Ramen: Paldo Stir-Fried Kimchi Noodles

I didn’t do a price-check of which ramen varieties cost how much at FuBonn– the trip was a Christmas present, after all. But I’ll be curious to see if Paldo Stir-Fried Kimchi Noodles charge a premium. It’s a big packet, and get this: there’s an inner pouch of not-dried kimchi! In liquid, I mean: it doesn’t seem right to call kimchi “fresh.”

It was the real stuff, and only cemented my fondness for Paldo. Sanguinity also approved. Or perhaps I should say, “My companion also approved.” This random bit from The Accidental Tourist pops into my head whenever I add someone else’s opinion to my review:

Next they went to a place that a reader had suggested, and Susan had walnut waffles. She said they were excellent. “Are you going to quote me on this?” she asked. “Will you put my name in your book and say I recommend the waffles?”

“It’s not that kind of a book,” he told her.

“Call me your companion. That’s what restaurant critics do. ‘My companion, Susan Leary, pronounced the waffles remarkable.'”

Macon laughed and signaled for their bill.

As I walked the dog after supper, I wondered idly why Paldo called the ramen flavor Stir-Fried Kimchi. Maybe to emphasize that there’s oil in it? Or to make it sound like more work went into it? But a comment on Journey Into the World of Ramen said this:

the sour, bitter taste of the soup is on purpose. that is because when korean people (such as myself) stir-fry their kimci, it’s the usually leftover kimchi that’s been sitting in the fridge for a while. many people (at least 1/3 of korean, as far as i know.) prefer this type of sour, slightly bitter tasting kimchi over the fresh kimchi.

I liked it; it’s going on the shortlist to buy again. Sometime. I have one more ramen packet to try, but I won’t make another shopping trip right away. Apparently when left to my own devices I’ll eat ramen almost every day, and I’m not running the mileage to soak up so many calories and salt mg!

Comments are Disabled