Lucky Me! Pancit Canton Kalamansi has just earned a place in The New York Times' Best Instant Noodles 2025 list, a major achievement for the Filipino instant noodle brand. Featured in the publication’s Wirecutter section in January 2025, the Kalamansi flavor was highlighted as one of the top choices in the citrusy ramen category, standing out alongside Thailand’s Mama Shrimp Tom Yum Noodles.
According to the article, the Lucky Me! Pancit Canton Kalamansi flavor was an instant favorite, with New York Times supervising editor Marilyn Ong noting how quickly it “disappeared from the bowl.” Describing the noodle dish, Ong shared that it offers a perfect blend of “bright and citrusy” with a comforting, homey feel, making it a unique and memorable instant noodle experience.
What Makes Lucky Me! Stand Out?
What makes this particular variant of Lucky Me! so special is its combination of flavors. The kalamansi citrus adds a refreshing tang to the rich soy sauce and oil mix, creating a savory yet vibrant profile that sets it apart from more traditional instant noodles. In terms of texture, Lucky Me! Pancit Canton Kalamansi noodles are described as “skinnier and more extra-curly,” giving them a fluffy and light quality that enhances the overall eating experience.
The New York Times praised the noodle for its balance of flavors and texture, making it a standout in the growing global instant noodle market. It’s easy to see why it became an instant hit with the Wirecutter editorial team.
How the List Was Curated
The New York Times’ Wirecutter team didn’t arrive at this conclusion alone. To put together their list of best instant noodles, they worked with a panel of experts, including cookbook authors, ramen reviewers, and ramen shop owners, all of whom contributed their knowledge of what makes great instant noodles. Each noodle on the list was taste-tested and reviewed by the Wirecutter team themselves, ensuring that the final list reflected both expert opinions and personal favorites.
Lucky Me! Pancit Canton Kalamansi’s recognition by such a respected publication speaks volumes about the growing global interest in Filipino food and flavors.
