Question: What shape should Ramen noodles come out as?
About the article "Ramen", section "Noodles".

Candidate passages:
Abby (Brittany Murphy) is an American girl who goes to Tokyo to be with her boyfriend, Ethan (Gabriel Mann).
Ethan tells her that he has to go to Osaka on a business trip and may not be back for a while.
Abby asks to go with him but Ethan refuses and breaks up with her.
Abby goes to a ramen shop afterward, and the chef Maezumi (Toshiyuki Nishida) and his wife Reiko (Kimiko Yo) tell her that they are closed.
Abby does not understand them as she does not speak Japanese.
She starts to cry, so the chef conveys to her to sit down.
He brings her a bowl of ramen, and she loves it.
A small distance away, she hallucinates that the lucky cat, known as the Maneki Neko, or Beckoning Cat, gestures to her to come over.
She offers to pay for her meal, but the chef and his wife refuse.
The next day she comes back and sits down at the counter.
He gives her another bowl of ramen and she eats.
As she eats, she breaks into uncontrollable giggles, as does another patron.
The following day she returns, but is told they are out of ramen.
Seeing the wife's swollen ankles, she insists on helping instead.
After the night is through, she is passed out asleep in the back.
They shoo her out, but as she is walking away she realizes she wants to cook ramen.
Rushing back into the store, she begs him to teach her how to cook ramen.
He argues, but finally gives in and tells her to come the next day at 5.
She shows up late, in high heels and a dress, and is put to work scrubbing the toilet and cleaning pots and pans.
In the following weeks Maezumi only gives her cleaning work in the hopes that she quits, but she comes back.
After she is given work as a waitress, she wins the hearts of all who come in, including two older women who are regular customers, and a 20-ish male laborer regular who develops a crush on her.
On a rare night off, she heads to a night club with a British man named Charlie and an American woman named Gretchen whom she met earlier.
The three meet Toshi Iwamoto (Sohee Park) and his friends.
Abby and Toshi fall in love.
But soon, Toshi has to go to Shanghai, China for three years.
He asks Abby to come with him, but she declines, saying she can't.
They share their last kiss.
Abby learns during the Christmas week of someone named Shintaro.
She sees Maezumi crying over a collection of letters and photos from Paris.
His wife then tells Abby that Maezumi and Shintaro, their son, have not spoken in 5 years since Shintaro left for France.
Abby soon learns how to make ramen, but Maezumi insists that it has no soul.
Maezumi's mother tastes her ramen and tells her, in Japanese, that she is cooking with her head; when Abby confesses that there is only pain in her heart, Maezumi's mother advises that she should put tears in her ramen, as she has no love to share.
Later in the film, she is shown cooking ramen, crying.
The two ladies, the 20-ish male laborer, and another 20-ish male laborer from Okinawa, taste her ramen and almost immediately become melancholic, the pain in Abby's ramen bringing out their own.
Maezumi tastes it, and starts to cry, but goes upstairs to his home.
One day, Maezumi talks with a rival, who brags about his son having a master chef come to taste his ramen while ridiculing Maezumi for trying to train Abby.
Maezumi, drunk, says that her ramen will receive the Master Chef's blessing, or he'll stop making ramen.
The Master arrives, and tastes the young man's ramen, sampling small bits of it, very sparingly.
He gives him his blessing, and goes on to Abby.
Abby has strayed from the safety of conventional ramen, and made hers with peppers, corn and tomato, a concoction she calls "Goddess Ramen".
The Master says Abby's noodles are good, but he cannot give her his blessing, saying that she needs more time and restraint.
Maezumi is sad to have to stop his business, but talks to Abby.
He tells her about his son wanting to learn French cooking, but she does not understand.
He tells her that the ramen shop needs a successor, and that she is the successor of his ramen shop.
She leaves for America soon, but before that, is invited to a celebration.
Maezumi gives her the lantern that had hung outside his ramen shop for 45 years, and she takes it to America with her, where it is shown a year later outside her shop in New York City, appropriately named The Ramen Girl.
The shop hangs a photo of Maezumi and his wife with their son happily in Paris.
Then, an employee of hers tells her about a man wanting to see her.
It is Toshi.
He says he hated his job and that he decided to do what she would do: quit his job and go back to what he loved - writing music.
She welcomes him to her ramen shop and they kiss. 
Noodles or noodle dishes in Korean cuisine are collectively referred to as "guksu" in native Korean or "myeon" in hanja.
While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945.
Wheat noodles ("milguksu") were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.
