What Is Ramen?

• The word "ramen" has several meanings, one of which is "noodles boiled in broth." Made from whole-wheat flour, the long thin strands are boiled, dried, then flash-fried, and only need boiling water to be reconstituted. Combining the noodles with the amount of boiling water called for on the package directions softens them, or they can be boiled briefly on the stovetop or in the microwave. Most instant ramen noodles come with a flavoring packet that can be omitted if you plan on adding other ingredients, or used in combination with them.

Ramen History

• Ramen noodles originated in Japan during the 1920s and were later improved and mass-marketed by Momofuku Ando, a Taiwanese entrepreneur who developed them in response to food shortages resulting from World War II. The popularity of the first noodles packaged with a basic chicken broth took off in the late 1950s and spread worldwide, and in 1971, Ando released the first Cup Noodles. Up until that point, the noodles were used as they'd been intended -- as a quick meal that didn't break the budget. Today, you can buy ramen noodles in packets, as well as in disposable cups and bowls, and in a wide range of flavors such as mushroom, shrimp, pork, beef, as well as the traditional chicken. And the sky's the limit on how you choose to expand them into a full meal.

The American Way

• Ramen noodles appeal to American consumers for a variety of reasons, as there are no hard and fast rules about how to cook, serve and eat them. Some consumers go the purist route and eat just the noodles, with or without the flavor packet; some drain the noodles and add them to homemade broth; or still others use them as the base for a stir-fry made up of their choice of vegetables and other seasonings. Because the noodles take so little time to cook, you can focus on other additions such as meats, eggs and shellfish; or work on raw garnishes such as chopped green onions or sauteed bacon bits.

Ways With Ramen

• The ways to prepare ramen noodles are as numerous as the vast numbers of Americans enjoying them. Said to be the boon of students and office workers alike, instant ramen in packets or cups has now made its way into the kitchen, and increasingly appears in the repertoire of home cooks. You can have a stir-fry on the table in 10 minutes by adding frozen vegetables, grated ginger, teriyaki sauce and peeled cooked shrimp to cooked and drained ramen noodles. Drain a can of sliced mushrooms and add to the cooked drained noodles, or add protein in the form of thinly sliced cooked chicken, drained tuna or salmon. Heat the ramen in a small saucepan, using only as much of the flavor packet as you want, and break an egg into the hot broth. Let the soup sit with the heat off until the egg has cooked through, and serve sprinkled with some chopped parsley or sliced green onion tops.