From a 4,000-Year-Old Bowl to the Wok: A Short History of Quick Cooking Noodles
How noodles went from a Neolithic bowl on the Yellow River to instant ramen in 1958, and why pre-cooked, non-fried noodles are now made in Europe.
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Recipes for the wok, guides to pre-cooked noodles and a little noodle history.
Quick Cooking Noodle Recipes: Vegetable Chow Mein, Cold Sesame Noodles and a Buffet Noodle Soup
Three recipes for pre-cooked Quick Cooking Noodles: a vegetable chow mein, cold sesame noodles and a noodle soup that holds on a buffet. With batch tips.
Quick Cooking Noodles vs Pasta: Why We Think Noodles Win (Mostly)
A playful, fact-checked match: quick cooking noodles vs pasta on history, cook time, sauce grip and versatility. Plus the Marco Polo myth. Who wins?
Ramen Noodle Recipes: Quick Shoyu Ramen, Tantanmen-Style Bowl and Hiyashi Chūka
Three ramen recipes with pre-cooked ramen noodles that cook in 3–4 minutes: a quick shoyu ramen, a tantanmen-style sesame bowl and cold hiyashi chūka.
Two MIE Noodle Recipes for the Wok: Mie Goreng and Yakisoba-Style Stir-Fry
Mie goreng and a yakisoba-style stir-fry with pre-cooked wavy MIE noodles: metric quantities, timings and batch tips for restaurant kitchens.
What Are Quick Cooking Noodles? How They're Made and Why Kitchens Use Them
Quick cooking noodles are pre-cooked, non-fried noodles ready in minutes. How they're made, the main types, and how they differ from instant and fresh.