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back to: UsefulNotes / RamenAsDehydratedNoodles

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24th Apr '13 3:57:01 PM Quanyails

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Is the quote looking for the name of the insurance company? If so, I've put it in.

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12th Apr '13 7:10:20 AM Winter

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2nd Feb '13 5:58:58 AM Khathi

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There are dozens of companies creating literally hundreds of different sorts, with at least one representative from every Oriental country. Step into an Asian (or even a general) supermarket, and you will see an entire aisle devoted to these noodles, usually spanning both sides. Dehydrated noodles exists for Indonesian ''mi goreng'', Vietnamese ''pho'', Japanese ''udon'' and ''yakisoba'', Thai ''tom yum'' and ''pad Thai'', Korean ''jjajang'', Chinese ''wor wonton'', and so forth. ''Udon'' is an odd case in that the noodles do not dehydrate properly, so they are normally shipped undehydrated and stored refrigerated, separate from the other types of ramen. Nevertheless, preparation techniques are the same as their dehydrated kin.

But the familiar styrofoam cups are not a given: they are characteristically Japanese and in foreign markets managed to get a hold mainly in US, so in other countries cup ramen would most probably be imported. The cheaper varieties will most commonly come in bags, which are meant to be prepared at home; but some more upscale types will come in plastic/cardboard bowls or buckets, which are meant to be prepared at school or at work. Most will cook in the same way as the familiar cup noodles (immerse the noodles in boiling water for 3-5 minutes, then uncover), though you should expect to see separate packets for the soup powder, as well as the occasional packets for chili powder, hot sauce, oil, soy sauce, fried garlic, vegetables, vinegar, etc., in addition to the brick of noodles. Some require you to soak the noodles, drain, and ''then'' season them. Some brands require no preparation at all--you'd eat the dehydrated noodles as they are (actually most could be, as they're all ready to eat, rehydration just makes them more palatable). The approach depends largely on the manufacturer, rather than the type of dish.

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There are dozens of companies creating literally hundreds of different sorts, with at least one representative from every Oriental country. Step into an Asian (or even a general) supermarket, and you will see an entire aisle devoted to these noodles, usually spanning both sides. Dehydrated noodles exists for Indonesian ''mi goreng'', Vietnamese ''pho'', Japanese ''udon'' and ''yakisoba'', Thai ''tom yum'' and ''pad Thai'', Korean ''jjajang'', Chinese ''wor wonton'', and so forth. ''Udon'' is an odd case in that the noodles do not dehydrate properly, so they are normally shipped undehydrated and stored refrigerated, separate from the other types of ramen, or simply vacuum-packed, though in this case it's better to check the expiration date carefully — they have somewhat shorter shelf life. Nevertheless, preparation techniques are the same as their dehydrated kin.

27th Dec '12 4:08:21 PM Filby

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16th Dec '12 9:01:53 PM kittenmommy

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