up a thing of instant noodles might as well have been gold like 12 13 year old Mike in overnight camp if I had a case of this stuff I was living the good life and then I got older and realized pretty quickly that they're just like sodium bombs with Zero nutrition oh naturally I stopped eating them but over the last few years I have started to see an influx of these more modern instant noodle brands that are trying to create a product that has higher quality ingredients and will give you a more authentic noodle bar or restaurant experience so what I'm going to be doing today is taking four of these Brands and putting their products to the ultimate test because you know I love making noodles at home but listen if someone can help take a little bit of work off my plate from time to time well I am all for it so let's see if these noodles hold up all right first up we've got Mike's mighty good ramen not this mic another mic and I was just reading up about this company and the idea was that Mike started it because he wanted to give people that at-home ramen bar experience that they weren't getting from the sugar version of an instant Ramen and it looks pretty simple you've got a weed noodle with what looks like is going to be a powdered broth packet but let's get into this right now so first thing I mean that is a small thing of noodles right there definitely doubling up now that's more of like a single portion of ramen what else do we have in here oil packet that's all it says yep like I thought we've got a powdered broth packet just gonna give it a quick little tasty that's a lot of chicken flavored Umami in one packet seems promising and what I'm gonna do for every single noodle product today is not just cook the basic noodles that'd be kind of boring a lot of them like this noodle packet right here has recommendations on toppings so with the recommendations and the actual branding I'm basically going to copy what's on this exact package so it's going to take a few more ingredients and that's the whole point we're going semi homemade can this help us get a really good bowl of noodles so to match what they have in the package the prep is pretty simple you definitely have a nice crispy piece of chicken as the centerpiece so I've got one chicken thigh here that I salted and I'm just gonna get that in a pan getting nice and crispy and then in the meantime I'm gonna slice up some scallions on a bias to match the package and then it looks like they added some crispy garlic so I'm going to take about four to five cloves and just slice that up and then finally some baby bok choy I'll just rattle through those and slice them up and then once that chicken is nice and crispy I'll take that out and just add a little bit more oil because I'm going to fry up this garlic just making sure to move it around continuously so it doesn't burn until it is beautifully golden brown and then I'll bring in a pot of boiling water and I'll add in my noodles and the package says to cook these for three minutes total all right these noodles are just starting to break apart they look nice though I gotta say these noodles do look promising timer is set three minutes total then we'll remove it from the heat We'll add in our seasoning and our oil so in this case we're keeping the liquid right in here because we're actually making a Ramen broth where some of these noodles today have no broth just try a noodle real quick still a little too much chewing that but getting there okay that's three minutes the question is is that too much broth to me I think that's too much broth for this portion so I'm gonna pour some off okay we're gonna turn heat off and we are going in with two packets in this case because that is two things of noodles look at that pack of two and then whatever this oil is let's see okay that has no flavor that oil I guess the idea is just to add some fat I'm so tempted to add in this chicken garlic oil that I just cooked up but I think that would be too much of a hack in this case let's see what these oil packets do if this was a packet say of chicken fat I think that would be a huge bonus compared to just a neutral oil time will tell so we're just gonna Stir It On no heat I'm definitely getting the chicken boyon Cube Aromas let's give it a quick taste oh hmm okay I won't give that away until it's finished all right we're gonna plate this up just as the packet shows with our noodles and our broth perfect serving on that start with our crispy chicken slices of it put our noodles to the side there chicken goes right in the center now the packet has now that I'm looking at it it might be cabbage I thought it was bok choy at first but whatever it is it is raw which generally when I'm making ramen I am cooking it and then my scallions on there and boom Oh crispy garlic what am I crazy wow I would say right off the bat 10 out of 10 on topping suggestions I never thought to do the crispy garlic but that is genius I would say just aesthetically if you are comparing this to other ramens that I've put in a lot of time to make every element from scratch it looks exactly the same which is a huge win question is how does the taste hold up damn can't stop the noodles are fantastic not quite the same as using a fresh ramen noodle but for a dried noodle that's pretty damn good I do think once you go to the dried packet it starts tasting a bit like a chicken boy on Cube or stock Cube and I don't know if there's that much you can do about it compared to using a fresh stock that you made so it's a pretty interesting overall experience you've got really nice noodles the toppings make it feel very Gourmet but I'm still getting those instant Ramen flavors and a little bit of that feel so this Ramen really does live between the two worlds of getting something from a Ramen Shop first using one of the super high sodium instant ramens that we're all used to but if I'm in a bind and I need a quick semi-homemade meal this will definitely do the trick next up we have a very exciting one some instant noodles from Momofuku now I'd be very surprised if any of you didn't know who David Chang is at this point founder of Momofuku also a big food personality set out to create an instant noodle I think about a year or two ago and I've been getting crushed by some online marketing of these noodles some pretty good stuff I will say tempting enough to purchase a pack now these come in multiple flavors