NOODLES – ASIAN SPAGHETTI

Say “noodles” and people have dozens  of images go through their minds, depending on who they are and where they come from. Once when you said noodles to a Caucasian, they thought of a 3 minute pack of salty, tasteless noodles, or maybe a cup of noodles and from what I hear, students still live on them for cost & convenience.

These days noodles have developed into art works, with the styles, shape and flavours being limited to your imagination. Udon, buckwheat, rice sticks, pancit canton or bihon, soba, cha soba, somen, misua, hofan, bean vermicelli, egg noodles, kway teow, spaghetti  etc. call them what you like and they are a generally cheap, quick to cook, filling and nourishing products that can be served alone or accompanied by your favourite meat and or vegetables or even pasta sauce. You can get fresh noodles, frozen noodles and dried noodles and the way to cook them is only limited by your imagination. Noodles can be cooked, chilled and eaten as part of a salad, or part of a filling in dumplings, spring rolls or other finger foods.

Asian etiquette when eating noodles dictates that you “slurp” when eating, which goes against western culture, but as most noodles come in a soup type base, making noodles slippery, the best way to get them into your mouth to consume, is to slurp as you suck them into your mouth. Also slurping helps cool the food in your mouth, and as Chinese cuisine is served piping hot. Most Chinese, Vietnamese, Thai, & Korean noodle eaters do use a “two handed” approach to eating noodles, one hand they hold a spoon & the other chopsticks or perhaps a fork. Italians used to use a similar method with spoon and fork, but now find it just as easy to use a fork only. They using a twirling motion as winding the noodle/spaghetti into a small nest, traps small pieces of meat, pine-nuts, capers, parsley etc along with the sauce, all wrapped in the nest on the end of the fork.

Rice noodles, which are becoming more popular as the world’s health deteriorates & people find they have allergies to many more food products, is a boon to celiac sufferers, as they can now enjoy noodles too. Mostly rice noodles, rice sticks, rice vermicelli, is made from rice and water, but occasionally tapioca starch or corn flour is used to improve the transparency of chewiness of the noodle. (We now have some brown rice spaghetti & macaroni in stock). Rice noodles, like most other styles, come in fresh & dried versions in varying sizes. Fresh is nearly always the best, but not always available, but depending on the soup or stir-fry sauces used, the dry ones can come up a treat, as the picture above of Pad Thai shows.

Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles, sotanghon (Philippines), soun or suun (Indonesia), tanghoon ()(Malaysia),  harusame (春雨)(Japanese), phing or fing (Tibetan), falooda (India & Pakistan), bún tàu or bún tào (Vietnam), wun sen (Thai: วุ้นเส้น) & long rice in Hawaii, &  are made from the starch of mung beans and are opaque in colour when dried but turn clear when cooked.  In Korea they are generally made of sweet potato starch rather than mung bean and are called dangmyeon. The are very common in spring roll fillings as they add body & hold the mixture together with their long strands. They are also used a lot in soups as they are thin and a small ball can be placed in the bottom of a bowl, cold,  before the soup is ladled in and they warm up and help fill the bowl. They should be blanched in boiling water for a few minutes, to ensure they are cooked enough before going into soups.

Udon noodles are a Japanese style of noodle, white in colour and usually a little thicker than many other noodles and made from wheat. Mostly used in soups with different base miso pastes and with numerous toppings, although they are used in some cold noodle dishes. Udon are said to have been introduced to China in either the 9th or 13th Centuries, depending on which historic chronicles you believe. In China they are called cū miàn (). For Japanese styles/dishes using Udon, look up Wikipedia – Udon Noodles and you will find a list and brief description of the different ways to use this versatile white wheat noodle.

Most people have eaten instant or 3 minute noodles, invented by Momofuku Andō of Nissin Foods Japan on August 25th 1958, and these days there are probably thousands of different instant noodle varieties available around the World. Asians are the biggest consumers, but the are also produced throughout Africa and even in India. The first instant noodles sold in Japan for 35 yen a block, which most people considered a luxury item, as fresh noodles sold for about 6 yen. These days, over 50 years later, the original price is very similar to todays price showing that not everything has been subjected to high extremely inflation rates!!! About 95 billions serves of instant noodles are consumed each year with china making up 44% of the sales – Indonesia, Japan, Vietnam, USA & Korea come next with Koreans being the biggest per capita consumers at 69%.

