10 How To Cook Ramen Noodles (PDFDrive)

Revised Edition: 2016
ISBN 978-1-280-29797-7
© All rights reserved.
Published by:
Library Press
48 West 48 Street, Suite 1116,
New York, NY 10036, United States
Email: [email protected]
Table of Contents
Chapter 1 - Introduction to Noodles
Chapter 2 - How to Make Egg Noodles
Chapter 3 - How to Make Ramen Noodle Soup
Chapter 4 - How to Make a Basic Noodle and Veggie Dish
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Chapter 5 - How to Cook Noodle Soup with Mushrooms
Chapter 6 - How to Make Perfect Noodles
Chapter 7 - How to Make Good Instant Noodles
Chapter 8 - How to Make Chicken Noodle Soup
Chapter 9 - How to Make Hokkien Fried Noodle
Chapter 10 - How to Cook Ramen Noodles
Chapter 11 - Rice Noodles and Cellophane Noodles
Chapter 12 - Chinese Noodles
Chapter 13 - Cup Noodles
Chapter 14 - Instant Noodles
________________________WORLD TECHNOLOGIES________________________
Chapter- 1
Introduction to Noodles
WT Misua noodle making in Lukang, Taiwan
A noodle is a type of food with a thin and elongated shape made from unleavened dough
that is usually cooked in a boiling liquid and oil. Depending upon the type, noodles may
be dried or refrigerated before cooking. The word derives from the German Nudle
(noodles).
The oldest known noodles were found in China at the Qijia culture Lajia site in Qinghai,
Shandong province. The 4,000-year-old noodles appear to have been made from foxtail
millet and broomcorn millet.
Types of noodles by primary ingredient
Wheat
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•
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WT Wide, uncooked egg noodles
Chūka men (中華麺): Japanese for "Chinese noodles", used for ramen, chanpon
and yakisoba
Thukpa (Tibetan: ཐུག་པ་; Wylie: thug pa): flat Tibetan noodles
Kalguksu (칼국수): knife-cut Korean noodles
Lamian (拉麵): hand-pulled Chinese noodles
Mee pok (麪薄): flat, yellow Chinese noodles, popular in Southeast Asia
• Nokedli: Hungarian noodles
• Some varieties of Pasta: approximately 350 variants used in Italian cuisine
• Sōmen (そうめん): very thin Japanese wheat noodles
• Spätzle: a Swabian type of noodle made of wheat and eggs
• Tészta: various types of Hungarian noodles
• Udon (うどん): thick Japanese wheat noodles
• Reshte: Central Asian, flat noodle, very pale in colour (almoste white) used in
Persian and Aghani cuisine.
• Erişte: flat, yellow or reddish brown Turkish wheat noodles
Rice
•
WT Idiyappam, Indian rice noodles
Flat or thick rice noodles, also known as hé fěn or ho fun (河粉), kway teow or sen
yai (เสนใหญ)
Rice vermicelli: thin rice noodles, also known as mǐfěn (米粉) or bee hoon or sen
mee (เสนหมี่)
Idiyappam is an Indian rice noodle.
Mung bean
• Cellophane noodles, also known as glass noodles, sweet potato vermicelli or bean
vermicelli. fěnsī (粉絲) in Chinese, harusame (春雨) in Japanese, Dangmyeon
(당면) in Korean, soun or suun in Indonesian, wun sen (วุนเสน) in Thai. These
are the principal ingredient in the Korean dish japchae.
Potato or canna starch
• Cellophane noodles can also be made from potato starch or canna starch or
various starches of the same genre.
Buckwheat
• Makguksu (막국수), local specialty of Gangwon Province in South Korea

• Naengmyeon (냉면): Korean noodles made of buckwheat and sweet potato
starch. Slightly more chewy than soba.
• Soba (蕎麦): Japanese buckwheat noodles
• Pizzoccheri: Italian buckwheat noodles from Valtellina, usually served with a
melted cheese sauce
Acorn
• Acorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of
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acorn meal, wheat flour, wheat germ and salt.
Corn
• Olchaeng-chi guksu, meaning tadpole noodles, are made of corn soup put through
a noodle maker right into cold water. It was named for its features. They are
Korean noodles mostly eaten in Gangwon-do.
Types of noodle dishes
A simple noodle soup consisting of Soy sauce and Sesame oil
• Basic noodles: These are cooked in water or broth, then drained. Other foods can
be added (for example a pasta sauce) or the noodles are added to other foods or
the noodles can be served plain with a dipping sauce or oil to be added at the
table. In general, noodles are soft and absorb flavors.
• Chilled noodles: noodles are sometimes served in a salad. An example is the Thai
glass noodle salad.
• Fried noodles: dishes made of noodles stir fried with various meats, seafood,
vegetables, and dairy products. Typical examples include chow mein, lo mein,
mee goreng, hokkien mee, some varieties of pancit, yakisoba and pad thai.
• Noodle soup: noodles served in broth. Examples are phở, beef noodle soup,
ramen, laksa, saimin and batchoy, and chicken noodle soup.
• Noodle casseroles: lasagna, kugel, tuna casserole, baked ziti, timballo, and
pastitsio
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Chapter- 2
How to Make Egg Noodles
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Egg noodles are easy to make, and you can freeze them to save for later.
Ingredients
• 4 1/3 cups of Flour
• 2 Eggs
• salt
Steps
1. In a large bowl put 2-3 cups of flour. Clear a small hole in the middle to make a
cone-shaped well. This will make it easy to mix the wet ingredients into the
dough.
2. Add a pinch of salt to the flour.
3. Crack 2 eggs into the cone-shaped well.
4. Take a spoon and mix thoroughly, but not aggressively. If you don't mind
getting sticky, clean hands can mix the dough even more effectively.
5. You'll know the dough is ready when it comes to the texture of wet Play-
DohTM.
6. Put some flour on your counter. This will keep the noodle dough from sticking
to your work surface.
7. Take the dough out of the bowl. Roll out the dough with a rolling pin, working
from the middle out, then from the middle in.
8. When the dough is about a quarter of an inch thick, cut the dough into strips
with a pizza cutter or a large knife.
9. Cook the noodles in boiling water or chicken broth until they float.
Tips
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Add noodles to chicken broth with some chicken and veggies (after the veggies
are cooked) and you have chicken noodle soup!
• For easier cutting, flour the dough after it has been rolled out into a sheet. Then
roll or fold the dough up into a cylinder. Cut crosswise in thin discs. Unroll each
of the discs to get your noodles.
Warnings
• Don't add too much liquid, or they'll become goopy.
Things You'll Need
• Large bowl
• Spoon
• Pizza cutter
• Pan
• Rolling pin
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How to Make Vegetarian Hot and Sour Noodle Soup
Hot and Sour soup found at the grocery store.
This Thai-style soup is not only hot and sour but also highly aromatic. This vegetarian
version is very tasty. It will serve four people.
Ingredients
• 4 cups/100mls veggie stock
• salt, pinch
• 1 tsp sugar
• 5 slices fresh ginger
• 2 stalks lemongrass
• 3 kaffir lime leaves
• 200g/7oz rice vermicelli
• 2-4 bok choy
• 500g/17.6oz tofu, cubed
• 2 spring onions/scallions, sliced
• 3 tbsp fresh lime juice
• 3 tbsp tamari sauce
• 1-2 chillies, sliced
• 1 tbsp coriander leaves, freshly chopped
Steps
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1. Put the stock into a heavy-based saucepan. Bring to boil.
2. Add the salt, sugar, lemongrass and ginger slices. Tear the two kaffir lime
leaves and add.
3. Cover the mixture and simmer for 5 minutes.
4. Put the vermicelli into a bowl. Cover completely with hot water. Leave for 5 - 7
minutes. Drain at the end of this time and place equally into four serving bowls.
5. Strain the stock into a bowl. Remove the aromatic ingredients. Return the stock
to the saucepan.
6. Cut the bok choy in half. Place into the stock and cook until tender, appro-
ximately 3 - 5 minutes. Remove from the stock and place onto the noodles in the
bowls.
7. Immerse the tofu cubes in the stock. Cook for 5 minutes. Remove tofu cubes
using a slotted spoon.
8. Take the stock off the heat. Add the tamari sauce, chillies, spring onions
(scallions) and lime juice. Shred the last kaffir leaf finely. Add to the stock.
Combine this mixture together with a few quick stirs.
9. Use a soup ladle to spoon the stock mixture over the noodles in the bowls.
Add chopped coriander in a heap on each bowl.
10. Serve immediately.
Tips
• If preferred, you can add fried tofu direct to the bowl after the stock has been
poured in. This has a crispier feel.
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Things You'll Need
• Heavy-based saucepan
• Bowl for soaking noodles (large ceramic one is perfect)
• Stirring implement (bamboo spoons are ideal)
• Stock-holding bowl
• Slotted spoon
• Soup ladle
• Shredder or fine knife
• Four serving bowls and utensils
Chapter- 3
How to Make Ramen Noodle Soup
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Ramen noodles are quick, delicious, and very easy to make. They are perfect for a cold or
rainy day, but may also be enjoyed any time of the year.
Ingredients
• A packet of Ramen noodles
• Boiling (or very hot) water
• Separate ingredients to make dressing (optional)
Steps
1. Crush the Ramen noodles. If desired, you may put them in a Zip-loc bag before
to avoid some of the mess
2. Empty the noodles into a mug or bowl. If the package came with flavoring, you
may insert it now, or you could prepare a homemade flavoring to add to the
noodles.
3. Pour boiling water onto the noodles. You could do this with a kettle, or the
microwave, but boiling water in the microwave may not be safe.
4. Let the noodles cool for about three minutes.
Tips
•
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Another delicious way to make Ramen Noodles is to put them into a pot of
boiling water for 3 minutes and then draining them and putting them in the bowl
mixed up with the seasoning. It isn't as soupy and tastes really good!
Warnings
• Children should ask an adult to boil water.
• It is not recommended to boil water in the microwave.
• Be careful with hot water and food.
How to Make Ramen Noodle Chicken Casserole
Ingredients
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Nothing but ramen noodles and a few loose ingredients in your cupboard? Try this recipe
and turn your college student-style dinner into a home-cooked meal.
2 packages of original flavor ramen noodles

4 cups water
1 can (10 3/4 oz) cream of chicken soup
1 lb (16 oz) chicken breasts, cubed
• Mixed vegetables of your choice
• 1 slice of bread
• 1 tablespoon oil
Steps
1.
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Prepare the ramen according to the package directions, leaving the seasoning
on the side. Drain the noodles and place into a medium sized bowl.
2. Cook the chicken over medium heat until cooked thoroughly.

