Instant Noodle with Australian Beef
Instant Noodle with Australian Beef
Ichiban's roast beef cup noodle is a Taiwanese classic made with 100% Australian roast beef. The hearty broth delivers rich, savoury depth while the noodles are ready in just two minutes. Quick, comforting, and packed with real meat flavour — a no-fuss bowl that punches well above its weight. Imported from Taiwan.
- Open and prep
Peel the lid back halfway and take out any sachets sitting inside. Add the seasoning powder into the bowl as directed on the packet. Having everything unpacked and laid out before you pour makes the whole process smoother and quicker.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line, which is about the indicated fill line. Make sure the water covers all the noodles evenly so they cook through properly. Give it a moment to settle before closing the lid.
- Let it steep
Pop the lid back on and wait for 2 minutes. This is when the noodles soften and the broth develops its full depth of flavour. Resist the urge to peek, the trapped steam does important work making everything come together inside the bowl.
- Stir and serve
Remove the lid and give the bowl a really thorough stir from the bottom up, making sure all the seasoning is mixed through and nothing is stuck to the base. Serve it while it's piping hot and finish with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Ichiban is a Taiwanese instant noodle brand known for affordable, hearty cups that use real meat. Their Australian Beef range sources 100% real roast beef, which sets them apart in a market where most cup noodles rely on flavour powder alone.
Taiwan has a thriving instant noodle culture influenced by both Japanese and Chinese traditions. Taiwanese brands often use real meat and premium ingredients, and the island's night markets have inspired many instant noodle flavours.
A hearty beef broth with a robust, meaty depth that fills the bowl. Beef-based noodle soups have a long tradition across Asia, from Vietnamese pho to Chinese beef noodle soup, and the rich flavour of the stock makes every spoonful deeply satisfying.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Shoyu ramen is the oldest style of ramen in Japan, dating back to the early 1900s in Tokyo. The soy sauce-based broth is typically clear, brown, and deeply savoury. It was the default ramen style across Japan before regional variations took off.
This is one of those noodles that consistently earns its spot in our lineup. It does not need a gimmick or a viral moment to sell, it just tastes great. The kind of bowl that people order once and then quietly keep reordering. Understated quality at its best.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Bok Choy
Bok choy infuses a fresh, slightly bitter green taste and adds a crunchy element that complements the softer noodles.
Spring Onions
Spring onions provide a mild oniony bite and a touch of freshness, adding a hint of pungency and color to the dish.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.