ARGENTINA – starting to consume more instant noodles, usually Sapporo Ichiban (Sanyo Foods)[original, salt, chicken, beef, shrimp miso & 4 cup flavours) & Maruchan(biggest ramen producer in North America with plant in Irvine, Ca.)[Chicken, Pork, Beef, Lime Chicken, California Vegetable, Cheddar Cheese, Oriental, Roast Beef, Roast Chicken, Hot & Spicy Beef, Hot & Spicy Chicken, Cajun Shrimp, Creamy Chicken, Jalapeno Cheddar, Teriyaki Beef, Savory Soy Sauce, Mushroom, Picantè Beef, Picantè Chicken, Hot & Spicy Shrimp, Chili, Shrimp & 3 Japanese flavours.) With Chinese immigration into the country, a lot more Asian grocery stores are opening and a wider range of instant noodles are now available.

AUSTRALIA – the biggest seller is Maggi and instant noodles are one of the highest priced in the World. Indonesian, Japanese & Korean brands are now starting to appear in the major supermarkets, and many other brands & countries noodles are being sold in Asian grocery stores. Our biggest seller is the Wai Wai Oriental flavour from Thailand, especially with our Nepalese community, who love eating them “raw” straight from the packet as a snack. With Australia’s close proximity to & multi-cultural blend of Asians into our society, most of Asia’s top brands are now sold here – Nissin, Indomie, Nong Shim, Wai Wai etc.

BELGIUM – Instant noodles are not a big seller here, and usually only sold in Asian grocery shops. The most common buy expensive brand is Aiki Noodles (Campbell’s Foods). Thai & Japanese style noodles can be found in some shops, but over all, noodles are not popular in this “pomme frittes” specialist country.

BRASIL – Nissin Miojo was the most common brand sold, hence the term “miojo” when people spoke of instant noodles, but now other brands are also available including the Worldwide brands Maggi & Nestle. Brazilians prefer to drain of most of the soup and eat noodles like spaghetti, hence yakisoba style noodles & spaghetti are more popular than instant ramen. Flavours of noodles include: Creamy Bolognese, meat, ribs with BBQ sauce, chicken with vegetable sauce, chicken with creamy cheese, chicken grits, spaghetti 3 min or 5 minute noodles, bean broth, vegetable, shrimp, bacon, picanha, beef & tomato, chicken & veg, cream picanha, creamy chicken, creamy beef, hot pepperoni, hot Mexican, light chicken, light beef, extra chicken, extra beef, extra tomato, & chicken noodle

CANADA – Many brands including Nissin Foods, Sapporo Ichiban, , Nong Shim, and Knorr as well as many other Asian style and brands, due to the migration of people from various countries to Canada. Grace noodles from a Caribbean exporter are also found in some locations and with a large population from India, Maggi India noodles are fairly common in the larger cities.

CHINA – Biggest consumers of instant noodles and they come in two “grades” – those under 1RMB and over 1RMB in price. The four dominant brands are:     **Ting Yi (aka Master Kong or Kang-shi-fu, 康師傅), owned by Taiwanese but registered in the Cayman Islands, with Sanyo Foods (Japan) being a shareholder.                           **Uni-President (aka President or Tong-Yi, 統一) again Taiwanese owned & with Nissin Japan a stakeholder, it is aggressively marketing in mainland China.                             **Hwa-Long (華龍, i.e. Chinese Dragon) Also allied with Nissin Japan. Recently Hwa-Long, Uni-President & Nissin formed a partnership in beverages to compete with Master Kong.   **Bai-xiang (白象, i.e. White Elephant) Local company spin-off based on a former state-owned enterprise, which still enjoys a strong local customer base. It is a leading brand in terms of volume, and its products fall into the lower price range.

DENMARK – Nearly every supermarket sells “westernised” instant noodles although the Thai brand Yum Yum is the biggest seller with another Thai one – Mama coming well behind in sales. Danes tend to like the taste enhancement due to the added msg in most of the noodles. They are not cheap, around Kroner 5.00 -  AUD 0.85) a packet although a popular marketing sales pitch are the 3 for K10 deals.

