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2. 13 of the best ways to upgrade instant ramen, according ... - AOL

   www.aol.com/13-best-ways-upgrade-instant...

   Business Insider talked to chefs about the best ways to upgrade instant ramen noodles. Cooking the noodles in stock can add flavor, and you can also add extras like eggs or bacon. Soy sauce, herbs ...

3. I Tried 13 Kinds of Instant Ramen and These Were the Best ...

   www.aol.com/tried-13-kinds-instant-ramen...

   Wilder Shaw / Cheapism. 5. Maruchan Gold Spicy Miso. Not too spicy, but definitely full of miso. Instant ramen is a lazy man's dish, and I'm disappointed to see Maruchan Gold not giving any ...

4. Ramen - Wikipedia

   en.wikipedia.org/wiki/Ramen

   Rather, ramen is derived from southern Chinese noodle dishes such as char siu tangmian (roast pork noodle soup) from Guangdong, and rousi tangmian (sliced meat noodle soup) from Jiangnan. [18] [8] [6] [19] This is reflective of Yokohama Chinatown's demographics, as most Chinese settlers in the district came from the cities of Guangzhou and ...

5. 26 Easy Asian Noodle Recipes You’ll Want to Add to Your ...

   www.aol.com/26-easy-asian-noodle-recipes...

   Think veggies, chicken and instant ramen, drenched in sweet-yet-zingy chow mein sauce. ... Get the recipe. 14. Laksa Noodle Soup. Recipe Tin Eats. Time Commitment: ... The 10 best cult-favorite ...

6. Cup Noodles - Wikipedia

   en.wikipedia.org/wiki/Cup_Noodles

   cupnoodle.jp. Cup Noodles (カップヌードル, Kappu Nūdoru) is a brand of cup instant ramen developed in 1971 and manufactured by Japanese food company Nissin Foods. Single servings of the product are packaged in foam, plastic, or paper cups and are prepared by adding boiling water. The brand name Cup Noodle is also a registered trademark ...

7. Naengmyeon - Wikipedia

   en.wikipedia.org/wiki/Naengmyeon

   Naengmyeon [2] (냉면; 冷麵, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik).