From: j3cheng@student.business.uwo.ca (Jonathan Cheng)
Subject: I N S T A N T   N O O D L E S
Organization: University of Western Ontario
Date: Tue, 7 Apr 1992 01:15:47 GMT

Subject, in Cantonese, is JIG-SIG-MEEN.

In recent years, there have been a great increase in the consumers' 
choices for this great chinese/oriental staple.  The originals, i.e. 
Cup'o'noodles, Doll, Nissin (Chud-cheen-yud-ding) are still fave's among 
consumers.  However, the new ones kick some serious butt, both in price, 
and, unfortunately, also in price.  Among the contenders for best noodles 
are the Chung-wah-sam-mei from Korea, Mama-yuk-sui-meen from Thailand, 
and several varieties of instant udon from japan.  If there are any real 
beauties that I missed, please fill everybody else in by posting an 
addendum.
The custom of instant noodles, for me at least, dates back to the first 
tv commercial of "CHEEEEEEWWWWW-LIKLIKLIKLIKLIK...".  (Remember?  HK TVB 
commercial, showing vans pulling out of the factory's driveway)  I 
believe the much over-publicized and over-consumed Kraft Dinners pale in 
comparison to the glorious bouquet of a Doll noodle, cooked in its own 
sauce, sauteed to a fine "al-dante" texture, and served in a large rice 
bowl in front of your homework on a late and stormy night.  Instant 
noodles are a family thing.  Every house in hongkong has 2-3 boxes 
stashed away somewhere, and are depleted quickly as the economy improves. 
 Why, you may ask.  The reason is obvious: when economies improve, people 
work harder and cook less, as well as requiring more late night snacks.  
Instant noodles fit the bill to a "T".  What's easier than boiling water 
and waiting 3 (count'em: 1..2..3) minutes and getting incredible, 
soul-satisfying nutrition?  Mom, Dad, and both kids can cuddle around the 
mahjong table in front of the tv to enjoy some real family moments.  This 
is the institution we are talking about.
In terms of timing, Instant noodles are best eaten at certain times only. 
The most obvious one is the before-dinner-snack, when mom/wife is still 
busy preparing the night's fare but you are so-hungry-from-work-you-can 
eat-a-cow, and you cook yourself, not one, but TWO packs of noodles to 
eat while watching the 6 o'clock news.  The second very popular time to 
eat I.N. is after dinner, 45 minutes after, to be precise.  At that time, 
your favorite tv show is just winding down in time for EYT, so you cook 
yourself a noodle and pick up some left-overs from dinner to munch over 
Foon Lock Gum Seew.  A third very popular time is anytime, so long as you 
are studying for an exam and need an excuse for a study-break.  I think I 
gained my last 30 lb's that way.
Let'
Let's talk technique:
I know everybody basically cooks I.N. the same way, i.e. boil tap water, 
dunk noodles, stir, add grease and MSG powder, and serve piping hot.  In 
my research for this article, I came across some pretty interesting 
variations on I.N. cooking techniques.
1)Dunk noodles in water before it boils; once starch threatens to bubble 
over and ruin your stove-top, add cold water.  Repeat until desired 
texture is achieved.  Make sauce in separate pan using boiling water and 
MSG packet.
2)Under cook your noodles, i.e. take them out before noodles turn colour 
entirely.  Dump water and heat oil in a skillet.  Lightly fry noodles 
until tender, then turn off heat and add just powder and grease, then a 
dab or two of oyster sauce.  This is the Dry fry method (Gone-chow).
3)Eat noodles dry and uncooked, straight from the packet.
If there are any other recipes, I'd appreciate the input (I still have 
2.5 boxes of Chuud-cheen-yud-ding to go through).

One serious note:  It is advised that the noodles be rinsed 
(Gwor-Laang-hore) under clean water before adding the sauce for 
consumption, since this makes for cleaner noodles (you never know where 
it's been!).
Thanks.  It's been fun. Hope to hear any comments/suggestions soon!
Your resident gourmet chef.

j3cheng@student.business.uwo.ca (Jonathan Cheng)
Western Business School  --  London, Ontario
Newsgroups: soc.culture.hongkong