The Asian noodles Americans are crushing on right now
Noodles — whether they’re straight or squiggly, thick or thin, served chilled or in a steaming hot broth — Ameri- cans are crazy for them. For years, noodles simply meant pasta to most people in the U.S. But lately, our growing love affair with Asian cuisine has delivered a new slate of trendy, crave-able noodle types.
From the intriguing springiness of ramen noodles to the delicateness of rice vermi- celli, the satisfying chew of udon, and the playful appeal of squiggly knife-cut noodles, Asian noodles offer a vast range of distinct textures and flavors. Their stories reveal the secrets of their burgeon- ing popularity and illustrate the diverse influences shap- ing America’s food scene.
Americans’ appetite for noodles is substantial — to the tune of 5.95 billion pounds of them consumed each year, according to Grand- view Research. The report predicted a market growth rate of nearly 4% per year through 2030.
Tracing the noodle revolution
Much of the modern noodle mania can be traced to Momofuku Ando, the man who invented the world’s first instant noodles in 1958. His instant chicken ramen was an immediate hit with customers who were dazzled by the magic of a tasty and nutritious meal that could be prepared in two minutes flat.
First celebrated as a satis- fying and affordable meal, instant ramen was embraced by college students and budget-conscious families alike. Then, in 2004, David Chang opened NYC’s Momofuku Noodle Bar, elevating ramen to previously unimagined gas- tronomic heights.
Like most trends, the growing appreciation of ramen and other Asian noodles is being driven in large part by young adults, people in their 20s and 30s who have a bit more spend- ing power than they did in col- lege but are still wa ching their food budgets. “They wind up eating more upscale versions of the foods they ate in college like pizza and ramen,” Chef having a social media moment. Similar to Chinese chow mein or Filipino pancit bihon, it’s a stir-fry of thin egg noodles fried with meat or seafood and vegetables in an uma- mi-rich sauce.
Versatile soba noodles are made from naturally glu- ten-free buckwheat, a super- food that Whole Foods recent y predicted will be one of the top 10 food trends of 2024.