Master Kong braised pork rib noodles in a bowl

I’d not heard of Master Kong noodles before. In fact, given that I don’t speak Mandarin, I only discovered the name of this brand by googling Maser Kong braised pork rib noodles until I recognised the packaging. Ahh, this food blogger is dedicated to bringing you only the most accurate information! Funnily enough, on researching the company, I found out that in 2019 they owned 43.3% of the market share for instant noodles in China. So, they might not be common here but they’re sure as hell well known there!

Master Kong braised pork ribs noodles

We picked a range of Master Kong noodles up during a recent trip to WaiYee Hong (I THINK!!). I say I think, because I often grab a couple of packets of interesting noodles when I’m in a place that sells them and so, sometimes I forget exactly where they came from! Anyway, Wai Yee Hong or otherwise, what I do remember is that these were on offer, so I only paid something like 45p each for them! Bargain.

Inside the packet

Call me basic but the more packets inside the packet, the better I think the noodles are going to be. These Master Kong noodles had THREE packets inside. One with the usual freeze dried vegetables, one with the soup seasoning and one with a thick meaty stock. The meaty stock I squeezed into the bottom of my bowl, using the other two in the saucepan as I boiled the noodles. This was as per the instructions but I’m not really sure the flavour would have altered drastically had I added the stock to the saucepan.

Making Master Kong noodles

How did they taste?

They tasted GOOD! We were genuinely really impressed with these and are very pleased about that fact, seeing as I have several more Master Kong flavours to get through. The sauce was almost Char Siu in it’s flavour but without too much artificial taste to it. With such a meaty rich broth, these are a serious contender for pimping up with perhaps some slices of fried belly pork, a jammy egg and some spring onions. Also, because they’re not spicy, if you’re not one for heat, they’d make a great base for a mild hot pot too. Throw in a load of veggies – mushrooms, some greens and again, pork (always with the pork) and I think this would make a cracking meal.

Cooking Master Kong noodles at home

The scores

  • Flavour – 8/10
  • Texture – 8/10
  • Ease of making – 8/10

Total: 24/30 

Buy again? YES. 

Want more instant noodles?

See more reviews and decide which instant noodles you’re going to eat next on my Noodle Reviewooodle page! Fancy writing a guest post? Drop me an email on hello@gingeybites.com and let’s get something sorted!

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