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Japanese instant noodles, also known as ramen, are a pre-cooked and dried noodle block, with flavoring powder and/or seasoning oil. They are prepared by boiling or just adding hot water.

Japanese instant noodles were invented by Momofuku Ando in 1958.

You usually prepare Japanese instant noodles by adding boiling water to the noodles and seasoning packet, letting them sit for a few minutes to cook, and then they're ready to eat.

Yes, common add-ins include proteins like chicken or tofu, vegetables, and eggs.

Most Japanese instant noodles contain wheat, but some brands offer gluten-free options.

Yes, although the texture may be different than if you used boiling water.

Typically, instant noodles do contain preservatives to increase their shelf life.

Yes, but they are best if eaten immediately after being prepared. Leftovers can be refrigerated, but the noodles may soften and absorb the broth.

Some Japanese instant noodles may be vegan, but it depends on the brand and flavor. Always check the ingredients for animal products.

Japanese instant noodles often contain high sodium levels and are not typically seen as a health food. However, many brands offer healthier alternatives with reduced sodium.

There are several popular brands but Nissin, the company founded by the inventor of instant noodles, is one of the most popular.

Yes, they do have an expiration date, but they can often be eaten past this date if stored properly.

You can buy it at Weee! Asian Market, www.sayweee.com.

While not advised due to the possibility of foodborne illness, some people do enjoy eating them raw.

It varies by brand and flavor, but a typical pack can contain around 300-500 calories.

Ramen is a type of Japanese noodle dish, whereas instant noodles refers to any kind of pre-cooked noodle that can be prepared quickly, including ramen.