3.
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Add the chicken and cream of chicken soup to the bowl.
4.
Add the vegetables to the bowl. This could be anything from carrots, corn, peas,
mushrooms, etc.
5. Stir mixture (optionally adding seasoning packet(s)) and add it to the pre-
greased casserole dish.
6.
7. WT
Break up the bread slice into pieces and layer it onto the mixture.
8.
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Bake at 350 degrees F (180 degrees C) for 25 minutes or until the bread is
browned.
Let cool for 5 minutes and serve. This dish goes well with a salad, steamed
vegetables, or as a meal by itself.
Tips
• Avoid using the seasoning packets if you're worried about sodium and MSG.
• Ramen seasoning is high in sodium and MSG. If you wish to reduce these
seasonings, you can substitute sliced onion and herbs.
• A beaten egg can also be a good addition to this casserole.
• Try substituting any or all of the ingredients in this recipe. You can use real pasta
or rice rather than ramen. You can use any "cream of" soup that sounds tasty
(mushrooms, broccoli, celery, etc.) You can use tuna or any bit of leftover meat
you have on hand. You'll find you can mix and match quite a bit, according to
what's in your pantry.
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o If you want to use rice, you can add a bit of extra liquid (one empty soup
can should do it) and cook the rice right in the baking pan. Bake for about
40 minutes, until the rice is tender.
o If you want to use pasta, cook it first, but undercook it a little, since it will
soak up some liquids from the sauce. In a pinch, you can also cook pasta
during the baking, using liquids in the casserole, but the consistency will
be a bit off.
Things You'll Need

• Saucepan or pot
• Colander or strainer for draining
• Mixing spoon
• Casserole dish
• Serving plates or bowls
Chapter- 4
How to Make a Basic Noodle and Veggie Dish
WT
If you are a kid who is dying to cook up something for your family, but most things are
still too difficult for you to do, here is a very simple recipe to make sure your family lick
their plates clean. They'll be proud of your cooking abilities!
Ingredients
• 1 peeled potato per person being fed
• Mixture of carrots, corn, and celery, as much as wished
• Salt
• Noodles, one packet per person
Steps
1. Peel the potatoes. Use a veggie peeler and not a knife; it is much safer.
2. Cut the potatoes in thin slices. If this is too hard for you, have an older person
do this part.
3. Fry the potatoes. Always be careful around hot oil. Use mitts to hold the pan and
guard against hot splashes.
4. Slice the carrots, corn and celery.
5. Cook the veggies in the oil and add a little bit of salt to taste.
6. Get the noodles and add them into a pan of boiling water.
7. Once the noodles are cooked, mix the noodles and veggies together. Serve on
plates or in bowls. If you wish to add some of the liquid for a soupy meal, use
bowls. Enjoy!
Tips
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If you want a little spiciness, add chili flakes.
Warnings
• Remember to have an adult with you.
• Cook the potatoes separately.
How to Cook Asian Style Chicken Noodle Soup
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•
•
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Try this Japanese twist to the well known chicken noodle soup recipe.
This serving generally serves four people generously, and is therefore meant for small
gatherings/family.
Ingredients
4 tablespoons vegetable oil
1 medium onion (thinly sliced)
3 garlic cloves (finely chopped)
• 2 peppers (deseeded and finely chopped)
• Salt and freshly ground black pepper
• 150 grams carrots (shredded)
• 1 1/3 liter chicken stock
• 4 boneless chicken breasts (cut into small chunks)
• 60 grams rice noodles
• Juice from a lime
• 3 tablespoons coriander leaves (chopped)
• 4 fresh basil leaves (chopped)
• Small handful of bean sprouts
• 1 tablespoon of soy sauce
• 1 tablespoon of fish sauce
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Steps
1. Prepare the oil by heating it in the large soup pot over a high heat.
2. Mix the garlic, pepper, and sliced onion to the pot and stir for 2 minutes.
Season the mixture if necessary.
3. Carefully pour the chicken stock and add the shredded carrots in the pot and
stir thoroughly.
4. Place a lid on the pot and bring it up to a slow boil.
5. Wait until it boils and then add the chicken. Lower the heat and let the food
simmer for 5 minutes.
6. Add the noodles to the pot and continue to let it simmer for another 5
minutes.
7. Remove the pot from the heat. Squirt the lime juice in the soup and serve into
soup bowls.
8. Garnish each bowl with coriander, a basil leaf, and a bit of bean sprouts.
Things You'll Need

• Ladle
• Wooden spoon
• Large soup pot with a lid
Chapter- 5
How to Cook Noodle Soup with Mushrooms
Ingredients
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•
•
WT
Dry noodle
Mush room
shrimp
• salt
• vegetable oil
• if you like sour noodle you can add up with sour thing you like, such as lemon
• if you like hot noodle you can add up with hot thing as you like pepper or chili
Steps
1. Boil up water until reach 90*c.
2. Insert your dry noodle into cold water so it can be strong.
3. Slide your mushroom into piece and put it in boiling water
4. Wait for 5 minutes and add up with shrimp.
5. After two minute add salt and vegetable oil
6. Wait for 3 minutes and add your noodle
7. Stir every in the same pot until everything is mixed together.
How to Make Chinese Noodles

We will help you to understand how Yi min noodles are manufactured, in case your are
intending to make them as a business. Yi min is a variety of flat Chinese egg noodles
made from wheat flour. They are known for their golden yellow colour and chewy
characteristics. The noodles are used most frequently in the Cantonese cuisine and Hong
Kong, and are also popular in overseas Chinatowns. The noodles are most often available
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in dried form, in plastic packages. They come in the form of flat patty-like dried bricks in
a circle shape. Good Yi min maintain their elasticity, allowing the noodles to stretch and
remain chewy. Wonton noodle is a Cantonese noodle dish which is popular in Hong
Kong, Malaysia, and Singapore. The dish is usually served in hot soup, garnished with
leafy vegetables, Chinese kale (kalian) and wonton. Sometimes Chinese dumplings (shui
jiao) are served in place of wontons. It contains prawns or pork, spring onions and
sometimes mushroom and black fungus (mu er).
Ingredients
• 25 kg flour per batch of noodles
• Water
• Eggs
• Oil for frying
Steps
1.
2.
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Mix 4 packets of flour (each 25 kg) with water and eggs in the mixer. Let it
mix well by taking the dough from the bottom and pour it back from the top.
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Pour the dough into the container. The machine will flatten the dough into belts
of dough.
3.
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Wait for the belts of dough to be cut into strips. (For wonton noodles, the
process will stop at Step 3).
4.
•
•
•
WT Proceed to frying the noodles, followed by packing them.
Things You'll Need

Industrial sized noodle machine
Industrial frying facilities
Packaging facilities
Chapter- 6
How to Make Perfect Noodles
WT
Have you ever tried making noodles but they just wouldn't taste good? Read this to find
out how to make the perfect noodles.
Ingredients
Pasta or noodles. A 1 lb. (454g) box will serve 6 to 8 people. A main dish sized portion is
1 to 1 1/2 cups of uncooked pasta.
• salt, 1/2 teaspoon for each 8 oz of noodles, if desired

• butter and grated Parmesan cheese (topping option, requires no heating)
• prepared tomato sauce (topping option)
• prepared gravy (topping option)
Steps
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1. Choose a pot big enough to hold around 2 liters (or 4 quarts) of water.
2. Choose your topping, and start heating it up on a low/medium heat if
necessary.
3. Put the pot on the stove and turn the stove onto the highest level of heat.
4. Add the salt to the water, if desired.
5. Once the water is boiling, carefully pour or place the noodles into the water.
6. Using a wooden spoon, push all of the noodles under water.
7. Stir the noodles frequently to prevent sticking.
8. After about 6 minutes take one out with the spoon or fork to check if they are
ready. Rinse the noodle under cold water and bite into it. The noodles should be
firm to the bite (al dente) but without a hard center. Keep cooking and testing
until the noodles are done to your taste.
9. Drain the noodles into a colander in the sink. Shake the colander once or twice
to remove the cooking water.
10. Pour the noodles into a bowl and spoon some of the topping over it. Mix the
noodles and topping gently to prevent the noodles from clumping up.
11. Serve the noodles right away, with the rest of the topping and Parmesan
cheese, if desired.
Tips
• The best way to get water to boil quickly, is to use a kettle.
• Depending on the types of noodles you use, getting them "al dente" might take
longer with thick noodles than while using linguini, which are very thin.
• The noodles will taste better if you add the salt to the cooking water.
• If the pot starts to boil over, just pour a small amount of cold water into the pot.
This will stop the water from going over the sides of the pot and all over your
stove.
Warnings
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•
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Be very cautious when draining the noodles/pasta. The steam from the boiling
water will burn you, as well as the boiling water!
Things You'll Need

A large pot. Choosing the right pot will prevent the water from boiling over and
keep the noodles/pasta from sticking together.
• A colander, to strain the water from the noodles/pasta.
• A bowl large enough to hold your cooked noodles/pasta.
How to Make Noodles from Wheat Flour
Steps
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[Includes measurements] For as long as there have been humans, there has been pasta.
Most civilizations have their own version, with ingredients available to them. The most
common pasta in North America is the white noodle that is either in the shape of
Spaghetti, Linguine, or Ravioli. No matter which one, the process is usually the same.
1. On a large flat surface, gently drop 2 cups of flour to form a volcano (that is
to say, a mountain of flour with a hole in the middle).
2. Sprinkle with salt to taste.
3. Drop your enough eggs to make 1/2 cup of eggs,or 1/2 cup of water in the
middle and gently cover with some of the flour.
4. Start gently mixing and kneading.
5. Remember to add eggs or flour as needed. What you are looking for is a
somewhat firm dough that will not stick to your fingers.
6. Once this is achieved, wrap in plastic paper and leave to rest for at least 30
minutes.
7. Roll it out by hand or use a pasta machine.
8. Let dry.
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Tips
• Pasta dough is very forgiving if you treat it smartly.

• A good rule of thumb to remember is that you will need one egg per cup of flour.
• Remember that temperature will affect the capacity of the flour to retain moisture.
Hence, on a rainy day, you might need more flour. On a sunny day, you might
need more eggs.
• You can also decide to use only yolks to change the taste of your pasta.
• You can also add other ingredients such as sun dried tomatoes or spinach. Just
adjust the amount of flour and eggs.
• Remember that you can shape your pasta to make Spaghetti but cutting it, but you
can also make long sheets of pasta for Lasagna, or smaller ones for Ravioli.
Warnings
• Fresh pasta will only last for a week or so.
Things You'll Need

• Eggs (or water)
• Flour
• Salt
• (optional) measuring cups
Chapter- 7
How to Make Good Instant Noodles
WT
Nowadays, people are too busy with their work so they often do not have time to make a
meal. Therefore, instant noodles have appeared as a delicious solution because they are
fast, easy, and cheap. Normally, the way that we cook instant noodles is to put the
noodles into a pot with water, throw in the powder and let the noodles cook for 3 minutes
and then eat but this is the wrong method! If cooked in the right way, instant noodle can
become a delicious meal.
Ingredients
• A cup/pack of instant noodles
• Salt
• Pepper, onions, vegetables
• An egg
Steps
1. Boil the noodles in a pot with water.
2. Once the noodles are cooked, take out the noodles, and take away the water
which contains wax.
3. Boil another pot of water and put the noodles into hot boiling water and then
turn the heat off.
4. Only at this stage when the heat is off, and while the water is very hot, put
the ingredients with the powder into the water, to make noodle soup.
5. Then if you want, you can put pepper, onion, some vegetables and maybe an
egg to make your meal healthier and more delicious.
Cup Of Noodles Method
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1. Pull back lid to the dotted line.
2. Fill the cup to the inside line with boiling water from a kettle or from the
microwave
3. Close lid and let stand for 3 minutes
4. Stir well and add a pinch of salt and pepper to taste.
Tips
• If you need dry noodles, do step #1 & 2, then take out the noodles, add the
ingredients with the powder and toss it to get dry noodles.
• The correct way will definitely take a longer time but if you want to enjoy the
masterpiece of instant noodles, you should do it that way.
Warnings
• Noodle water and steam can burn. Pay attention when cooking them.
How to Make Noodle Salad
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Do you love salads? What about noodles? A noodle salad makes for a great combination
of taste and textures.
Steps
1. Prepare noodles following directions on package.
2. In a large bowl add the following: clean, cut broccoli; ham cut in small chunks;
and chopped tomatoes.
3. Add cooled noodles to the large bowl.
4. Add one bottle of Italian dressing and toss.
5. Cover bowl with plastic wrap and refrigerate for 2 hours.
6. Serve chilled.
Things You'll Need
• Noodles
• Salad dressing
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Chapter- 8
How to Make Chicken Noodle Soup
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Recipe to make easy, hearty, flavorful homemade chicken noodle soup from scratch!
Ingredients
For the Homemade Stock & Chicken
• 2 large chicken breasts (bone-in)

