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noodles is created when noodle dough sheets are being cut by rotation slitters. Due to the difference in velocity between the conveyor belt and blade rotation, noodle dough sheets can be pressed by blades multiple times within a certain area, creating the unique wavy form of instant noodles. During pressing by the heavy blades, the continuous gluten structure is ruptured at certain points and does not return to its original shape, but the remaining gluten structures are strong enough to keep it hanging; therefore, wavy noodle strands are formed and maintained during processing. Other than the physical springiness, the selection of ingredients also ensures high elasticity of instant noodles. Instant noodles require wheat flour with high protein content to ensure noodle strands are broken during processing, resulting in more viscoelastic noodle dough and thus more elastic noodles. Furthermore,
589:, and palm oil mixtures, while only palm oil or palm olein are used in Asia. Air-dried noodles are dried for 30–40 minutes in hot air at a temperature of 70–90 °C (158–194 °F), resulting in a moisture content of 8–12%. During the drying process, the rapid evaporation of water creates pores throughout the food matrix, which allows for short cooking times in the finished product. In the case of fried noodles, the creation of pores is directly related to the uptake of fat into the noodles. More than 80% of instant noodles are fried as this creates more evenly dried noodles than hot-air drying, which can cause an undesired texture in finished noodles and also takes longer to cook. However, with fried noodles, the oil content is about 15–20% and decreases the shelf life of the noodles due to oxidation, whereas in hot-air dried noodles, oil content does not go above 3%.
818:
234:
637:
evaporates. During frying, water in noodle strands migrates from the central region outwards to replace the surface water that is evaporated during frying. Therefore, a porous sponge structure in the noodle is created due to vaporization. During its migration, the water carries thermal energy from oil to the surroundings, creating heat for completing the starch gelatinization. Furthermore, the heat transfer during evaporation protects instant noodles from burning or being overcooked during frying. Moreover, as a common additive,
654:
250:
242:
345:, a cup noodle to which boiling water is added to cook the noodles. A further innovation added dried vegetables to the cup, creating a complete instant soup dish. The innovation combined the functions of packaging material, a container for boiling water, and a bowl to eat the noodles from. Heading off the recent rise in health consciousness, many manufacturers launched instant noodles with various healthy recipes: noodles with dietary fiber and collagen, low-calorie noodles, and low-sodium noodles.
381:
1046:
42:
1008:
593:
1084:
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2988:
856:
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1122:
291:
production of instant noodles. The advantages of curving noodles into a wave shape are that more noodles fit into a small package, the noodles are less likely to stick together during cooking, they cook more evenly and have improved taste and flavor, they are less fragile and easier to transport and store, drying and shaping is easier, their elasticity is improved, and the noodles are less likely to slip off chopsticks or forks when eaten.
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970:
514:
2877:
1350:
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1160:
1198:
303:. Each noodle block was pre-seasoned and sold for ¥35. The instant noodles became ready to eat in just two minutes by adding boiling water. Due to their price and novelty, Chikin Ramen were considered a luxury item initially, as Japanese grocery stores typically sold fresh noodles for one-sixth of their price. Despite this, instant noodles eventually gained immense popularity, especially after being promoted by
932:
894:
124:
1410:
623:, a key ingredient in instant noodles, has the important characteristics of low gelatinization temperature, high viscosity, and rapid swelling. Therefore, the addition of starch could further increase the elasticity of noodles. High salt content in instant noodles also increases the elasticity of noodle strands as its dissolved ions strengthen the interaction between gluten structures.
572:
slow-paced conveyor belt and are hindered by metal weights when coming out of the slitter, which gives the noodle its wavy appearance. If the strands are to be molded into other shapes, liquid seasoning can be added as well. Once the noodles are shaped, they are ready to be steamed for 1–5 minutes at 100 °C (212 °F) to improve texture by
411:
absorption level is too high, hydration of flour cannot be completed, and if the water absorption level is too low, the dough will be too sticky to handle during processing. For instant noodles, dehydration is an important step after noodles are made because water can offer a hospitable environment for microorganisms. The
423:
Another function of salt is to slow down the activities of enzymes, such as proteolytic enzymes, which could interrupt the gluten structures and microbial growth. Alkaline salt, such as sodium and potassium carbonates, could be added to noodle dough to enhance the yellow color of the product if needed because
778:
reported that 103,620 million servings were consumed worldwide. China (and Hong Kong) consumed 40,250 million servings and
Indonesia consumed 12,540 million, the three areas dominating world instant noodle consumption. South Korea tops the world in per capita consumption at 75 servings per year. It
605:
with seasoning on top of the noodles. There are a variety of flavors to the noodles, depending on which ones are added to the seasoning. Such flavors include beef, chicken, pork, shrimp, etc. In instant noodle cups, soy protein and dehydrated vegetables and meats are often added for further flavor.
566:
Noodle production starts with dissolving the salt, starch, and flavoring in water to form a mixture that is then added to the flour. The dough is then left for a period of time to mature, then for even distribution of the ingredients and hydration of the particles in the dough, it is kneaded. After
636:
leak out of starch granules, and these can bind to water and increase the viscosity of the gluten matrix. Steaming offers an optimal condition for the gelatinization of potato starches. After steaming, rapid oil-frying vaporizes the free water, and gelatinization continues until all the free water
474:
Frying is a common dehydration process for producing instant noodles. Therefore, oil becomes an important component of instant noodles. According to USDA regulations, oil-fried instant noodles should not have fat content higher than 20% of total weight, which means theoretically, the amount of oil
399:
Noodles can be made from different kinds of flours, such as wheat, rice, and buckwheat flour. For instant noodles, flours that have 8.5–12.5% protein are optimal because noodles must be able to withstand the drying process without breaking apart, which requires a higher amount of protein in flour,
626:
The initial purpose of inventing instant noodles was to shorten the cooking time of conventional noodles. Therefore, a short cooking time can be regarded as the most decisive characteristic of instant noodles. Instant noodles are cooked in boiled water; therefore, enhancing water retention is the
618:
Although dry instant noodles may not appear elastic, cooked instant noodles generally have higher elasticity than other types of noodles when they are cooked, and the unique wavy form also differentiates instant noodles from other common noodles, such as udon or flat noodles. The wavy form of the
600:
Before packaging with seasoning, the noodles are cooled after drying, and their moisture, color, and shape are checked. Packaging of the noodles includes films impermeable to air and water. There are two forms of packaged instant noodles: one with the provided seasoning in small sachets inside or
580:
Noodles can be dried in one of two ways: by frying or by hot-air drying. Fried instant noodles are dried by oil frying for 1–2 minutes at a temperature of 140–160 °C (284–320 °F). The frying process decreases the moisture content from 30–50% to 2–5%. Common oils used for frying in North
290:
Before Ando invented the instant noodles, there was an earlier invention that made it possible: the process of mechanically curving noodles into a wavy shape, invented by Yoshio Murata in 1953. Murata's invention made it possible to curl noodles dozens of times faster, paving the way for the mass
571:
more easily as the sheet is folded and passed through the rollers several times. This will create the stringy and chewy texture found in instant noodles. When the noodle belt is made to the desired thickness by adjusting the gap in the rolls, it is then cut right away. Wavy noodles are made in a
410:
Water is the second most important raw material for making noodles, after flour. The hydration of dough determines the development of gluten structure, which affects the viscoelastic properties of dough. The water absorption level for making noodles is about 30%–38% of flour weight; if the water
479:
is chosen as the frying oil for instant noodles due to its heat stability and low cost. However, overall, due to their high fat content and low moisture content, instant noodles are highly susceptible to lipid oxidation, and relatively high amount of preservatives are added. Hence, to avoid the
422:
Salt is added when making the flour dough to strengthen gluten structures and enhance the sheeting properties of dough, and it can make the noodles softer and more elastic. Salt also offers the basic salty flavor of noodles and can cover some of the off-flavor generated by flour and processing.
