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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,
578:, 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%.
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223:
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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,
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239:
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334:, 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.
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31:
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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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292:. 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
921:
883:
113:
1399:
612:, 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.
561:
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
400:
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
412:
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
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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
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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.
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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
625:
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
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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
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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,
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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
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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
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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
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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
279:
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
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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
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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
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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
411:
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.
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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,
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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,
421:, 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.
404:
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
469:
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%.
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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.
732:
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
436:, 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
147:, 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.
142:
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.
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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
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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.
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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
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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
2097:
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".
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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
1603:
709:, 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
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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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1996:
747:'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
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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
2537:
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With better quality control, manufacturers further improved the taste of instant noodles by adding flavoring powder in a separate packet. In 1971, Nissin introduced
2321:"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.
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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
1680:
308:, where they are now firmly embedded within local cultures, instant noodles eventually spread to and gained popularity across most other parts of the world.
257:, 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
1827:["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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214:, 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.
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393:, 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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billion. The top three per-capita consuming nations are South Korea (74.6 servings), Vietnam (53.9 servings), and Nepal (53 servings).
2419:
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
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regulations allow instant noodles to contain palm oil, seasoning, sodium phosphates, potato starches, gums, and other ingredients.
1989:
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2136:
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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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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Instant noodles are a popular food in many parts of the world, undergoing changes in flavor to fit local tastes. In 2018, the
319:, a Pingtung local, filed a patent for instant noodles in 1956. On 16 August 1961, Zhang supposedly transferred the patent to
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There are three key ingredients in wheat-based noodles: wheat flour, water, and salt. Other than the three main ingredients,
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levels in all subjects. Compared to the group with the lowest frequency of instant noodle intake (≤ 1/month), the
2484:"Instant noodle intake and dietary patterns are associated with distinct cardiometabolic risk factors in Korea"
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2421:"Instant noodle consumption is associated with cardiometabolic risk factors among college students in Seoul"
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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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210:, seasoning, and sugar. The flavoring is usually in a separate packet, although in the case of
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1956:
Fu, Binxiao (2007). "Asian noodles: History, classification, raw materials, and processing".
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2259:"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.
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Seasoning sachets on instant noodles, the content of a
Japanese instant yakisoba package
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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.
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billion servings of instant noodles were eaten worldwide every year. China consumed 40
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Mellema, M. (2003). "Mechanism and reduction of fat uptake in deep-fat fried foods".
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2153:
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1500:
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721:
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billion packages of instant noodles per year (39% of world consumption), Indonesia 12
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1915:
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2440:
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1965:
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1969:
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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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166:, the first cup noodle product. Instant noodles are marketed worldwide under
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634:, 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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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
450:
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in Japan. They were first marketed on 25 August 1958 by Ando's company,
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701:
650:
591:
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527: in this section. Unsourced material may be challenged and removed.
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2564:"FSSAI orders recall of all nine variants of Maggi noodles from India"
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Belitz, H.-D.; Grosch, Werner; Schieberle, Peter (15 January 2009).
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In billion servings. Source: World
Instant Noodles Association
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1154:
557:
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enhances the yellow color of ramen noodles by bringing about a
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http://www.dsm.com/en_US/nip/public/home/downloads/noodles.pdf
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888:
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261:, early instant noodle packaging was labelled "Yi noodles."
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1990:"Commercial Item Description Soup, Noodle, Ramen, Instant"
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A separate claim of origin for instant noodles comes from
253:, dates to ancient China. According to legend, during the
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in Japan. They were launched in 1958 under the brand name
16:
Noodles sold in a precooked and dried block with flavoring
4264:
674:
2052:
Asian noodles : science, technology, and processing
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is followed by Vietnam at 54 servings, and Nepal at 53.
2394:"South Korea ranked No.1 in instant noodle consumption"
1737:. www.noodlemachinery. 12 November 2019. Archived from
1497:"Instant Noodles Will Either Save the World or Ruin It"
464:
uptake during the frying process could go even higher.
206:. Common ingredients in the flavoring powder are salt,
2186:
444:
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431:
424:
2688:(by the Japan Convenience Foods Industry Association)
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Instant noodles are often criticized as unhealthy or
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is used in instant noodles as an additive to improve
1735:"Why is instant noodles curved instead of straight?"
1394:
2538:"The Kathmandu Post: Maggi noodles banned in Nepal"
173:The main ingredients in instant noodles are flour,
2646:"Global Demand, World Instant Noodles Association"
2638:
1711:(in Japanese). Miyakoichi Co., Ltd. Archived from
2135:
665:. A single serving of instant noodles is high in
4565:
2297:"Stay away from instant noodles to keep healthy"
2726:
993:
283:Ando developed the entire production method of
178:
2138:Critical Reviews in Food Science and Nutrition
194:, a type of alkaline mineral water containing
187:
3007:
2712:
2391:
2346:Stay Away from Instant Noodles to KeepHealthy
1802:"Inventor of the Week Archive: Momofuku Ando"
1551:Zhang, Na; Ma, Guansheng (1 September 2016).