 

EGYPT – Not the biggest seller in Egypt as a packet of Indomie (most popular brand from Muslim Indonesia), costs about the same price (US$0.16-0.24c) as local ingredients that can go a lot further in feeding the poorer population. They are however gaining popularity with the growing middle class as they are quick and easy and affordable to them. (Many flavours available in Indomie, some listed under Indonesia section.)

ETHIOPIA – In Ethiopia, the most popular instant noodle brand is Indomie because of its variety of flavors and affordable price. It is referred to as “Lehulum Tesmami”, meaning “Suitable For All” in the Amharic language. Its sole agents and distributors are YSO & SONS General Trading PLC.

FINLAND – Similar to Denmark with Yum Yum & Mama being the two main brands sold. Packet noodles the main ones sold & it is fairly rare to find cup noodles outside of Asian shops. One brand, Koka feature larger potions non-fried noodles which means no trans fat. They are more expensive though and are from Singapore. Flavours include: Beef, Chicken, Chicken Satay, Curry, Mushroom, Pepper Crab, Spicy Singapore Fried, Stir Fry Original, Tomato, Tom Yam & Vegetable Beef Pho Cups, Abalone Bowl, Marinara Bowl, Singapura Bowl, Black  Pepper Fried, Laksa Sinapura, Purple Wheat Noodles, Spicy Black Pepper & Spicy Sesame Chicken,  many in bowls/cups as well as in packets.

GERMANY – It wasn’t until the 1990′s that instant noodles became poular in German and two main styles are everywhere, including supermarkets. The “Instant-Nudeln”, come in the milder flavours of chicken, beef, button mushroom & vegetable, where as the ramen was considered as “ethnic” and spicy. The most popular brands are Yum Yum, Nissin Cup Noodles and Maggi. The usual flavours are to be found in the cup range, but also mashed potato, broccoli, Thai-style, chicken & curry, & chicken-mushroom are also available.

HONG KONG – Most Cantonese tend not to eat instant noodles as freshly cooked ones abound the Island and nearly as cheap as buying packets.  Modern instant noodles were publicly introduced as “Doll Noodles” in the late 1960s by Winner Food Products Ltd, which was bought by Nissin in 1984.

INDIA, PAKISTAN & BANGLADESH – Nestlé’s Maggi noodles are the biggest seller in all three countries but other popular brands include Top Ramen Smoodles and Cup Noodles manufactured by Indo-Nissin Ltd, Ching’s Instant Noodles, AA Nutritions‘s Yummy, and Wai-Wai, owned by the Chaudhary Group from Nepal and India. Smith & Jones, Ching’s secrets, Tai Pai Noodles (Maruti quality Foods Products Pvt. Ltd) are also popular new brands of instant noodles in India. Wai Wai is gaining momentum in North Eastern states, Sikkim and west Bengal. Some flavours that are available, Indian flavour inspired are: Spicy Vegetable, Tangy Chicken, Mast Masala, Paanipuri, Tangy Tomato & Manchurian.  Foodles, a new instant noodle brand was launched in late 2010, focusing on health issues, with the tagline, ‘ Noodles without the No ‘. This range has significantly higher nutrition values compared to other popular brands. It comes in both Multigrain and Wheat-only forms. The brand is owned by Horlicks.

Nestle advert  http://www.nestle.in/brands/TVC/Pages/TVC.aspx

INDONESIA – Second only to China in the production of instant noodles (8.6b packets yearly) Indofood Sukses Makmur is not only the largest producer in the country, but the largest in the world and has 70% of the market in Indonesia. In 1999, the figure was about 90%; their market share declined following the introduction of “Mie Sedaap” by Wings Foodin 2003. Generally the flavours are a strong one, preferred by Indonesians and at one stage Indofoods produced over 30 flavours, to represent the different regions of the country, but many were not successful and with Japanese & Korean noodles becoming popular, Indofoods reduced the number of flavours to stay competative. Mi Goreng (aka fried noodles) became very popular as a base for many quick food dishes – adding meats, egg, vegetables, fish etc to make a complete meal & the flavours varied considerably. Some popular flavours are: Indomie Mi goreng, Indomie Mi goreng Pedas (spicy), Indomie Mi goreng Rendang, Indomie Mi goreng Satay,  Indomie Mi goreng BBQ Chicken, Indomie Mi goreng Vegan, Indomie Mi goreng Kriuuk.. 8x Chicken, Indomie Mi goreng Kriuuk.. 8x Onion, Indomie Mi goreng Kriuuk.. 8x Spicy, Indomie Mi goreng chicken, Indomie Mi goreng onion chicken, Indomie Mi goreng special chicken,  Indomie Mi goreng curry chicken,  Indomie Mi goreng beef meatball,  Indomie Mi goreng soto mie,  Indomie Premium mi goreng szechuan. (All Indofoods noodles are halal حلال ). Indofoods Mi Goreng noodles gain tremndous revenue from the nearly 6,000 street food stalls in Jakarta and in 2011 earned more than US$70m in sales.

