SiuKay Instant Noodle
SiuKay Instant Noodle
Acecook Vietnam's SiuKay delivers a wave of spicy seafood flavour that infuses every strand. The heat starts intense then gives way to a sweet undertone. A separate chilli pack lets you set your own fire level. Soupless, bold, and the kind of Vietnamese noodle that catches you off guard with how good it is.
- Boil the water
Bring 500ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out your sachets so everything is within easy reach and ready to go.
- Cook the noodles
Add the noodles to the boiling water and let them cook for 4 minutes. Give them a gentle stir every now and then to stop them from clumping together. You want them cooked through but still a bit chewy.
- Drain the water
Carefully drain all the water from the noodles using a colander or the pot lid. Be careful here as the water will be very hot. You want the noodles as dry as possible so the sauce coats them properly rather than sliding off.
- Add sauce and serve
Add the seasoning sachet to the drained noodles and toss everything together until every single strand is evenly coated in sauce. Serve straight away while it is still hot and add 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.
Acecook started in Osaka in 1954 and has since expanded across Asia, with major operations in Vietnam. They are known for bridging Japanese quality standards with Southeast Asian flavours, producing everything from premium Japanese cups to Vietnamese pho.
Vietnamese noodle soups are defined by their clarity and freshness. Unlike the heavy broths of Japan, Vietnamese pho relies on aromatic spices and herbs for flavour. The tradition of customising your bowl at the table with fresh herbs and sauces is central to the experience.
Served soupless, the sauce is the star. A concentrated blend that coats every strand of noodle with rich, full flavour. Without broth to dilute things, every bite hits with the complete flavour profile, making each mouthful more intense than a traditional soup ramen.
Chewy, springy noodles built for a soupless format. The texture is designed to hold sauce on every surface rather than swimming in broth. After draining, the noodles grip the seasoning tightly, so the flavour stays concentrated and consistent with every bite.
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.
The perfect balance between heat and flavour. It has enough spice to keep things exciting without overwhelming the other ingredients. It is the kind of noodle that satisfies both spice lovers and people who usually play it safe. A crowd pleaser with an edge.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Fried Egg
A fried egg brings crispy, golden edges and a runny yolk that melts into the broth for a rich, savoury finish.
Fish Cake
Fish cake lends a mild, sweet, and slightly seafood-like taste, enhancing the overall umami of the dish with its smooth texture.
Green Beans
Green beans add a crisp, slightly sweet crunch to instant noodles, providing a fresh and light contrast to the savory noodle base.