Non-fried ramen noodles are dehydrated by hot air. While…
Regular ramen noodles are deep fried in high heat.
Non-fried ramen tastes closest to raw ramen noodles.
1. If deep fried ramen is Vegeta, non fried ramen is Trunks
And raw ramen is bulma…
Non-fried ramen noodles taste like raw ramen noodles very much, but it still has the convenience of instant ramen.
They can maintain a long storage life, and you can cook it in 3 minutes!
2. I was astonished when I ate it for the first time
10 years ago, when I was studying in New York, my mom sent me a box of Maruchan's Seimen.
These noodles were non-fried ramen noodles and tasted like real raw ramen noodles.
It was revolutionary.
The familiar taste of these noodles remind me fondly of home...
3. Non fried ramen have less calories
This is because the amount of oil in these 2 types of ramen is different.
Deep fried ramen has 20 grams of oil,
But non-fried ramen has 5 grams of oil.
Non-fried ramen has only one quarter of oil compared to deep fried ramen noodles.
4. Non fried ramen contains more water when it is packed
This is because you can get rid of oil better when noodles are fried.
Deep fried noodles contain 3 grams of water when it is in the package,
But non-fried noodles contain 10 grams of water.
This really doesn’t matter.
Since you boil it before you eat them.
5. My recommendation is Maruchan Seimen or Nissin Raoh
They are both non-fried middle thick ramen noodles, but there are some differences.
Noodles of Maruchan Seimen are smooth and bouncy.
They contain more water.
Noodles of Nissin Raoh are a little bit harder than Maruchan Seimen.
If you like noodles that are a bit dense, you will like Nissin Raoh better.
In my opinion, they both are great noodles for your dinner.
6. Here is the process of making ramen or instant noodles
The only difference between deep fried noodles and non-fried noodles is the process of drying.
- Mix kansui and flour together.
- Make the dough flat.
- Cut into thin noodles.
- Divide into one-meal portions.
- Steam the noodles.
- Dry the noodles.
- Cool down the noodles.
- Pack the noodles into cups or bags.
Deep fried noodles are dried by frying the noodles in 300F oil for 2-3 minutes.
This method can drastically decrease the water content from 30% to a few percent.
Non-fried noodles are dried by placing them in a drying machine.
This machine blows hot wind (approx. 80C / 180F) for over 30 minutes.
7. Restaurant noodles are not fried
Ramen noodles at a restaurant are not fried.
This is the reason why:
All professional chefs have their own preference of which noodles go with their broth.
They can customize their noodles by either making the noodles by themselves or ordering from a noodle factory.
Thickness of ramen noodles, cross-sectional shape of noodles, straight or wavy noodles, water addition rate, etc..
Noodle factories are very skilled and capable of making customized noodles for different ramen restaurants.
Due to Covid, a lot of good ramen restaurants have closed
It makes me feel very angry.
I used to eat ramen out frequently,
But in this situation,
Ramen shops have started to shorten the hours, limit the number of customers, or even closed their shops.
It has affected the industry so much.
I am afraid good ramen will be gone
But meanwhile, you still can enjoy ramen in the comfort of your own home.
Here are some of my recommendations for ramen lovers.
1. Sapporo Ichiban Shio Flavor
MY THOUGHTS OVERALL ★★★★☆
In truth, Sapporo Ichiban delivers a good quality shio ramen experience.
Actually, it is very difficult to find good shio ramen.
Do you know why?
Because it is very difficult to make it since it is very simple.
There are many good shoyu and miso flavored instant noodles out there.
But I feel specifically, the shio flavor market is monopolized by Sapporo Ichiban.
Think about this for a moment having good shio ramen for your dinner with your favorite ramen toppings.
Now, you want some, don’t you?
2. Nissin Raoh Shoyu Flavor
MY THOUGHTS OVERALL ★★★★★
It is nearly impossible to make restaurant quality noodles at home without the right tools and equipment.
How can you beat that?
Using Raoh’s shoyu flavour will help you achieve this easily. This is top-notch ramen hands down!
One pinnacle of instant noodles is the soy sauce flavor. It is expensive compared to regular ones but let me tell you, it deserves every single penny.
In a nutshell, I loved every bit of it.
...And I am sure you will too.
3. The problem here is that no toppings come with these packets.
Here are some topping options and recipes for you.
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About the Author
Kei is a self-proclaimed ramen lover, blog writer and founder of "Apex S.K. Japanese tableware".
"I am from Ibaraki, Japan.
Ramen is great! It can bring you a sense of happiness and satisfaction that no other food can. I have been eating ramen for 30 years.
If there is no ramen, my life would be miserable.
Ten years ago, I worked as an office worker. The job was really stressful - excessive working hours, low wages, unpaid overtime work, and constantly being yelled at by my boss.
I was new and alone, no girlfriend, no friends, and felt very lonely.
My only oasis was the ramen shop near the office. For me, the ramen chef there was literally an angel. I saw a halo on his head. (No joke)
Tonkotsu shoyu ramen was my all-time favorite. He made ramen with broth chock-full of umami flavor, nice chewy handmade noodles, and tender chashu.
My greatest dream is connect people with ramen through my blog. I want to share a lot of interesting and funny stories and ramen trivia with you.
Knowing more about ramen can help you appreciate your ramen and make it taste extra delicious."
Did you know that we offer more than just a ramen blog?
We also have an exclusive collection of ramen-inspired t-shirts and hoodies that any true noodle lover will adore.
Head over to ApexRamen and check it out for yourself.