Ramen is a Japanese noodle dish. It consists of Chinese-style wheat noodles (chūkamen) served in a meat-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, nori (dried seaweed), menma, and scallions.
Ramen has its roots in Chinese noodle dishes: nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu, and the miso ramen of Hokkaido.
Mazemen is a ramen dish that is not served in a soup, but rather with a sauce (such as tare).
• Instant Noodles
Instant noodles, or instant ramen, is a type of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil.
Ramen, a Japanese adaptation of Chinese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers.
It has become synonymous in the United States for all instant noodle products.
• Udon Noodles
Udon is a thick different types of noodles made from wheat flour, used in Japanese cuisine.
It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served.
Its simplest form is in a hot soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin.
It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage (mixed tempura fritter), abura-age (sweet, deep-fried tofu pouches), kamaboko (sliced fish cake), and shichimi spice added to taste.
• Pasta Noodles
Pasta is a type of noodles food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.
Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine.
• Indomie Noodles
Indomie is a brand of instant noodles produced by the Indonesian company Indofood.
Indofood itself is the largest instant noodle producer in the world with 16 factories. Over 15 billion packets of Indomie are produced annually. Indomie is also exported to more than 90 countries around the world.
Indofood’s key export markets are Australia, India, Iraq, Papua New Guinea, Hong Kong, East Timor, Jordan, Saudi Arabia, the United States, New Zealand, Taiwan, Egypt, Syria, and countries in Europe, Africa, the Middle East and Asia.
Indomie has been produced mainly in Indonesia since it was first introduced in 1972, though Indomie has also been produced in Nigeria since 1995.
Indomie Noodles has also been increasingly popular in Nigeria and other African countries.
• Chinese Noodles
Noodles are an essential ingredient and staple in Chinese cuisine. Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation.
They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations.
Chinese-types of noodles have also entered the cuisines of neighboring East Asian countries such as Korea (jajangmyeon) and Japan (ramen), as well as Southeast Asian countries such as Vietnam, Cambodia (kuy teav) and, Thailand.
• Rice Noodles
Rice noodles, or simply rice noodle, are types of noodles made from rice. The principal ingredients are rice flour and water.
Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.
Rice noodles are most common in the cuisines of East, Southeast and South Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures.
• Spaghetti Noodles
Spaghetti is a long, thin, solid, cylindrical pasta noodles. It is a staple food of traditional Italian cuisine.
Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals.
Italian spaghetti is typically made from durum wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added.
Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.
• Cup Noodles
Cup noodle is a registered trademark of Nissin Foods and is known as precooked instant noodles with flavoring powder and/or seasoning sauce sold in a polystyrene, polyethylene, or paper cup.
The flavoring can be in a separate packet or loose in the cup. Hot water is the only ingredient that is needed separately. Cooking takes 3–5 minutes.
Now, many kinds of precooked instant noodle have been consumed around the world, as a popular staple.
• Noodle Soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth.
Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia.
Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
• Soba Noodles
Soba is a thin Japanese noodles made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup.
• Yakisoba Noodles
Yakisoba “fried noodle”, is a Japanese noodle stir-fry dish. Usually soba means buckwheat, but soba in yakisoba means Chinese noodles (Chuuka soba) made from wheat flour, and are typically flavored with a condiment similar to Worcestershire sauce.
The dish first appeared in food stalls in Japan, probably by around the 1930s.
• Pho Noodles
Phở or is a Vietnamese soup dish consisting of broth, rice noodles, herbs, and meat (usually beef, sometimes chicken.
Pho is a popular noodles food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam’s national pasta dish.
• Cellophane Noodles
Cellophane noodles, or fensi, sometimes called glass noodles, are a type of transparent noodles made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used.
• Dandan Noodles
Dandan noodles or dandanmian is a type noodle dish originating from Chinese Sichuan cuisine.
It consists of a spicy sauce usually containing preserved vegetables (often including zha cai, lower enlarged mustard stems, or ya cai, upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles. The dish can either be served dry or as a noodle soup.
• Lo Mein Noodles
Lo mein is a Chinese dish with egg noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp.
It might also be served with wontons (called húntun in Mandarin) although wontons are usually a soup ingredient. It can also be eaten with just vegetables.
Bibim-guksu or spicy noodles, a cold dish made with very thin wheat flour noodles called somyeon with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer.
• Zhajiangmian Noodles
Zhajiangmian, literally “fried sauce noodles”, commonly translated as “noodles served with fried bean sauce”, is a Chinese dish consisting of thick wheat noodles topped with zhajiang sauce.
Zhajiang sauce is normally made by simmering stir-fried diced meat or ground pork or beef with salty fermented soybean paste.
• Chow Mein Noodles
Chow mein is a dish of Chinese stir-fried types of noodles with vegetables and sometimes meat or tofu.
Over the centuries, variations of Chaomian were developed in many regions in China; there are several methods of frying the noodles and a range of toppings can be used.
• Macaroni Noodles
Macaroni is dry pasta noodles shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni.
Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion.
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