In Korean traditional noodle dishes are "onmyeon" or "guksu jangguk" (noodles with a hot clear broth), "naengmyeon" (cold buckwheat noodles), "bibim guksu" (cold noodle dish mixed with vegetables), "kalguksu" (knife-cut noodles), "kongguksu" (noodles with a cold soybean broth), "Japchae" (Cellophane noodles made from sweet potato with various vegetables) and others.
In royal court, "baekmyeon" (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish.
"Naengmyeon" with a cold soup mixed with "dongchimi" (watery radish kimchi) and beef brisket broth was eaten in court during summer.
"Jajangmyeon", a staple Koreanized Chinese noodle dish, is extremely popular in Korea as fast, take-out food.
It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes.
It is popularly ordered and delivered, like Chinese take-out food in other parts of the world.
"Ramyeon" refers to Korean instant noodles similar to ramen.  
Wheat noodles in Japan ("udon") were adapted from a Chinese recipe by a Buddhist monk as early as the 9th century.
"Reshteh" noodles were eaten by the people of Persia by the 13th century.
Innovations continued, as for example, noodles made from kudzu ("naengmyeon") were developed in the Joseon Dynasty of Korea (1392–1897).
Ramen noodles, based on Chinese noodles, became popular in Japan by 1900.
Instant noodles were invented by Momofuku Ando and first marketed in Japan in 1958.
According to Ando's method, a bundle of fresh noodles is flash-fried, which dries them out and provides for a long shelf life. 
Noodles are a staple part of Japanese cuisine.
They are often served chilled with dipping sauces, or in soups or hot dishes.
Ramen are thin, wheat-based noodles made from wheat flour, salt, water, and "kansui", a form of alkaline water.
The dough is risen before being rolled.
They were imported from China during the Meiji Period.
"Ramen" noodles have a firm texture and are usually pale yellow in color.
The noodles may vary in shape, width, and length.
They are served in a broth.
Examples of "ramen" dishes are "miso ramen", "shio ramen", "tonkotsu ramen", and "shoyu ramen".
Shirataki are clear noodles made from "konnyaku".
These noodles are chewy or rubbery.
"Shirataki" are used to add texture to dishes such as "sukiyaki" and "oden".
Soba is a noodle made from buckwheat and wheat flour.
"Soba" noodles are available dried or fresh.
They may be served with hot broth or cold with dipping sauce.
Examples of "soba" dishes are "zaru soba" (chilled), "kake soba", "tempura soba", "kitsune soba", and "tororo soba".
Although the popular Japanese dish "Yakisoba" includes ""soba"" in its name, the dish is made with Chinese style noodles ("chūkamen").Sōmen noodles are a very thin, white, wheat-based noodle.
They are usually served chilled in the summertime with dipping sauces although they may be used in soups and other hot dishes.
"Sōmen" noodles are very similar to "hiyamugi" and "udon" noodles, only they are thinner (about 1.3mm in width).
"Sōmen" requires oil in its manufacture.
During the summer months Japanese consume chilled "sōmen" to stay cool.
Hiyamugi are wheat flour noodles similar to "sōmen" and "udon" noodles and somewhere in between the two in size.
These noodles are often served in the same manner as "sōmen" and "udon" noodles.
While they are mostly white, there are bundles mixed with noodles of pinkish or brown hues.
Udon are the thickest of the noodles served in Japanese Cuisine.
"Udon" are white, wheat-based noodles, that are 4-6mm in width.
These noodles are served chilled with a dipping sauce in the summer months, or in hot dishes and soups when the temperature is cooler.
"Udon" dishes include "kitsune udon", "Nabeyaki udon", "curry udon", "bukkake udon", and "yaki udon".
However, "sara udon" is made using a different kind of noodle which is crispy. 
Ramen (ラーメン) a dish of noodles in broth, usually with various meat and vegetable toppings, is also often referred to as Chuka Soba (中華そば, lit.
"Chinese noodles.")
In Japan, ramen is currently one of the most popular fast-food options.
Though every Japanese city has numerous inexpensive ramen restaurants specializing in these noodles, countless varieties of instant ramen (much like the Japanese equivalent of the frozen TV dinner) are also available.
These noodles have changed much since their origin in China.
Four main types of ramen are widely available in Japan: shio ("salt), shoyu ("soy sauce"), tonkotsu ("pork bone") and miso ("soy-bean paste").
While the toppings used in ramen are generalized based on the broth type, this can also vary from shop to shop.
As complements to the noodles, ramen restaurants also commonly offer Japanese-style Fried Rice and Gyoza (Pan-Fried Dumplings).