715:
instant noodle consumption (74.1 servings of instant noodles per person in 2014) worldwide. The study consisted of 3,397 college students (1,782 male; 1,615 female) aged 18–29 years who participated in a health checkup. Statistical analysis using a general linear model that adjusted for age,
609:
The shelf life of instant noodles ranges from 4–12 months, depending on environmental factors. Their stability comes from the high sodium content with low moisture, and low water activity. Instant noodles can be served after 1–2 minutes in boiled water or soaked in hot water for 3–4 minutes.
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is the most important feature in instant noodles that can enhance water retention during cooking. The two key steps that serve the function to trigger starch gelatinization are steaming and oil-frying. Starch gelatinization occurs when starch granules swell in water with heat,
432:, this is wanted). For making fresh noodles, the amount of salt added is 1–3% of flour weight, but for instant noodles, due to the longer shelf life, it requires higher salt content. One pack of ramen contains well over half the daily recommended amount of sodium.
415:
uses different regulations of moisture content, depending on dehydration method: for instant noodles dehydrated by frying, moisture content cannot exceed 8%, and for those dehydrated by methods other than frying, moisture content cannot exceed
480:
generation of off-flavors and health-risking compounds, some instant noodles are dehydrated by ways other than frying to reduce fat content. According to the USDA, non-fried instant noodles should have a fat content lower than 3%.
576:
the starch of the noodles. When steaming, the addition of water and heat breaks up the helix structure and crystallinity of amylose. Amylose begins to diffuse out of the starch granule and forms a gel matrix around the granule.
743:
in the group with an intake of ≥ 3/week was 2.639 for all subjects, while it was 2.149 (95% CI, 1.045–4.419) and 5.992 (95% CI, 1.859–21.824) for male and female students, respectively. Additionally, a study by researchers at
447:, an alkaline solution consisting usually of a 9:1 ratio of sodium carbonate to potassium carbonate, is added to the flour and water when making ramen to help develop several of its unique characteristics. The addition of
158:, 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 with all instant noodle products.
153:
cooked noodles, and this is still the main method used in Asian countries; air-dried noodle blocks are favored in
Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating.
427:
pigments in flour turn yellow at alkaline pH levels, and the increase of pH could also influence the behavior of gluten, which could make noodle dough even tougher and less extensible (for some noodles, such as
Japanese
2353:
Instant noodles are a highly processed food which lack nutritive value. Instant noodles are high in carbohydrates, sodium and other food additives, but low on essential elements such as fiber, vitamins and minerals.
453:
aids in the gluten development of the noodle as well as promotion of gelatinization of starches, both of which contribute to the springiness and chewiness characteristic of ramen. Additionally, the addition of
498:
such as guar gum are widely used in instant noodle production to enhance water-binding capacity during rehydration and to shorten cooking time. Gums are dispersed in water before mixing and making of noodles
2108:
Li, Man; Sun, Qing-Jie; Han, Chuan-Wu; Chen, Hai-Hua; Tang, Wen-Ting (2018). "Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms".
298:
noodles from processes of noodle-making, steaming, seasoning, to dehydrating in oil heat, creating the "instant" noodle. This dried the noodles and gave them a longer shelf life, even exceeding that of
1614:
720:, gender, family income, health-related behaviors, and other dietary factors important for cardiometabolic risk, showed a positive association between the frequency of instant noodle consumption and
748:
of 10,711 adults (54.5% women) 19–64 years of age reported a 68% higher risk of metabolic syndrome among women who consume instant noodles more often than twice a week, but not in men.
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2007:
758:'s Maggi brand instant noodles made headlines in India, with some seven times the allowed limit; several Indian states banned the product, as did Nepal. On 5 June 2015, the
1515:
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it is kneaded, the dough is made into two sheets compounded into one single noodle belt by being put through two rotating rollers. This process is repeated to develop
2548:
341:
With better quality control, manufacturers further improved the taste of instant noodles by adding flavoring powder in a separate packet. In 1971, Nissin introduced
2332:"Instant ramen noodles are low in fiber, vitamins and minerals and high in carbohydrates. The package comes complete with seasonings that are typically very salty.
2408:
2381:
1604:
260:
The history of noodles in China dates back many centuries, and there is evidence that a noodle that is boiled and then fried and served in a soup, similar to
1691:
319:, where they are now firmly embedded within local cultures, instant noodles eventually spread to and gained popularity across most other parts of the world.
268:, a chef put already-cooked egg noodles in to boil. To rescue them, he scooped them out and fried them in hot oil, serving them as a soup. According to the
1838:["Liu Lier's View" Instant Noodles Were Invented by the Japanese? Japanese Media Also Gave Credit to the Inventor of Taiwanese Chicken Noodles].
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225:, it is often loose in the cup. Some instant noodle products are seal-packed; these can be reheated or eaten straight from the packet or container.
2534:
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327:
2036:
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1772:
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759:
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404:, which is made up of glutenin and gliadin, is the most important wheat protein that forms the continuous viscoelastic dough of noodles.
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1903:
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billion. The top three per-capita consuming nations are South Korea (74.6 servings), Vietnam (53.9 servings), and Nepal (53 servings).
2430:
In Sil Huh, Hyesook Kim, Hee Kyung Jo, Chun Soo Lim, Jong Seung Kim, Soo Jin Kim, Oran Kwon,Bumjo Oh, and Namsoo Chang (24 May 2017).
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In a
Japanese poll conducted in 2000, instant noodles were voted the best invention of the 20th century. As of 2018, approximately 103
1749:
392:
regulations allow instant noodles to contain palm oil, seasoning, sodium phosphates, potato starches, gums, and other ingredients.
2000:
2729:
2147:
Gulia, Neelam; Dhaka, Vandana; Khatkar, B. S. (1 January 2014). "Instant
Noodles: Processing, Quality, and Nutritional Aspects".
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Potato starches are commonly added to instant noodles to enhance the gelling properties and water-holding capacities of noodles.
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389:
149:
sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by
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2608:
1930:
2692:
774:
Instant noodles are a popular food in many parts of the world, undergoing changes in flavor to fit local tastes. In 2018, the
330:, a Pingtung local, filed a patent for instant noodles in 1956. On 16 August 1961, Zhang supposedly transferred the patent to
1873:
1507:
388:
There are three key ingredients in wheat-based noodles: wheat flour, water, and salt. Other than the three main ingredients,
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1794:
2404:
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2991:
2209:
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1812:
775:
553:
1638:
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2377:
1443:
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127:
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levels in all subjects. Compared to the group with the lowest frequency of instant noodle intake (≤ 1/month), the
2495:"Instant noodle intake and dietary patterns are associated with distinct cardiometabolic risk factors in Korea"
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535:
17:
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2767:
1433:
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254:
178:
2432:"Instant noodle consumption is associated with cardiometabolic risk factors among college students in Seoul"
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1438:
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1659:
524:
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Shin HJ, Cho E, Lee HJ, Fung TT, Rimm E, Rosner B, Manson JE, Wheelan K, Hu FB. (25 June 2014).
