From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. long, thin, spaghetti-like noodles usually served in soup with other ingredients, originally exported to Japan from China. Ramen is the Japanese pronunciation of the Chinese lo mein, meaning "boiled noodles." Made of wheat, sometimes with egg added, the off-white noodles are available dried, fresh or frozen, kinky or straight, and loose or pressed into slabs. In 1958, Momofuku Ando, the founder of Japan's Nissin Foods, pioneered the process of turning traditional ramen noodles into the now-familiar instant packaged noodles. In North America since about 1970, this instant version - packaged with a pouch of dehydrated herbs and seasonings - has become a popular quick soup for a snack or small meal. Chopped vegetables and cooked fish, meat or poultry are added to the noodles to make a more substantial meal. 2. a dish made with ramen noodles.
