History UsefulNotes / RamenAsDehydratedNoodles

* UsefulNotes/{{Australia}}, UsefulNotes/NewZealand, UsefulNotes/{{Malaysia}}, UsefulNotes/{{Singapore}} and UsefulNotes/SouthAfrica: [[http://www.maggi.in/default.aspx Maggi's Two-Minute Noodles]] (actually from UsefulNotes/{{India}}). Clones like Cintan and Mamee are prevalent in Malaysia.

* UsefulNotes/{{Australia}}, UsefulNotes/NewZealand, UsefulNotes/{{Malaysia}}, UsefulNotes/{{Singapore}} and UsefulNotes/SouthAfrica: [[http://www.maggi.in/default.aspx Maggi's Two-Minute Noodles]] (actually from UsefulNotes/{{India}}.

* UsefulNotes/{{Australia}}, UsefulNotes/NewZealand, UsefulNotes/{{Malaysia}} and UsefulNotes/SouthAfrica: [[http://www.maggi.in/default.aspx Maggi's Two-Minute Noodles]] (actually from UsefulNotes/{{India}}).
** Some Australians (in particular recent uni students) prefer Indonesian brand Indomie's [[http://www.indomie.com/products-goreng.html Mie Goreng]],[[note]]literally "fried noodles", Indonesian take on the Chinese chow mein and Japanese yakisoba[[/note]]. Indomie also has a sizable following in Malaysia due to the number of Javanese immigrants and that fried noodles actually resonate with the Malay population.

* UsefulNotes/{{Australia}}, UsefulNotes/NewZealand, UsefulNotes/{{Malaysia}} and UsefulNotes/SouthAfrica: [[http://www.maggi.in/default.aspx Maggi's Two-Minute Noodles]] (actually from UsefulNotes/{{India}})
** Some Australians (in particular recent uni students) prefer Indonesian brand Indomie's [[http://www.indomie.com/products-goreng.html Mie Goreng]],[[note]]literally "fried noodles", Indonesian take on the Chinese chow mein and Japanese yakisoba[[/note]].

* Despite living with a very good cook, Kazuki Yotsuga and Ken Sanada of ''Anime/ParallelTroubleAdventureDual'' wind up sneaking instant ramen at midnight, saying they need that cheap junk food taste.

* UsefulNotes/TheUnitedStates and UsefulNotes/LatinAmerica: [[http://www.maruchan.com Maruchan's]] Instant Lunch, [[http://www.nissinfoods.com Nissin's]] Cup o' Noodles, and Top Ramen[[note]]Sapporo Ichiban, mentioned below, is actually a ''higher end'' noodle dish in the US, costing about a dollar per packet compared to the pocket change of Maruchan or Nissin.[[/note]]

* UsefulNotes/{{Russia}}: [[http://www.doshirak.com/ Korea Yakult's]] Doshirak and local Rollton brand,[[note]]Originally of Vietnamese origin, but now throughly localised, though reportedly still owned by the member of the Vietnamese diaspora.[[/note]] although recently Nong Shim started to make a dent. Chinese/Taiwanese brand "Master Kang" and Vietnamese "Choice", "Mivimex" and to the lesser extent "Mivina" (which is more popular in Ukraine) are the locally popular imports, as are the Japanese brands, which are seen as a more upscale product, often costing as much as a freshly made dish of ramen in the Japanese restaurant. Instant mashed potatoes often take the place of instant noodles as the main cheap food product, to the point of being sold in cups similar to instant ramen.

* UsefulNotes/{{Russia}}: [[http://www.doshirak.com/ Korea Yakult's]] Doshirak and local Rollton brand,[[note]]Originally of Vietnamese origin, but now throughly localised, though reportedly still owned by the member of the Vietnamese diaspora.[[/note]] although recently Nong Shim started to make a dent. Chinese/Taiwanese brand "Master Kang" and Vietnamese "Choice", "Mivimex" and to the lesser extent "Mivina" (which is more popular in Ukraine) are the locally popular imports, as are the Japanese brands, which are seen as a more upscale product, often costing as much as a freshly made dish of ramen in the Japanese restaurant.

* UsefulNotes/TheUnitedStates and UsefulNotes/LatinAmerica: [[http://www.maruchan.com Maruchan's]] Instant Lunch and [[http://www.nissinfoods.com Nissin's]] Cup Noodles and Top Ramen[[note]]Sapporo Ichiban, mentioned below, is actually a ''higher end'' noodle dish in the US, costing about a dollar per packet compared to the pocket change of Maruchan or Nissin.[[/note]]

* Yet another WebSite/YouTube foodie personality, Barry Lewis, [[https://www.youtube.com/watch?v=peg4l0T9F6M tried to replicate Unilever Pot Noodles]][[note]]and the related Pot Mash, an instant mashed potato and gravy cup formerly produced by Unilever[[/note]], one of the most popular instant noodle brands in the UK.

