The Ramen Review — Samyang Carbo Hot Chicken Flavor Ramen

I know it’s been a while but I’m back to continue the multitude of Samyang Hot Chicken Flavor Ramen. I had this one recently and picked up a few more to review because I loved it so much.

Much like the last Samyang Hot Chicken Flavor I reviewed, this was also $1.49 at my local Asian supermarket. This is also Halal certified like the last ramen. I read somewhere online that this “Carbo” flavor is limited edition but I’ve been seeing them around for a while now so I don’t know how true that is. I also had a somewhat difficult time figuring out exactly what “carbo” meant. These instant noodles definitely had a creamy aspect to them that was very pleasant and upon further researching it sounds like “carbo” is in reference to carbonara and is indeed just a cream sauce.

Again, this calls itself ramen and I have actually been leaving less water than the 1/2 cup I suspected the directions said to leave, as it leaves this small puddle of concentrated flavor in the bottom of the bowl and looks nothing like the picture. I do think this is supposed to be more of an instant stir-fried noodle. It’s far from a “soup”.

Circle noodle brick again! Yay! Not sure why the original Samyang Hot Chicken Flavor Ramen came in a “brick” brick… So we’ve got those nice noodles, the liquid soup base (which is basically just a packet of fire), and the powdered packet which contains the cream.

The ingredients of the powder are what I was interested in. They are as follows (as usual I leave out preservatives and what not and just include what I find interesting or important): whole milk powder, white sugar, milk powder, salt, mozzarella cheese powder (what?!), butter powder, parsley, garlic powder, and pepper powder. OK now I know why this has been my favorite Samyang instant noodle. Why don’t they lead with the cheese powder? Put that on the packaging somewhere. This “carbo” powder has milk, cheese, butter, sugar, and some seasoning. It’s very good people and it really does quiet down the liquid soup base which is just hot chicken flavor and it’s pretty hot on its own. They compliment each other quite well.

Cooking instructions again are different than the last. These tell you to boil 600ml of water and cook the noodles for a whole 5 minutes. Then you dump the water and reserve “8 spoons” of water which I still don’t know how much that is. Like I said, 8 tablespoons is far too much for that to be correct. Perhaps 8 teaspoons? If anyone knows please let me know. Anyway, I didn’t do that, I dumped out almost all of the water and left just enough for the carbo powder to turn into cream. It’s interesting here the cooking directions do refer to the powder as “cheese powder”.

The final product

So I had no broth to taste here because I omitted almost all of the water, but look at how good that looks. This is going to sound gross but it reminds me of when I used to add a tiny bit of ranch dressing to my instant Maruchan Oriental ramen with water removed. Very creamy.

So I’m not sure what happened with the cook time but 5 minutes for the noodles was definitely too long. They were very soft and mushy. Everything still tasted great but the noodles were too far gone for sure. I’ll pay better attention around the 3 or 4 minute mark in the future with these to avoid this happening again.

I love this instant noodle. To me it has that perfect balance of heat with creaminess that I’m often missing in instant noodles and it really helps deal with the heat. I can actually enjoy this without sweating from my scalp! I was about to say that I’ll be picking up more of this but I already have. I have 3 more in my pantry, so what does that say. :)

Rating: 5/5

Doing what I love: eating noodles and writing about it. I’m no expert; just doing this for fun!