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1031:
2522:: CS1 maint: multiple names: authors list (
2467:: CS1 maint: multiple names: authors list (
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1918:. World Instant Noodles Association (WINA).
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749:Food Safety and Standards Authority of India
35:Instant noodle in typical block form (dried)
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2082:: CS1 maint: location missing publisher (
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2367:"Instant noodles a health hazard: report"
2193:. Springer Science & Business Media.
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543:Learn how and when to remove this message
373:A model of cup instant noodle composition
2692:World Instant Noodles Association (WINA)
2594:World Instant Noodles Association (WINA)
2364:
1649:"The Eternal Life of the Instant Noodle"
1335:
1183:
1145:
641:
616:main method of shortening cooking time.
580:
368:
237:
229:
221:
2618:
2216:Trends in Food Science & Technology
2213:
1591:
1550:
1259:
917:
879:
803:
637:
264:Modern instant noodles were created by
4566:
1494:
1485:
700:in South Korea, which has the highest
602:
296:. Initially gaining popularity across
76:, now found in most parts of the world
2995:
2700:
2303:from the original on 26 December 2018
2131:
2129:
2045:
2043:
2028:from the original on 16 November 2017
1983:
1981:
1979:
1951:
1949:
1947:
1945:
1943:
1941:
1939:
1937:
1835:from the original on 21 November 2020
1817:
1815:
1759:
1507:from the original on 22 February 2018
751:banned all nine approved variants of
226:A bag of Chinese pre-fried Yi noodles
2373:from the original on 29 October 2012
2002:from the original on 1 February 2017
1987:
1972:– via Elsevier Science Direct.
1922:from the original on 13 October 2019
1908:
1546:
1544:
1542:
1540:
525:adding citations to reliable sources
496:
102:Dried or precooked noodle, seasoning
2590:"Global Demand for Instant Noodles"
2392:Korea Bizwire (13 September 2014).
2299:. Consumers Association of Penang.
2049:
1916:"Global Demand for Instant Noodles"
1895:from the original on 25 August 2007
1865:from the original on 8 October 2018
1606:from the original on 13 August 2022
13:
2656:from the original on 14 April 2019
2600:from the original on 14 April 2019
2400:from the original on 11 April 2020
2126:
2040:
2024:. Spoon University. 2 April 2015.
2022:"7 Fast Facts About Instant Ramen"
1976:
1955:
1934:
1812:
1786:. 22 November 2018. Archived from
1760:Beech, Hannah (13 November 2006).
1655:from the original on 19 April 2020
1647:Celia Hatton (28 September 2018).
1625:"Inventor of instant noodles dies"
1553:"Noodles, traditionally and today"
772:Global demand for instant noodles
453:shift of several compounds called
202:, and sometimes a small amount of
134:, is a type of food consisting of
14:
4625:
2672:
2324:Ramen Noodles and Chronic Illness
1859:World instant noodles association
1592:Wallace, Bruce (8 January 2007).
1537:
1379:
765:World Instant Noodles Association
457:that are inherent in wheat flour.
150:Instant noodles were invented by
4548:
4547:
2976:
2975:
2864:
2570:from the original on 7 June 2015
2050:Hou, Gary G. (26 October 2010).
1594:"Entrepreneur Momofuku Ando, 96"
1433:List of Japanese soups and stews
1397:
1337:
1299:
1261:
1223:
1185:
1147:
1109:
1071:
1033:
995:
957:
919:
881:
843:
805:
501:
111:
2530:
2475:
2425:Nutrition Research and Practice
2412:
2385:
2358:
2336:
2315:
2289:
2250:
2234:
2207:
2180:
2090:
2014:
1877:
1847:
1824: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
1794:
1776:
1753:
1495:Burmon, Andrew (11 June 2015).
512:needs additional citations for
2619:Parpart, Erich (3 June 2019).
2112:10.1016/j.foodchem.2017.11.020
1727:
1699:
1667:
1640:
1618:
1585:
1527:"How Instant Noodles are made"
1519:
758:
364:
1:
2958:List of instant noodle brands
2781:List of instant noodle brands
2365:Hope Ngo (23 February 2001).
2228:10.1016/s0924-2244(03)00050-5
2054:. Hou, Gary G. Hoboken, N.J.
1970:10.1016/j.foodres.2007.11.007
1885:"Japan votes noodle the tops"
1831:(in Chinese). 29 March 2019.
1478:
1423:CupNoodles Museum Osaka Ikeda
1386:List of instant noodle brands
492:
244:CupNoodles Museum Osaka Ikeda
162:. In 1971, Nissin introduced
4447:TTL Hua Tiao Chicken Noodles
2150:10.1080/10408398.2011.638227
1855:"History of instant noodles"
7:
3592:Crossing-the-bridge noodles
3021:
2728:Instant foods and beverages
1958:Food Research International
1676:「サッポロ一番」札幌・ラーメン横丁の味を家庭に届けたい
1390:
445:
438:
432:
425:
179:
10:
4630:
4131:Taiwanese beef noodle soup
3886:Jewish chicken noodle soup
2566:. FirstPost. 5 June 2015.
