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Unboxing the Scallion Revival Noodles co-developed by Gary Chaw’s wife, Wu Suling, and her friends—featuring an exclusive spicy and bold recipe and fresh dried scallions that make you want to keep eating bite after bite.
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The Scallion Revival Noodles is a dry noodle brand founded by Gary Chaw’s wife, Wu Suling. (Photo / ScenicSpots.com Liao Weiren)
The Scallion Revival Noodles are known for their unique spicy sauce, paired with Q-textured noodles, and have even earned second place in Asia in a ranking by Le Cordon Bleu Culinary Association.
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Its packaging uses simple colors with strong contrasts that highlight the texture of the revival noodles. (Photo / ScenicSpots.com Liao Weiren)
The packaging of the Revival Noodles uses a minimalist black background, with bold calligraphy-style fonts that convey the noodles’ bold character, along with an image of a mouth biting into a chili pepper—giving off an unmistakable vibe even before you open it.
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The contents include noodles, dried scallions, spicy sauce, and soy sauce. (Photo / ScenicSpots.com Liao Weiren)
The Scallion Revival Noodles feature a golden-ratio sauce made from Da Hong Pao peppercorns, chili peppers, and scallion oil, delivering a perfect balance of aroma, numbness, and spice, mixed with dried alpine scallions and paired with sun-dried, hand-pulled Guanmiao fine noodles.
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Cook the noodles in boiling water for 5 to 6 minutes. (Photo / ScenicSpots.com Liao Weiren)
The cooking method is very simple: put the noodles in 650CC of boiling water and cook for about 5 to 6 minutes, then pour the sauce packet and dried scallions into a bowl, stir well, and optionally add a bit of hot water before mixing. Pour the cooked noodles into the bowl, mix thoroughly, and enjoy.
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