Ramen Noodle Tips

By Cristie Will

Awe...those quick, easy and inexpensive Ramen noodles. There are so many ways to cook these long and curly noodles.

Take a package of the chicken flavored Ramen noodles and follow directions on package. Remove noodles after cooking and place them in an airtight container, but before closing the lid place 3 slices of Velveeta cheese (3 thin individually wrapped slices). Let set for 5 minutes. Remove lid and stir thoroughly and you have one of the most quick delicious meals that's similar to Mac 'N' Cheese, but better.

Another way is to take two packages of the chicken flavored Ramen noodles and follow directions on package. Remove noodles and drain most of liquid; add flavor packets then add a small can of Rotel tomatoes and chili's; next add 6 individually wrapped slices of Velveeta cheese. Cover and let sit for 5 minutes. Remove cover and stir thoroughly; serve warm. It's absolutely delicious.

One more great way is to take one package of the chicken or beef flavored noodles and follow directions on package. Drain noodles and rinse; add 1 tablespoon of olive oil and 1 tablespoon of minced garlic and toss to coat well; serve warm. This is so simple but absolutely delicious.

This is just a few ways to fix Ramen noodles. Let your taste buds decide new creations.

Cristie has many more simple, but great tips at Cristie's Cookin. Be sure to check her spices out and submit your favorite recipe for a chance to win a free "Gotcha Covered" apron.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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The Secret Art Of Noodles

By Matt Robinson

Noodles are a form of staple food very popular among the Chinese. They can be made either by hand or by machine and are divided into “cut noodles” or “dried noodles” by the way they are made. Made in whatever way, they maybe of different widths varying from ribbons to threads. As a prepared dish, they can be served warm or cold, dressed with chilli oil or not, eaten with fried bean sauce, port or chicken sauce, duck chops, any soups, etc.

There are also a variety of “instant noodles”, which are precooked, dried and commercially packed. Before eating, all you have to do is soak them in hot, boiled water for a few minutes. This makes them very handy for a quick meal.

As noodles are always in the form of long strings, they are symbolic of longevity and are therefore indispensable at Chinese birthday parties.

Two types of noodles stand out among the rest and require professional skill. The “hand-pulled noodles” are probably unique to China and can be made only by a trained cook. He prepares the paste by stretching it in his hands, holding it stretched and shaking it gently up and down four or five times. He then drops down the middle of the long paste and swings it in such a way that it twists around itself. He repeats the stretching, shaking and twisting many times until he feels the paste is firm enough. Then on a work board he starts pulling the paste with his arms stretched. He folds the thick string of paste in two, pulling again. This is then repeated many times over and the strings of paste become longer, more numerous, thinner and thinner, turning finally into very fine noodles. The whole process of making “hand pulled noodles” is done with such magical dexterity that to watch an experienced cook doing it is like watching a juggler’s show.

Another specialty that takes years to perfect are longxu mian (dragon beard noodles). Commercially they are available fried, so they are golden in colour, crisp to bite and with a distinctive flavour. “Dragon beards” are also hand pulled but are made extraordinarily fine. It has been calculated that a piece of paste prepared with 1.5 kilograms of wheat flour can make 144,000 hair thin noodles, each 17 centimetres long, which means a total length of 2 kilometres.

At the beginning “dragon beards” were simply called “beards” but since they caught the fancy of an emperor and as the dragon was the symbol of all emperors, they have come to be known as “dragon’s beards”.

Matt owns Secret Chinese Recipes that helps people with chinese cooking recipes

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Delicious Modern Rice Noodles

By Jeya Lakshmi

The Noodles is not a modern food item it is eaten from 4000 years ago in China and then it is slowly spread to Northern America and rest of the world. At first Noodles were made only by millets. In Northern America Noodles are made by Wheat & Rice. The communication develops all people made Noodles as per their taste with using items like Wheat, Rice, Millets etc.

A Noodles is a delicious dish and also it is a item of fast food. Noodles were invented 4000 years ago in China. Mainly Noodles are made from Wheat, Millets etc. Wheat & Millets are high contents of carbohydrates, proteins etc therefore Noodles also high contents of carbohydrates, proteins & other nutrients. Noodles are made faster in cheap rate. This shows that eating Noodles is a cheap and good for Health also. The native dishes derived from Malaysia and Indonesia take full advantage of vegetables.


Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses. This is a good salad for a hot day.

N- Noodle

O- Omni (in all ways)

O- Optimal (best)

D- Delicious and

L- Loved

E- Everyone.

Noodle is Omni Optimal with Delicious and Loved by Everyone
Rice noodles is a very simple dish. Rice noodles are lovely to use and very light and easy to digest, take care not to leave in the boiling water too long otherwise they over cook. Vegetable rice noodles is a very flavor and very tasty and preparation is very easy. There are a few different kinds of rice noodles. The ones referred to here are flat, dried and about the width of linguine. Please purchase online www.indomunch.com in NewYork city.

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The History of Ramen Noodles

Ramen noodles originated in China, where all noodles seem to have come from, and are called "Lo-Mein" in Chinese, which means boiled noodles.

"Ra-men" is the Japanese pronunciation of the Chinese Characters for Lo-Mein.