1428:CupNoodles Museum Yokohama
1383:
234:Instant noodles on a shelf
217:
117:Media: Instant noodles
4543:
4517:
4465:
4308:
4278:
4200:
4139:
4101:
4013:
3924:
3878:
3808:
3660:
3557:
3529:
3496:
3435:
3343:
3336:
3316:
3265:
3224:
3183:
3152:
3036:
3029:
2971:
2948:
2873:
2862:
2734:
2437:10.4162/nrp.2017.11.3.232
2275:10.1016/j.jcs.2014.09.003
2263:Journal of Cereal Science
1570:10.1016/j.jef.2016.08.003
1372:
188:
106:
98:
90:
80:
60:
50:
40:
28:
4599:Instant foods and drinks
2963:List of military rations
2488:The Journal of Nutrition
2352:26 December 2018 at the
2330:19 December 2012 at the
1988:USDA (6 November 2010).
1823:
1707:
1675:
698:cardiometabolic syndrome
357:billion, and Vietnam 5.2
2752:Instant mashed potatoes
1557:Journal of Ethnic Foods
272:, under the brand name
259:Journal of Ethnic Foods
3637:Shanghai fried noodles
2793:Quaker Instant Oatmeal
2679:Instant Ramen homepage
658:
586:
374:
294:Mitsubishi Corporation
246:
235:
227:
3134:Silver needle noodles
2501:10.3945/jn.113.188441
1804:. MIT. Archived from
1630:27 March 2018 at the
1418:List of noodle dishes
1413:List of instant foods
645:
618:Starch gelatinization
584:
481:starch gelatinization
372:
241:
233:
225:
177:, water, salt and/or
4589:Taiwanese inventions
3879:Jewish & Israeli
3567:Ants climbing a tree
3225:Jewish & Israeli
2621:"Next-Level Noodles"
1891:. 12 December 2000.
1808:on 26 December 2007.
1531:recipes.timesofindia
1438:List of ramen dishes
730:hypertriglyceridemia
638:Health and nutrition
521:improve this article
208:monosodium glutamate
4584:Japanese inventions
2953:List of dried foods
2928:Coconut milk powder
2886:Chocolate beverages
2684:20 May 2009 at the
1790:on 24 October 2007.
1599:The Washington Post
1533:. 15 November 2018.
773:
603:Physical properties
200:potassium carbonate
25:
4502:Noodle restaurants
3242:Jewish egg noodles
3129:Shrimp roe noodles
3049:Cellophane noodles
3044:Biangbiang noodles
2650:instantnoodles.org
1772:on 29 August 2008.
1266:
771:
741:Lead contamination
735:Harvard University
716:levels, diastolic
659:
587:
375:
353:billion, Japan 5.7
332:Nissin Cup Noodles
247:
236:
228:
21:
4609:Taiwanese cuisine
4561:
4560:
4432:Smith & Jones
4320:Imperial Big Meal
4304:
4303:
4121:Oyster vermicelli
3911:Lokshen mit kaese
3332:
3331:
3201:Shirataki noodles
3069:Knife-cut noodles
3059:Jook-sing noodles
2989:
2988:
2881:Instant breakfast
2544:on 10 August 2015
2396:. Korea Bizwire.
2144:(10): 1386–1399.
1463:Shirataki noodles
1377:
1376:
553:
552:
545:
472:Other ingredients
125:
124:
4621:
4604:Japanese noodles
4551:
4550:
4172:Kuaitiao nam tok
4088:Pancit sotanghon
3901:Kugel Yerushalmi
3891:Kasha varnishkes
3582:Beef noodle soup
3488:Sigyet khauk swè
3402:Mee bandung Muar
3341:
3340:
3099:Mung bean sheets
3034:
3033:
3016:
3009:
3002:
2993:
2992:
2979:
2978:
2868:
2764:Military rations
2721:
2714:
2707:
2698:
2697:
2666:
2665:
2663:
2661:
2642:
2636:
2635:
2633:
2631:
2616:
2610:
2609:
2607:
2605:
2586:
2580:
2579:
2577:
2575:
2560:
2554:
2553:
2551:
2549:
2540:. Archived from
2534:
2528:
2527:
2521:
2513:
2503:
2494:(8): 1247–1255.