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304:
221:, seasoning, and sugar. The flavoring is usually in a separate packet, although in the case of
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3845:
3144:
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1967:
Fu, Binxiao (2007). "Asian noodles: History, classification, raw materials, and processing".
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233:
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2270:"The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles"
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Fortification Basis. Instant
Noodles: A Potential Vehicle for Micronutrient Fortification.
8:
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210:
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Seasoning sachets on instant noodles, the content of a
Japanese instant yakisoba package
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4212:
3672:
3252:
3139:
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Rombouts, Ine; Jansens, Koen J.A.; Lagrain, Bert; Delcour, Jan A.; Zhu, Ke-Xue (2014).
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instant noodles from India, terming them "unsafe and hazardous" for human consumption.
745:
708:
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billion servings of instant noodles were eaten worldwide every year. China consumed 40
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3508:
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3079:
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2516:
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2269:
2225:
Mellema, M. (2003). "Mechanism and reduction of fat uptake in deep-fat fried foods".
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2172:
2164:
2126:
2076:
2066:
1585:
1511:
1473:
732:
356:
billion packages of instant noodles per year (39% of world consumption), Indonesia 12
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2656:
2600:
2293:
2184:
1926:
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3911:
3901:
3820:
3592:
3412:
3109:
2945:
2774:
2689:
2506:
2451:
2443:
2281:
2234:
2156:
2122:
2118:
1976:
1865:
1575:
206:
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1980:
653:
4483:
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4427:
4187:
4068:
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3695:
3617:
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3010:
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728:
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80:
4240:
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Organization for Small & Medium
Enterprises and Regional Innovation, JAPAN
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Increased consumption of instant noodles has been associated with obesity and
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4250:
4103:
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2933:
2864:
2832:
2810:
2168:
2080:
1589:
1453:
1013:
693:
677:
620:
487:
380:
331:
276:
249:
177:, the first cup noodle product. Instant noodles are marketed worldwide under
162:
95:
4245:
645:, it can also increase the water binding ability of noodles during cooking.
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during cooking (rehydration), to allow more water retention in the noodles.
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2130:
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721:
592:
284:
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170:
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and during frying, high protein content can help decrease the fat uptake.
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Recreation of
Momofuku Ando's workshop, where he created instant noodles;
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can not only increase the elasticity and viscosity of noodles to enhance
461:
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222:
174:
150:
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in Japan. They were first marketed on 25 August 1958 by Ando's company,
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3780:
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1463:
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712:
661:
602:
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538: in this section. Unsourced material may be challenged and removed.
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84:
3180:
3170:
2575:"FSSAI orders recall of all nine variants of Maggi noodles from India"
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4000:
3990:
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861:
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Belitz, H.-D.; Grosch, Werner; Schieberle, Peter (15 January 2009).
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1127:
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4015:
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1468:
1384:
In billion servings. Source: World
Instant Noodles Association
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1203:
1165:
568:
460:
enhances the yellow color of ramen noodles by bringing about a
401:
191:
185:
123:
55:
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http://www.dsm.com/en_US/nip/public/home/downloads/noodles.pdf
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937:
899:
823:
763:
429:
155:
65:
4265:
1409:
272:, early instant noodle packaging was labelled "Yi noodles."
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681:
3002:
2001:"Commercial Item Description Soup, Noodle, Ramen, Instant"
322:
A separate claim of origin for instant noodles comes from
264:, dates to ancient China. According to legend, during the
169:
in Japan. They were launched in 1958 under the brand name
27:
Noodles sold in a precooked and dried block with flavoring
4275:
685:
2063:
Asian noodles : science, technology, and processing
779:
is followed by Vietnam at 54 servings, and Nepal at 53.
2405:"South Korea ranked No.1 in instant noodle consumption"
1748:. www.noodlemachinery. 12 November 2019. Archived from
1508:"Instant Noodles Will Either Save the World or Ruin It"
475:
uptake during the frying process could go even higher.
217:. Common ingredients in the flavoring powder are salt,
2197:
455:
448:
442:
435:
2699:(by the Japan Convenience Foods Industry Association)
672:
Instant noodles are often criticized as unhealthy or
490:
is used in instant noodles as an additive to improve
1746:"Why is instant noodles curved instead of straight?"
1405:
2549:"The Kathmandu Post: Maggi noodles banned in Nepal"
184:The main ingredients in instant noodles are flour,
2657:"Global Demand, World Instant Noodles Association"
2649:
1722:(in Japanese). Miyakoichi Co., Ltd. Archived from
2146:
676:. A single serving of instant noodles is high in
4576:
2308:"Stay away from instant noodles to keep healthy"
2737:
1004:
294:Ando developed the entire production method of
189:
2149:Critical Reviews in Food Science and Nutrition
205:, a type of alkaline mineral water containing
198:
3018:
2723:
2402:
2357:Stay Away from Instant Noodles to KeepHealthy
1813:"Inventor of the Week Archive: Momofuku Ando"
1562:Zhang, Na; Ma, Guansheng (1 September 2016).
1080:
1042:
2533:: CS1 maint: multiple names: authors list (
2478:: CS1 maint: multiple names: authors list (
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1929:. World Instant Noodles Association (WINA).
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760:Food Safety and Standards Authority of India
46:Instant noodle in typical block form (dried)
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2716:
2093:: CS1 maint: location missing publisher (
1308:
1118:
40:
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2510:
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2378:"Instant noodles a health hazard: report"
2204:. Springer Science & Business Media.
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1232:
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554:Learn how and when to remove this message
384:A model of cup instant noodle composition
2703:World Instant Noodles Association (WINA)
2605:World Instant Noodles Association (WINA)
2375:
1660:"The Eternal Life of the Instant Noodle"
1346:
1194:
1156:
652:
627:main method of shortening cooking time.
591:
379:
248:
240:
232:
2629:
2227:Trends in Food Science & Technology
2224:
1602:
1561:
1270:
928:
890:
814:
648:
275:Modern instant noodles were created by
14:
4577:
1505:
1496:
711:in South Korea, which has the highest
613:
307:. Initially gaining popularity across
87:, now found in most parts of the world
3006:
2711:
2314:from the original on 26 December 2018
2142:
2140:
2056:
2054:
2039:from the original on 16 November 2017
1994:
1992:
1990:
1962:
1960:
1958:
1956:
1954:
1952:
1950:
1948:
1846:from the original on 21 November 2020
1828:
1826:
1770:
1518:from the original on 22 February 2018
762:banned all nine approved variants of
237:A bag of Chinese pre-fried Yi noodles
2384:from the original on 29 October 2012
2013:from the original on 1 February 2017
1998:
1983:– via Elsevier Science Direct.
1933:from the original on 13 October 2019
1919:
1557:
1555:
1553:
1551:
536:adding citations to reliable sources
507:
113:Dried or precooked noodle, seasoning
2601:"Global Demand for Instant Noodles"
2403:Korea Bizwire (13 September 2014).
2310:. Consumers Association of Penang.
