Instant noodle has become something so intrenched in the Malaysian way of life that you can even order them at mamak stalls. I susepct that we might be the only country with enough lazy people unwilling to “cook” their own Indomie to make it a business preparing them at restaurants.
As one of the Gen-X boys partly responsible for this whole joke (my theory below), I myself has certainly developed a somewhat unhealthy fondness over instant noodles. I’ve tried quite a big variety of instant noodles from local, Japan, Korea, and the States, but this is one of the first Taiwanese offering I’ve ever had, the instant “Yi Du Zhan” Beef Noodle from Wei Li(一度赞牛肉面， 维力), and boy it was the best!
To call this a cup noodle would be a gross understatement, the bowl is pretty big and the content probably weigh 3x a standard indomie package. In the package there are 4 packets of seasonings and ingredients in addition to the noodle itself. two different seasoning: one oil based, another of the paste type with sliced; dried spring onion, pea, and vege; and the all important beef with gravy.
the preperation for the beef noodle
The preperation instruction is slightly different from your standard cup noodle, and for the benefit of you noobs who can’t read English but might find yourself be lucky enough to come across such treasure one of these days, here are the steps:
- open the cover half-way and remove all the 4 accompanying packets
- empty the content of all seasonings except the beef.
- pour boiling water into the bowl to indicated level, then place beef packet on top of the bowl
- remove the cover 3 minutes later and add in the now warm beef with gravy
- enjoy your fruit of labour while contemplating if you should prepare the next bowl
This beef noodle, though instant it might be, is one of the best I’ve ever had, better than most freshly prepared offerings, and almost up to par with my all time favorite, the Vietnamese pho that is freshly prepared.
the ready-to-eat beef noodle, finished!
Anyone know where I might be able to buy this stuff or other instant Taiwanese beef noodle here in Malaysia? Or if you are going to Taiwan, get me a big box!
KY’s Gen-X instant noodle theory:
The generation X represents the first wave of massive migration to the cities where the newly sprung up private colleges were located. As college students mostly have tight budgets and lack of transportation, instant noodle became a natural alternative to “real” food. Over the years, many of the same people graduated and went on to the working society. Many still retains the fondness of instant noodle, but are now in slightly better financial situation while becoming even lazier. Thus the birth of prepared instant noodle in the country.
Of course, this is also accelerated by the creativity of certain mamak stall owners who perfected the “telur mata kerbau” that goes so well with the Indomie.