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Pasta, noodles & bread · Noodles

Ramen noodles

Springy yellow wheat noodles made with alkaline salts (kansui); used in ramen and as chow mein noodles.

Also called: ramen, chow mein noodles, instant noodles (noodles only)

A kind of noodles

4 recipes with it

What it is

Ramen noodles get their yellow colour, firm springiness and slightly eggy flavour from alkaline mineral water (kansui), not usually from egg. They are sold fresh, frozen, dried, or deep-fried in instant blocks. This record covers the noodles only, not instant seasoning sachets. They are firmer and chewier than udon.

How it’s used

  • Ramen in pork, chicken, miso or soy broth
  • Tsukemen (dipping noodles)
  • Yakisoba and chow mein
  • Instant noodle dishes

Characteristics

Texture
Firm, springy and slippery.
When cooked
Cook briefly in a separate pot of boiling water and drain well before adding to broth, so the soup stays clear.
Sold as
fresh, dried, frozen
Cooking uses
Commonly cooked, Suitable for boiling, Suitable for frying

Storage

Pantry-stable. Dried and instant noodles in the pantry; fresh in the fridge by the pack date.

Diet, allergens and safety

Contains Wheat, Gluten. May contain Eggs, Soy — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free (check label)
  • Gluten-free
  • Nut-free
  • Soy-free (check label)
  • Caffeine-free
  • Contains wheat and gluten; unsuitable for people with coeliac disease or a wheat allergy.
  • May contain egg or soy; check the label.

Nutrition per 100 g

Energy
471 kcal
Protein
10.88 g
Carbohydrate
63.64 g
Fat
21.24 g
Fibre
6.7 g
Sugars
0 g

USDA FoodData Central: Noodles, chinese, chow mein.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Dried pasta — Spaghetti boiled with baking soda in the water approximates the texture.

Related ingredients

Recipes with ramen noodles

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