Just add milk: how to level up your instant noodles

Source: theguardian.com theguardian.com

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Typically regarded as the fare of broke students, instant noodles are also adored by gourmands and chefs – US chef and restaurateur David Chang even named his Momofuku group after Momofuku Ando, the late inventor of instant ramen and the founder of Nissin Food Products. The 65 years since Ando launched his first cellophane-wrapped chicken ramen have seen enough permutations enter the market that instant noodles now claim their own dedicated supermarket aisles. For Junda Khoo, head chef and owner of Sydney’s Ho Jiak Malaysian restaurants, instant noodles “were my best way to cure homesickness” when he moved to Australia...