2479:
2473:
2472:
2466:
2458:
2448:
2416:
2410:
2409:
2407:
2405:
2389:
2383:
2382:
2380:
2378:
2362:
2356:
2340:
2334:
2319:
2313:
2312:
2310:
2308:
2293:
2287:
2286:
2254:
2248:
2238:
2232:
2231:
2211:
2205:
2204:
2184:
2178:
2177:
2133:
2124:
2123:
2094:
2088:
2087:
2081:
2073:
2047:
2038:
2037:
2035:
2033:
2018:
2012:
2011:
2009:
2007:
2001:
1994:
1985:
1974:
1973:
1953:
1932:
1931:
1929:
1927:
1912:
1906:
1904:
1902:
1900:
1881:
1875:
1874:
1872:
1870:
1851:
1845:
1844:
1842:
1840:
1819:
1810:
1809:
1798:
1792:
1791:
1780:
1774:
1773:
1768:. Archived from
1757:
1751:
1750:
1748:
1746:
1731:
1725:
1724:
1722:
1720:
1703:
1697:
1696:
1694:
1692:
1687:on 4 August 2022
1683:. Archived from
1671:
1665:
1664:
1662:
1660:
1644:
1638:
1637:. 6 January 2007
1622:
1616:
1615:
1613:
1611:
1589:
1583:
1582:
1572:
1548:
1535:
1534:
1523:
1517:
1516:
1514:
1512:
1492:
1407:
1402:
1401:
1347:
1343:
1341:
1340:
1309:
1305:
1303:
1302:
1271:
1267:
1265:
1264:
1233:
1229:
1227:
1226:
1195:
1191:
1189:
1188:
1157:
1153:
1151:
1150:
1119:
1115:
1113:
1112:
1081:
1077:
1075:
1074:
1043:
1039:
1037:
1036:
1005:
1001:
999:
998:
967:
963:
961:
960:
929:
925:
923:
922:
891:
887:
885:
884:
853:
849:
847:
846:
815:
811:
809:
808:
774:
770:
689:, and essential
570:America include
548:
541:
537:
534:
528:
505:
497:
448:
441:
435:
428:
360:
356:
352:
349:billion, India 6
348:
344:
340:
326:
196:sodium carbonate
193:
191:
190:
184:
168:many brand names
115:
99:Main ingredients
33:
26:
24:
20:
4629:
4628:
4624:
4623:
4622:
4620:
4619:
4618:
4579:Chinese noodles
4564:
4563:
4562:
4557:
4539:
4513:
4461:
4422:Science Noodles
4417:Sapporo Ichiban
4311:
4300:
4274:
4196:
4135:
4097:
4058:Pancit estacion
4009:
3920:
3874:
3835:Harusame saifun
3823:Taiwan mazesoba
3804:
3656:
3607:Hot dry noodles
3553:
3531:
3525:
3492:
3483:Ohn no khao swè
3448:Khauk swè thoke
3431:
3349:
3347:
3345:
3328:
3312:
3261:
3220:
3196:Instant noodles
3179:
3148:
3114:Rice vermicelli
3025:
3020:
2990:
2985:
2967:
2944:
2869:
2860:
2805:Instant pudding
2776:Instant noodles
2730:
2725:
2686:Wayback Machine
2675:
2670:
2669:
2659:
2657:
2644:
2643:
2639:
2629:
2627:
2617:
2613:
2603:
2601:
2588:
2587:
2583:
2573:
2571:
2562:
2561:
2557:
2547:
2545:
2536:
2535:
2531:
2515:
2514:
2480:
2476:
2460:
2459:
2417:
2413:
2403:
2401:
2390:
2386:
2376:
2374:
2363:
2359:
2354:Wayback Machine
2341:
2337:
2332:Wayback Machine
2320:
2316:
2306:
2304:
2295:
2294:
2290:
2255:
2251:
2244:Retrieved from
2239:
2235:
2212:
2208:
2201:
2185:
2181:
2134:
2127:
2095:
2091:
2075:
2074:
2062:
2048:
2041:
2031:
2029:
2020:
2019:
2015:
2005:
2003:
1999:
1992:
1986:
1977:
1954:
1935:
1925:
1923:
1914:
1913:
1909:
1898:
1896:
1883:
1882:
1878:
1868:
1866:
1853:
1852:
1848:
1838:
1836:
1825:
1821:
1820:
1813:
1800:
1799:
1795:
1782:
1781:
1777:
1762:"Momofuku Ando"
1758:
1754:
1744:
1742:
1733:
1732:
1728:
1718:
1716:
1709:
1705:
1704:
1700:
1690:
1688:
1679:(in Japanese).