IRELAND- Not the biggest eaters of noodles, but two main brands are found throughout the country – Koka (Singaporean Tat Hui Foods but marketed by the Boyne Valley Group) and come in flavours of Beef, Chicken, Chicken Satay, Curry, Mushroom, Pepper Crab, Spicy Singapore Fried, Stir Fry Original, Tomato, Tom Yam & Vegetable. The second popular brand is Pot Noodle, which has seen controvesy over their advertising and was voted “Most Hated Brand” in the UK in 2004. Some current flavours include: Beef & Tomato (Brown), Sweet & Sour (Light Blue), Original Curry (Creamy Yellow), Chicken & Mushroom (Green), Chinese Chow Mein (Dark Blue), Sweet & Spicy (Orange), Southern Fried Chicken (Red), Chilli Beef, Bombay Bad Boy (Black), Doner Kebab (Black with neon writing),   Sticky Rib (White and Red) & Pot Noodle In a Mug. (A couple of flavours no longer produced were: Sausage and Tomato, Tikka Masala, Seedy Sanchez (Mexican fajita flavour), Turkey and Stuffing, Lamb & Mint & Christmas Dinner) & the Pot Noodle brand also used to sell other similar snack foods, including:

  • King size Pot Noodles, holding 25% more contents than an average pot (still sold)
  • Kids Pots, smaller versions designed for children
  • Pot Fun, pack of 4 smaller versions of the regular pot
  • Posh Noodle, with narrower noodles, designed to be more upmarket
  • Pot Rice
  • Pot Chilli
  • Pot Curry, a variation of Pot Rice with Indian flavours
  • Pot Mash
  • Pot Casserole
  • Pot Spaghetti
  • Pot Pasta (re-established as The Nation’s Pasta in August 2009).
  • Pot Noodle GTi (still sold)
  • Pot Sweet, dessert rather than savoury flavours
  • “Wot? Not in a Pot Noodle”, instant noodles in a packet rather than a plastic pot.

JAPAN – The original instant noodles started in Japan, but on average, Japanese only eat about 40 packets per head a year, preferring fresh noodles. These days there are two distinct types, more relating to price to determine flavours & content. They are in the ¥150 to ¥200 range with few toppings and ¥200 to ¥500 with many toppings. Various kinds of instant noodles are produced, including ramen, udon, soba, yakisoba, and pasta. The main five manufacturers are Nissin Foods, Tōyō Suisan, Sanyo Foods, Myojo Foods & Acecook. Nissin are the largest supplier with around 40% of the market and also are appointed purveyors to the Imperial House of Japan.

KOREA – The largest comsumer of noodles per capita, by country, instant noodles became popular in the 1960′s. In the south, noodles tend to be spicy whereas in North Korea, they are milder and with more broth. In 2004, South Korea sent 600,000 cartons of instant noodles to the North top help with the food shortage, but it is reported that most were sold off on the black market to the “middle class” citizens rather than being distributed as aid. Nong Shim are the major producer of ramyun/ramen with Paldo being another major player in the market.

MALAYSIA & SINGAPORE – Maggi, Indomie, Nissin, Cintan, & Mamee are big sellers as well as Koka which we mave mentioned previously (see Finland & Ireland). Though instant noodles are usually eaten at home, they are also becoming increasingly popular as restaurant or cafe meals, especially in Hong Kong-themed “cha chan teng” cafes and “Mamak” food shops. These meals are usually modified according to the chef’s taste and include minimal msg. Chilli crab and seafood are popular flavours.