• 2 carrots (unpeeled)
• 2 celery stalks
• 1/2 white onion
• 2-3 sprigs of fresh parsley
• 1 t. garlic powder
• 1 t. black pepper
• A couple of sprinkles of salt
• A few dashes of poultry seasoning
For the Soup
• 2 cups of egg noodles

• 2 carrots (peeled & diced)
• 2 celery stalks (diced)
• 1/4 of white onion (diced)
• 2-3 low sodium bouillon cubes
• Seasonings (salt, pepper, thyme, dried parsley)
• butter (for sauteing vegetables)
Steps
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1. Add the chicken breasts, celery, carrots, onions, and parsley in a large pot.
2. Cover with water and add in seasonings.
3. Bring it to a boil and then reduce heat. Cover and simmer for 1 hour.
4. Skim off any foam that rises to the top.
5. Wait until the stock is done cooking. Remove the chicken and set aside to cool.
6. Strain the stock into a bowl and then transport it back into the pot and place
on the range.
7. Add bouillon cubes and allow to completely dissolve by bringing it to a boil.
Add addition seasonings to taste.
8. Pick the meat off the bone and set aside.
9. Chop up the carrots, onions, & celery & saute them in a tablespoon of butter
until tender.
10. Add chicken, carrots, celery & onion into stock and bring to a boil for 5-10
minutes or until carrots are tender.
11. Add in 2 cups of egg noodles and cook uncovered for 10-12 minutes or until
tender.
Tips
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•
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Add the seasonings a little at a time and taste the stock after each seasoning.
Season until the stock tastes just the way you desire.
If you've never made homemade chicken stock, don't be alarmed by the bland
taste before you add in the bouillon & seasoning. It will taste like water &
vegetables but when you start adding in the seasonings it really brings out the
essence of that chicken and vegetable you discarded.
• Use cheesecloth to strain the broth if needed
How to Make Thai Chicken Noodle Soup
Ingredients
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This delicious and easy-to-make soup is great as a light meal or an appetizer.
25 fl oz chicken stock or broth

1 ½ chicken breasts, cubed
½ tsp turmeric
4 tbsp fish sauce
2 cloves of garlic, minced
1 small chili, chopped
1 tsp brown sugar
5 ½ fl oz coconut milk
2 tbsp lime juice
• 3 ½ oz bean sprouts
• 1 spring onion, sliced
• a few coriander sprigs
• 2 tbsp chopped peanuts
• 5 1⁄3 oz rice noodles, soaked in water
• 2 tbsp sesame oil
• salt and white pepper
Steps
1. Make the soup. Pour the chicken stock into a large pan over a medium-high heat.
Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped
chili and sesame oil. Season with a little salt and white pepper. Mix well and
bring it to a simmer.
2. Add the chicken. Once the soup begins to simmer, add the chicken pieces. Stir
and bring back to a simmer. Cook for 5 minutes.
3. Add the noodles. After roughly 5 minutes add the noodles (drained), stir and
cook for a couple of minutes. Finally add the spring onions and stir again.
4. Serve. Just before serving, pour in the lime juice. Ladle some of the noodles into
a soup bowl and cover with the soup. To garnish, sprinkle some fresh bean
sprouts, chopped coriander and chopped peanuts over the top of the soup.
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Things You'll Need
• 1 saucepan
• 1 wooden spoon
• 1 ladle
Chapter- 9
How to Make Hokkien Fried Noodle
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•
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Hokkien Fried Noodle is a common dish found in Singapore and Indonesia.
Ingredients
2 Eggs
1 Shredded Onion
• 500g Hokkien Mee
• 50g Bean Sprouts
• 100g Pork and/or Chicken.
• 200g Shelled Prawns
• 1 Tomato
• 1 Clove of Garlic
Seasoning
• 3tbsp. Water
• 1tbsp. Soy Sauce
• 1/2tbsp. White Sugar
• 1 Pinch of Pepper
Steps
1. Head a frying pan or skillet with a dash of oil.
2. Chop or crush one clove of garlic and fry in the frying pan.
3. Beat two eggs in a bowl and add to the garlic and oil.
4. Add onion, Hokkien Mee and bean sprouts.
5. Combine water, soy sauce, sugar and pepper to form your seasoning.
6. Add your selected meat, prawns and seasonings to the frying pan.
7. Continue to fry until the meat is thoroughly cooked.
8. Add your diced tomatoes.
9. Serve hot.
WT
How to Make Singapore Noodles
Despite its name, Singapore noodles are an invention of American Chinese cuisine.
Because of the curry and spiciness of this dish, it may have been mistaken for a
Singapore dish.
Ingredients
• 5.5 oz (150 grams) of rice noodles (soaked for at least 15 minutes in cold water)
• 12 peeled shrimps
• 5.5 oz (150 grams) of cubed pork
• 1 fl oz (30 ml) of rice or white wine (can use sherry)
• 2 tablespoons of soy sauce
• 2 tablespoons of fish sauce
• 1/2 tablespoon of brown sugar
• 1 tablespoon of corn starch
• 2 fl oz (60 ml) of vegetable oil
• 1/2 onion (sliced)
• a handful of bean sprouts
• 1/2 red pepper (sliced)
• 1 spring onion (sliced)
• 2 minced garlic cloves
• 2 whisked eggs
• 1 1/2 tablespoons of curry powder
• salt and pepper
• coriander (for garnishing)
WT
Steps
1.
Make a marinade. Place the pork and shrimp in a bowl together. Pour the wine,
fish sauce, soy sauce, and corn starch into the bowl. Mix everything well together
and place it on the side for 10 minutes.
2.
WT
Oil and heat the wok. Carefully shake off as much marinate from the shrimp and
pork possible. Place the pieces into the wok and cook them for about a minute or
so.
3.
Add the marinate liquid when the pieces are cooked and stir mixture.
Remove the shrimp/pork mixture from the wok and cool it off on a tray. Leave the
wok on the heat for the vegetables.
4.
WT
Refresh the wok with a little more oil. Add all the vegetables (onions, bean
sprouts, red pepper, spring onions, and garlic) in the wok. Cook while stirring and
then remove the vegetables from the heat. Place them on the side of the
shrimp/pork mixture.
5.
Add a bit more oil to the wok. Stir the eggs and then add the noodles (without
the water). Mix in the curry powder and sugar and then season with salt and
pepper.
6.
WT
Combine everything together. Re-add the shrimp/pork mixture and vegetables
to the noodle/egg mixture. Make sure that everything is mixed together so that the
flavors are combined and everything is heated & cooked well.
7. Garnish the meal with the coriander and serve on individual plates.
Tips
• This recipe serves 2 to 4 people.
• This can be served as a whole meal instead of thinking about other foods or side
dishes to serve it with.
Things You'll Need

• wok
• wooden spoon
• tray
• slotted spoon
• tongs
Chapter- 10
How to Cook Ramen Noodles
WT
Ever want a home-made meal, but didn't want the burden and hassle of going all out on a
Casserole, or something a bit complicated? Ramen noodles is a tasty dish that'll leave you
warm on a winter night, or a fun dish to eat with a friend.
Steps
1. Find a pot that is the right size for the portioning. Fill that pot with regular
drinking water, that will be the broth.
2. Take out two packets of Ramen, and fish out the packet of flavoring.
3. Put the pot of water on the stove, and set the heat to "High".
4. Take the two flavor packets from the Ramen, and empty them into the pot.
5. As the water starts to boil, add the noodles.
6. To make the Ramen seem more like a meal, add chile flakes and stir.
Optional, add bean sprouts, dried baby shrimp, Asian beef meatballs, and baby
clams. Top off with cilantro.
7. Wait for about 3 minutes, than turn the heat off. The noodles should be limp
and firm, all separated.
8. Add in 2 eggs, and push them to the bottom. They will cook as you eat your
noodles, and will add a nice creamy flavor.
9. Put a potholder onto the table, and serve the ramen in the pot. Take out small
bowls, chopsticks, and spoons.
10. Enjoy!
Tips
•
WT
For a seafood theme: add Squid, shrimp, crab, and salmon.
• Chopped lemon grass is also tasty if added to the seafood.
• If you are having trouble finding items like Asian beef meatballs or pre-chopped
lemon grass, go to a Vietnamese supermarket. They will both be in the freezer
aisle.
• Add anything that you think will taste good with the Ramen. Be adventurous, but
just be sure to cook it thoroughly.
• If you don't like the texture of Ramen, for a more thicker noodle, try Neoguri;
They can be found mostly at Korean supermarkets.
Warnings
• When adding the ingredients into the hot water, be careful to drop it slowly. This
will stop the water from splashing on your hand.
• When transferring the pot to the table, use both hands, and be careful not to trip.
• When eating the noodles, slick pieces of noodle might slip out of your chopstick
on drop onto the broth below. This might cause a splashing motion, so don't be
hasty when grabbing the noodles; grab them slowly.
How to Make Your Ramen Noodles Spicier
WT
Ramen Noodles
Ramen noodles are like a blank paint canvas; you can do so much to them and they
always end up looking (or tasting) great. If you have ever wanted to make your ramen
noodle eating experience a much more interesting one, consider spicing things up a bit:
Ingredients
• Ramen Noodles (either 1 or 2 full packages)
• Water
• Pepper
• Basil
• Oregano
• Creole seasoning
• Chili powder
• Dehydrated chopped onions
Steps
1. Gather all (or most of) the materials needed in the Things You'll Need and
the Ingredients section.
2. Fill the cooking pot with the contents of your package of noodles and add the
water.
3. Sprinkle some creole seasoning onto the noodles. DO NOT sprinkle too much,
WT
as it is very spicy. The creole seasoning will help to make the noodles hotter.
4. Add some pepper. Pepper will help to make the noodles have a more spicy taste.
5. Apply the basil leaves. These will add more flavor to the noodles.
6. Add the oregano. This will boost flavor in your soup.
7. Sprinkle some chili powder onto the soup. The chili powder will give the soup
a unique taste and make it much hotter.
8. Add dehydrated onions to the soup. This will give the soup a more unique
flavor.
9. Cook on a cook top or burner for 4-6 minutes. Do not let the water boil.
10. Serve the noodles. Use the strainer to extract the noodles into the bowl. Then, use
the fork or spoon to mix the spices around in the broth in case they have settled to
the bottom of the pot. Then, pour the broth into the bowl.
11. Grab a piece of bread or a glass of milk (or both) to "cool" your mouth in
case the soup is too spicy.
12. Enjoy eating your spicy noodles!
Tips
•
•
WT
Get creative! You can add more ingredients to your soup to create a more unique
recipe.
You may add the original flavor package that came with the noodles if you would
like to.
Warnings
Don't overload your noodles with spices unless you don't mind extremely hot
food.
Too much spicy ingredients will not feel good in your mouth.
• Do not burn yourself when using the burner or cooktop.
• If you are a child, be sure to get permission before using the stove.
Things You'll Need