1677:
1673:
1672:
1668:
1658:
1656:
1645:
1641:
1632:Wayback Machine
1623:
1619:
1609:
1607:
1590:
1586:
1549:
1538:
1525:
1524:
1520:
1510:
1508:
1493:
1486:
1481:
1403:
1396:
1393:
1388:
1382:
1338:
1336:
1300:
1298:
1262:
1260:
1224:
1222:
1186:
1184:
1148:
1146:
1110:
1108:
1072:
1070:
1034:
1032:
996:
994:
958:
956:
920:
918:
882:
880:
844:
842:
806:
804:
761:
707:body mass index
640:
605:
549:
538:
532:
529:
518:
506:
495:
367:
358:
354:
350:
346:
342:
338:
324:
313:Pingtung County
220:
204:phosphoric acid
185:
128:Instant noodles
121:
61:Region or state
51:Place of origin
36:
23:Instant noodles
22:
17:
12:
11:
5:
4627:
4617:
4616:
4611:
4606:
4601:
4596:
4591:
4586:
4581:
4576:
4559:
4558:
4556:
4555:
4544:
4541:
4540:
4538:
4537:
4532:
4527:
4521:
4519:
4515:
4514:
4512:
4511:
4510:
4509:
4499:
4498:
4497:
4492:
4482:
4481:
4480:
4469:
4467:
4463:
4462:
4460:
4459:
4454:
4449:
4444:
4439:
4434:
4429:
4424:
4419:
4414:
4409:
4407:Prince Noodles
4404:
4399:
4394:
4393:
4392:
4387:
4382:
4377:
4367:
4362:
4357:
4352:
4347:
4342:
4337:
4332:
4327:
4322:
4316:
4314:
4310:Instant noodle
4306:
4305:
4302:
4301:
4299:
4298:
4293:
4288:
4282:
4280:
4276:
4275:
4273:
4272:
4267:
4262:
4257:
4252:
4247:
4245:Bún thịt nướng
4242:
4237:
4232:
4227:
4222:
4217:
4212:
4206:
4204:
4198:
4197:
4195:
4194:
4189:
4184:
4179:
4174:
4169:
4164:
4159:
4154:
4149:
4143:
4141:
4137:
4136:
4134:
4133:
4128:
4123:
4118:
4113:
4107:
4105:
4099:
4098:
4096:
4095:
4090:
4085:
4080:
4075:
4073:Pancit Malabon
4070:
4065:
4063:Pancit kinalas
4060:
4055:
4050:
4045:
4040:
4035:
4030:
4025:
4019:
4017:
4011:
4010:
4008:
4007:
4002:
3997:
3992:
3987:
3982:
3977:
3971:
3966:
3961:
3956:
3951:
3946:
3941:
3936:
3930:
3928:
3922:
3921:
3919:
3918:
3913:
3908:
3903:
3898:
3893:
3888:
3882:
3880:
3876:
3875:
3873:
3872:
3867:
3862:
3857:
3852:
3847:
3842:
3837:
3832:
3827:
3826:
3825:
3814:
3812:
3806:
3805:
3803:
3802:
3797:
3792:
3787:
3782:
3777:
3772:
3767:
3762:
3757:
3752:
3747:
3742:
3737:
3732:
3727:
3722:
3717:
3712:
3707:
3702:
3697:
3695:Kwetiau goreng
3692:
3687:
3682:
3677:
3672:
3666:
3664:
3658:
3657:
3655:
3654:
3649:
3644:
3642:Wonton noodles
3639:
3634:
3629:
3624:
3619:
3614:
3609:
3604:
3599:
3597:Dandan noodles
3594:
3589:
3584:
3579:
3574:
3569:
3563:
3561:
3555:
3554:
3552:
3551:
3546:
3541:
3535:
3533:
3527:
3526:
3524:
3523:
3518:
3513:
3508:
3502:
3500:
3494:
3493:
3491:
3490:
3485:
3480:
3475:
3470:
3465:
3460:
3455:
3450:
3445:
3439:
3437:
3433:
3432:
3430:
3429:
3427:Satay bee hoon
3424:
3419:
3414:
3409:
3404:
3399:
3394:
3389:
3384:
3379:
3374:
3369:
3367:Char kway teow
3364:
3359:
3353:
3351:
3338:
3334:
3333:
3330:
3329:
3327:
3326:
3320:
3318:
3314:
3313:
3311:
3310:
3305:
3300:
3295:
3290:
3285:
3280:
3275:
3269:
3267:
3263:
3262:
3260:
3259:
3254:
3249:
3244:
3239:
3234:
3228:
3226:
3222:
3221:
3219:
3218:
3213:
3208:
3203:
3198:
3193:
3187:
3185:
3181:
3180:
3178:
3177:
3172:
3167:
3162:
3156:
3154:
3150:
3149:
3147:
3146:
3141:
3136:
3131:
3126:
3121:
3116:
3111:
3106:
3101:
3096:
3091:
3086:
3081:
3076:
3071:
3066:
3061:
3056:
3051:
3046:
3040:
3038:
3031:
3027:
3026:
3019:
3018:
3011:
3004:
2996:
2987:
2986:
2984:
2983:
2972:
2969:
2968:
2966:
2965:
2960:
2955:
2949:
2946:
2945:
2943:
2942:
2937:
2932:
2931:
2930:
2920:
2915:
2913:Instant coffee
2910:
2909:
2908:
2903:
2898:
2893:
2883:
2877:
2875:
2871:
2870:
2863:
2861:
2859:
2858:
2857:
2856:
2851:
2846:
2844:Condensed soup
2836:
2835:
2834:
2829:
2819:
2818:
2817:
2807:
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2596:. 9 May 2019.
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2190:Food Chemistry
2179:
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2100:Food Chemistry
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2013:
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1964:(9): 888–902.