MAURITIUS – Apollo noodles in spicy vegetable, shrimp, curry & chicken are the main ones available in this Island Country.

 

 

 

MEXICO – Very popular in Mexico as a snack food with shrimp & lime or shrimp & chilli being the most popular flavours. They are sold through every grocery & convenience store across the country. In the 1980′s Maggi introduced them & in 1990 Maruchan introduce the cup noodle that was more popular. Local brands La Moderna & Herdez are quite popular.

NEPAL – Instant noodles have been popular since the early 1980′s when Gandaki Noodles introduced the Rara white noodle, named after Nepal’s largest lake. These remained popular until 1985 when the Chaudhary Groups introduced Wai Wai – a brown fried spicy noodle from Thailand, which even today is very popular. We sell many cartons of these noodles from the shop and most people eat the noodle straight from the pack, as a snack – similar to the fried noodles in Indian Bhuja mix.  A few other noodles sold are Mayos, Rum Pum, 2PM, Ru-Chee & Hurray Snack Noodles. Instant noodles have become a staple of Neapalese cuisine and are found in kitchen storages in nearly every home.

THE NETHERLANDS – Having been a colonial power centuries ago, of Indonesia, there are large communities of Indonesiand in Holland and instant noodles reflect that fact, with Indofoods’ Indomie noodles being a big seller. Saimin, Maggi & Unox are locally produced and Yum Yum & Mama from Thailand as well as the more expensive Good Noodles. Conimex also have some noodles amongst their foods product range.

NIGERIA – As of 2007, Nigeria was the 13th largest comsumer of instant noodles (250m cartons), with Indomie being the top seller by far having been introduced in 1988 and by 2008 there were nine other brands and since then others have been established. Some brands available are: Chikki, Mimee, O’ noodles, Sun yum, Uno, Cherie, Golden Penny, Dangote, Tummy Tummy, Star, Chefmie, Niccus, Smoodles, Mc  chew. In 2009 746m cartons were produced but consumers were left short with the demand estimated at 2.1 billion cartons yearly. It appears now with 15 manufacturers, that even more are needed.

NORWAY – Every supermarket sell some type of noodles, with Thailands’ Yum Yum being very popular, however a Korean style ramen, designed for the Norwegian market, Mr. Lee’s, is the biggest seller with 80% of the market. It took many years to get locals to accept Korean style noodles and the “heat” had to be reduced for them to become acceptable. Mr. Lee noodles are about 3-4 times more expensive but they are stocked on the most visable shelving area in supermarkets. Mr. Lee has now been living in Norway for 56 years & is an ïcon as far as noodles go, especially Korean style ramen with a milder taste.

PERU – Until recently only Maruchan noodles were available but now Aji-no-men ramen-style are being sold in the supermarkets & shops in flavours such as beef, chicken, chicken with greens, hen, spicy hen, creole-style hen, shrimp, and oriental.

PHILIPPINES – Many brands are available, local & imported and some of the local brandsinclue Lucky Me, Payless, Nissin, QuickChow, and Ho-Mi and are generally known as instant mami after a local noodle dish. They come in packets as well as cup form and used for a quick snack and often for breakfast. By adding scrambled egg to the chicken noodle soup while it is cooking, it makes a filling meal. Often instant noodles will be cooked in the soup, then drained and used in stir fries like pancit canton is used. Lucky Me have extended their range of noodles from the “standard” flavours to include a range of local flavours. These include: Beef na Beef, Chicken na Chicken, Itnok (chicken & egg), Native Chicken, Spicy Hot Beef, N-rich with Mullungay,  Sotanghon Lite, La Paz Batchoy, Bulalo, Lomi, Sopas, Jjampong, Kari, Po-ku, Original, Kalamansi, Chilli-mansi, Extra Hot, Sweet & Spicy, Pancit Bihon, Curly Spaghetti, Baked Mac, Mac & Cheez, & in cup/bowls -  Chow Mien Spicy Beef,  Chow Mien Seafood, La Paz Batchoy Supreme, Bulalo, Pinoy Chicken, Special Beef, Sotanghon Lite, Jjamppong  & Lucky Me Supreme Seafood.                                                                                                                            Quick Chow noodles are made by Zest-O Corporation (makers of soft drinks, iced teas, fruit juices, milk drinks, banana ketchups, chilli sauce & toothpastes to name some of the products and the noodles come in flavours of Hot & Spicy Beef Mami, Chicken Mami, Hot & Spicy Chicken Mami, Beef Mami, Pancit Canton Carrot, Pancit Canton Pechay (Chinese Cabbage), Pancit Palabok, Bihon Guisado, Pancit Canton Original, beef, Hot & Spicy & Toyo-Mansi flavours. Cup noodles come in Seafood, La Paz Batchoy, Chicken Molo, Nilagang Baka (Regular and Hot and Spicy) & Yakiudon Cups in Beef BBQ, Garlic, Chicken and Chili Crab flavours.