• A large cooking pot
• A bowl, a strainer and a fork or spoon.
• A cooktop stove
• A piece of bread or a glass of milk
• A creative mind
Chapter- 11
Rice Noodles and Cellophane Noodles
Rice noodles
WT
Rice noodles in dried form
Rice noodles are noodles that are made from rice. Their principal ingredients are rice
flour and water. However, sometimes other ingredients such as tapioca or corn starch are
also added in order to improve the transparency or increase the gelatinous and chewy
texture of the noodles.
Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are
available fresh, frozen, or dried, in various shapes and thicknesses. In Tamil Nadu and
parts of Kerala, Sri Lanka, Singapore, Malaysia, Idiappam, a type of rice noodle, is
usually freshly made at home and tends to be far more tender with distinctive texture, as
opposed to the dried form of Chinese noodles. A variation of Idiappam, known as sevai
in Tamil Nadu, is used as the base in savoury preparations; it is also called santhakai or
sandhavai in the Coimbatore region of Tamil Nadu. A similar mode of preparation called
savige is popular in Karnataka.
Pasta made from brown rice flour is also available in health food stores in Western
nations, as an alternative to wheat flour-based noodles for individuals who are allergic to
wheat or gluten.
Varieties
• Shāhé fěn (沙河粉, also called hé fěn)

o Chee cheong fun (豬腸粉)
• Rice vermicelli (米粉, mǐ fěn; also called "rice sticks")
WT
• Guilin rice noodles (桂林米粉)
• Manual rice noodles (手榨米粉/生榨米粉)
• Silver needle noodles (银针粉)
• Mi xian (米线, from Yunnan Province)
• Bánh canh
• Bánh phở
• Shavige
• Idiappam
• Sevai
Dishes made from rice noodles
WT Mohinga with fritters
Cambodian
Chinese
•
•
•
WT
Ka tieu
Closeup of pad Thai, a Thai dish made from rice noodles
Beef chow fun

Cart noodle
Char kway teow
• Rice noodle roll
Burmese
• Mohinga
• A-thoke-sone
• Rakhine Kyarzan thoke
• Nan Gyee Thoke
• Shan Khaukswe
• Mee Shay
• Baik Kut kyee Kaik
Indian
• Rice noodles in coconut milk
Indonesian
• Kwetiaw Medan
• Kwetiaw Goreng
Malaysian
• Asam Laksa
Thai
WT
• Mee krob
• Pad Thai
• Pad see ew
• Rad na
Vietnamese
• Bánh cuốn- sheet of rice flour filled with spiced ground pork and mushroom
• Bánh hỏi
• Bún bò Huế - rice vermicelli in soup with beef, lemon grass, and other ingredients
• Bún riêu - rice vermicelli in soup with crab meat
• Mì Quảng
• Phở
• Summer roll
Cellophane noodles
Cellophane noodles
WT
Dried cellophane noodles
Chinese name
1. 粉絲
2. 冬粉
Traditional Chinese
3. 細粉
4. 線粉
1. 粉丝
2. 冬粉
Simplified Chinese
3. 细粉
4. 线粉
1. powder thread
2. winter powder
Literal meaning
3. slender powder
4. line powder
Japanese name
Kanji 春雨
Korean name
Hangul 당면
Hanja 唐麵
Thai name
Thai วุนเสน
RTGS wóon sên
Vietnamese name
1. miến
Vietnamese 2. bún tàu
3. bún tào
Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread
noodles, crystal noodles, or glass noodles) are a type of transparent Asian noodle made
from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and
water.
WT
They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried
dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because
of their appearance when cooked, resembling cellophane, a clear material or a translucent
light gray or brownish-gray color. Cellophane is not an ingredient.
Cellophane noodles are generally round, and are available in various thicknesses. Wide,
flat cellophane noodle sheets called mung bean sheets are also produced in China.
Cellophane noodles should not be confused with rice vermicelli, which are made from
rice and are white in color rather than clear.
In China
Naming
In Chinese, the most commonly used names are:
• fěn sī (粉絲): with fěn meaning "powder" and sī meaning "thread"

• dōng fěn (冬粉): with the literal meaning of "winter powder"
They are also marketed under the name saifun, the Cantonese pronunciation of the
Mandarin xì fěn (細粉; literally "slender powder"), though the name fan2 si1 (粉絲) is
the term most often used in Cantonese.
Production
In China, the primary site of production of cellophane noodles is the town of Zhangxing,
in the city of Zhaoyuan (招远市), which is administered by the prefecture-level city of
Yantai, in the eastern province of Shandong. However, historically, the noodles were
shipped through the port of Longkou (which is also under the administration of Yantai),
and thus the noodles are known and marketed as Longkou fensi (simplified: 龙口粉丝;
traditional: 龍口粉絲).
Use
WT
Cellophane noodles have a translucent appearance when cooked. It is generally much
longer than rice vermicelli.
WT Ants climbing a tree (蚂蚁上树)
WT Japchae (잡채)
In China, cellophane noodles are usually made of mung bean starch and are a popular
ingredient used in stir fries, soups, and particularly hot pots. They can also be used as an
ingredient in fillings for a variety of Chinese jiaozi (dumplings) and bing (flatbreads),
especially in vegetarian versions of these dishes. Thicker cellophane noodles are also
commonly used to imitate the appearance and texture of shark's fin in vegetarian soups.
Thicker varieties, most popular in China's northeast, are used in stir fries as well as cold
salad-like dishes. A popular soup using the ingredient is fried tofu with thin noodles
(油豆腐线粉汤; pinyin: yóu dòu fu-xiàn fěn tāng). A popular Sichuan dish called ants
climbing a tree (蚂蚁上树; má yǐ shàng shù) consists of stewed cellophane noodles with
a spicy ground pork meat sauce.
Health concerns
In 2004, testing by Chinese authorities determined that some brands of cellophane

noodles produced in Yantai, Shandong were contaminated with lead. It emerged that
several unscrupulous companies were making their noodles from cornstarch instead of
mung beans in order to save costs, and, to make the cornstarch transparent, were adding
lead-based whiteners to their noodles. In December 2006, Beijing authorities again
inspected cellophane noodles produced by the Yantai Deshengda Longkou Vermicelli
Co. Ltd. in Siduitou village, Zhangxing town, Zhaoyuan city, Yantai, this time
determining that sodium formaldehyde sulfoxylate, a toxic and possibly carcinogenic
industrial bleach which is an illegal food additive in China, had been used in the pro-
duction of the noodles. The company, which formerly sold its noodles both in China as
well as overseas, was ordered to cease production and distribution.
In December 2010, Czech food inspection authorities (SZPI) again inspected Chinese
cellophane noodles, this time determining that 142,00 mg/kg of Aluminium, which is an
illegal amount for food in Czech (and EU) market, had been used in the production of the
noodles.
Outside China
WT
In Indonesian cuisine, they are called soun or suun, and in Malaysia they are known as
tanghoon. Sometimes, people confuse them with bihun which are rice vermicelli.
In Filipino cuisine, the noodles are called sotanghon because of the popular dish of the
same name made from them using chicken and wood ears. These noodles are often
confused with rice vermicelli, which are called bihon in the Philippines.
In Japanese cuisine, they are called harusame (春雨), literally "spring rain." Unlike
Chinese glass noodles, they are usually made from potato starch. They are commonly
used to make salads, or as an ingredient in hot pot dishes. They are also often used to
make Japanese adaptations of Chinese and Korean dishes.
In Darjeeling, glass noodles are called phing or fing and are used in soup, pork curry or
with mushrooms.
In India and Pakistan, glass noodles are called saewiyan, and are always used in desserts.
They are usually boiled with sweetened milk (and cream) with dried nuts and are
sometimes coated with chandi varak (edible silver leaf) usually served on religious
occasions. They are also eaten with falooda, which could be bought from numerous food
stalls throughout Pakistan and northern parts of India.
In Korean cuisine, glass noodles are usually made from sweet potato starch and are called
dangmyeon (hangul: 당면; hanja: 唐麵; literally "Tang noodles"; also spelled dang myun,
dangmyun, tang myun, or tangmyun). They are commonly stir-fried in sesame oil with
beef and vegetables, and flavoured with soy and sugar, in a popular dish called japchae
(hangul: 잡채). They are usually thick, and are a brownish-gray color when in their
uncooked form.
In Vietnamese cuisine, there are two varieties of cellophane noodles. The first, called bún
tàu or bún tào, are made from mung bean starch, and were introduced by Chinese
immigrants. The second, called miến or miến dong, are made from canna (Vietnamese:
dong riềng), and were developed in Vietnam. These cellophane noodles are a main
ingredient in the dishes: miến gà, miến lươn, miến măng vịt, and miến cua. These
cellophane noodles are sometimes confused with rice vermicelli (Vietnamese: bún) and
arrowroot starch noodles (Vietnamese: arrowroot: củ dong, arrowroot starch: bột
dong/bột hoàng tinh/bột mì tinh).
In Thai cuisine, glass noodles are called woon sen (วุนเสน). They are commonly mixed
with pork and shrimp in a spicy salad called yum woon sen (ยําวุนเสน), or stir-fried as
pad woon sen (ผัดวุนเสน).
In Hawaii, where cuisine is heavily influenced by Asian cultures, cellophane noodles are
known locally as long rice, supposedly because the process of making the noodles
involves extruding the starch through a potato ricer. They are used most often in chicken
long rice, a dish of cellophane noodles in chicken broth that is often served at luaus.
WT
Chapter- 12
Chinese Noodles
WT Misua noodle making in Lukang, Taiwan
Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety
of Chinese noodles, which vary according to their region of production, ingredients,
shape or width, and manner of preparation. They are an important part of most regional
cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations
with sizable overseas Chinese populations.
Chinese-style noodles have also entered the native cuisines of neighboring East Asian
countries such as Korea and Japan (dangmyeon and ramen, for example, are both of
Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines,
Thailand, and Cambodia.
Nomenclature
WT A Northwest hand-pulled noodle restaurant in Australia
Nomenclature of Chinese noodles can be difficult due to the vast spectrum available in
China and the many dialects of Chinese used to name them. In Chinese, miàn (simplified
Chinese: 面; traditional Chinese: 麵; often transliterated as "mien" or "mein") refers to
noodles made from wheat, while fěn (粉) or "fun" refers to noodles made from rice flour,
mung bean starch, or indeed any kind of starch. Each noodle type can be rendered in
pinyin for Mandarin, but in Hong Kong and neighboring Guangdong it will be known by
its Cantonese pronunciation. Taiwan, Malaysia, Singapore and many other Overseas
Chinese communities in Southeast Asia will use Hokkien (Min Nan) instead.
History
Although the Chinese, Arabs, and Italians have all claimed to have been the first to create
noodles, the first written account of noodles dates from the Chinese East Han Dynasty,
between AD 25 and 220. During the Chinese Song Dynasty (960–1279) noodle shops
were very popular in the cities, and remained open all night.
In October 2005, the oldest noodles yet discovered were found in Qinghai, China, at the
Lajia archaeological site, during excavation of a Neolithic Qijia culture settlement along
the Yellow River. The 4,000-year-old noodles appear to have been made from foxtail
millet and broomcorn millet. Today, millet is not a commonly used ingredient in Chinese
noodles.
Production
WT Pulling wheat dough into thin strands to form lamian
Chinese noodles are generally made from either wheat flour, rice flour, or mung bean
starch, with wheat noodles being more commonly produced and consumed in northern
China and rice noodles being more typical of southern China. Egg, lye, cereal may also
be added to noodles made from wheat flour in order to give the noodles a different colour
or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low
quantities to change the texture and tenderness of the noodles' strands.
The dough for noodles made from wheat flour is typically made from wheat flour, salt,
and water, with the addition of eggs or lye depending on the desired texture and taste of
the noodles. Rice- or other starch-based noodles are typically made with only the starch
or rice flour and water. After the formation of a pliable dough mass, one of five types of
mechanical processing may be applied to produce the noodles:
English Chinese Process