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718:blood pressure
657:and vegetables
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3577:Beef chow fun
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2924:
2923:Powdered milk
2921:
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2907:
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2854:Portable soup
2852:
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2837:
2833:
2830:
2828:
2825:
2824:
2823:
2822:Instant sauce
2820:
2816:
2813:
2812:
2811:
2808:
2806:
2803:
2801:
2800:Powdered eggs
2798:
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2200:9783540699330
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2061:9780470179222
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2017:
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1471:
1469:
1466:
1464:
1461:
1459:
1456:
1454:
1451:
1449:
1446:
1444:
1443:List of soups
1441:
1439:
1436:
1434:
1431:
1429:
1426:
1424:
1421:
1419:
1416:
1414:
1411:
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1308:
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1215:
1212:
1209:
1206:
1203:
1200:
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1118:
1106:
1105:
1101:
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1080:
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1067:
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1045:
1042:
1030:
1029:
1025:
1022:
1019:
1016:
1013:
1010:
1007:
1004:
1003:United States
992:
991:
987:
984:
981:
978:
975:
972:
969:
966:
954:
953:
949:
946:
943:
940:
937:
934:
931:
928:
916:
915:
911:
908:
905:
902:
899:
896:
893:
890:
878:
877:
873:
870:
867:
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861:
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855:
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840:
839:
835:
832:
829:
826:
823:
820:
817:
814:
802:
801:
797:
794:
791:
788:
785:
782:
779:
776:
775:
769:
766:
756:
754:
750:
746:
742:
738:
736:
731:
727:
723:
722:blood glucose
719:
715:
712:
708:
703:
699:
694:
692:
688:
684:
680:
677:, but low in
676:
672:
668:
667:carbohydrates
664:
656:
652:
649:
646:A serving of
644:
635:
633:
629:
624:
619:
613:
611:
610:potato starch
600:
596:
593:
583:
579:
577:
573:
567:
564:
559:
547:
544:
536:
526:
522:
516:
515:
510:This section
508:
504:
499:
498:
486:
485:Hydrocolloids
482:
478:
477:Polyphosphate
474:
471:
467:
462:
459:
456:
452:
447:
440:
434:
430:
427:
423:
420:
415:
410:
407:
403:
398:
395:
392:
387:
384:
383:
382:
380:
371:
362:
335:
333:
328:
322:
321:Momofuku Ando
318:
317:Chang Kuo-wen
314:
309:
307:
303:
299:
295:
291:
286:
281:
277:
275:
271:
267:
266:Momofuku Ando
262:
260:
256:
252:
245:
240:
232:
224:
215:
213:
209:
205:
201:
197:
183:
182:
176:
171:
169:
165:
161:
157:
153:
152:Momofuku Ando
148:
146:
141:
137:
133:
132:instant ramen
129:
118:
114:
109:
108:
105:
101:
97:
93:
89:
86:
85:Momofuku Ando
83:
79:
75:
71:
67:
63:
59:
56:
53:
49:
46:
43:
39:
32:
27:
19:
4442:The Nation's
4375:Chikin Ramen
4370:Nissin Foods
4083:Shing-a-ling
4053:Pancit choca
4048:Pancit bihon
3954:Janchi-guksu
3916:Noodle kugel
3760:Mie kangkung
3735:Mie cakalang
3700:Kwetiau sapi
3690:Kwetiau ayam
3675:Bihun goreng
3647:Zhajiangmian
3521:Num banhchok
3443:Kat kyi kaik
3377:Katong Laksa
3357:Bihun goreng
3283:Dotori-guksu
3195:
3109:Rice noodles
2839:Instant soup
2810:Instant rice
2775:
2769:Field ration
2747:Camping food
2658:. Retrieved
2649:
2640:
2628:. Retrieved
2625:Bangkok Post
2624:
2614:
2602:. Retrieved
2593:
2584:
2572:. Retrieved
2558:
2546:. Retrieved
2542:the original
2532:
2518:cite journal
2491:
2487:
2477:
2463:cite journal
2428:
2424:
2414:
2402:. Retrieved
2387:
2375:. Retrieved
2360:
2345:
2338:
2323:
2317:
2305:. Retrieved
2291:
2266:
2262:
2252:
2241:
2236:
2219:
2215:
2209:
2189:
2182:
2141:
2137:
2103:
2099:
2092:
2051:
2030:. Retrieved
2016:
2004:. Retrieved
1961:
1957:
1924:. Retrieved
1910:
1897:. Retrieved
1888:
1879:
1867:. Retrieved
1858:
1849:
1837:. Retrieved
1828:
1806:the original
1796:
1788:the original
1778:
1770:the original
1765:
1755:
1743:. Retrieved
1739:the original
1729:
1717:. Retrieved
1713:the original
1701:
1689:. Retrieved
1685:the original
1669:
1657:. Retrieved
1642:
1620:
1608:. Retrieved
1597:
1587:
1560:
1556:
1530:
1521:
1509:. Retrieved
762:
739:
714:triglyceride
695:
660:
614:
606:
597:
588:
568:
563:gelatinizing
554:
539:
530:
519:Please help
514:verification
511:
451:chromophoric
376:
336:
329:
310:
285:flash-frying
282:
278:
274:Chikin Ramen
263:
258:
255:Qing dynasty
248:
198:and usually
172:
160:Chikin Ramen
156:Nissin Foods
149:
140:flash-frying
131:
127:
126:
18:
4594:Dried foods
4530:Noodle soup
4525:Cart noodle
4457:Wei Lih Men
4427:Shin Ramyun
4402:Prima Taste
4385:Demae Ramen
4380:Cup Noodles
4365:Mr. Noodles
4355:Master Kong
4177:Pad kee mao
4116:Eel noodles
4078:Pancit Molo
4068:Pancit lomi
4043:Pancit buko
4015:Philippines
3949:Jajangmyeon
3939:Garak-guksu
3934:Bibim-guksu
3602:Hokkien mee
3350:Singaporean
3324:Khanom chin
3298:Memil-guksu
3288:Garak-guksu
3273:Cheonsachae
3165:Schupfnudel
3104:Oil noodles
2940:Instant tea
2815:Minute Rice
2106:: 335–342.
