I've Eaten and Reviewed More Than 5,000 Packages of Instant Noodles—These Are My All-Time Favorites

A ramen expert, who has methodically sampled close to 5,000 varieties, ranks the very best.

Editor's Note

This is an update to an article we published in 2012, which now includes a completely new set of rankings. We've kept Hans' original 2012 Serious Eats review for posterity's sake, visible below this updated article.

Back in 2012, I put together a list for this very site of the top ten instant noodles—an annual list of my favorite varieties. The list of today looks nothing like the list of 2012, that's for sure. When I wrote the original article, I'd reviewed 660 varieties. As of writing this article today in 2024, I've published 4,847 reviews.

What's changed in the past 12 years? A lot. I've traveled to Taiwan, Thailand, and Malaysia, visited ramen factories, and tried some of the most amazing noodle dishes. I do a full cooking show called Instant Noodle Recipe Time for each review now as well, with over 2,000 episodes on YouTube. As I see it, the instant noodle is the finest diplomat of food culture; it's a useful canvas to transmit the unique flavors of the world.

Vegan friendly varieties of instant noodles are now easily sourced. Gourmet varieties—ones with a stronger noodle that don’t turn spongy once hydrated, and a broth that’s perfectly oily and not thin (unless traditional)—are available as well. What’s stayed the same is competition—and it's strong. In a massive sea of products, companies compete with innovative goods and package designs to stand out on store shelves worldwide.

As I fast approach my 5,000th review, I think back to my origins. My mother would cook up Nissin Roasted Ramen in the early ‘80s. She'd cook it two minutes instead of three, fry it to a slight crisp in oil, and then add a couple of beaten eggs. Very basic, but I loved it as a child. My discovery of the instant noodle really happened when Roasted Ramen left store shelves; we sought a replacement, which brought us to a Japanese supermarket in Seattle. They recommended the Japanese version of the product, but I noticed all of the bright colors and packaging on the shelves and was fascinated. And so my infatuation began.

When asked which instant noodle is my favorite, my go-to response is “the variety I've not tried yet.” I see so many get stuck on a particular variety from a certain brand and never venture further. Where this year’s top 10 is concerned, varieties from Southeast Asia dominate. While I call myself The Ramen Rater, not a lot of Japanese ramen is on the list. Malaysia, Singapore, and Taiwan really have some exciting and flavorful varieties. I suggest giving the options below a try. You’ll most likely find them at your local Asian grocery store, where prices are lower, variety is plentiful, and opportunities to explore the world of flavor are endless.

10. Japan: Myojo Ippei-chan Yaten no Yakisoba

This is a classic yakisoba—soba noodles that are fried before drying with a tangy Worcestershire-esque sauce. It includes a great noodle that’s not spongy but has a good chew, as well as a tamarind-infused flavor with a tanginess that is augmented by a wonderful mayonnaise-and-mustard packet. The noodles and sauces are a perfect combination of tanginess and texture, with a great slipperiness from the mayonnaise.

9. China: Ramen Talk Tom Yum Goong

Here, a soft noodle is paired with a rich tom yum broth—a traditional Thai soup that combines spiciness from chiles, a citrus aspect from lemongrass, and a shrimp component. The broth has a nice oiliness and slight thickness. What’s more, it includes a flavoring packet containing octopus and carved squid! The added texture from the seafood is an excellent component to the dish. Very sumptuous and enjoyable.

8. Indonesia: Indomie Mi Instan Mi Keriting Goreng Spesial

This special premium instant noodle is paired with a nice vegetable medley and great chicken flavor—not to mention a good bump of heat. Of the more than 70 Indomie variants I've sampled, this one is my absolute favorite. The manis pedas, a sweet-spicy chili sauce, really makes this a bright and savory noodle with a nice heat to it.

7. Singapore: Red Chef Hae Bee Hiam

For those who love strong prawn flavor, this strong, savory noodle is the one for you. The non-fried noodle is paired with hae bee hiam—a Malaysian concoction that marries oiliness, a touch of heat, the sweetness of prawn, and a little chewy bit of prawn as well.

6. Malaysia: Mamee Chef Mi Goreng Perisa Rendang Legenda

Take a great noodle—this one’s made using Mamee Chef’s Mi Tarik technology, which emulates hand-pulled noodles and adds a little more elasticity—pair it with the sweet, spicy, and savory flavors of traditional mi goreng, add a strong basil bump to it, and this product is what you’ll get. The flavors and textures marry so well, and adding basil to it is a unique take that really makes it stand out.

5. Taiwan: Mom’s Dry Noodle Surfmama Goose Oil Zhajiang Noodle

This one is a traditional Taiwanese chewy noodle that’s broad in width and paired with a wonderful sauce. The sauce is made with black bean and goose oil, which gives an added richness. It reminds me of the filling in bao buns and is sensational—just so savory and tasty! 

4. Malaysia: MyKuali Penang Black Curry Noodle

MyKuali has floored and enthralled my taste buds for over 10 years now. Their Penang White Curry is incredible, and now they gave us something new and equally wonderful—black curry! The noodle is dark thanks to the inclusion of bamboo charcoal; the broth is thick, luxuriant, and oily, with a strong cumin flavor. My first taste of it had me captivated thanks to its strong and unique flavor, as well as its striking appearance.