POLAND – In the 1990′s instant noodles started appearing on the shelvess under the name of Chinese Soup, although they were exported from Vietnam and had a spicy & garlicy flavour. Mild duck, mild chicken & spicy shrimp were the most popular flavours, especially with students due to their cheap price range. Kim Lan & Knorr are two of the popular brands offering flavours from cheese & herb to local specialities of barszcz (beetroot, garlic & vegetables), czerwony (a variant of beetroot) & zurek (a sour rye soup). A Vietnamese immigrant, Ngoc Tu Tao, is credited with introducing noodles to Poland and his brand Vifon holds about 25% or 100m packets a year & is in the top 100 richest Poles. Home Brand noosles are now starting to “flood” supermarkets these days and are much cheaper than branded & bowl noodles. Some flavours include Sour Shrimp Paste (Tom Yum), Satay Beef, Chicke with 4 herbs, Sour Noodles, Sour Beef Pho, Minced Meat Noodles, Iodine Flour Soup, & others.

RUSSIA – The most popular brands are Rollton (local) & Dosirac (Korean). They started being introduced in the East in 1980′s and progressed west around the 1990′s and are popular with students but as a snack rather than a meal and become more popular when economic times are hard. Some of the Rollton flavours include : Chicken, Muchroom, Veal, Petra & Cheese & Bacon.

SAUDI ARABIA – Indomie have a monopoly on noodles in the Kingdom with 96% market share & manufacture the noodles in Jeddah & Dammam at the Pinehill Arabia Food plants.

SOUTH AFRICA – An everyday food item since the 1990′s, found in supermarkets & food stores across the country. Maggi 2 minute noodles are the most popular, in milder flavours like chicken, beef, cheese & prawn. Noodles are most popular with the poorer minorities & students & with office workers for a quick snack. Other brands, including inported ones, are available.

 

SWEDEN – Again, popular with students and have been around in shops for around 10years. The most common brands include Nissin, Samyang, Euroshopper, Eldorado and ICA, Mr. Cup & Little Cook. Imported brands like Yum Yum, Mama & Wai Wai are the more popular one with Asian immigrants. Samyang flavours include: Kalgugsu (shellfish), Su’Tah (spicy flav), Kim Chi (spicy cabbage), & Lebaikyang (spicy mushroom). Euroshopper noodles are mainly vermicelli style.

TAIWAN – Momofuku Ando, the inventor of the instant noodle, was born in Taiwan and today about $US300m of noodles (about 900m packets) are produced annually. Uni-President are the largest seller (see info in China section). Uni-President noodles are also made in Vietnam & flavours include: Thai Spicy & Sour, Beef & Herb, Kim Chi, Fried Pork & Chilli, Shrimp, Beef & Pepper, Chicken, Pork, Beef BBQ & Spicy Sauce, Mince Meat & Spicy Sauce, Sour & Spicy Shrimp & vermicelli noodles flavours of Beef, Chicken & Beef Flavour Hue Style.