we've got a spicy soy noodle a tingly chili wavy noodle a soy and scallion noodle these are rothless noodles I mean I guess you can make a broth but that's not the original intent I'm gonna go with something that I think is a safe Choice the soy and scallion and it says on the package we partnered with Asha foods of Taiwan to make these air dried never fried noodles so most of the instant Ramen Brands like the classic ones are actually deep fried whereas these are completely air fried and they look very nice now that's more of a single serving compared to the mics I will say that hello in there yeah some dried scallion and let's see this is what I'm most interested in I saw on one of the ads that they worked on perfecting these noodles for 10 years that's what at least he said and knowing David Chang I wouldn't put it past him so this as you can see is liquid based which is very exciting it looks nicely emulsified too like it's not just soy sauce oh okay so that tastes like an incredible Chinese style dipping sauce that you would have on a dumpling it just says soy and scallion so I'm not sure what they did there but let's cook up these noodles and see how it all comes together all right so I'm gonna pop the noodles in some boiling water and it says cook for three minutes and I actually just realized that the noodles are different thicknesses depending on the sauce which I really appreciate the level of detail there while the noodles are cooking I'm gonna take an egg this is the same garlic chicken fat from the last recipe which will be perfect for a nice fried egg and the reason I'm frying up this egg is because the ad that I got served was David Chang just scarfing down noodles that were served up with a fried egg and his own chili crunch chili oil which I actually had before this video this stuff is really really good any chili oil of course will work so it's going to be really simple just the store-bought noodles with the addition of the fried egg and the chili oil all right it's been just about three minutes let's see what we got oh yeah oh those are good those are really good perfect chew on that I'm gonna drain off all the water don't need any of that back in the pan I don't think we need any heat this egg is done now let's whoa all right pop that off hop in this soy scallion liquid hit it with those dried scallions give that a mix smelling really good and those noodles are substantial they're bouncy they are soaking up that sauce really nicely let's use this bowl pop those noodles on papadusio on that egg and then we'll chili crunch it ah that looks insane so completely different vibe from the last one much less additional toppings but again I'm just copying The Branding and the suggestions that they showed just the bounce and the texture of those noodles I can tell they're already going to be good I'm glad I kept this one simple can really appreciate the noodles I'm gonna flavor the sauce you know the man said he worked on this for 10 years I believe it really good for an instant noodle like if you just pull those out of your pantry and you have some cabbage and some fresh veggies to add to that that's a nice quick meal you can whip up any night of the week and the big difference here is you don't have the powdered spice mix which is what you have with most instant noodles and it shows up in the taste if you serve me this in a restaurant I would never think it came from just a bag of noodles like this which is I would say mission accomplished I will certainly be using these in a crunch all right the next one look at this box ciao Chi G maybe I think that's how you pronounce it probably not though it says Chinese street food here we got the variety kit and these noodles are a bit of a cheat I would say because they come Frozen and anything that stays in your freezer is always going to be a bit of a level up when you don't have to make sure things are shelf stable so you can see here with the variety pack there's three different types of noodles the spicy Sichuan noodle scallion oil Shanghai Noodle and finally oh the sweet and salty Beijing Noodle that's got to be the one so in this little breakdown it says nearly every province of China has a noodle dish that stands as the pride and joy of that region here are three of our favorite noodle dishes that we spent countless months working on so let's see what's in this bag we've got frozen veggies right here so again big Advantage you don't need dry veggies Frozen bag of sauce which looks promising and then yep noodles right here you know what I'm gonna do same thing I'm going to cook up two of these because this again kind of a small portion maybe could feed one person but questionable nothing wrong with leftovers anyway and since we have the frozen veggies I'm not going to add anything additional to this so first thing is we take this sauce packet we pop it in the water and we cook that for four minutes all right timer done and let's pray that these are food safe I'm guessing they are because you're boiling plastic now it says bring six cups of water which this is close enough to a rolling boil and add the noodles in for five minutes and then stir occasionally and again pretty big Advantage here because these were fresh noodles that were frozen rather than dried or Flash fried like instant Ramen does and they look like some really good noodles look at these noodles is really puffing up you don't get that with a dried noodle as much just taste this yeah still chewy but those are good those are Super Fresh wow all right now the next step is to drain the noodles and Flash blanch the veggies in the water but I will say the instructions could be a little bit more specific here because you don't want to drain off all that liquid and have to re-boil water to blanch these but it doesn't tell you how to drain the noodles specifically like you definitely want to use one of these spiders to get them out into a bowl and Reserve all of that water and then we'll go in with our veggies our little veggie packets this is a bit measly what are these zucchini and carrots it looks like give me at least double that maybe triple and we are blanching those for up three seconds three seconds so that's already done and we'll pop these out right into our noodles combine sauce with noodles mix thoroughly and sliced green onion okay okay so it is recommending to add more veggies put this in there oh that smells