The dough is rolled out into a flat sheet, folded, and then cut into
Cut 切
noodles of a desired width.
The dough is placed into a mechanical press with holes through which
Extruded 擠壓
the dough is forced to form strands of noodles.
A firm dough is mixed and formed into a long loaf. Strips of dough are
Peeled 削
then quickly sliced or peeled off the loaf directly into boiling water.
The dough is rolled into a long cylinder, which is then repeatedly
Pulled 拉
stretched and folded to produce thinner and thinner strands.
A small ball of dough is lightly rolled on a flat surface until it is
Kneaded 揉
several centimetres long and spindle shaped.
WT
Noodle maker in Peng Zhou extruding noodles directly into a pot of boiling water
While cut and extruded noodles can be dried to create a shelf-stable product to be eaten
months after production, most peeled, pulled and kneaded noodles are consumed shortly
after they are produced.
Cooking
WT
Sichuan-style liangpi, a noodle made from wheat starch
Noodles may be cooked from either their fresh (moist) or dry forms. They are generally
boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then
be stir fried, served with sauce or other accompaniments, or served in soup, often with
meat and other ingredients. Certain rice-noodles are made directly from steaming the raw
rice slurry and are only consumed fresh.
Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are
usually made from salted dough and therefore do not require the addition of salt to the
liquid in which they are boiled. Chinese noodles also cook very quickly, generally
requiring less than 5 minutes to become al dente and some taking less than a minute to
finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made
from rice or mung bean starch do not generally contain salt.
Chinese noodle types

Wheat flour based
These noodles are made only with wheat flour and water. If the intended product are
dried noodles, salt is almost always added to the recipe.
Wester
Common Thai
Charac- Hokk n
English Pinyin Cantonese Thai translit Description
ters ien equival
name eration
ent
Cat's ear 貓耳朵 māo ěr maau yi do - Orecchi Looks like a
duǒ ette cat's ear
Cold liang lahng
涼麵 Served cold
noodles miàn mein
Relatively
short flat
dao noodle
Dao xiao doe seuk
刀削麵 xiao peeled by
mian mein
miàn knife from a
firm slab of
dough
Hand-
pulled
lā noodles
La mian 拉麵 laai mein - เสนบะหมี่ ba mee -
WT
miàn from which
ramen was
derived.
Wheat flour
noodles that
are stir fried
with sliced
lāo
Lo mein 撈麵 lo mein lo mi - vegetables
miàn
and/or
meats and
other
seasonings
miàn Thin, salted
麵線 mein sin misua หมีซั่ว mee sua
xiàn wheat
noodles
Long, (1 mm
short, diameter).
very Can be
Misua
gōng fine caramelized
宮麵 Vermic to a brown
miàn
elli colour
through
extensive
steaming
Saang shēng saang Soapy
生麵
mein miàn mein texture
Thick
- wheat flour
Thick cū noodles,
粗麵 cho mein
noodles miàn from which
udon was
derived.
Lye-water or egg
These wheat flour noodles are more chewy in texture and yellow in colour either due to
the addition of lye (sodium carbonate, potassium carbonate, calcium hydroxide, or
potassium hydroxide) or egg. Lye water noodles also have a subtle but distinctive smell.
Common
Western
English Characters Pinyin Cantonese Hokkien Thai Description
equivalent
name
Made of wheat
flour and egg or
Oil yóu
油麵 jau4 min lye-water; often
noodles miàn
comes pre-
WT
cooked
- Thin lye-water
noodles; one of
Thin yòu the most
幼麵 jau mein
noodles miàn common
Cantonese
noodles
miàn mee Flat egg or lye-
Mee pok 麵薄 - mee pok Linguine
báo pok water noodles
Fried, chewy
yī yi mein
ee mee noodles made
伊麵 miàn yee min
Yi mein ee foo from wheat flour
伊府麵 yī fǔ yee foo
mee and egg or lye-
miàn min
water
Made of wheat
Shrimp flour, lye-water,
xiā zǐ
roe 蝦子麵 ha tsz min and roe, which
miàn
noodles - show up as black
spots
- a rare type of
Cantonese
zhú noodle in which
Jook-sing zuk1 sing1
竹昇麵 shēng the dough is
noodles min6
miàn tenderized with a
large bamboo
log.
Rice based
Rice based noodles can be：
1. Extruded from a paste and steamed into strands of noodles
2. Steamed from a slurry into sheets and then sliced into strands
These noodles are typically made only with rice and water without the addition of salt.
Although unorthodox, some producers may choose add other plant starches to modify the
texture of the noodles.
Common
Thai Western
English Characters Pinyin Cantonese Hokkien Thai Description
transliteration equivalent
name
Kway gǔo kway Rice Flat rice
粿条 kwai tiu เสนใหญ Sen yai
teow tiáo teow fettuccine noodles
Shā hé Very wide,
沙河粉 - Rice
Ho fun fěn flat, rice
pappardelle
河粉 hé fěn ho fun hor fun - noodles
WT
Thick round
semi-
瀨粉 Rice transparent
Lai fun lài fěn laai fun -
酹粉 spaghetti noodle made
from sticky
rice
Rice noodles
米線 mǐ Rice also called
Mai sin mai sin Bee sua เสนเล็ก Sen lek
米线 xiàn spaghettini Guilin mífěn
(桂林米粉)
Rice Thin rice
米粉 mí fěn mai fun bee hoon เสนหมี่ Sen mee -
vermicelli noodles
Starch based
These noodles are made using various plant starches. Mung bean starch noodles will
often be cut with tapioca starch to make them more chewy and reduce production costs.
Common Thai
Charac- Western Descrip
English Pinyin Cantonese Hokkien Thai translitera-
ters equivalent tion
name tion
Very
thin
Thin mung
Winter dōng dang mung
冬粉 dung fun - bean
noodles fěn hun bean
vermicelli
starch
noodles
Thin
Mung
Bean cellopha
粉絲 fěn sī fun sze วุนเสน Wun sen bean
threads ne-like
- vermicelli
noodles
Mung Wide,
粉皮 fěn pí fan pei -
bean clear
sheets noodles
made
from
mung
bean
starch
Transluc
ent
noodles
made
from
líang
Liang pi 凉皮 - wheat
pí
starch
left from
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produci
ng
gluten
yín ngiau Spindle-
ngàhn jām
銀針粉 zhēn chu shaped
fán
fěn hoon wheat
starch
Silver
noodles,
needle
lǎo ca. 5 cm
noodles lóuh syú
老鼠粉 shǔ in length
fán and 3–
fěn
5 mm in
diameter
Chapter- 13
Cup Noodles
WT Preparation of cup noodles
Cup Noodles is a brand of instant ramen noodle snack manufactured by Nissin, packaged
in an XPS foam, hard plastic or paper cup. The product is known for being inexpensive
and easy to prepare. Other brand names are used in specific countries, such as Cup
Noodle in Japan.
History
Instant noodles were invented in 1958 by Momofuku Ando, the Taiwanese-born founder
of the Japanese food company Nissin. He used Chikin Ramen (Chicken Ramen) as the
first instant ramen noodles. In 1970, Nissin formed the subsidiary Nissin Foods (USA)
Co. Inc, to sell instant noodles in the United States. Nissin recognized that the bowls
traditionally used to package instant noodles in Asia were not common in the U.S, so
they used the paper cup; in 1971, they introduced instant ramen packaged in a foam cup.
Originally, the product was known as Cup O' Noodles in the United States; this was
changed in 1993 to its current name.
Today, instant noodles in Japan are often sold in foam bowls, sometimes with plastic
utensils. Foam bowls are easily portable; they are convenient for outdoor activities. Foam
bowls are inexpensive, disposable, light, and easy to hold, since they insulate heat well
and are convenient as an "on-the-go" meal.
Supermarket chain Lidl also uses the "cup noodle" name on their version of the product.
Cooking
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Different flavors are available under the Cup Noodle (Japanese) brand
A container of Cup Noodles includes a precooked (fried) block of noodles that requires
only the addition of hot water and in some cases flavoring that is included in small
packets. Cooking time is around three minutes.
Flavors and statistics

In the U.S., there are 20 flavors of cup noodles; common ones include shrimp, chicken,
and beef. Additions include spicy picante flavors and spicy cheese variants.
Different flavors are available in other parts of the world, such as tom yum in Thailand,
curry in Japan, crab in Hong Kong, Bolognese sauce in Brazil, and so on.
List of Cup Noodles flavors by country

Brazil
Cup Noodles
• Galinha Caipira (chicken)

• Bacon
• Camarão (shrimp)
• Carne (beef)
• Legumes (vegetables)
• Tomate à Italiana (Italian tomato)
• Frango com Requeijão (chicken & cheese)
• 4 Queijos (four cheeses)
• Calabresa (smoked sausage)
• Bolonhesa (bolognese sauce)
Hong Kong
合味道 (Hàhpmèihdòuh)
• 什錦; Vegetable
• 雞肉; Chicken
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• 蟹柳; Crab
• 冬菇雞肉; Chicken Mushroom
• 五香牛肉; Beef
• 香辣海鮮; Spicy Seafood
• 海鮮; Seafood
• 咖喱海鮮; Seafood Curry
• 香辣牛肉; Spicy Beef
• 蝦; Shrimp
• XO醬海鮮; XO sauce Seafood
China
合味道 (Héwèidào / Hàhpmèihdòuh, 开杯乐 (Kāibēilè, Shanghai)
Guangdong)
• 五香牛肉面; Beef
• 五香牛肉味; Beef
• 海鲜面; Seafood
• 海鲜味; Seafood
• 意大利牛肉面; Italian Beef
• 香浓叉烧味; Char siu Pork
• 虾仁原味面; Shrimp Original
• 虾仁原味味; Shrimp Original
• 香浓叉烧面; Char siu Pork
• 香辣海鲜味; Spicy Seafood
• 咖喱牛肉面; Beef Curry
Finland
Cup Noodles
• Kana; Chicken
• Nauta; Beef
Germany
Cup Nudeln
WT German Cup Nudeln (Spicy flavor)
• Huhn; Chicken
• Rind; Beef
• Garnele; Shrimp
• Huhn & Champignons; Chicken & Mushroom
• Huhn & Curry; Chicken & Curry
• Tomate; Tomato
• Brokkoli; Broccoli
• Süss-Sauer; Sweet-Sour
• Tom Yum; Thai-Style
• Spicy; Hot/Spicy
• Kartoffelbrei; Mashed Potato;
India
Cup Noodles
• Spicy Vegetable
• Tangy Chicken
• Mast Masala
• Paanipuri
• Tangy Tomato
Indonesia
Cup Noodles
• Rasa Ayam; Chicken
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• Rasa Udang; Shrimp
• Rasa Daging Sapi; Beef
• Mie Goreng, Fried Noodles
Japan
Cup Noodle (カップヌードル Kappu Nūdoru?)
• "Plain", equivalent to "Shrimp" in other countries

