Origin: Japan

There’s a nice bite to the noodles, with lots of protein and veggies in the dry seasoning package. The sauce has a lovely burst of umami and a well-balanced acidic kick. Probably the closest instant ramen you’ll find to eating freshly-made yaki soba in Japan.

Verdict: You get what you pay for.

Origin: South Korea

Despite its nice, smooth noodle texture, the seasoning and sauce are a little bit too bitter for our liking.

Verdict: An acquired taste.

Origin: Singapore

Soggy noodles along with flavors of new paint mixed with black ants; no wonder it’s seemingly on sale indefinitely!

Verdict: This is an atrocity.

Origin: Hong Kong

The Cantonese edition of the best-selling Japanese sensation did not live up to our expectations. Despite the same exact noodle goodness as its Japanese counterpart, we found the XO seasoning a little too caramelized and intense (that burnt squid flavor).

Verdict: One divisive bowl.

Origin: Thailand

The only Thai noodle in this blind test, Mama Oriental Kitchen Migoreng exceeded our expectations. The noodles have a nice texture, and the balance between sweet and savory totally hit the spot for most of our editorial crew.

Verdict: A homegrown favorite.

Origin: Hong Kong

Possibly the best noodle texture of the whole bunch, but the seasoning is a little bit too acidic. The manufacturer could have added a sauce or oil to let the seasoning coat better, too.

Verdict: HK is just OK.

Origin: Indonesia

The beloved brand of first-year uni students all over the world. We at BK say it’s a little overrated, though. The floury noodles are a major drawback, while the vast array of sauces and seasonings only add up to an in-your-face flavor that’s overly sweet for our liking.

Verdict: A matter of taste.