3. Taiwan: A-Sha Meteor Noodles With Hot & Sour Sauce

A-Sha has been making dry noodles out of Taiwan for years. Past lists have featured their Beef & Tendon Noodles, which are really great. This one is a new kind of noodle—instead of flat, it’s three-pronged, which provides a unique mouthfeel and exceptional chewiness. The hot and sour sauce is a combo of Sichuan pepper oil, a little black vinegar, and sesame paste, which adds a great dimension and richness as well.

2. Japan: Ippudo Karaka Spicy Ramen

I tried three Ippudo varieties fairly recently, and this was definitely my favorite. The thin noodle pairs perfectly with the rich tonkotsu broth. It’s spicy, but definitely in a way that complements its rich and milky pork flavor. Alone, this would be just wonderful—but add the included miso and minced meat with chili oil, and you’ve got an umami bomb of epic proportion.

1. Singapore: Prima Taste Singapore Wholegrain Laksa La Mian

For years, this instant ramen has topped my global top 10. It has a thick, chewy noodle with an artisan feel. When I first tried this, I called a friend at a noodle company and told them that this was going to change the way I think about instant noodles forever. The noodle is chewy and thick with an excellent bite. The broth is a thick, rich, and savory combination of shrimp paste, coconut milk, galangal, chili oil, and other spices. The included flavoring packets are also huge, which is definitely a plus. One is full of coconut milk powder, which has a beautiful aroma, and the other is a chunky paste. Because of the ingredients, the broth reveals little pops of red that look like jewels—making it not just a feast for the palate, but one for the eyes as well. 

My love of instant noodles started out with Top Ramen, just like every other American kid. Now more than 30 years later, after having sampled over 670 different noodle varieties, I, the Ramen Rater, have come up with a list of favorites. It changes from time to time as I discover new ones, but here's the current list of noodles from around the world. Most of them can be found at Asian groceries or online.

10. Singapore: Koka Instant Non-Fried Noodles, Spicy Black Pepper Flavor

This stuff is amazing. It contains a block of instant noodles that are exceedingly light and low in fat but not low in taste, especially with the garnish pack's "seasonal" veggie flavorings. It has a nice peppery flavor and a little heat but not overwhelmingly so. It's a real treat and goes great with eggs.

9. Hong Kong: Doll Instant Noodle, Artificial Chicken Flavor

Yeah I know, chicken instant noodles, how boring! But not this one. The broth is very good, warming your insides on a cold day. It's another one that gets even better with eggs—add the egg(s) with about 45 seconds remaining of cooking time in the pot to make the broth even heartier. It's a very relaxing bowl of noodles.

8. Japan: Sapporo Ichiban Shio Ramen Noodles

This is a very recent addition to the Ramen Rater's Top Ten list. Having tried Shio instant noodle varieties in the past, I had a feeling this would be a good one, and it truly was. Very hearty noodles with an almost buttery-tasting broth, it's even more of a meal with added baked chicken, green onions, and a hard-boiled egg. And it comes with a little packet of sesame seeds!

7. Korea: Nong Shim Shin Ramyun Black Premium Noodle Soup

Twenty years after the introduction of the well-known Shin Ramyun, Nong Shim brought out Shin Ramyun Black. A huge block of noodles, a veggie packet that also contains freeze-dried beef, a red spicy seasoning, and onion and oxtail soup packets, this combination is a an insta-noodle onslaught of epic proportion. Best enjoyed with an egg, bok choy, and a single slice of American cheese.

6. Japan: Myojo Hyoubanya no Chukasoba Noodles, Oriental Flavor

Very good and very traditional for Japanese instant noodles. Noodles are a little chewy and the broth has hints of seafood. Yet again, it gets even better when you cook a couple eggs with the noodles along with baked chicken, salt, and pepper.

5. Indonesia: Mie Sedaap Instant Kari Spesial Bumbu Kari Kental

Like spicy? Like curry? This one from Indonesia fills both criteria and then some. The noodles are good but the real star here is the broth: a bit greasy and so flavorful. Not only is there a curry hotness but also sweetness too. It's excellent with a couple fried eggs.

4. Japan: Sapporo Ichiban Japanese Style Noodles Chow Mein

This stuff is great. It's cooked with a small amount of water, as the noodles gobble it all up. Sweet and salty, plus it comes with a packet of ground seaweed to make it even more enjoyable. Goes well with a little bit of roast beef and chopped onions.

3. Japan: Nissin Yakisoba with Mayonnaise / Mustard Packet

Yakisoba is a very commonly enjoyed dish in Japan, and this variety puts a unique twist on it. You fill the box with boiling water, then there's a little drain spout to get rid of excess water. Add the flavoring and stir—then comes the fun. A little packet dispenses mayonnaise out of one reservoir and mustard from another! It's quite good, especially the vegetable part. Nothing to add to this one. Enjoy in its native state!

2. Indonesia: Indomie Mi Goreng Rasa Ayam Panggang, BBQ Chicken Flavor

First off, it's a jumbo pack, which means even more of it. It also comes with a whopping five seasonings, from sweet soy sauce to spicy chili sauce. The noodles are served drained without a broth. The flavorings in concert with a couple fried eggs, some pickled ginger, and fried shallots make this one unmissable.

1. Indonesia: Indomie Special Fried Curly Noodles

Truly the best instant noodles I've ever had. I love these. The noodles are flat, very tasty; the seasonings provide a broad range of flavors, both spicy and sweet. Enjoy it with some turkey, fried eggs, pickled ginger, fried shallots, and Sriracha.

Read the original article on Serious Eats.