• Seafood
• Curry
• Chilli Tomato
• European Cheese Curry (欧風チーズカレー?)
• Kimchi
• Salt
• Miso
• Creamy Chicken
• Hot Caribbean Seafood (辛口カリビアンシーフード?)
• Bacon Soy Sauce (ベーコン旨タレ醤油?)
• Cream Sauce
• Brazilian Chicken
• Fried Rice
In The Momofuku Ando Instant Ramen Museum, Ikeda, Osaka, a visitor can mix his own
flavor by choosing ingredients and a soup. Nissin has a similar exhibit at the Shin-
Yokohama Raumen Museum in Yokohama.
Malaysia & Singapore

Nissin Cup Noodles or Myojo Cup Noodles Koka Cup Noodle
• Chicken • Beef Pho

• Chicken Abalone(available only in • Chicken
bowl) • Chicken Abalone
• Chicken Curry • Chicken Pho
• Laksa (available only in cup) • Chicken Satay
• Mee Soto Ayam (available only in • Crab
bowl) • Curry
• Seafood • Laksa Singapura
• Thai Tom Yam • Mushroom
• Lor Mee (available only in bowl) • Pepper Crab
• Seafood • Prawn
• Spicy Seafood • Seafood
• Chicken Mushroom • Spicy Black Pepper
• Chilli Crab • Spicy Marinara
• Spicy Sesame Chicken
• Spicy Singapore Fried Noodles
• Stir Fry
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• Tom Yam
• Vegetable
• Vegetarian Curry
• Crab
• Lobster
• Tomato
• Zingha La La
Mexico
Cup Noodles
• Chicken • Tlalpeño (caldo tlalpeño); Chicken
• Tapatio Vegetable Soup
• Beef • Mariscos; Seafood
• Crab • Tomato
• Pork • Hot Sauce Chicken
• Shrimp • Hot Sauce Shrimp
• Shrimp & Lemon • Hot Sauce Beef
• Shrimp Picante • "Japanese noodles"; ramen
Philippines
Cup Noodles
• Beef
• Seafood
• Chicken
• Spicy Seafood
• Batchoy; Pork Soup
• Bulalo; Beef Marrow
• Sotanghon - Chicken
• Sotanghon - Seafood
South Korea
Cup Noodle(컵라면|Kuprameyon)
• Spicy
• Seafood
• Mild
• Vegetable
• Kimchi (김치)
• Jajangmyeon(자장면)
• Cheese
• Spaghetti
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• Rabokki(라볶이)
• Udon(우동)
Thailand
คัพนูดเดิล (Kap Nutdoen, Cup Noodles) Cup Noodles (for export)
• Tom Yam Goong; Prawn Soup • Prawn

• Minced pork • Chicken
• Seafood • Mushroom Chicken
• Spicy duck • Seafood
• Garlic Pork Chicken • Spicy Seafood
• Tom Yam Minced Pork • Tom Yam Seafood
• Mushroom Jey; Mushroom & • Curry Seafood
Vegetable • Chilli Crab
• Tom Yam Chicken • Tom Yam Veg
• Tom Yam Jey; Vegetable Soup • Laksa
• Tom Yam Goong Creamy
United States
Cup Noodles
• Beef • Shrimp Picante Style
• Chicken • Spicy Chile Chicken
• Creamy Chicken • Spicy Keesh Vegetable
• Roast Beef • Salsa Picante Beef
• Shrimp • Salsa Picante Chicken
• Chicken Vegetable • Salsa Picante Shrimp
• Hearty Chicken • Natural Beef (coming soon)
• Spicy Roast Beef • Natural Chicken (coming soon)
• Spicy Roast Chicken • Natural Shrimp (coming soon)
• Chile con Limon
• Beef Tomato
• Homestyle Chicken
• Picante Shrimp
• Shrimp Gourmet
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Chapter- 14
Instant Noodles
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Instant noodles in a typical block-like form
Instant noodles are dried or precooked noodles fused with oil and often sold with a
packet of flavoring. Dried noodles are usually eaten after being cooked or soaked in
boiling water for 2 to 5 minutes, while precooked noodles can be reheated or eaten
straight from the packet. Instant noodles were invented by Momofuku Andō of Nissin
Foods, Japan.
History
A package of Nissin Chikin Ramen, the first instant noodles
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Instant noodles were first marketed by Momofuku Ando, who was born in southwestern
Taiwan when the island was under Japanese colonial rule, in Japan on August 25, 1958,
under the brand name Chikin Ramen. In 1971, Nissin introduced the Cup Noodles, instant
noodles in a waterproof polystyrene cup, to which boiling water could be added to cook
the noodles. A further innovation added dried vegetables to the cup, creating a complete
instant soup dish.
According to a Japanese poll in the year 2000, instant noodles were the most important
Japanese invention of the century. As of 2008, approximately 94 billion servings of
instant noodles are eaten worldwide every year. China consumes 45 billion packages of
instant noodles per year – 48% of world consumption – Indonesia, 14 billion; Japan, 5.1
billion. Per capita, South Koreans consume the greatest amount of instant noodles, 69 per
capita per year.
Instant noodles are not only popular with college students, they can also be an economic
indicator. In 2005, the Mama Noodles Index was launched to reflect the sales of Mama
Noodles, the biggest instant noodle manufacturer in Thailand. The index was steady
following recovery from the 1997 Asian Financial Crisis, but sales increased about 15%
on a year-to-year basis in the first seven months of 2005, which was regarded as a sign of
an inferior good, one whose consumption increases as incomes fall. The theory was that
the increase in sales of instant noodles, which are usually cheap, occurred because people
could not afford more expensive foods.
Health concerns
Instant noodles are often criticized as unhealthy or junk food. A single serving of instant
noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are
typically fried as part of the manufacturing process, resulting in high levels of saturated
fat and/or trans fat. Additionally, if served in an instant broth, instant noodles typically
contain high amounts of sodium. The current U.S. Recommended Dietary Allowance of
sodium for adults and children over 4 years old is 2,400 mg/day; in extreme cases, some
brands may contain over 3,000 mg of sodium per package. Instant noodles and the
flavoring soup base also contain high amounts of monosodium glutamate.
Instant noodles (raw)

Nutritional value per 100 g (3.5 oz)
Energy 1,895 kJ (453 kcal)
Carbohydrates 65 g
Dietary fiber 2.4 g
Fat 17 g
saturated 7.6 g
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monounsaturated 6.5 g
Protein 9g
Thiamine (Vit. B1) 0.7 mg (54%)
Riboflavin (Vit. B2) 0.4 mg (27%)
Niacin (Vit. B3) 5.4 mg (36%)
Folate (Vit. B9) 147 μg (37%)
Iron 4.3 mg (34%)
Potassium 120 mg (3%)
Sodium 1160 mg (50%)
One package is 80 g
Percentages are relative to US recommendations for adults.
Source: USDA
The most recent controversy concerns dioxin and other hormone-like substances that
could theoretically be extracted from the packaging and glues used to pack the instant
noodles. It was reasoned that harmful substances could seep into the soup as hot water
was added to cup style instant noodles. After a series of studies were conducted, various
organizations requested changes in the packaging to address these concerns.
Another concern regarding the consumption of fried foods, including instant noodles, is
the possible presence of oxidation products resulting from poor maintenance of the oil. If
the cooking oil is not maintained at the proper temperature or changed as often as
necessary, these oxidation products, which are suspected to pose various health risks, can
be present in the foods. Proper production standards minimize the risk.
Instant noodles worldwide
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Cup noodles from modern Singapore
Instant noodles have become a popular food in many parts of the world, undergoing
changes in flavor to fit local tastes.
Argentina
In Argentina instant noodles are gaining popularity and can be found in most major cities
in supermarkets. The brand is usually Sapporo Ichiban. The Maruchan brand can also be
found at Disco and Coto supermarkets. Due to the recent Chinese immigration wave,
specialized Chinese supermarkets offer a wide variety of instant noodle brands.
Australia
The most popular brand of instant noodles in Australia was Maggi noodles for some time
and, because of a strong advertising campaign, continue to be highly popular despite
being amongst the highest-priced packet noodles. Many other brands have entered the
market; almost every popular brand of Japanese and Indonesian noodles is available in
Australian supermarkets and convenience stores, because of the cultural mesh of Asian
cuisine in Australian life. Among cup noodles, the most popular brand is Fantastic
Noodles. Among packet noodles, there are four popular choices, Indomie Mi Goreng
(fried Indonesian noodles served without broth), Ibumie Har Mee (Malaysian traditional
Penang Prawn Noodles) Nissin's Demae Ramen, and Nong Shim's Shin Ramyun served
with broth.
Belgium
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Instant noodles are not widely popular in Belgium and are expensive. The most common
brand is the Westernized "Aiki Noodles", but sales are low. Authentic Japanese and Thai
instant noodles can be found only in Asian specialty stores, and in very limited quantity
in some supermarkets.
Brazil
Brazilian instant noodles of Maggi brand, being cooked
For a long time, the main manufacturer of instant noodles was Nissin Miojo, to the extent
that, in Brazil, the most common name for them is "miojo", although the manufacturers
call them "lámen" or "l'amen". Many other companies, such as Maggi and Nestlé, also
offer this product. There are many variants, such as "Lámen Cremoso", which has a
creamy sauce, and "Lámen Hot", which includes pepper, as well as yakisoba and
spaghetti.
Canada
The major brands available in Canada are Sapporo Ichiban, Knorr and Mr. Noodles. In
some areas, the noodles are referred to simply by these brand names. These main-brand
packages generally only contain one flavoring pouch. Other brands may include a small
package of sesame oil. Korean brands such as Nong Shim are readily available in most
large grocery stores, and in some major cities, brands imported from Europe are
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available. Asian markets found in larger cities typically carry dozens of different brands
and varieties. Due to the large South Asian population in some major cities, Maggi is also
a popular brand. The term kimchi, in reference to imported Korean ramen, is also
popular, particularly in the West Coast cities of Vancouver and Victoria.
China
A bowl of Chinese Toon Veggie Noodles issued by Weichuan (味全) Food Industries
China is a fast-growing market for instant noodles. The market is focusing on higher-end
products, generally costing more than 1 RMB. The top three brands in this category
dominate more than 85% of the market; for the lower end, those costing less than 1 RMB,
the leading five brands hold about 60% of the market share.
The dominant brands in the Chinese market are:
• Ting Yi (aka Master Kong or Kang-shi-fu, 康師傅), owned by the Taiwanese

