In the early 1970s, Momofuku Ando of Nissin Foods developed another ramen innovation: packing the noodles in a polystyrene cup so they could cook in boiling water right in the package.
Sold in its own polystyrene-cup-shaped container, this carried convenience to it ultimate level, obtaining even the need for providing saucepan or soup bowl.
At that time the great boom of dried-noodle -in-the cup rolled over the Japanese Islands.
Such ‘cup noodles’ have appeared on the Western market under a variety of names. This just-add-water to the ingredients inside the disposable cup, and wait 3 minutes to cook, stirring and eating with fork or chopstick, it was easy as making a cup of tea.
The cup noodle strands usually are thinner and less densely packed than noodle blocks to facilitate rapid hydration.
Cup noodles
The term “Asian (oriental) noodles” is used very broadly to describe mostly noodle-like products produce mainly in Eastern, Southeastern or Pacific Asian countries using common wheat flour, rice (or rice flour) or other starch materials as the main structural ingredient.
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