2060:
1927:"Global Demand for Instant Noodles"
1906:from the original on 25 August 2007
1876:from the original on 8 October 2018
1617:from the original on 13 August 2022
24:
2667:from the original on 14 April 2019
2611:from the original on 14 April 2019
2411:from the original on 11 April 2020
2137:
2051:
2035:. Spoon University. 2 April 2015.
2033:"7 Fast Facts About Instant Ramen"
1987:
1966:
1945:
1823:
1797:. 22 November 2018. Archived from
1771:Beech, Hannah (13 November 2006).
1666:from the original on 19 April 2020
1658:Celia Hatton (28 September 2018).
1636:"Inventor of instant noodles dies"
1564:"Noodles, traditionally and today"
783:Global demand for instant noodles
464:shift of several compounds called
213:, and sometimes a small amount of
145:, is a type of food consisting of
25:
4636:
2683:
2335:Ramen Noodles and Chronic Illness
1870:World instant noodles association
1603:Wallace, Bruce (8 January 2007).
1548:
1390:
776:World Instant Noodles Association
468:that are inherent in wheat flour.
161:Instant noodles were invented by
4559:
4558:
2987:
2986:
2875:
2581:from the original on 7 June 2015
2061:Hou, Gary G. (26 October 2010).
1605:"Entrepreneur Momofuku Ando, 96"
1444:List of Japanese soups and stews
1408:
1348:
1310:
1272:
1234:
1196:
1158:
1120:
1082:
1044:
1006:
968:
930:
892:
854:
816:
512:
122:
2541:
2486:
2436:Nutrition Research and Practice
2423:
2396:
2369:
2347:
2326:
2300:
2261:
2245:
2218:
2191:
2101:
2025:
1888:
1858:
1835:劉黎兒觀點》泡麵是日本人發明的？日媒還台灣雞絲麵發明者一個公道
1805:
1787:
1764:
1506:Burmon, Andrew (11 June 2015).
523:needs additional citations for
2630:Parpart, Erich (3 June 2019).
2123:10.1016/j.foodchem.2017.11.020
1738:
1710:
1678:
1651:
1629:
1596:
1538:"How Instant Noodles are made"
1530:
769:
375:
13:
1:
2969:List of instant noodle brands
2792:List of instant noodle brands
2376:Hope Ngo (23 February 2001).
2239:10.1016/s0924-2244(03)00050-5
2065:. Hou, Gary G. Hoboken, N.J.
1981:10.1016/j.foodres.2007.11.007
1896:"Japan votes noodle the tops"
1842:(in Chinese). 29 March 2019.
1489:
1434:CupNoodles Museum Osaka Ikeda
1397:List of instant noodle brands
503:
255:CupNoodles Museum Osaka Ikeda
173:. In 1971, Nissin introduced
4458:TTL Hua Tiao Chicken Noodles
2161:10.1080/10408398.2011.638227
1866:"History of instant noodles"
7:
3603:Crossing-the-bridge noodles
3032:
2739:Instant foods and beverages
1969:Food Research International
1687:「サッポロ一番」札幌・ラーメン横丁の味を家庭に届けたい
1401:
456:
449:
443:
436:
190:
10:
4641:
4142:Taiwanese beef noodle soup
3897:Jewish chicken noodle soup
2577:. FirstPost. 5 June 2015.
1439:CupNoodles Museum Yokohama
1394:
245:Instant noodles on a shelf
228:
128:Media: Instant noodles
4554:
4528:
4476:
4319:
4289:
4211:
4150:
4112:
4024:
3935:
3889:
3819:
3671:
3568:
3540:
3507:
3446:
3354:
3347:
3327:
3276:
3235:
3194:
3163:
3047:
3040:
2982:
2959:
2884:
2873:
2745:
2448:10.4162/nrp.2017.11.3.232
2286:10.1016/j.jcs.2014.09.003
2274:Journal of Cereal Science
1581:10.1016/j.jef.2016.08.003
1383:
199:
117:
109:
101:
91:
71:
61:
51:
39:
4610:Instant foods and drinks
2974:List of military rations
2499:The Journal of Nutrition
2363:26 December 2018 at the
2341:19 December 2012 at the
1999:USDA (6 November 2010).
1834:
1718:
1686:
709:cardiometabolic syndrome
368:billion, and Vietnam 5.2
2763:Instant mashed potatoes
1568:Journal of Ethnic Foods
283:, under the brand name
270:Journal of Ethnic Foods
3648:Shanghai fried noodles
2804:Quaker Instant Oatmeal
2690:Instant Ramen homepage
669:
597:
385:
305:Mitsubishi Corporation
257:
246:
238:
3145:Silver needle noodles
2512:10.3945/jn.113.188441
1815:. MIT. Archived from
1641:27 March 2018 at the
1429:List of noodle dishes
1424:List of instant foods
656:
629:Starch gelatinization
595:
492:starch gelatinization
383:
252:
244:
236:
188:, water, salt and/or
4600:Taiwanese inventions
3890:Jewish & Israeli
3578:Ants climbing a tree
3236:Jewish & Israeli
2632:"Next-Level Noodles"
1902:. 12 December 2000.
1819:on 26 December 2007.
1542:recipes.timesofindia
1449:List of ramen dishes
741:hypertriglyceridemia
649:Health and nutrition
532:improve this article
219:monosodium glutamate
4595:Japanese inventions
2964:List of dried foods
2939:Coconut milk powder
2897:Chocolate beverages
2695:20 May 2009 at the
1801:on 24 October 2007.
1610:The Washington Post
1544:. 15 November 2018.
784:
614:Physical properties
211:potassium carbonate
36:
4513:Noodle restaurants
3253:Jewish egg noodles
3140:Shrimp roe noodles
3060:Cellophane noodles
3055:Biangbiang noodles
2661:instantnoodles.org
1783:on 29 August 2008.
1277:
782:
752:Lead contamination
746:Harvard University
727:levels, diastolic
670:
598:
386:
364:billion, Japan 5.7
343:Nissin Cup Noodles
258:
247:
239:
32:
4620:Taiwanese cuisine
4572:
4571:
4443:Smith & Jones
4331:Imperial Big Meal
4315:
4314:
4132:Oyster vermicelli
3922:Lokshen mit kaese
3343:
3342:
3212:Shirataki noodles
3080:Knife-cut noodles
3070:Jook-sing noodles
3000:
2999:
2892:Instant breakfast
2555:on 10 August 2015
2407:. Korea Bizwire.
2155:(10): 1386–1399.
1474:Shirataki noodles
1388:
1387:
564:
563:
556:
483:Other ingredients
136:
135:
16:(Redirected from
4632:
4615:Japanese noodles
4562:
4561:
4183:Kuaitiao nam tok
4099:Pancit sotanghon
3912:Kugel Yerushalmi
3902:Kasha varnishkes
3593:Beef noodle soup
3499:Sigyet khauk swè
3413:Mee bandung Muar
3352:
3351:
3110:Mung bean sheets
3045:
3044:
3027:
3020:
3013:
3004:
3003:
2990:
2989:
2879:
2775:Military rations
2732:
2725:
2718:
2709:
2708:
2677:
2676:
2674:
2672:
2653:
2647:
2646:
2644:
2642:
2627:
2621:
2620:
2618:
2616:
2597:
2591:
2590:
2588:
2586:
2571:
2565:
2564:
2562:
2560:
2551:. Archived from
2545:
2539:
2538:
2532:
2524:
2514:
2505:(8): 1247–1255.
