Instant noodles are something most Malaysians can associate with. From your late-night cram sessions in college to your early days at your new job. When time is of the essence, the last thing on your mind is cooking up a wholesome and hearty meal.
There is no better way to save time than with a steaming bowl of instant noodles! Regardless of brand, all instant noodles are the same. Just add hot water.
my early years with maggi
My long-time favourite has always been Maggi Instant Noodles. Whether it’s chicken, curry or asam laksa, I’ve been known to boil a pot of water, toss in some condiments such as black pepper, sliced onions, smashed garlic, and a dash of sesame oil to get the flavours, and leave the noodles to simmer and soak until they’re ready to eat.
Sometimes, I add in chicken, an egg, and some greens to make the entire bowl more palatable. Did you know that Maggi is not a Malaysian brand?
It is actually an international brand of seasonings, instant soups, and noodles that originated in Switzerland in the late 19th century. The Maggi company was acquired by Nestlé in 1947.
Wikipedia.org
I genuinely thought it was a local brand because of the advertisements on TV that had Maggi on with local actors and actresses enjoying a meal backed by the brand. Only recently did I learn that it was a Swiss brand.
enter ramen by nissin
Then, one day, I discovered Nissin instant noodles.
Nissin Food Products Co. Ltd. was established in Japan in 1948 by Japanese inventor Momofuku Ando as Chuko Sosha. Ando was also the creator of instant ramen in 1958, proven when the company introduced the first instant ramen noodle product, Chikin Ramen.
The company is headquartered in Osaka and even established a US subsidiary Nissin Foods in 1970. From 1972 onwards, the company sold instant ramen noodle products under the name Top Ramen. Instant Noodles (1958), and Cup Noodles (1971) were both invented by Ando.
Wikipedia.org
I’ve tried both the Nissin Chikin Ramen and the Nissin Kyushu Black Instant Noodles and I have to say, they are MUCH BETTER than Maggi.
my thoughts on both nissin noodles
I made myself a bowl of Kyushu Black and I can understand the appeal. The texture, taste, and consistency of the noodles proved that they did not easily get mushy like the Maggi noodles.
The Kyushu Black is more for garlic lovers because of its fragrant roasted black garlic oil. Once added to the noodles, the broth turns into a creamy and scrumptious soup that tastes strong but not too overpowering.
The Nissin Chikin Ramen was pretty unusual. I did not see any seasoning packet as most instant noodles come with. That’s because the noodles were already pre-fried with all the seasonings added which made them quite flavourful when they are cooked. They should call it roasted ramen!
Each strand looked thin but after spending some time hot-tubbing in the pot, they bulked up a little and I ended up with a pretty decent portion. Not to mention, the vegetables, chicken, onions, and egg that I added into the pot which transformed it into a huge bowl of noodles!
Cooking Tip! Keep your own seasoning to a minimum as the noodles are already packed with taste. If you want some ‘heat’ in your noodles, use black pepper or eat them with pickled green chilli or red bird’s eye chillies for more spice.
Sheu Quen 
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