Meanwhile, the classic fresh noodle ramen has remained a staple of Japanese street food, food stalls, and small restaurants. While ramen in all forms has generally been low-priced fast food, since 2010 there has been a surge in interest for higher-quality professionally prepared ramen both in Japan and elsewhere (especially in the US), with a handful restaurants specializing in the dish, in much the same way macaroni and cheese (which in the US is similarly seen as a poverty food, especially in its pre-packaged form) became a focus of 'quality comfort food' restaurants in the US around the same time. There has been a flurry of online activity regarding it as well, with video tutorials and recipes showing up for those interested in making it themselves.

* UsefulNotes/{{Poland}}: Yum Yum, [[http://vifon.pl/pl/produkty/zupy/ Vifon]] and [[http://knorrnudle.pl/ Knorr Nudle]] - the last one has many unusual flavors for ramen, including Hungarian goulash and very popular locally tomato soup.

* UsefulNotes/{{France}}: [[http://fr-en.openfoodfacts/category/instant-noodles/brand/mamee Mamee.]]

* UsefulNotes/{{France}}: [[https://fr-en.openfoodfacts/category/instant-noodles/brand/mamee Mamee.]]

* ''Series/QueerEye2018'': Jessie, the heroine of "Black Girl Magic", often eats instant noodles, mainly because it's usually the only food that she is able to afford. Antoni shows her how to make "cheap and cheerful" homemade chicken broth ramen for when she and her "Found Family" is sharing a meal together.

** One of the things which the the channel's host, Ryan, encourages is for people outside of Japan to experiment with combing traditional Japanese ramen preparation method and locally-sourced ingredients, as a way of making it a truly international, but also local, dish. One of the fruits of this was [[https://www.youtube.com/watch?v=GMr8Ra6Baiw this video from the channel "My Name is Andong"]] on making a German-themed ramen dish.

* The website [[https://wayoframen.com/ "The Way of Ramen"]] and it's corresponding WebSite/YouTube channel [[https://www.youtube.com/channel/UCuM3xKQ_D0RIMMSUh9AYxNA of the same name]] is ExactlyWhatItSaysOnTheTin: a site/channel exclusively dedicated to making fresh ramen, using both traditional recipes and techniques and more ''avant-garde'' ones.

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

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. There are even dehydrated versions of Western noodle dishes such as ''carbonara'' and ''spahetti'' from the likes of Nissin, Lucky Me and many other Asian food companies, some of which are marketed towards children who are perhaps begging their parents to serve them spaghetti in a whim. ''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.

Very likely to be TrademarkFavoriteFood for characters in media like manga. Interestingly, in manga and related media nowadays, there is a tendency to depict ramen as TrademarkFavoriteFood for even [[SlummingIt rich and high class people]], or at least as some kind of delicacy to them.

Meanwhile, the classic fresh noodle ramen has remained a staple of Japanese street food, food stalls, and small restaurants. While ramen in all forms has generally been low-priced fast food, since 2010 there has been a surge in interest for higher-quality professionally prepared ramen both in Japan and elsewhere (especially in the US), with a handful restaurants specializing in the dish, in much the same way macaroni and cheese (which in the US is similarly seen as a poverty food, especially in its pre-packaged form) became a focus of 'quality comfort food' restaurants in the US around the same time. There has been a flurry of online activity regarding it as well, with video tutorials and recipes showing up for those interested in making it themselves as well.

Meanwhile, the classic fresh noodle ramen has remained a staple of Japanese street food, food stalls, and small restaurants. While ramen in all forms has generally been low-priced fast food, since 2010 there has been a surge in interest for higher-quality professionally prepared ramen in both in Japan and in some other countries (especially in the US), with a handful restaurants specializing in the dish, in much the same way macaroni and cheese (which is similarly a cheap dish, especially in its pre-packaged form) became a focus of 'quality comfort food' restaurants in the US around the same time. There has been a flurry of online activity regarding it as well, with video tutorials and recipes showing up for those interested in making it themselves as well.

Meanwhile, the classic fresh noodle ramen has remained a staple of Japanese street food, food stalls, and small restaurants. While ramen in all forms has generally been low-priced fast food, since 2010 there has been a surge in interest for higher-quality professionally prepared ramen in both in Japan and in some other countries (especially in the US), with a handful restaurants specializing in the dish, in much the same way macaroni and cheese (which is similarly a cheap dish, especially in its pre-packaged form) became a focus of 'quality comfort food' restaurants in the US around the same time. There has flurry of online activity regarding it as well, with video tutorials and recipes showing up for those interested in making it themselves as well.