Tingyi (Cayman Islands) Holding Corporation and managed with a Japanese
strategic alliance partner Sanyo Food, the third-largest player in the Japanese
market. Master Kong is the largest brand, with a business scope extending to
beverages (RTD) and bakeries.
• Uni-President (aka President or Tong-Yi, 統一), a PLC listed in Taiwan. Like
Master Kong, it once had its own businesses in beverages and bakeries. However,
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the company recently formed a JV partnership with Hwa-Long and Nissin to
distribute beverages. Uni-President's home market is Taiwan, but the company is
now expanding aggressively in mainland China.
• Hwa-Long (華龍, i.e. Chinese Dragon), a local company allied with Nissin.
Because of that relationship, Hwa-long has long been regarded as Nissin's agent
in the world's largest consumer market. Recently Hwa-long, Nissin, and Uni-
President formed a partnership in the beverage business in order to collectively
compete against Master Kong.
• Bai-xiang (白象, i.e. White Elephant), a local company spin-off based on a former
state-owned enterprise, which still enjoys a strong local customer base. It is a
leading brand in terms of volume, and its products fall into the lower price range.
Denmark
Virtually all supermarkets sell instant noodles of some sort, but they tend to be
Westernized and come in foam containers, costing upwards of 10 kroner (2 dollars).
Ethnic stores and specialty shops offer the most popular alternative, Yum Yum, whose
prices range from 4–6 kroner; "3 for 10" offers are nearly universal. Its popularity has
been sufficient to become a generic brand name. Mama, another brand from Thailand, is
the second most popular Eastern brand but has a much smaller market share. Wai Wai,
made in Nepal, is also available. Most Danish supermarket instant noodles contain MSG
as a flavor enhancer.
Ethiopia
In Ethiopia, the most popular instant noodle brand is Indomie because of its variety of
flavors and affordable price. It is referred to as "Lehulum Tesmami", meaning "Suitable
For All" in the Amharic language its sole agents and distributors are YSO & SONS
General Trading PLC.
Finland
Noodles are ubiquitous in all urban grocery stores and supermarkets. Packet noodles are
the norm, while cup noodles are often pricier and are seldom available outside ethnic
food shops. Yum Yum and Mama cost about half a euro, while Koka's higher-end
offering, featuring a larger portion of non-fried noodles with no trans fat and no
preservatives, costs about one euro a piece.
Germany
Instant soups have a long tradition in Germany, back to 19th century, with, for example,
the inventions of Justus von Liebig, or Maggi products. Instant noodles as discussed here,
however, were relatively unknown in Germany until the 1990s, but they have since
continually gained in popularity.
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There are two types of ramen in Germany: the first, generally called "Instant-Nudeln"
(instant noodles), tends to be a mild, Westernized version and comes in flavors such as
chicken, vegetable, beef and button mushroom. The second type is called "Ramen" and is
quite similar to traditional ramen as it is known in Asia. German "Ramen" was originally
considered an ethnic food and was only available in specialty stores. Since the mid-
1990s, it has become available at German supermarkets. The most popular brands are
Yum Yum, Nissin Cup Noodles and Maggi.
Hong Kong
Cantonese people have a long history of cooking yi mein, an early form of instant
noodles invented in the Qing Dynasty. Modern instant noodles were publicly introduced
as "Doll Noodles" in the late 1960s by Winner Food Products Ltd, which was bought by
Nissin in 1984. That term has since become a synonym for instant noodles irrespective of
brand in Hong Kong and Southern China. Shin Ramyun as well as Demae Itcho is
another well-known brand.
India, Pakistan, and Bangladesh
The most popular brand in the three countries is Nestlé's Maggi, which is regarded in
popular culture as a two-minute noodle. Other popular brands include Top Ramen
Smoodles and Cup Noodles manufactured by Indo-Nissin Ltd, Ching's Instant Noodles,
AA Nutritions's Yummy, and Wai-Wai, owned by the Chaudhary Group from Nepal and
India. Smith & Jones and Ching's secrets are also popular new brands of instant noodles
in India. Wai Wai is gaining momentum and is domintaing market in North Eastern
states, Sikkim and west Bengal. Its unique taste and snack like feature is making it
popular in other parts of India as well.
Local flavors such as masala and chicken tikka dominate. The most popular flavor of Top
Ramen is known as "Curry Smoodles"; its flavorings mimic a basic curry, including
onion, garlic, coriander, and a curry masala. A package sells for 10–12 rupees in India
and 16 rupees in Pakistan. In India, there is also great demand for unflavored instant
noodles; brands such as Bambino and Ching's dominate the market.
Because of increasing health consciousness, Nestle introduced an instant noodle based on

whole wheat grain flour, called Atta Noodles. Instant rice noodles are also available in
various flavors. However, Nestle's original "Maggi" masala flavored noodles continue to
be the most successful brand of instant noodles not only in India but in the United States
for Indian Americans, as well. Although, Nestle is yet to introduce a microwaveable
version of "Maggi" noodles, their current products continue to be increasingly popular.
Foodles, a new instant noodle brand was launched in late 2010, focussing on health
issues, with the tagline, ' Noodles without the No '. This range has significantly higher
nutrition values compared to other popular brands. It comes in both Multigrain and
Wheat-only forms. The brand is owned by Horlicks.
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Indonesia
The first widely known instant noodle in Indonesia was "Supermi", introduced in the
1970s by Indofood Sukses Makmur, the largest instant noodle producer in the world. It
later introduced two additional brands – "Indomie" and "Sarimi".
Currently, Indofood Sukses Makmur has a market share of about 70% of Indonesian
instant noodle production. In 1999, the figure was about 90%; their market share declined
following the introduction of "Mie Sedaap" by Wings Food in 2003.
Indonesians prefer noodles with a strong flavor. Popular flavors of Indonesian instant
noodle include Chicken Curry, Onion and Chicken, Beef Meatball, and Chicken Soto, a
traditional Indonesian chicken soup. In the past, Indomie tried to produce 30 different
flavors to reflect various traditional dishes, but the product line was discontinued after
disappointing results. Strong local preferences contribute to the low volume of sales of
Japanese and other foreign instant noodles in Indonesia; hot and spicy Korean noodles
appeal most to these tastes and have the largest market share among foreign instant
noodles.
A dry instant noodle meant to replicate the traditional Indonesian dish Mi Goreng, or
fried noodle, is also popular in Indonesia. Most of the market share is owned by the
product Indomie Mi Goreng.
Ireland
The most popular brands of instant noodles in Ireland are Koka Noodles and Pot Noodle.
Koka are distributed by the Boyne Valley Group for the Irish market.
Japan
Japan is the country of origin of instant noodles. Instant noodles remain a "national" light
food. The average Japanese person eats 40 packs of instant noodles per year.
After their invention by Taiwanese-Japanese Momofuku Andō in 1958, instant noodles

became very common in Japan. In the 1970s, makers expanded their flavors to include
such examples as shio (salt ramen), miso, or curry. Beginning in the 1980s, makers also
added dried toppings such as shrimp, pork, or eggs. This, however, made instant noodles
more expensive, and their popularity decreased for a while. Today, instant noodles are
divided into two groups: "traditional" cheap (¥150 to ¥200) noodles with few toppings
and expensive (¥200 to ¥500) noodles with many toppings, which are often packed into a
pouch. Various kinds of instant noodles are produced, including ramen, udon, soba,
yakisoba, and pasta.
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Major makers in Japan are:
• Nissin Food Products 日清食品, whose famous brands include Chicken Ramen
and Cup Noodles, has a 40.4% market share As of 2005.
• Tōyō Suisan 東洋水産, nicknamed Maruchan, whose brands include Akai
Kitsune and Midori no Tanuki, has a 19.2% market share.
• Sanyō Foods サンヨー食品, Sapporo Ichiban, has a 11.5% market share.
• Myōjō Foods 明星食品, Charumera, has a 9.9% market share.
• Acecook エースコック, Super Cup, has a 8.3% market share.
Malaysia and Singapore
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Ingredients such as vegetables and eggs are often added when cooking instant noodles
The most well-known brand is Maggi, which has become practically synonymous with
instant noodles. Curry is a favorite flavor; other popular flavors include chicken, tom
yum, and asam laksa. Both soup-based and dry variants are readily available. Indomie,
Nissin, Cintan and Mamee brands of instant noodles are also well-loved by both
Malaysians and Singaporeans.
Though instant noodles are usually eaten at home, they are also becoming increasingly
popular as restaurant or cafe meals, especially in Hong Kong-themed "cha chan teng"
cafes and "Mamak" food shops. These meals are usually modified according to the chef's
taste and include minimal monosodium glutamate.
In recent years, instant noodles manufacturers have tried to introduce low-MSG

seasonings, as well as new processes that do not require frying for the noodles, and have
introduced new flavors such as chilli crab and seafood.
Mauritius
The Apollo noodle is very popular in Mauritius. Popular flavors include shrimp, curry,
chicken and vegetable.
Mexico
Instant noodles are gaining popularity in Mexico, where they are often viewed as a snack-
grade food. Flavors such as lime or chili are popular, often combined with shrimp. It is
available in almost every store and convenience store in Mexico. This kind of soup was
introduced in the 1980s by the Maggi Corporation as "Instant Maggi Ramen", marketed
in a small plastic bag with artificial flavors, but it did not become popular until cup
noodles were introduced in 1990 by Maruchan. Today, many local brands such as "La
Moderna" and "Herdez" have developed their own cup noodles, adapting local flavors
such as "fideos", "sopa azteca" and "mole de olla".
Nepal
Instant noodles are very famous in Nepal. In early 1980s, Gandaki Noodles (P.) Ltd. of
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Pokhara city, introduced Rara, a white instant noodles named after a famous lake of
Pokhara. It was a fair success among urban population. Then in around 1985, Chaudhary
Groups(CG) entered the market with Wai Wai. Wai-Wai (food) noodles, a brown, spicy
and precooked noodle became a big hit among the people. Over the years, its popularity
has grown heavily and consist of a major part of the dry foods sold in Nepal and are
available in any part of the country. There are many producers and brands of instant
noodles in Nepal, where they are a staple food. Famous instant noodles brands are:
• Wai-Wai (food) noodles, Golmol produced by CG. Wai Wai is popular in India
too. CG has established its factories in India.
• Mayos, Ru-Chee, Hurray produced by Himalayan Snax & Noodles Pvt. Ltd.
(HSNPL)
• 2pm, Rumpum by Asian Thai Foods Pvt. Ltd. (ATF)
The Netherlands
The Netherlands is home to a fairly large Indonesian community, which has generated
Indonesian supermarkets known as Toko. Various brands of instant noodles are sold
through both these outlets and non-specialty supermarkets, including Indomie Mi
Goreng, Maggi, Unox, Thai varieties such as Mama and Yum Yum, and some cheaper
alternatives, such as Good Noodles. Both cup and packet varieties are available.
Nigeria
In Nigeria, Indomie is the most popular instant noodles brand. Since its introduction in
1988, Indomie has had a remarkable impact on the Nigerian culinary landscape. Instant
noodles are now eaten in most households across the country. By 2008, nine other brands
of noodle had appeared on the market. Affirming Indomie's hold on the market,
Christopher Ezendu, a distributor at the popular Oke-Arin market on Lagos Island,
reported that these other brands are aspiring to be like the market leader.
According to the World Instant Noodle Association, in the year 2007, Nigeria was the
13th largest consumer of instant noodles in the world.
North Korea
Instant noodles were first introduced to North Korea by way of food aid from South
Korea in the 1990s. In 2004, over 600,000 boxes of Shin brand Ramyeon were sent to
North Korea as part of the aid relief program when Ryongchŏn train station exploded,
injuring many North Korean civilians. However, insider sources state that most of it was
sold in North Korean black markets, making its way to Pyongyang, instead of distributed
as aid. North Korean visitors to China also frequently purchase South Korean ramyeon
from Chinese stores, where Shin Ramyeon is known as "Korean Tangmi Ramyeon".
Indigenous production of Ramyeon in North Korea began in 2000. The first Ramyeon
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brand was "kkoburang kuksu", which literally means curved noodles in Korean. Later, a
joint venture by North Korean and Hong Kong-based companies began producing
"chŭksŏk kuksu" (즉석 국수), which literally means "instant noodles". Ramyeon are
popular among North Korean elites who live in Pyongyang and Nampo. In contrast to hot
and spicy South Korean Ramyeon, North Korean Ramyeon has a much milder and
brothier flavor.
Norway
In Norway, every supermarket sells instant noodles of some kind. The top-selling brand
is the Yum Yum! brand imported from Thailand, which is sold at the supermarket chain
Rema 1000 or in ethnic stores in larger cities. Another popular brand is the Norwegian
brand Mr. Lee. Yum Yum is often sold in 5-packs for 14 Norwegian kroner or in a "3 for
10" deal. Mr. Lee is typically more expensive, costing 10–34 kroner.
Peru
In Peru, Maruchan brand ramen had been the only brand sold for a long time. Recently,
Aji-no-men ramen became available in a wide range of flavors, including beef, chicken,
chicken with greens, hen, spicy hen, creole-style hen, shrimp, and oriental-style.
Philippines
There are many local and imported brands of instant noodle in the country, which are
locally known as "instant mami", after the Philippine version of chicken noodle soup,
developed by Ma Mon Luk. Well known brands in the Philippines include Payless,
Nissin Cup Noodles, Nongshim Shin Ramyun, QuickChow, Ho-Mi and Lucky Me. They
are sold in packets, sealed cups or sealed styrofoam bowls. Because of their fast
preparation and affordability, instant noodles are popular as a quick snack or for
breakfast.
Filipinos sometimes add a scrambled egg into the chicken noodle soup while cooking it.
Another popular variation is the instant pancit canton, stir-fried noodles resembling the
local pancit. These noodles are boiled and drained, then a flavoring powder, soy sauce,
oil and bits of carrot and celery are added.
Poland
Instant noodles began appearing on Polish store shelves during the early 1990s. Despite
being called "Chinese soup", the first brands on the market were produced in Vietnam
and had a somewhat spicy, garlic-flavored taste. The noodle packages contained pouches
of flavored soup base, spicy oil, dried vegetables or even minuscule shrimps.
The product gained particular popularity among students due to its affordability and
convenience. "Kaczka łagodna" (Mild duck), "Kurczakowa łagodna" (Mild chicken) and
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"Krewetkowa ostra" (Spicy shrimp) were the most common flavors. Today, the local Kim
Lan and worldwide Knorr brands offer varieties ranging from cheese-and-herb flavored
noodles to local Polish specialties like barszcz czerwony or żurek.
Ngoc Tu Tao, who emigrated to Poland from Vietnam and established the Tan-Viet
Group in 1990, is credited with introducing instant noodles to Poland. His Vifon brand
holds a 25% share of the Polish instant soup market, selling over 100 million packages a
year. Ngoc Tu Tao has appeared in Wprost magazine's annual ranking of the 100 most
wealthy Polish citizens.
Inexpensive supermarket private-label brands and regular midmarket products do not

differ much in taste, while their prices can range from PLN 0.49 to PLN 2.00. Noodles
packaged in foam bowls are slightly more expensive, priced from PLN 3.00 to PLN 5.50.
Russia
Russia's most popular instant ramen are the local brand Rollton and the Korean brand
Dosirac (Korean for "lunch box"). Instant noodles have been popular in Russia's Far East
region since the late 1980s and made their way west in the early 1990s. In Russia, like
most noodle products, they are still considered a lesser-quality option to turn to in lean
economic times. They are popular among college students as a snack but not as a regular
meal.
Saudi Arabia
The most popular brand is Indomie, with a 96% market share. Indomie is the generic
name for instant noodles in the region; the brand is produced by Pinehill Arabia Food at
plants at Jeddah and Dammam.
South Africa
WT
South African flavour noodles
Instant noodles have become commonplace in South Africa since the 1990s, when they
were first introduced to the general consumer market. While various brands are available,
the most common is Maggi 2 Minute Noodles. South Africans prefer milder flavors, and
the most common flavors are chicken, beef, cheese and prawn. Because of their low cost,
instant noodles are popular in South Africa's poorer communities. They are also popular
among students and office workers as a quick snack.
South Korea
WT A Korean ramyeon
In the 1960s, instant ramen was introduced to South Korea from Japan, and its quick and
easy preparation and cheap price made it quickly popular. In South Korea, instant
noodles are more common than non-instant ramen noodles; the word ramyeon (라면), a
cognate of the Japanese ramen, generally means the instant kind. Most South Korean
food stalls make instant ramyeon and add toppings for their customers. Instant ramyeon is
also often added to budae jjigae (literally "army base stew"), a stew made with assorted
ingredients, which was invented in the 1950s in the vicinity of U.S. military camps in
South Korea.
Ramyeon is typically spicy. Shin Ramyun (신[辛], literally "spicy") is the best-selling
brand in Korea. It has also become popular in China and the United States. The leading
manufacturer of ramyeon in Korea is the Nong Shim company, which exports many of its
products overseas.
Sweden
Instant noodles have been widely available in Swedish supermarkets for more than 10
years and are very popular, especially among students. The most common brands include
Nissin's Demae Ramen, Samyang, Euroshopper, Eldorado and ICA. Other brands include
Mr. Cup cup noodles and Little Cook. Cup noodles are usually sold for 10 SEK per
package, while packet noodles are usually sold at 4 for 15, 5 for 20 or 6 for 30. Brands
like Yum Yum, Mama's and Wai Wai are widely available in immigrant food stores,
often priced at 3 for 10.
Taiwan
Instant noodle inventor Momofuku Andō (安藤百福) was born in Taiwan. According to
statistics from the International Ramen Manufacturers Association, Taiwan is the world's
12th largest instant noodle market, with an annual NT$10 billion (US$300 million) in
sales. This translates into an annual total of 900 million packs, or 40 per person. Uni-
President (aka President or Tong-Yi, 統一) takes the largest market share of instant
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noodles in the country, and is a major player in the global instant noodle market.
The most popular flavors in Taiwan are beef noodle soup and minced pork noodle.
Thailand
The most popular instant noodle in Thailand is "Mama" or dindin cup noodles; Tom Yum
Shrimp is the favorite flavor. Other local players in the market include the Wai Wai and
Yum Yum brands. Due to their ubiquity, instant noodles were chosen as a vehicle for
dietary fortification by a joint effort of the Federation of Thai Industries, instant noodle
producers, and the Ministry of Public Health about 10 years ago. The vitamins and
minerals added are iron, iodine and vitamin A. Unlike Japanese or Malaysian instant
noodles, Thai noodles are seasoned with chicken stock before frying, giving them extra
flavor, and they are sometimes consumed directly as a snack without further cooking.
Instant noodles have spread all over Thailand, and now include real dehydrated meat such
as pork and beef.
Ukraine
Instant noodles have been quite popular in Ukraine in the past 10 years because they are
cheap and save time. Mivina, a former food producer for cosmonauts located in Kharkiv,
is the most popular producer of instant noodles in the country. Mivina noodles can be
cooked as soup or eaten dry; dry instant noodles are as popular in Ukraine as potato chips
and croutons. Mivina is rivaled by the Russian Rollton, which also produces instant
noodles for quick soups.
United Kingdom
The most common form of instant noodles in Britain is Pot Noodle, a cup noodle founded
by Golden Wonder in the late-1970s. These use artificial flavorings (there is no chicken
in Chicken Pot Noodles, for example) and are sold by virtually every major supermarket
chain, general groceries shops, and convenience stores.
Packet noodles such as Batchelors' Super Noodles are also popular and are synonymous
with student life; some supermarket chains offer value noodles for as little as 10 pence.
Several of the larger supermarkets also offer eastern brands such as Nissin, Koka noodles
and Shin Ramyun, which once could only be found in Asian groceries. Noodles such as
Maggi can also be found in many groceries, but are less widespread.
United States
In the United States, instant noodles were first available by Nissin Foods in 1971 and
were marketed as "Oodles of Noodles." In 1972, Nissin Foods introduced "Nissin Cup
Noodles" in a styrofoam cup, which led to an upsurge in popularity. Soon after, many
other competing companies were offering similar instant noodle products.
Today, in the U.S., the ubiquitous instant noodle product is known as ramen, after the
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Japanese dish on which it is based, and it comes in a variety of mostly meat-based
flavors. Common flavors in the United States include chicken, pork, beef, mushroom,
shrimp, roast beef, roast chicken, chili, chili lime, vegetable, and "oriental" (soy sauce
flavored). Other flavors, including shoyu, miso, and kimchi, are also available at
supermarkets and convenience stores. The three major brands are Nissin Top Ramen,
Maruchan Ramen, and Sapporo Ichiban. Thailand's "Mama" brand is also quite common
in the United States. Ramen noodles are extremely popular among college students, due
to their low cost and ease of preparation.
Vietnam
Instant noodles are popular in Vietnam, where they are often eaten as a breakfast food.
Both wheat and rice noodles are common. Acecook Vietnam JSC is a leading producer of
instant noodles. Another major producer and exporter is Vifon. Popular Vietnamese
instant noodle soups include Oriental, Bún bò Huế flavored, Phở and Hủ tiếu Nam Vang,
a Phnom Penh-style rice noodle.

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Chapter 1 - Introduction to Noodles

Chapter 2 - How to Make Egg Noodles

Chapter 3 - How to Make Ramen Noodle Soup

Chapter 4 - How to Make a Basic Noodle and Veggie Dish

Chapter 6 - How to Make Perfect Noodles

Chapter 7 - How to Make Good Instant Noodles

Chapter 8 - How to Make Chicken Noodle Soup

Chapter 9 - How to Make Hokkien Fried Noodle

Chapter 10 - How to Cook Ramen Noodles

Chapter 11 - Rice Noodles and Cellophane Noodles

Chapter 12 - Chinese Noodles

Chapter 13 - Cup Noodles

Chapter 14 - Instant Noodles

WT Misua noodle making in Lukang, Taiwan

Potato or canna starch

• Makguksu (막국수), local specialty of Gangwon Province in South Korea

Types of noodle dishes

A simple noodle soup consisting of Soy sauce and Sesame oil

How to Make Egg Noodles

Hot and Sour soup found at the grocery store.

How to Make Ramen Noodle Soup

2 packages of original flavor ramen noodles

2. Cook the chicken over medium heat until cooked thoroughly.

Things You'll Need

How to Make a Basic Noodle and Veggie Dish

Things You'll Need

How to Cook Noodle Soup with Mushrooms

How to Make Chinese Noodles

Things You'll Need

How to Make Perfect Noodles

• salt, 1/2 teaspoon for each 8 oz of noodles, if desired

Things You'll Need

• Pasta dough is very forgiving if you treat it smartly.

Things You'll Need

How to Make Good Instant Noodles

Cup Of Noodles Method

How to Make Noodle Salad

How to Make Chicken Noodle Soup

• 2 large chicken breasts (bone-in)

For the Soup

• 2 cups of egg noodles

25 fl oz chicken stock or broth

How to Make Hokkien Fried Noodle

Things You'll Need

How to Cook Ramen Noodles

How to Make Your Ramen Noodles Spicier

Things You'll Need

Rice Noodles and Cellophane Noodles

• Shāhé fěn (沙河粉, also called hé fěn)

WT Mohinga with fritters

Beef chow fun

• Rice noodles in coconut milk

In Chinese, the most commonly used names are:

• fěn sī (粉絲): with fěn meaning "powder" and sī meaning "thread"

In 2004, testing by Chinese authorities determined that some brands of cellophane

WT Misua noodle making in Lukang, Taiwan

WT A Northwest hand-pulled noodle restaurant in Australia

WT Pulling wheat dough into thin strands to form lamian

English Chinese Process

Chinese noodle types

Rice based noodles can be：