	Lau									Ra
										Me
	Mein									N

This Chinese-style noodle became such a great favorite in Sapporo, the capital of Japan's northernmost island of Hokkaido, that it is now considered to be their regional dish. Ramen is to Sapporo what baked beans are to Boston. In other countries, the word for Ramen may be different, too. For example, they are called "Maggi Mee" in Singapore.

The process for turning the traditional Ramen noodles into the now familiar instant, packaged noodles was pioneered by Momofuku Ando, the founder of Nissin Foods in Japan. In 1970, Nissin Foods introduced Top Ramen to the United States and, as the saying goes, the rest is history.

Many other companies introduced Top Ramen clones and even such industry giants such as Lipton and Campbell's began to experiment with Ramen-like products. Fierce competition notwithstanding, Nissin still controls slightly less than half of the U.S. Ramen market and fifteen percent of the world Ramen market of about ten billion dollars annually. At this writing, the average wholesale price for a package of Ramen in the U.S. is only twelve and a half cents.

Because of their enthusiastic acceptance in the market place, it wasn't long before instant Ramen skipped over national boundaries and became an international phenomena. Factories that make Ramen noodles can now be found not only in Japan and the U.S., but in Europe, Korea, China, Singapore, Thailand, Malaysia and Indonesia.

Each country's Ramen noodles reflect their own particular flavor preferences. Korean Ramen is highly spiced and often contains packets of black bean sauce. China makes Ramen in Szechuan flavors. Thailand makes very thin, delicate noodles with very hotly spiced packets. Japan prefers the flavor of seafood and mild spices. In the U.S. they are usually available with meat flavors, mushroom flavors or mild spices often referred to as Oriental flavor.

Source: http://www.konzak.com/ramen/ramhist.html

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Know types of Asian noodles

Noodles are a very important part of Asian cooking. They are a staple ingredient in many recipes and a lot of signature Asian dishes involve noodles. However, it can often be confusing trying to find the right kind of noodles. There is more variety between the types of Asian pasta than Italian pasta so it is not the same to simply substitute another kind of noodle. To make things even more confusing there are many different names for the same types of noodles. Often if you are shopping for these ingredients in an Asian grocery you will not be able to tell from the package what kind of noodles are inside so it is important to know what the noodles look like.

Although people often recommend substituting Italian pastas for Asian noodles in recipes it really isn't the same. Asian noodles vary from their counterparts quite a bit. For instance, many recipes say to substitute linguine for rice noodles but they really aren't comparable. Rice noodles are also known as rice sticks or vermicelli. They are white in color and the texture is a lot like rice. The classic Asian dish, Pad Thai, usually uses rice noodles. There are also many Vietnamese dishes that consist of rice noodles topped with meat and served with a light sauce. Rice noodles are sold dry and come in different thicknesses. The very thin variety are usually used in soups and salads. Since rice noodles are precooked they don't need to be boiled. It is best to simply soak rice noodles for 15-20 minutes and then rinse off the starch before adding them to any dish or soup.

Perhaps the best known noodles are Ramen noodles. They have made a big hit with instant soups but Ramen noodles are not just for soup. You can recognize Ramen noodles easily because they are very curly, long noodles that are dried into a rectangular brick. These noodles boil for 3 minutes and then are ready to serve. They are excellent in soup but can also be added to a wok with sauce, chopped vegetables and meat to make any variety of stir fry dishes.

The most distinctive Asian noodles are cellophane noodles also referred to as bean threads. They are made from mung-bean (bean sprout) starch. Cellophane noodles are very thin, string-like noodles that become almost transparent when cooked. For this reason they are also known as glass noodles or vermicelli noodles. Cellophane noodles are usually stir fried with other ingredients because they do not have much flavor. They are great for picking up the taste of other ingredients and their unique slippery texture adds an exotic element to any Asian dish. This type of noodle also needs to be soaked for about 20 minutes before cooking. You can tell the noodles are done when they become completely clear.

Chinese egg noodles (or E-fu noodles) are probably the most similar to American noodles. They are made from a mix of eggs and wheat. These noodles come in all kinds of shapes and sizes but they are usually a light yellow color. They are sold fresh or dried. Often they are fried and sold in bundles. Then they have to be boiled for a few seconds before adding them to any dish. These are also the same noodles used to make egg rolls and wontons.

Japanese noodles come in three primary types but they can all be served cold with a dipping sauce or in broth. The first kind, Soba noodles, are made of buckwheat and have a distinctive brown color. These noodles are much more hearty and substantial than other Asian noodles. Soba noodles need to be boiled but the cooking time varies depending on the thickness of the noodles. When the noodles are first added to water they must be stirred to prevent clumping. Another Japanese noodle is somen. These are made of wheat flour and oil. They tend to be very thin and delicate. Somen noodles are usually sold dried and bundled together with a band. The third kind are Udon noodles. They are also made of wheat but tend to be thick and chewy in texture. This wide noodle looks a lot like fettuccine and is often used in Lo Mein and Chow Mein recipes.

There are many more sub-divisions of Asian noodles and lots of different names for them but this listing is a good general guide. Although you may not be able to find all these types of noodles in your grocery store Asian noodles are becoming more popular. Of course any Asian market is a good place to find out about noodles. However, probably the best way to learn about Asian noodles is to go out and eat them!

Source: Essortment.com

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