2490:
2484:
2483:
2477:
2469:
2459:
2427:
2421:
2420:
2418:
2416:
2400:
2394:
2393:
2391:
2389:
2373:
2367:
2351:
2345:
2330:
2324:
2323:
2321:
2319:
2304:
2298:
2297:
2265:
2259:
2249:
2243:
2242:
2222:
2216:
2215:
2195:
2189:
2188:
2144:
2135:
2134:
2105:
2099:
2098:
2092:
2084:
2058:
2049:
2048:
2046:
2044:
2029:
2023:
2022:
2020:
2018:
2012:
2005:
1996:
1985:
1984:
1964:
1943:
1942:
1940:
1938:
1923:
1917:
1915:
1913:
1911:
1892:
1886:
1885:
1883:
1881:
1862:
1856:
1855:
1853:
1851:
1830:
1821:
1820:
1809:
1803:
1802:
1791:
1785:
1784:
1779:. Archived from
1768:
1762:
1761:
1759:
1757:
1742:
1736:
1735:
1733:
1731:
1714:
1708:
1707:
1705:
1703:
1698:on 4 August 2022
1694:. Archived from
1682:
1676:
1675:
1673:
1671:
1655:
1649:
1648:. 6 January 2007
1633:
1627:
1626:
1624:
1622:
1600:
1594:
1593:
1583:
1559:
1546:
1545:
1534:
1528:
1527:
1525:
1523:
1503:
1418:
1413:
1412:
1358:
1354:
1352:
1351:
1320:
1316:
1314:
1313:
1282:
1278:
1276:
1275:
1244:
1240:
1238:
1237:
1206:
1202:
1200:
1199:
1168:
1164:
1162:
1161:
1130:
1126:
1124:
1123:
1092:
1088:
1086:
1085:
1054:
1050:
1048:
1047:
1016:
1012:
1010:
1009:
978:
974:
972:
971:
940:
936:
934:
933:
902:
898:
896:
895:
864:
860:
858:
857:
826:
822:
820:
819:
785:
781:
700:, and essential
581:America include
559:
552:
548:
545:
539:
516:
508:
459:
452:
446:
439:
371:
367:
363:
360:billion, India 6
359:
355:
351:
337:
207:sodium carbonate
204:
202:
201:
195:
179:many brand names
126:
110:Main ingredients
44:
37:
35:
31:
21:
4640:
4639:
4635:
4634:
4633:
4631:
4630:
4629:
4590:Chinese noodles
4575:
4574:
4573:
4568:
4550:
4524:
4472:
4433:Science Noodles
4428:Sapporo Ichiban
4322:
4311:
4285:
4207:
4146:
4108:
4069:Pancit estacion
4020:
3931:
3885:
3846:Harusame saifun
3834:Taiwan mazesoba
3815:
3667:
3618:Hot dry noodles
3564:
3542:
3536:
3503:
3494:Ohn no khao swè
3459:Khauk swè thoke
3442:
3360:
3358:
3356:
3339:
3323:
3272:
3231:
3207:Instant noodles
3190:
3159:
3125:Rice vermicelli
3036:
3031:
3001:
2996:
2978:
2955:
2880:
2871:
2816:Instant pudding
2787:Instant noodles
2741:
2736:
2697:Wayback Machine
2686:
2681:
2680:
2670:
2668:
2655:
2654:
2650:
2640:
2638:
2628:
2624:
2614:
2612:
2599:
2598:
2594:
2584:
2582:
2573:
2572:
2568:
2558:
2556:
2547:
2546:
2542:
2526:
2525:
2491:
2487:
2471:
2470:
2428:
2424:
2414:
2412:
2401:
2397:
2387:
2385:
2374:
2370:
2365:Wayback Machine
2352:
2348:
2343:Wayback Machine
2331:
2327:
2317:
2315:
2306:
2305:
2301:
2266:
2262:
2255:Retrieved from
2250:
2246:
2223:
2219:
2212:
2196:
2192:
2145:
2138:
2106:
2102:
2086:
2085:
2073:
2059:
2052:
2042:
2040:
2031:
2030:
2026:
2016:
2014:
2010:
2003:
1997:
1988:
1965:
1946:
1936:
1934:
1925:
1924:
1920:
1909:
1907:
1894:
1893:
1889:
1879:
1877:
1864:
1863:
1859:
1849:
1847:
1836:
1832:
1831:
1824:
1811:
1810:
1806:
1793:
1792:
1788:
1773:"Momofuku Ando"
1769:
1765:
1755:
1753:
1744:
1743:
1739:
1729:
1727:
1720:
1716:
1715:
1711:
1701:
1699:
1690:(in Japanese).
1688:
1684:
1683:
1679:
1669:
1667:
1656:
1652:
1643:Wayback Machine
1634:
1630:
1620:
1618:
1601:
1597:
1560:
1549:
1536:
1535:
1531:
1521:
1519:
1504:
1497:
1492:
1414:
1407:
1404:
1399:
1393:
1349:
1347:
1311:
1309:
1273:
1271:
1235:
1233:
1197:
1195:
1159:
1157:
1121:
1119:
1083:
1081:
1045:
1043:
1007:
1005:
969:
967:
931:
929:
893:
891:
855:
853:
817:
815:
772:
718:body mass index
651:
616:
560:
549:
543:
540:
529:
517:
506:
378:
369:
365:
361:
357:
353:
349:
335:
324:Pingtung County
231:
215:phosphoric acid
196:
139:Instant noodles
132:
72:Region or state
62:Place of origin
47:
34:Instant noodles
33:
28:
23:
22:
15:
12:
11:
5:
4638:
4628:
4627:
4622:
4617:
4612:
4607:
4602:
4597:
4592:
4587:
4570:
4569:
4567:
4566:
4555:
4552:
4551:
4549:
4548:
4543:
4538:
4532:
4530:
4526:
4525:
4523:
4522:
4521:
4520:
4510:
4509:
4508:
4503:
4493:
4492:
4491:
4480:
4478:
4474:
4473:
4471:
4470:
4465:
4460:
4455:
4450:
4445:
4440:
4435:
4430:
4425:
4420:
4418:Prince Noodles
4415:
4410:
4405:
4404:
4403:
4398:
4393:
4388:
4378:
4373:
4368:
4363:
4358:
4353:
4348:
4343:
4338:
4333:
4327:
4325:
4321:Instant noodle
4317:
4316:
4313:
4312:
4310:
4309:
4304:
4299:
4293:
4291:
4287:
4286:
4284:
4283:
4278:
4273:
4268:
4263:
4258:
4256:Bún thịt nướng
4253:
4248:
4243:
4238:
4233:
4228:
4223:
4217:
4215:
4209:
4208:
4206:
4205:
4200:
4195:
4190:
4185:
4180:
4175:
4170:
4165:
4160:
4154:
4152:
4148:
4147:
4145:
4144:
4139:
4134:
4129:
4124:
4118:
4116:
4110:
4109:
4107:
4106:
4101:
4096:
4091:
4086:
4084:Pancit Malabon
4081:
4076:
4074:Pancit kinalas
4071:
4066:
4061:
4056:
4051:
4046:
4041:
4036:
4030:
4028:
4022:
4021:
4019:
4018:
4013:
4008:
4003:
3998:
3993:
3988:
3982:
3977:
3972:
3967:
3962:
3957:
3952:
3947:
3941:
3939:
3933:
3932:
3930:
3929:
3924:
3919:
3914:
3909:
3904:
3899:
3893:
3891:
3887:
3886:
3884:
3883:
3878:
3873:
3868:
3863:
3858:
3853:
3848:
3843:
3838:
3837:
3836:
3825:
3823:
3817:
3816:
3814:
3813:
3808:
3803:
3798:
3793:
3788:
3783:
3778:
3773:
3768:
3763:
3758:
3753:
3748:
3743:
3738:
3733:
3728:
3723:
3718:
3713:
3708:
3706:Kwetiau goreng
3703:
3698:
3693:
3688:
3683:
3677:
3675:
3669:
3668:
3666:
3665:
3660:
3655:
3653:Wonton noodles
3650:
3645:
3640:
3635:
3630:
3625:
3620:
3615:
3610:
3608:Dandan noodles
3605:
3600:
3595:
3590:
3585:
3580:
3574:
3572:
3566:
3565:
3563:
3562:
3557:
3552:
3546:
3544:
3538:
3537:
3535:
3534:
3529:
3524:
3519:
3513:
3511:
3505:
3504:
