This takes the prize of having the longest name of any cup noodles I've reviewed. Incidentally these are the first Nissin instant noodle I've reviewed too. Nissin are the company behind Top Ramen, those stupid little blocks of noodles wrapped in plastic that cost like $0.30. Maruchan sells a competing instant noodle block for around the same price. I'm sure the margins on both are miserable.

Nissin makes the things called brand-name Cup Noodles too. In the US Cup Noodles are not remarkable but in Japan they have one called Chili Tomato Cup Noodle which I have a soft spot for because, before I stepped foot in a Yoshinoya in the first few days I lived in Tōkyō, I had these noodles in my little APA hotel room alongside the odd propaganda they display in the APA hotels, notably 『本当の日本の歴史　理論近現代史』, a book written by the founder of the hotel chain. The book is provided in Japanese or English, the English title being "The Real History of Japan, Theoretical Modern History", in many of the APA rooms. The book denies or justifies about every bad thing Japan has done in the past; there are a lot of bad things the books deny. The hotel was damn cheap though.

Anyway.

I may've let the noodles cook longer than instructed because I got caught up letting Mogul run around in the ~5 inches of snow we got today.

The noodles soak up the broth well, and I can tell it's going to spicy as fuck already because of just the residual broth. It makes the noodles oily, and this oily texture reminds me of soupless rāmen or mazemen. There are a great number of noodles here too which makes this quite filling. It has the skin of chopped peppers too because fuck you, if you bought the thing called Hot Spicy Fire Wok Volcanic Mongolian Beef Cup Noodles you probably wanted it to be hot. And if you didn't know it was going to be hot, seek help!

On first sip the broth seems deep and flavorful. On further consideration, however, I think this is somewhat of a distraction caused by the heat of the broth. It's a fine broth, an above-average one for instant noodles; a convincing beef broth. I'm sure the paste that provided the heat contributed to much of the oily texture. Otherwise it tastes like a typical powder-derived soup.