Question: How many different package styles do the noodles come in?
About the article "Udon", section "Abstract".

Candidate passages:
Science Noodles(, literally "Science Noodles") are a brand of ramen that is marketed in Taiwan by the Uni-President Corporation.
Unlike normal instant noodles, they are usually eaten without cooking the noodles.
Instead, the bag is crushed with the ramen noodles inside, and seasoning added using the included spices.
In fact, the real popularity of Science Noodles lies in this method of consumption, as it is eaten like a snack food.
Because of this, most packaging no longer contains instructions for cooking the noodles.
Science Noodles entered the market in 1970, known as the brand "Taiwan Instant Noodles."
In the 1970s Taiwan market lacked many consumer goods, so children's snacks were rare.
However, at the time a pack of Science Noodles was only 2.5 NT$, which created demand as a children's snack.
By the mid 1980s, Science Noodles began to compete with the more favored instant noodle brand, Prince Noodles.
Because Science Noodles had more food per package than Prince Noodles, the Taiwanese public began to buy more and more of it. 
With Japan still suffering from a shortage of food in the post-war era, the Ministry of Health tried to encourage people to eat bread made from wheat flour that was supplied by the United States.
Ando wondered why bread was recommended instead of noodles, which were more familiar to the Japanese.
The Ministry's response was that noodle companies were too small and unstable to satisfy supply needs, so Ando decided to develop the production of noodles by himself.
The experience convinced him that "Peace will come to the world when the people have enough to eat.
"On August 25, 1958, at the age of 48, and after months of trial and error experimentation to perfect his flash-frying method, Ando marketed the first package of precooked instant noodles.
Called , after the original chicken flavor, it was originally considered a luxury item with a price of ¥35, around six times that of traditional udon and soba noodles at the time.
Ando began the sales of his most famous product, "Cup Noodle" (), on September 18, 1971 with the masterstroke of providing a waterproof polystyrene container.
As prices dropped, instant ramen soon became a booming business.
Worldwide demand reached 98 billion servings in 2007. , Chikin Ramen is still sold in Japan and now retails for around ¥60, or approximately one third the price of the cheapest bowl of noodles in a Japanese restaurant.
In 1964, seeking a way to promote the instant noodle industry, Ando founded the Instant Food Industry Association, which set guidelines for fair competition and product quality, introducing several industry standards such as the inclusion of production dates on packaging.
He was also the chairman of the International Ramen Manufacturers' Association and the Momofuku Ando Instant Ramen Museum is named after him.
According to the Financial Times, Ando’s invention of Cup Noodles in 1971, at the age of 61, helped spark the popularity of instant noodles overseas.
He had observed that Americans ate noodles by breaking the noodles in half, putting them into a cup, and dousing hot water over the noodles.
They also ate them with a fork instead of chopsticks.
Ando was inspired, and felt that a Styrofoam cup—with a narrower bottom than the top—would be the ideal vessel for holding noodles and keeping them warm.
Eating the noodles would then be as easy as opening the lid, adding hot water and waiting.
This simplicity, efficiency and low price of Cup Noodles went on to transform Nissin's fortunes.
Ando was repeatedly honored with medals by the Japanese government and the emperor, including The Order of the Rising Sun, Gold and Silver Star, Second Class, in 2002 which is the second most prestigious Japanese decoration for Japanese civilians.
In May 2009, Gotham Books published "The Ramen King and I: How the Inventor of Instant Noodles Fixed My Love Life", a memoir by Andy Raskin about how Momofuku Ando changed his life. 
The Ching’s Secret Instant Noodles range come in these flavours: Schezwan, Manchurian, Hot Garlic and Chicken Roast Garlic Instant Noodles. 
Noodles may be cooked from either their fresh (moist) or dry forms.
They are generally boiled, although they may also be deep-fried in oil until crispy.
Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients.
Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.
Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled.
Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become "al dente" and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook.
Chinese noodles made from rice or mung bean starch do not generally contain salt. 
The eating etiquette is diverse around the world.
The culture of eating noodles in Asia is quite different compare to that of the western countries.
According to the western table manner, you shouldn't make sounds while eating and the polite way to eat spaghetti is to wind the spaghetti up on the fork and eat it in one bite.
It is very impolite to eat half of the noodles and let the other half to fall back into your plate.
But the correct manner used to eat noodles in Asia is the direct opposite of the manner of the western culture.
For example, when you eat noodles in Japan, it is very impolite not to make sounds.
Making slurping sounds while eating noodles is giving compliment to the person who cook for you.
If you eat your noodles quietly, that means you do not enjoy the noodles and you do not appreciate the work of the person.
It was widely believed that the noodles were first invented in China.
The culture of noodles slowly spread out the other Asian countries like Japan and Korea because of travelling and trade.
After thousands of years of revolution, each Asian country has developed their own recipes of making noodles.
The most popular noodles in China are gan mian and the white and opaque noodles.
Noodles are made from unleavened dough that is composed of wheat flour and water.
Besides rice, noodles is another very popular and traditional food in the Asian countries.
Noodles made from stretching the unleavened dough into thin dough strips, sometimes salt is added, are called la mian.
After the noodles are made, corn starch is sprinkled on the dough to keep them from sticking together.
Other noodles that are made of rice flour and mung bean flour are very prevalent in China, too.
The dried rice noodles, or mi fen, can be used as stir fried noodles.
Chow fen, which is made of rice flour, potato starch, and corn starch can be used in the soup.
In Japan, the noodles are called menrui.
Japanese noodles are wheat based noodles found in Osaka and southern Japan.
There are various types of Japanese noodles.
Udon is the kind of noodle that is thick, round, square, or flat.
Kishimen is wide and flat.
Hiyamugi is thick, round, square and usually served cold.
The Japanese noodles that is most widely known, Ramen noodles, was originally from China.
It is steamed and dried and good for quick eating.
Korean noodles are called guksu or myeon.
Thailand noodles are called mee.