3502:
3501:
3496:
3491:
3486:
3481:
3476:
3471:
3466:
3461:
3456:
3450:
3448:
3444:
3443:
3441:
3440:
3438:Satay bee hoon
3435:
3430:
3425:
3420:
3415:
3410:
3405:
3400:
3395:
3390:
3385:
3380:
3378:Char kway teow
3375:
3370:
3364:
3362:
3349:
3345:
3344:
3341:
3340:
3338:
3337:
3331:
3329:
3325:
3324:
3322:
3321:
3316:
3311:
3306:
3301:
3296:
3291:
3286:
3280:
3278:
3274:
3273:
3271:
3270:
3265:
3260:
3255:
3250:
3245:
3239:
3237:
3233:
3232:
3230:
3229:
3224:
3219:
3214:
3209:
3204:
3198:
3196:
3192:
3191:
3189:
3188:
3183:
3178:
3173:
3167:
3165:
3161:
3160:
3158:
3157:
3152:
3147:
3142:
3137:
3132:
3127:
3122:
3117:
3112:
3107:
3102:
3097:
3092:
3087:
3082:
3077:
3072:
3067:
3062:
3057:
3051:
3049:
3042:
3038:
3037:
3030:
3029:
3022:
3015:
3007:
2998:
2997:
2995:
2994:
2983:
2980:
2979:
2977:
2976:
2971:
2966:
2960:
2957:
2956:
2954:
2953:
2948:
2943:
2942:
2941:
2931:
2926:
2924:Instant coffee
2921:
2920:
2919:
2914:
2909:
2904:
2894:
2888:
2886:
2882:
2881:
2874:
2872:
2870:
2869:
2868:
2867:
2862:
2857:
2855:Condensed soup
2847:
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2813:
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2796:
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2753:Bird's Custard
2749:
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2684:External links
2682:
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2622:
2607:. 9 May 2019.
2592:
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2442:(3): 232–239.
2422:
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2280:(3): 507–513.
2260:
2244:
2233:(9): 364–373.
2217:
2210:
2201:Food Chemistry
2190:
2136:
2111:Food Chemistry
2100:
2071:
2050:
2024:
1986:
1975:(9): 888–902.
1944:
1918:
1887:
1857:
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1804:
1786:
1763:
1752:on 5 June 2023
1737:
1726:on 5 June 2023
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1395:Main article:
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768:
731:, and fasting
729:blood pressure
668:and vegetables
650:
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520:
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481:
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317:Southeast Asia
301:frozen noodles
230:
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118:
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81:Southeast Asia
73:
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26:
18:Instant noodle
9:
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4:
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4546:Nunuk Nuraini
4544:
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4501:Fried noodles
4499:
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4496:Noodle dishes
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4302:Fried noodles
4300:
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4104:Sopa de fideo
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3589:
3588:Beef chow fun
3586:
3584:
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3576:
3575:
3573:
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3541:Central Asian
3539:
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3489:Nan gyi thohk
3487:
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3467:
3465:
3464:Kya zan hinga
3462:
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3014:
3009:
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3005:
2993:
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2965:
2962:
2961:
2958:
2952:
2949:
2947:
2944:
2940:
2937:
2936:
2935:
2934:Powdered milk
2932:
2930:
2927:
2925:
2922:
2918:
2915:
2913:
2910:
2908:
2905:
2903:
2900:
2899:
2898:
2895:
2893:
2890:
2889:
2887:
2883:
2878:
2866:
2865:Portable soup
2863:
2861:
2858:
2856:
2853:
2852:
2851:
2848:
2844:
2841:
2839:
2836:
2835:
2834:
2833:Instant sauce
2831:
2827:
2824:
2823:
2822:
2819:
2817:
2814:
2812:
2811:Powdered eggs
2809:
2805:
2802:
2801:
2800:
2797:
2793:
2790:
2789:
2788:
2785:
2781:
2778:
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2522:
2518:
2513:
2508:
2504:
2500:
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2313:
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2240:
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2228:
2221:
2213:
2211:9783540699330
2207:
2203:
2202:
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2150:
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2141:
2132:
2128:
2124:
2120:
2116:
2112:
2104:
2096:
2090:
2082:
2078:
2074:
2072:9780470179222
2068:
2064:
2057:
2055:
2038:
2034:
2028:
2009:
2002:
1995:
1993:
1991:
1982:
1978:
1974:
1970:
1963:
1961:
1959:
1957:
1955:
1953:
1951:
1949:
1932:
1928:
1922:
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1517:
1513:
1509:
1502:
1500:
1495:
1485:
1482:
1480:
1477:
1475:
1472:
1470:
1467:
1465:
1462:
1460:
1457:
1455:
1454:List of soups
1452:
1450:
1447:
1445:
1442:
1440:
1437:
1435:
1432:
1430:
1427:
1425:
1422:
1421:
1417:
1411:
1406:
1398:
1382:
1378:
1375:
1372:
1369:
1366:
1363:
1360:
1357:
1345:
1344:
1340:
1337:
1334:
1331:
1328:
1325:
1322:
1319:
1307:
1306:
1302:
1299:
1296:
1293:
1290:
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1281:
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1261:
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1255:
1252:
1249:
1246:
1243:
1231:
1230:
1226:
1223:
1220:
1217:
1214:
1211:
1208:
1205:
1193:
1192:
1188:
1185:
1182:
1179:
1176:
1173:
1170:
1167:
1155:
1154:
1150:
1147:
1144:
1141:
1138:
1135:
1132:
1129:
1117:
1116:
1112:
1109:
1106:
1103:
1100:
1097:
1094:
1091:
1079:
1078:
1074:
1071:
1068:
1065:
1062:
1059:
1056:
1053:
1041:
1040:
1036:
1033:
1030:
1027:
1024:
1021:
1018:
1015:
1014:United States
1003:
1002:
998:
995:
992:
989:
986:
983:
980:
977:
965:
964:
960:
957:
954:
951:
948:
945:
942:
939:
927:
926:
922:
919:
916:
913:
910:
907:
904:
901:
889:
888:
884:
881:
878:
875:
872:
869:
866:
863:
851:
850:
846:
843:
840:
837:
834:
831:
828:
825:
813:
812:
808:
805:
802:
799:
796:
793:
790:
787:
786:
780:
777:
767:
765:
761:
757:
753:
749:
747:
742:
738:
734:
733:blood glucose
730:
726:
723:
719:
714:
710:
705:
703:
699:
695:
691:
688:, but low in
687:
683:
679:
678:carbohydrates
675:
667:
663:
660:
657:A serving of
655:
646:
644:
640:
635:
630:
624:
622:
621:potato starch
611:
607:
604:
594:
590:
588:
584:
578:
575:
570:
558:
555:
547:
537:
533:
527:
526:
521:This section
519:
515:
510:
509:
497:
496:Hydrocolloids
493:
489:
488:Polyphosphate
485:
482:
478:
473:
470:
467:
463:
458:
451:
445:
441:
438:
434:
431:
426:
421:
418:
414:
409:
406:
403:
398:
395:
394:
393:
391:
382:
373:
346:
344:
339:
333:
332:Momofuku Ando
329:
328:Chang Kuo-wen
325:
320:
318:
314:
310:
306:
302:
297:
292:
288:
286:
282:
278:
277:Momofuku Ando
273:
271:
267:
263:
256:
251:
243:
235:
226:
224:
220:
216:
212:
208:
194:
193:
187:
182:
180:
176:
172:
168:
164:
163:Momofuku Ando
159:
157:
152:
148:
144:
143:instant ramen
140:
129:
125:
120:
119:
116:
112:
108:
104:
100:
97:
96:Momofuku Ando
94:
90:
86:
82:
78:
74:
70:
67:
64:
60:
57:
54:
50:
43:
38:
30:
19:
4453:The Nation's
4386:Chikin Ramen
4381:Nissin Foods
4094:Shing-a-ling
4064:Pancit choca
4059:Pancit bihon
3965:Janchi-guksu
3927:Noodle kugel
3771:Mie kangkung
3746:Mie cakalang
3711:Kwetiau sapi
3701:Kwetiau ayam
3686:Bihun goreng
3658:Zhajiangmian
3532:Num banhchok
3454:Kat kyi kaik
3388:Katong Laksa
3368:Bihun goreng
3294:Dotori-guksu
3206:
3120:Rice noodles
2850:Instant soup
2821:Instant rice
2786:
2780:Field ration
2758:Camping food
2669:. Retrieved
2660:
2651:
2639:. Retrieved
2636:Bangkok Post
2635:
2625:
2613:. Retrieved
2604:
2595:
2583:. Retrieved
2569:
2557:. Retrieved
2553:the original
2543:
2529:cite journal
2502:
2498:
2488:
2474:cite journal
2439:
2435:
2425:
2413:. Retrieved
2398:
2386:. Retrieved
2371:
2356:
2349:
2334:
2328:
2316:. Retrieved
2302:
2277:
2273:
2263:
2252:
2247:
2230:
2226:
2220:
2200:
2193:
2152:
2148:
2114:
2110:
2103:
2062:
2041:. Retrieved
2027:
2015:. Retrieved
1972:
1968:
1935:. Retrieved
1921:
1908:. Retrieved
1899:
1890:
1878:. Retrieved
1869:
1860:
1848:. Retrieved
1839:
1817:the original
1807:
1799:the original
1789:
1781:the original
1776:
1766:
1754:. Retrieved
1750:the original
1740:
1728:. Retrieved
1724:the original
1712:
1700:. Retrieved
1696:the original
1680:
1668:. Retrieved
1653:
1631:
1619:. Retrieved
1608:
1598:
1571:
1567:
1541:
1532:
1520:. Retrieved
773:
750:
725:triglyceride
706:
671:
625:
617:
608:
599:
579:
574:gelatinizing
565:
550:
541:
530:Please help
525:verification
522:
462:chromophoric
387:
347:
340:
321:
296:flash-frying
293:
289:
285:Chikin Ramen
274:
269:
266:Qing dynasty
259:
209:and usually
183:
171:Chikin Ramen
167:Nissin Foods
160:
151:flash-frying
142:
138:
137:
29:
4605:Dried foods
4541:Noodle soup
4536:Cart noodle
4468:Wei Lih Men
4438:Shin Ramyun
4413:Prima Taste
4396:Demae Ramen
4391:Cup Noodles
4376:Mr. Noodles
4366:Master Kong
4188:Pad kee mao
4127:Eel noodles
4089:Pancit Molo
4079:Pancit lomi
4054:Pancit buko
4026:Philippines
3960:Jajangmyeon
3950:Garak-guksu
3945:Bibim-guksu
3613:Hokkien mee
3361:Singaporean
3335:Khanom chin
3309:Memil-guksu
3299:Garak-guksu
3284:Cheonsachae
3176:Schupfnudel
3115:Oil noodles
2951:Instant tea
2826:Minute Rice
2117:: 335–342.
2043:15 November
2017:16 December
1522:22 February
1416:Food portal
1090:South Korea
1052:Philippines
770:Consumption
376:Composition
326:in Taiwan.
223:cup noodles
175:Cup Noodles
75:Originally
4579:Categories
4371:Mie Sedaap
4236:Bún bò Huế
4213:Vietnamese
4193:Pad see ew
4011:Naengmyeon
3996:Kong-guksu
3955:Gogi-guksu
3786:Mie koclok
3781:Mie kering
3761:Mie goreng
3673:Indonesian
3623:Kaomianjin
3550:Beshbarmak
3408:Mee goreng
3268:Varnishkes
3243:Egg barley
3130:Saang mein
2917:Swiss Miss
2860:Cup-a-Soup
2671:16 October
2388:7 November
2318:7 December
1840:newtalk.tw
1795:"About Us"
1490:References
1464:Pot Noodle
737:odds ratio
713:per capita
662:iga penyet
587:cottonseed
504:Production
466:flavonoids
313:South Asia
92:Created by
85:South Asia
4401:Top Ramen
4346:Lucky Me!
4226:Bánh cuốn
4221:Bánh canh
4178:Nam ngiao
4163:Kuai tiao
4114:Taiwanese
4001:Mak-guksu
3991:Kal-guksu
3987:(ram-don)
3985:Jjapaguri
3980:Jjamppong
3975:Jat-guksu
3876:Yaki udon
3866:Tokoroten
3861:Tantanmen
3856:Sara udon
3829:Aburasoba
3801:Soto ayam
3796:Mie rebus
3791:Mie kocok
3756:Mie gomak
3751:Mie celor
3741:Mie caluk
3736:Mie bakso
3663:Ganmianpi
3598:Chow mein
3522:Banh kanh
3509:Cambodian
3433:Mee tauhu
3373:Curry mee
3357:Malaysian
3355:Bruneian,
3304:Jjolmyeon
3289:Dangmyeon
3135:Shahe fen
2929:Drink mix
2885:Beverages
2169:1040-8398
2089:cite book
2081:907642187
1590:2352-6181
862:Indonesia
674:junk food
666:fried egg
643:mouthfeel
544:June 2021
425:flavonoid
338:million.
