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Comment by com2kid | Hacker News Reader

I'd really enjoy a deep dive into the different types of instant noodles. Obviously the ones that come in a styrofoam cup are one type, add water, get soggy mess, but there are quite a few types of instant noodles that are fancier, with multiple steps, added oils, separately packaged ingredients, and so forth.

Does anyone know of such a comparison?

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This site:

https://www.theramenrater.com/2018/07/18/2898-saikebon-yakis...

Looks like a good reference. The link leads to a review of an Italian brand of noodles that are probably pretty rare outside of this country.

I'm kind of addicted to Nongshim spicy ramen, it's pretty good.

It may not count as top shelf, but Nongshim's products aren't bottom shelf (that honor goes to Maruchan.)

The mistakes people make with Maruchan are cooking it too long and using the whole seasoning packet. Keep those noodles springy and supplement some small portion of the seasoning with condiments you already have.

Agreed, 3 minutes makes soggy noodles. I like the bar to just be broken up so the noodles still have some texture and I usually toss out the included seasoning packet and toss in a packet of the red-pepper flakes that come with delivery pizza. The parmesan of the same variety works pretty well too, as does a couple dashes of wasabi, soy, fish sauce, siriacha, the list goes on and on.

Just go to China.

Not for the instant noodles! The ones commonly for sale are so cheap and bad I’m sure you are getting some kind of industrial poisoning. Real actual noodles are just a round the corner in a restaurant and are cheap.

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