incredible you can see some chunkiness what is in here I gotta read up on this look at the chunkiness right there just gonna give this sauce a taste oh okay there is meat in there that's why these are frozen noodles not dried yeah that is incredible so these are pork noodles wow let me get some scallions so I'll say this I would rewrite their directions and have everything just go into the saucepan I don't think you need to blanch these carrots you could have just put the noodles in the pan thrown in the the frozen veggies thrown in the sauce and it would have been the same thing which would at least save this step slice slice slice slice slice and let's plate up these sweet and salty Beijing noodles oh my God that looks like it's straight off a food cart in Beijing although I've never been there I can imagine scallions there is no Spice in this so I could be calling on the the Momofuku for a little chili oil action wow wow they are sweet and salty that is the best way to describe them the sweetness really comes through followed by a beautiful Umami salty punch get those little bits of pork the veggies like I suspected are more of a garnish like a mild flavoring nothing substantial in there it's like a lo mein on crack so good I will say the next time I make these I'll use one of these noodle packets and add a bunch of veggies to it because this is pretty heavy pretty carved up just on its own even simply some fried up cabbage would do wonders but to me that's the whole point this is semi-homemade you can always add things to customize it to your liking that's why we're cooking at home oh yeah and speaking of home cooking we started a new live show here at Pro home Cooks on this YouTube channel and we're going live every single Friday at 2PM Eastern they do get saved and you can watch them after but it's been really fun for everyone who's tuning in commenting in live and it has been a blast so every Friday 2 p.m Eastern tune in hang out let's have some fun and finally we have Emmy or Emi not sure how you pronounce that which I'm very excited for now this brand was created by Kevin and Kevin who grew up going to the markets in Taiwan and Thailand eating noodles and their goal is to reimagine their favorite noodles for the modern diet the big thing is that these noodles are completely plant-based which is interesting and what I'm gonna do is really go for it and try to recreate the main picture on their website so we've got mushrooms in there we've got bok choy we've got the half-boiled egg and scallions let's see what's in the bag pretty simple okay just these noodles which have a slight greenish tone to them it says wheat gluten and pumpkin seed protein so maybe that's from the pumpkin and then we've got the spice mix it tastes pretty similar to like a chicken based spice mix and we'll see how that broths up so first step I'm gonna be half boiling some eggs so I've got some boiling water here I'll pop the eggs in for six minutes and while those are boiling I'll prep my veggies so I've got some mixed mushrooms here and some bok choy and I'm gonna pull out a few of those mushrooms just slice them in half and for the bok choy I'm just taking this little one here and then a few bigger pieces and I'll just pop that in the boiling water with those eggs for about one to two minutes until it turns A nice bright green and then I'll just get that in some cold water and Reserve that for the plate and I still have a few minutes on the those eggs so I figured I'd get those mushrooms sauteing in a pan with just a little bit of oil and fry them up until they're nice and brown and then when those eggs are done at six minutes I'll take those out throw them in some cold water and pop in my noodles and the packaging says seven minutes for chewy and nine minutes for a softer noodle I prefer the chewy so I'm gonna go for seven minutes and then we can plate everything up okay so the seven minutes is just about up it says to take one cup of the liquid get that in there well that's interesting definitely want more than one cup let's hope that doesn't throw things off too much that was like two cups that seems about right and then we're mixing this spice packet in there's our instant broth now we'll pop our noodles in it's a good portion there so we're off to a good start bok choy this one's small enough to just pop in there that baby one slice up a little bit bok choy mushrooms over there this is exactly how I would plate up a bowl around common so my favorite recommendation so far so we're gonna just peel this egg see what we got seems definitely runny in there that's for sure I'm gonna do this right in my hand because it's extra runny and then finally some scallion so let's just get into this one because I I don't know this one is intriguing to me the noodles they look the most similar to an instant Ramen let me mix in that egg I don't think the Mike's broth had as much separation but once that egg emulsifies in there and I mix it up we're good to go I'm gonna get a nice bite foreign I really like the broth flavor I don't love the noodles they've got an interesting texture to them and they do taste the most artificial compared to the other three like those Momofuku noodles I was eating those as leftovers and they were perfect they tasted just like you would get in a restaurant I would say the Mike's Ramen from before had a little bit more of that instant Ramen artificial seasoning packet taste compared to this this tastes a little more pure and it's plant-based so that's nice if you're a vegetarian the broth is getting a little bit of help from that creamy egg though I will say that four instant Noodle Brands what did I learn I would say the one that I'll probably use the most would be this Momofuku they really nailed the Baseline flavors it's just a simple seasoning packet that's really fresh and the noodles are perfect so it's very easy to customize so number one now I want to try the other flavors here we've got a Dandan noodle these were a bit heavy but the flavors were incredible Mike's was really good if you're looking for for just a really good instant Ramen replacement exceeded my expectations and then the Emmy noodles was my least favorite actual noodle but the broth was great so if you're vegan really good option so that's my official review remember we're going live every Friday 2PM Eastern hope to see you on there and I'll see you in the next video\n"