309:East Asia
262:Yi noodle
77:East Asia
4564:Category
4529:See also
4361:Maruchan
4271:Mì Quảng
4251:Bún riêu
4231:Bánh hỏi
4198:Pad thai
4168:Khao soi
4006:Milmyeon
3881:Yakisoba
3871:Tsukemen
3821:Japanese
3806:Soto mie
3776:Mie kari
3766:Mie jawa
3731:Mie ayam
3726:Mie aceh
3696:Ketoprak
3691:I fu mie
3643:Millinge
3543:/ Turkic
3517:Bánh hỏi
3428:Mee Jawa
3423:Mee siam
3393:Kolo mee
3202:Hiyamugi
3195:Japanese
3164:European
3041:Variants
2992:Category
2912:Ovaltine
2693:Archived
2665:Archived
2609:Archived
2579:Archived
2521:24966409
2466:28584580
2415:11 April
2409:Archived
2382:Archived
2361:Archived
2339:Archived
2312:Archived
2294:84658733
2185:20751842
2177:24564594
2131:29291858
2037:Archived
2008:Archived
2006:. USDA.
1931:Archived
1916:BBC News
1910:25 April
1904:Archived
1900:BBC News
1874:Archived
1844:Archived
1719:懐かしの中華そば
1670:10 March
1664:Archived
1646:BBC News
1639:Archived
1615:Archived
1516:Archived
1484:Tsukemen
1402:See also
1318:Malaysia
1128:Thailand
702:minerals
698:vitamins
639:guar gum
634:amyloses
603:in a cup
477:Palm oil
102:Invented
4585:Noodles
4489:Instant
4484:Noodles
4463:Wai Wai
4336:Indomie
4281:Bún chả
4261:Cao lầu
4241:Bún mắm
4173:Mi krop
4137:Ta-a mi
4039:Maki mi
4034:Batchoy
4016:Ramyeon
3970:Japchae
3917:Lokshen
3841:Champon
3638:Mee pok
3633:Lo mein
3628:Liangpi
3583:Banmian
3570:Chinese
3560:Laghman
3527:Kuyteav
3484:Mont di
3479:Mohinga
3474:Meeshay
3469:Kyay oh
3447:Burmese
3418:Mee pok
3403:Lor mee
3383:Hae mee
3314:Somyeon
3258:Lokshen
3181:Spätzle
3171:Halušky
3155:Youmian
3150:Yi mein
3090:Lai fun
3075:Juanfen
3048:Chinese
3034:Noodles
2907:Nesquik
2799:Oatmeal
2457:5449380
2380:. CNN.
2251:USAID.
1880:7 March
1850:29 June
1662:. BBC.
1621:25 June
1512:Inverse
1459:Lo mein
1242:Nigeria
976:Vietnam
788:Country
690:protein
659:Indomie
334:for ¥23
229:History
147:noodles
4323:brands
4307:Thukpa
4290:Others
4246:Bún ốc
4203:Rat na
3937:Korean
3811:Tekwan
3348:Dishes
3319:Sujebi
3277:Korean
3263:Ptitim
3248:Farfel
3100:Mixian
3085:Lamian
3065:Cumian
2641:4 June
2615:4 June
2585:5 June
2559:4 June
2519:
2464:
2454:
2292:
2208:
2183:
2175:
2167:
2129:
2079:
2069:
1756:5 June
1730:5 June
1702:5 June
1588:
1469:Saimin
1356:Mexico
1353:
1315:
1239:
1204:Russia
1201:
1166:Brazil
1163:
1125:
1087:
1049:
1011:
973:
935:
897:
885:12.64
882:12.52
879:12.54
859:
847:46.35
844:41.45
841:40.25
821:
756:Nestlé
722:plasma
684:, and
583:canola
569:gluten
499:dough.
457:kansui
450:kansui
444:Kansui
437:Kansui
416:14.5%.
402:Gluten
370:
366:
362:
358:
354:
350:
336:
315:, and
281:Nissin
192:kansui
186:starch
121:
83:, and
56:Noodle
4625:Ramen
4518:Ramen
4506:Ramen
4448:Super
4351:Maggi
4122:A-gei
4049:Odong
3907:Kugel
3851:Ramen
3721:Lakso
3716:Laksa
3681:Bakmi
3555:Kesme
3398:Laksa
3359:&
3222:Sōmen
3186:Pasta
3105:Misua
3095:Migan
2843:Bisto
2838:Gravy
2768:Smash
2746:Foods
2290:S2CID
2181:S2CID
2011:(PDF)
2004:(PDF)
1937:9 May
1479:Pasta
1379:1.16
1376:1.17
1373:1.18
1341:1.57
1338:1.45
1335:1.37
1303:1.54
1300:1.64
1297:1.57
1280:Nepal
1265:2.46
1262:1.92
1259:1.82
1227:2.00
1224:1.91
1221:1.85
1189:2.72
1186:2.45
1183:2.37
1151:3.71
1148:3.57
1145:3.46
1113:4.13
1110:3.90
1107:3.82
1075:4.47
1072:3.85
1069:3.98
1037:5.05
1034:4.63
1031:4.40
999:7.03
996:5.43
993:5.20
961:5.97
958:5.63
955:5.78
938:Japan
923:6.73
920:6.73
917:6.06
900:India
876:12.62
873:13.01
870:13.20
867:13.43
838:38.97
835:38.52
832:40.43
829:44.40
824:China
809:2020
806:2019
803:2018
764:Maggi
694:fiber
664:with
430:ramen
407:Water
396:Flour
156:Ramen
141:, or
66:Japan
4356:Mama
4341:Koka
4158:Bami
4151:Thai
4044:Mami
3328:Thai
3227:Udon
3217:Soba
2946:Tang
2902:Milo
2673:2020
2643:2019
2617:2019
2587:2015
2561:2015
2535:link
2517:PMID
2480:link
2462:PMID
2417:2020
2390:2012
2320:2012
2206:ISBN
2173:PMID
2165:ISSN
2127:PMID
2095:link
2077:OCLC
2067:ISBN
2045:2017
2019:2016
1939:2019
1912:2007
1882:2019
1852:2021
1777:Time
1758:2023
1732:2023
1704:2023
1672:2020
1623:2021
1586:ISSN
1524:2018
1370:0.96
1367:0.89
1364:0.85
1361:0.90
1332:1.31
1329:1.39
1326:1.37
1323:1.34
1294:1.48
1291:1.34
1288:1.19
1285:1.11
1256:1.76
1253:1.65
1250:1.54
1247:1.52
1218:1.78
1215:1.57
1212:1.84
1209:1.94
1180:2.23
1177:2.35
1174:2.37
1171:2.37
1142:3.39
1139:3.36
1136:3.07
1133:3.07
1104:3.74
1101:3.83
1098:3.65
1095:3.59
1066:3.75
1063:3.41
1060:3.48
1057:3.32
1028:4.13
1025:4.10
1022:4.08
1019:4.28
990:5.06
987:4.92
984:4.80
981:5.00
952:5.66
949:5.66
946:5.54
943:5.50
914:5.42
911:4.27
908:3.26
905:5.34
800:2017
797:2016
794:2015
791:2014
739:for
682:salt
419:Salt
413:USDA
390:USDA
105:1958
52:Type
4408:Pot
4297:Feu
4276:Phở
2507:doi
2503:144
2452:PMC
2444:doi
2282:doi
2235:doi
2157:doi
2119:doi
2115:246
1977:doi
1576:doi
754:in
686:fat
534:by
471:Oil
200:かん水
165:of
4581::
4266:Mì
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