Ramen as Dehydrated Noodles: Difference between revisions

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When you hear the word "ramen," what do you think of? If you are a Westerner, chances are you think of dried noodles with some strange powder, served in a styrofoam cup. You pour boiling water into the cup, wait for three minutes, and serve. Which companies and brands you see most often will depend on the country you're from:

** Some Australians (in particular recent uni students) prefer Indonesian brand Indomie's [http://www.indomie.com/products-goreng.html Mie Goreng].

* [[United Kingdom]]: [http://www.potnoodle.co.uk/pier/ Unilever's Pot Noodles]

** In an example of [[Brand Name Takeover]], "ichiban" is often used as a generic term in Canada to refer to any type of ramen. In the original Japanese, it means "number one".

 

We shall begin with dehydrated noodles, as this is more familiar to a westerner than fresh ramen. While "ramen" refers strictly to a specific type of Japanese noodle (often in soup), the term is also used to refer to any package of dehydrated noodles with seasonings for a single serving. On the other hand, recently many producers started to differentiate between various type of noodles, so one can encounter amusing combinations like "udon instant ramen".<ref>Ramen--the fresh kind--are a Japanese development of Chinese noodles, and might well be the Japanese pronunciation of the lo mein you find at Chinese restaurants pretty much everywhere (except of course most of China).</ref>