2032:15 November
2006:16 December
1511:22 February
1405:Food portal
1079:South Korea
1041:Philippines
759:Consumption
365:Composition
315:in Taiwan.
212:cup noodles
164:Cup Noodles
64:Originally
4568:Categories
4360:Mie Sedaap
4225:Bún bò Huế
4202:Vietnamese
4182:Pad see ew
4000:Naengmyeon
3985:Kong-guksu
3944:Gogi-guksu
3775:Mie koclok
3770:Mie kering
3750:Mie goreng
3662:Indonesian
3612:Kaomianjin
3539:Beshbarmak
3397:Mee goreng
3257:Varnishkes
3232:Egg barley
3119:Saang mein
2906:Swiss Miss
2849:Cup-a-Soup
2660:16 October
2377:7 November
2307:7 December
1829:newtalk.tw
1784:"About Us"
1479:References
1453:Pot Noodle
726:odds ratio
702:per capita
651:iga penyet
576:cottonseed
493:Production
455:flavonoids
302:South Asia
81:Created by
74:South Asia
4390:Top Ramen
4335:Lucky Me!
4215:Bánh cuốn
4210:Bánh canh
4167:Nam ngiao
4152:Kuai tiao
4103:Taiwanese
3990:Mak-guksu
3980:Kal-guksu
3976:(ram-don)
3974:Jjapaguri
3969:Jjamppong
3964:Jat-guksu
3865:Yaki udon
3855:Tokoroten
3850:Tantanmen
3845:Sara udon
3818:Aburasoba
3790:Soto ayam
3785:Mie rebus
3780:Mie kocok
3745:Mie gomak
3740:Mie celor
3730:Mie caluk
3725:Mie bakso
3652:Ganmianpi
3587:Chow mein
3511:Banh kanh
3498:Cambodian
3422:Mee tauhu
3362:Curry mee
3346:Malaysian
3344:Bruneian,
3293:Jjolmyeon
3278:Dangmyeon
3124:Shahe fen
2918:Drink mix
2874:Beverages
2158:1040-8398
2078:cite book
2070:907642187
1579:2352-6181
851:Indonesia
663:junk food
655:fried egg
632:mouthfeel
533:June 2021
414:flavonoid
327:million.
298:East Asia
251:Yi noodle
66:East Asia
4553:Category
4518:See also
4350:Maruchan
4260:Mì Quảng
4240:Bún riêu
4220:Bánh hỏi
4187:Pad thai
4157:Khao soi
3995:Milmyeon
3870:Yakisoba
3860:Tsukemen
3810:Japanese
3795:Soto mie
3765:Mie kari
3755:Mie jawa
3720:Mie ayam
3715:Mie aceh
3685:Ketoprak
3680:I fu mie
3632:Millinge
3532:/ Turkic
3506:Bánh hỏi
3417:Mee Jawa
3412:Mee siam
3382:Kolo mee
3191:Hiyamugi
3184:Japanese
3153:European
3030:Variants
2981:Category
2901:Ovaltine
2682:Archived
2654:Archived
2598:Archived
2568:Archived
2510:24966409
2455:28584580
2404:11 April
2398:Archived
2371:Archived
2350:Archived
2328:Archived
2301:Archived
2283:84658733
2174:20751842
2166:24564594
2120:29291858
2026:Archived
1997:Archived
1995:. USDA.
1920:Archived
1905:BBC News
1899:25 April
1893:Archived
1889:BBC News
1863:Archived
1833:Archived
1708:懐かしの中華そば
1659:10 March
1653:Archived
1635:BBC News
1628:Archived
1604:Archived
1505:Archived
1473:Tsukemen
1391:See also
1307:Malaysia
1117:Thailand
691:minerals
687:vitamins
628:guar gum
623:amyloses
592:in a cup
466:Palm oil
91:Invented
4574:Noodles
4478:Instant
4473:Noodles
4452:Wai Wai
4325:Indomie
4270:Bún chả
4250:Cao lầu
4230:Bún mắm
4162:Mi krop
4126:Ta-a mi
4028:Maki mi
4023:Batchoy
4005:Ramyeon
3959:Japchae
3906:Lokshen
3830:Champon
3627:Mee pok
3622:Lo mein
3617:Liangpi
3572:Banmian
3559:Chinese
3549:Laghman
3516:Kuyteav
3473:Mont di
3468:Mohinga
3463:Meeshay
3458:Kyay oh
3436:Burmese
3407:Mee pok
3392:Lor mee
3372:Hae mee
3303:Somyeon
3247:Lokshen
3170:Spätzle
3160:Halušky
3144:Youmian
3139:Yi mein
3079:Lai fun
3064:Juanfen
3037:Chinese
3023:Noodles
2896:Nesquik
2788:Oatmeal
2446:5449380
2369:. CNN.
