Shin Black is one of my favorite instant brick style ramens. It comes with three packets, and the noodles are thick with just the right amount of chewy. The broth has body and a superior flavor. It is somewhat spicy but not overly so, just enough to leave a warm tingle on the tongue.
I really like Shin Black noodles, the noodles plump well, the broth is tasty, and the dried vegetables rehydrate well. As a bonus they are from Rancho Cucamunga, California, which is fun to say.
While not always true; it is a common rule of thumb that the more packets in a package of ramen the better. Indonesia’s Indomie Barbeque Chicken Flavor boasts five packets and has a superior flavor. Part of the attraction is that each packet can be used either partially or in total depending on desired taste. As this was my first time trying it, I used all of each, and was pleased with the results.
The noodles are meant to be drained after cooking, which makes it a noodle dish instead of a ramen soup. The instructions state to mix all the packets contents together before adding to the noodles. To minimize the amount of dishes required, I cooked the noodles in a bowl, then transferred the noodles to a strainer, using the bowl to mix the packet contents before returning the noodles and tossing to cover.
The result was a pleasant sweet spicy noodle flavor that I enjoyed, definitely a noticeable step up from average ramen, although I’d like it even better if it included more dried vegetable garnish.
Good flavor, comes with flavor packet and garnish packet. The instructions call for 2 cups of water, but the seasoning is potent enough to season them well. Slightly spicy but not overly so. There are odd meat-ish flavored balls in the garnish. They tasted okay, but a little TVP (textured vegetable protein) tasting and may not be to everyone’s taste.
