Ramen noodles before the flavor mix.
Invented by Momofuku Ando in the 1950s, Ramen noodles have moved from China to Japan and eventually to the United States in the 1970s where the product became a staple in the dry-soup market. Ramen noodles expand and loosen during cooking, changing from tightly woven sheets of noodles to piles of flavorful, squiggly goodness within minutes. There is no single right way to eat cooked Ramen noodles; however, certain preparation tactics make consuming your noodle soup easier.
Instructions
1. Cut the noodles after cooking. Strain your noodles from the pot or keep them in the water for a more soup-like meal. Insert your tongs into the pot and lift several strands of noodles into the air. Cut the noodles in the middle with your scissors and place them into a separate bowl before cutting the other noodles. Ramen noodles are folded during packaging, but during the cooking process, the noodle sheets unfold to create ultra long noodle strands, which can be difficult to eat. Cutting the noodles before adding the flavor packages protects your scissors from the flavor powder residue.
2. Sprinkle flavoring over your bowls of halved noodles. Pour out only half the flavor packet for mild flavor or all the powder for a bolder dish. For a soup-like dish, add approximately one cup of the noodle water.
3. Insert your fork into the middle of the noodles and spin the handle counterclockwise. The noodles will wrap around the fork like thread on a spool. Continue turning your fork until only a few inches of noodles remain unwrapped. Insert the noodle-wrapped fork into your mouth. The spooling technique makes eating Ramen noodles more manageable by reducing the length and possible liquid splashing.
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