THAILAND – Many brands are manufactured in Thailand, a lot being exported to other countries, but the most popular in the country are Mama (or dindin), but close behind are Yum Yum & Wai Wai. Around 10 years ago, the Ministry Of Health & Federation of Thai Industry decided to add iron, vitamin A & Iodine to noodles as a dietary fortification to give noodles a better nutrition. As they are generally fried with chicken stock, they are often eaten straight from the packet as a snack instead of further cooking. Mama noodles flavours: Duck, Original, Spicy Pork Chops, Pork Soup Thick Water, Shrimp, Spicy Shrimp, Tom Yum Shrimp, Chicken Noodle Soup, Egg Protein, Mushroom & Onion, Hot & Spicy, Oriental Beef, Pork & Black Pepper, Stewed Duck, Pork Waterfall, Fried Pork, Pad Kee Mao (drunken),

UKRAINE – Earlu 2000′s noodles started getting popular as they are cheap and save time in preparing a meal. The Russian Rollton noodles moved in and a local brand – MIVINA, produced by food producer of cosmonaut foods, started brancing out into noodles. Noodles are either eater in a soup base or dry, and are as popular as potato chips & croutons. Mivina have packet & cup noodles in flavours such as beef, chicken, mushroom & cheese with the meat ones in mild or hot flavours.

UNITED KINGDOM- As with Ireland, Pot Noodles are the most popular brand in the UK, and made by Golden Wonder, they have been around since the 1970′s. Batchelor’s Super Noodles are another popular & widespread brand with Chicken, Chinese Chow Mein, Bacon, Barbecue Beef, Mild Curry, Sweet & Sour, Thai Green Curry, Southern Fried  Chicken, Mild Mexican Chilli & Spicy Curry being the main flavours. Lo-fat flavours of Chicken and Herb, Thai Sweet Chilli, Chilli Chicken (Spicy) & in 2010 a super saucy line was introduce with a sachet of concentrated creamy sauce included and todate 4 flavours have been released – Chicken with Tomato & Herb Sauce, Beef with BBQ Sauce, Chow Mein with Chinese Sauce & Curry with Mango Sauce. Other popular brands are Nissin (Japan), Koka (Singapore), Non Sim (Korea) and Maggi along with many “home brands”.

UNITED STATES – In 1971 Nissin foods introduced their öodles of Noodle”range and the following year introduce the cup noodle, which took off causing many other manufactures to introduce similar products. The momst popular flavours of “ramen” are chicken, pork, beef, mushroom, shrimp, roast beef, roast chicken, chili, chili lime, vegetable, and “oriental” (soy sauce flavoured) with shoyu, miso & kimchi nearly as popular. The main brands are Nissin, Mama, Sapporo Ichiban & Maruchan. Noodles are cheap in the country with some as low as 6 for a dollar and are widely eaten by poorer communities.

VIETNAM – Noodles are very popular and are generally eaten at breakfast time with Bún bò Huế, Phở, Hủ tiếu Nam Vang (a Phnom Phen style noodle) the most popular. Vietnam produces a lot of noodles for export as well as for domestic consumption, but most people still prefer the noodle sellers on the streets to instant packet noodles. Vifon, the biggest seller in Poland, are available in Vietnam as are Acecook Vietnam JSC, the leading producer of instant noodles. Some flavours include Beef Meatball, Shrimp, Minced Pork, Chicken, Satay Onion, Tom Yum & Vegetable. Ace produce many different brands like:                                                                              Modern Pho Noodles -  Beef, Chicken & Meat flavours.                                                   Daily Instant – Beef Meatball, Hot & Sour Shrimp, Pork, Tom Yum & Vegetable.           Funny Chef – Beef, Chicken & Shrimp.                                                                          Happy Chef – Beef & Vegetable, Chicken Sate Onion.                                                      Inter  – Kimchi Chicken, Minced Pork & Tom Yum Shrimp.                                                      King Cook – Artificial Beef, Minced Pork, Beef, Chicken, Shrimp, Tomato, Tomyum Kung, Vegetable, Pork & Vegetarian.                                                                                            Hao Hao – Chicken, Mushroom, Onions Shrimp & Sour & Savoury Shrimp.                    Lau Thai – Chicken, Shrimp & Seafood.                                                                                Hoanh Thanh – Seafood, Chicken, Pork & shrimp.                                                               Mi Kim Chi – Kim Chi with Beef, Kim Chi with Chickem, KC with Pork & KC with Shrimp.  Oriental – Chicken, Mushroom & Sate Onion.                                                                      Zap Zap – Ching, Minced Pork & Tomyum Kung.                                                                 Kid Chef – Chicken, Seafood & Shrimp.                                                                              King Chef – Beef Meat Ball, Hot & Sour with Shrimp, Vegetable.                                          and several other brands & flavours.

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