Kang Shi Fu Ramen Review

This is a review of the Kang Shi Fu Ramen Noodles. I picked mine up in a pack of 5 at my local T&T Supermarket. They were on sale for $3.97 CAD.

I wanted to try something new and have a quick meal. I just recently picked up some Italian sausages, and while I was at T&T, I saw that seafood mushrooms were on sale for under $2.00, so I picked those up as well. The plan was to have Italian sausage cooked and sliced with seafood mushrooms stir-fried with a bit of napa cabbage.

I tossed the Italian sausage into the oven to cook through and set it aside to cool before slicing and placing it into the bowl. Then stir-fried some sliced napa cabbage with the seafood mushrooms in a bit of oil and portioned that out into the bowls. Made the ramen and emptied it into the bowl. When I sat down and took my first bite, I was immediately hit with a bit of excitement. These were so good and exceeded my expectations!

Kang Shi Fu Beef Flavor ingredients

Noodles: Enriched Flour (thiamine, riboflavin, niacin, folic acid, iron), Palm Oil, Tapioca Starch, Thickeners (modified potato starch, xanthan gum, sodium alginate, sodium carboxymethyl cellulose, gum arabic), Salt, Wheat Gluten, Soy Protein Isolate, Whole Egg Powder, pH adjusting agents (potassium carbonate, sodium carbonate, sodium phosphate), Monosodium glutamate, Disodium 5’ribonucleotides, Turmeric, Riboflavin, Mono and di-glycerides, Tocopherols.Sauce Sachet: Palm Oil, Scallion, Garlic, Salt, Ginger, Monosodium Glutamate, Artificial Beef Flavor (contains milk), Chili, Tocopherols. Soup Mix: Salt, Monosodium Glutamate, Sugars (sugar, maltodextrin), Spices, Artificial beef flavor, yeast extract, Hydrolyzed soy protein, Hydrolyzed corn protein, Disodium 5’ribonucleotides, Caramel IV. Condiment: Dehydrated Carrot, Flavored Soy bean protein cube [soybean, wheat gluten, soy protein isolate, soy sauce (water, soybean, salt, caramel IV, wheat, sugar, monosodium glutamate, straw mushroom), Monosodium glutamate, salt, wheat, starch, spices, yeast extract, disodium 5″eibonucleotides], Dehydrated scallions.

Contains: Wheat, Soy, Egg, Milk. May Contain: Crustaceans, Fish, Peanut, Sesame, Molluscs.

Kang Shi Fu Beef Flavor Contents

When you open the package, inside will be the ramen noodles, a small packet of dried herbs and spices, a packet of the broth mixture, and another packet, which is a paste.

Ramen Noodles

The ramen noodles are a round coil and take 3 minutes to cook. These noodles not only have such a beautiful color from the broth but also a springiness to them that gets coated in fat for a wonderful mouthfeel and slurp action.

Dried Herb Mixture

The dried herb mix is a decent amount to scatter throughout the ramen. You can certainly add in more such as green onions, Chinese chives, and dehydrated onion & garlic. Even chili flakes to increase the heat. Mind you, these already do contain a decent amount of heat, not overly spicy or even hot, but a pleasant warmth.

Beef Flavored Broth

The beef-flavored broth is very good and gets added to the water when bringing it to a boil. The package instructions state to add 580ml of water. I find 2 cups of water are ideal. But add more or less water to increase the flavor or dilute as you see fit.

Bean Paste

The instruction states to add the paste off heat. I add it in during the last 1 minute of boiling to dissolve and mix through. This bean paste is really good too and is what elevates the flavor in this ramen.

Kang Shi Fu cooking instructions

The below instructions are on the package itself.

1. Open the package. Take out sauce, soup, and condiment package.
2. Add noodles and condiment into 540ml boiling water cooking for 3 minutes.
3. Remove from heat and add sauce, soup mix. Stir well and ready to serve.

I prefer to cook slightly differently because I want the noodle to absorb as much flavor as possible as well as the vegetables to be softer. I use a bit less water too, for a stronger flavor. The instructions state 540 ml, which is about 2 1/4 cups of water.

1. Add 2 cups of water, broth powder, and vegetable package to a pot and set it over maximum heat and bring it to a boil.
2. Once boiling, add the noodles and boil for 3 minutes.
3. During the last minute, add the bean paste in and mix. Empty into a bowl and serve right away.

Kang Shi Fu Beef Ramen Broth & Vegetables

Beef Kang Shi Fu Boiling Noodles

Conclusion

I was really impressed with this brand, as it exceeded my expectations. The flavor was really good, and there was enough to feel satiated by the meal. Everything comes together beautifully and rather quickly if you’re looking for a quick meal to throw together.

The noodles are nice and springy and in a rich broth with sufficient oil for that mouthfeel and slurp, with a pleasant heat. It’s a very good brand and even better with added ingredients such as the Italian sausages, seafood mushrooms, and napa. Although even by itself, which I tested afterwards, it can stand on its own.

I even went back and bought another package and their seafood-flavored ones. While for the seafood-flavored ones, I was not taken by them; I would probably next time add a bit of hondashi and some form of heat to the seafood-flavored one.

The beef-flavored one is something special. I was even compelled to create a recipe from this brand that I hope you will try. Kang Shi Fu Beef Ramen with Seafood Mushrooms and Napa with either Italian Sausage or Shrimp. You can add bean sprouts too at the same time you add the paste. Very good indeed.

Kang Shi Fu Ramen with Sausage, Seafood Mushrooms and Napa

Beef Kang Shi Fu Ramen with Shrimp, Mushrooms and Bean Sprouts