2240:USAID.
1869:7 March
1839:29 June
1651:. BBC.
1610:25 June
1501:Inverse
1448:Lo mein
1231:Nigeria
965:Vietnam
777:Country
679:protein
648:Indomie
323:for ¥23
218:History
136:noodles
4312:brands
4296:Thukpa
4279:Others
4235:Bún ốc
4192:Rat na
3926:Korean
3800:Tekwan
3337:Dishes
3308:Sujebi
3266:Korean
3252:Ptitim
3237:Farfel
3089:Mixian
3074:Lamian
3054:Cumian
2630:4 June
2604:4 June
2574:5 June
2548:4 June
2508:
2453:
2443:
2281:
2197:
2172:
2164:
2156:
2118:
2068:
2058:
1745:5 June
1719:5 June
1691:5 June
1577:
1458:Saimin
1345:Mexico
1342:
1304:
1228:
1193:Russia
1190:
1155:Brazil
1152:
1114:
1076:
1038:
1000:
962:
924:
886:
874:12.64
871:12.52
868:12.54
848:
836:46.35
833:41.45
830:40.25
810:
745:Nestlé
711:plasma
673:, and
572:canola
558:gluten
488:dough.
446:kansui
439:kansui
433:Kansui
426:Kansui
405:14.5%.
391:Gluten
359:
355:
351:
347:
343:
339:
325:
304:, and
270:Nissin
181:kansui
175:starch
110:
72:, and
45:Noodle
4614:Ramen
4507:Ramen
4495:Ramen
4437:Super
4340:Maggi
4111:A-gei
4038:Odong
3896:Kugel
3840:Ramen
3710:Lakso
3705:Laksa
3670:Bakmi
3544:Kesme
3387:Laksa
3348:&
3211:Sōmen
3175:Pasta
3094:Misua
3084:Migan
2832:Bisto
2827:Gravy
2757:Smash
2735:Foods
2279:S2CID
2170:S2CID
2000:(PDF)
1993:(PDF)
1926:9 May
1468:Pasta
1368:1.16
1365:1.17
1362:1.18
1330:1.57
1327:1.45
1324:1.37
1292:1.54
1289:1.64
1286:1.57
1269:Nepal
1254:2.46
1251:1.92
1248:1.82
1216:2.00
1213:1.91
1210:1.85
1178:2.72
1175:2.45
1172:2.37
1140:3.71
1137:3.57
1134:3.46
1102:4.13
1099:3.90
1096:3.82
1064:4.47
1061:3.85
1058:3.98
1026:5.05
1023:4.63
1020:4.40
988:7.03
985:5.43
982:5.20
950:5.97
947:5.63
944:5.78
927:Japan
912:6.73
909:6.73
906:6.06
889:India
865:12.62
862:13.01
859:13.20
856:13.43
827:38.97
824:38.52
821:40.43
818:44.40
813:China
798:2020
795:2019
792:2018
753:Maggi
683:fiber
653:with
419:ramen
396:Water
385:Flour
145:Ramen
130:, or
55:Japan
4345:Mama
4330:Koka
4147:Bami
4140:Thai
4033:Mami
3317:Thai
3216:Udon
3206:Soba
2935:Tang
2891:Milo
2662:2020
2632:2019
2606:2019
2576:2015
2550:2015
2524:link
2506:PMID
2469:link
2451:PMID
2406:2020
2379:2012
2309:2012
2195:ISBN
2162:PMID
2154:ISSN
2116:PMID
2084:link
2066:OCLC
2056:ISBN
2034:2017
2008:2016
1928:2019
1901:2007
1871:2019
1841:2021
1766:Time
1747:2023
1721:2023
1693:2023
1661:2020
1612:2021
1575:ISSN
1513:2018
1359:0.96
1356:0.89
1353:0.85
1350:0.90
1321:1.31
1318:1.39
1315:1.37
1312:1.34
1283:1.48
1280:1.34
1277:1.19
1274:1.11
1245:1.76
1242:1.65
1239:1.54
1236:1.52
1207:1.78
1204:1.57
1201:1.84
1198:1.94
1169:2.23
1166:2.35
1163:2.37
1160:2.37
1131:3.39
1128:3.36
1125:3.07
1122:3.07
1093:3.74
1090:3.83
1087:3.65
1084:3.59
1055:3.75
1052:3.41
1049:3.48
1046:3.32
1017:4.13
1014:4.10
1011:4.08
1008:4.28
979:5.06
976:4.92
973:4.80
970:5.00
941:5.66
938:5.66
935:5.54
932:5.50
903:5.42
900:4.27
897:3.26
894:5.34
789:2017
786:2016
783:2015
780:2014
728:for
671:salt
408:Salt
402:USDA
379:USDA
94:1958
41:Type
4397:Pot
4286:Feu
4265:Phở
2496:doi
2492:144
2441:PMC
2433:doi
2271:doi
2224:doi
2146:doi
2108:doi
2104:246
1966:doi
1565:doi
743:in
675:fat
523:by
460:Oil
189:かん水
154:of
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4255:Mì
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