About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 39. Chapters: Pasta, Noodle, Gnocchi, Instant noodles, Cellophane noodles, Cup Noodles, Spatzle, Saimin, Pancit, Japanese noodles, Rice vermicelli, Frozen noodles, Yakisoba, Meeshay, Rice noodles, Mi Qu ng, Fried noodles, Sevai, Bakmi, Mont Di, Khao soi, Mee Bandung Muar, Silesian dumplings, Phat Si Io, Mee rebus, Idiyappam, Ohn no khao swe, Kreplach, Pan mee, Schupfnudel, Singapore style noodles, Khao poon, Soto ayam, Reshteh, Nan gyi thohk, Mi Krop, Maggi goreng, Fideo, Mohnnudel, Drunken noodles, Yakamein, Khow suey, Lokshen kugel, Lard na, Pancit Malabon, Pancit estacion, Black noodles. Excerpt: Instant noodles are dried or precooked noodles and are often sold with packets of flavoring including seasoning oil. Dried noodles are usually eaten after being cooked or soaked in boiling water for 2 to 5 minutes, while precooked noodles can be reheated or eaten straight from the packet. Instant noodles were invented by Momofuku And of Nissin Foods, Japan. A package of Nissin Chikin Ramen, the first instant noodles.Instant noodles were first marketed by Momofuku Ando, who was born in southwestern Taiwan when the island was under Japanese colonial rule, in Japan on August 25, 1958, under the brand name Chikin Ramen. In 1971, Nissin introduced the Cup Noodles, instant noodles in a waterproof polystyrene cup, to which boiling water could be added to cook the noodles. A further innovation added dried vegetables to the cup, creating a complete instant soup dish. According to a Japanese poll in the year 2000, instant noodles were the most important Japanese invention of the century. As of 2008, approximately 94 billion servings of instant noodles are eaten worldwide every year. China consumes 45 billion packages of instant noodles per year - 48% of world consumption - Indonesia, 14 billion; Japan, 5.1 billion. Per capita, South Koreans co...
