Question: How many different versions of packaging noodles are there?
About the article "Udon", section "Abstract".

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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. 
The most popular brands of instant noodles in Australia are Indomie, Suimin, & Maggi Noodles.
Many other brands have entered the market; a large range of popular brands of Korean, Japanese and Indonesian noodles are available in Australian supermarkets, and many Australian-made brands are also popular.
Among packet noodles, there are several popular choices, Indomie Mi Goreng (fried Indonesian noodles served with or without broth), Nissin's Demae Ramen, Maggi Noodles Chicken-flavored Noodles, and Nong Shim's Shin Ramyun served with broth.
Instant noodles are often referred to as "two minute noodles" in Australia - a reflection on their preparation time. 
The production of both chilled and frozen noodles starts with boiled noodles cooked to an optimum state of doneness, generally considered as having a moisture gradient at the surface of the noodles of 80% moisture absorption, and at the core of the noodles of 50% moisture absorption.
After boiling, chilled noodles are placed into packaging followed by refrigeration at between .
Frozen noodles, by contrast, are flash frozen using either air blast technology, a contact freezer or a combination of both, usually at for 30 minutes.
Both processes induce a swelling of the starch that reduces deterioration and thus extends the noodles' shelf-life.
In production, the boiling time for frozen noodles can be determined from a calculation that subtracts the cooking time of frozen boiled noodles from the total boiling time of fresh noodles.
Mass-produced frozen noodles are sometimes packaged first, and then flash frozen.
Flash freezing noodles can retain their quality of freshness for up to one year when kept properly frozen. 
Other than Rice Noodles, Tam Chai serves many small delicacies.
For the Noodles, customers can order different types of noodles and Stock with different pungency degree.
Customers are also allowed to add a few groceries like fish balls, mushrooms, chickens and meat, and each groceries added cost a few dollars.
For small delicacies, chicken wings are perhaps the most common one.
There are basically 3 types of chicken wings: the Xinjiang style, the Sichuan style, and the Hunan style.
Other than that, Tam Chai serves cucumber, roast pork ears, plain boiled pork, and century egg as well. 
Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from Johor, Pahang, Perak, Penang, Sarawak, and Selangor.
The Malaysian version differs from the original in having slices of char siu added to the dish, as well as the possibility of the soup and wontons in a separate bowl, the noodles being served relatively dry and dressed with oyster sauce.
Often served dry, the Hong Kong version can be found at Cantonese noodle joints with it being dry or soup.
In Malacca, "wontons" are placed together with the noodles and "wonton" soup can be ordered separately.
The Malacca version is also usually spicier than the other Malaysian versions due to the use of a special unsweetened chilli sauce.
The Singaporean version of the wonton noodle is largely similar to the Malaysian version.