Instant Noodles Quotes

Since I’ve been on my own, I’ve been eating a lot of popcorn, cereal, instant noodles, and snack bars. I have a hot plate in my bedroom, a microwave, and a small fridge. That’s the kind of kitchen I know how to get around in.

Live cleanly, rightly, beautifully. Take walks and read books, laugh and save money...

Only weird people can create something new and interesting.

Desire always breeds more desire. Eventually, it becomes difficult to control.

They were adept at making meals even their friends found disgusting. Later, these meals would be the ones Deming missed the most: fried rice and salami showered with garlic powder from a big plastic bottle, instant noodles steeped in ketchup topped with American cheese and Tabasco.

It is said that real human nature reveals itself under extreme conditions. As I starved in prison, I realizes that eating was one of the highest forms of human activity.

The dishes I loved best when I was small were the ones that took the longest to make. My puppy sense told me that time equaled loved, and love equaled deliciousness. On the time continuum, instant noodles tasted careless, like nothing at all; the kuy teav noodle maker's hand-cut mee were far superior. But the slowest and best noodles of all came from my mother's kitchen.

What is the age of the soul of man? As she hath the virtue of the chameleon to change her hue at every new approach, to be gay with the merry and mournful with the downcast, so too is her age changeable as her mood. No longer is Leopold, as he sits there, ruminating, chewing the cud of reminiscence, that staid agent of publicity and holder of a modest substance in the funds. He is young Leopold, as in a retrospective arrangement, a mirror within a mirror (hey, presto!), he beholdeth himself. That young figure of then is seen, precociously manly, walking on a nipping morning from the old house in Clambrassil street to the high school, his booksatchel on him bandolierwise, and in it a goodly hunk of wheaten loaf, a mother's thought. Or it is the same figure, a year or so gone over, in his first hard hat (ah, that was a day!), already on the road, a fullfledged traveller for the family firm, equipped with an orderbook, a scented handkerchief (not for show only), his case of bright trinketware (alas, a thing now of the past!), and a quiverful of compliant smiles for this or that halfwon housewife reckoning it out upon her fingertips or for a budding virgin shyly acknowledging (but the heart? tell me!) his studied baisemoins. The scent, the smile but more than these, the dark eyes and oleaginous address brought home at duskfall many a commission to the head of the firm seated with Jacob's pipe after like labours in the paternal ingle (a meal of noodles, you may be sure, is aheating), reading through round horned spectacles some paper from the Europe of a month before. But hey, presto, the mirror is breathed on and the young knighterrant recedes, shrivels, to a tiny speck within the mist. Now he is himself paternal and these about him might be his sons. Who can say? The wise father knows his own child. He thinks of a drizzling night in Hatch street, hard by the bonded stores there, the first. Together (she is a poor waif, a child of shame, yours and mine and of all for a bare shilling and her luckpenny), together they hear the heavy tread of the watch as two raincaped shadows pass the new royal university. Bridie! Bridie Kelly! He will never forget the name, ever remember the night, first night, the bridenight. They are entwined in nethermost darkness, the willer and the willed, and in an instant (fiat!) light shall flood the world. Did heart leap to heart? Nay, fair reader. In a breath 'twas done but - hold! Back! It must not be! In terror the poor girl flees away through the murk. She is the bride of darkness, a daughter of night. She dare not bear the sunnygolden babe of day. No, Leopold! Name and memory solace thee not. That youthful illusion of thy strength was taken from thee and in vain. No son of thy loins is by thee. There is none to be for Leopold, what Leopold was for Rudolph.

The instant noodles that I ate alone in Ithaca might have been identical to the instant noodles of my childhood, but the taste, so to speak, was entirely different. The reasons for this, of course, were obvious. My mother was not there. My sister was not there. Instant Noodles, Rattawut Lapcharoensap [from the book Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone]

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

Experiment: To replace negative character labels, try the following steps: 1. Pick a new, positive character label that you would prefer. For example, if your old belief is “I’m incompetent,” you would likely pick “I’m competent.” 2. Rate how much you currently believe the old negative character label on a scale of 0 (= I don’t believe it at all) to 100 (= I believe it completely). Do the same for the new positive belief. For example, you might say you believe “I’m incompetent” at level 95 and believe “I’m competent” at level 10 (the numbers don’t need to add up to 100). 3. Create a Positive Data Log and a Historical Data Log. Strengthening your new, positive character label is often a more helpful approach than attempting to hack away at the old, negative one. I’m going to give you two experiments that will help you do this. Positive Data Log. For two weeks, commit to writing down evidence that supports your new, positive character belief. For example, if you are trying to boost your belief in the thought “I’m competent” and you show up to an appointment on time, you can write that down as evidence. Don’t fall into the cognitive trap of discounting some of the evidence. For example, if you make a mistake and then sort it out, it’s evidence of competence, not incompetence, so you could put that in your Positive Data Log. Historical Data Log. This log looks back at periods of your life and finds evidence from those time periods that supports your positive character belief. This experiment helps people believe that the positive character quality represents part of their enduring nature. To do this experiment, split your life into whatever size chunks you want to split it into, such as four- to six-year periods. If you’re only in your 20s, then you might choose three- or four-year periods. To continue the prior example, if you’re working on the belief “I’m competent,” then evidence from childhood might be things like learning to walk, talk, or make friends. You figured these things out. From your teen years, your evidence of general competency at life might be getting your driver’s license (yes, on the third try still counts). Evidence from your early college years could be things like successfully choosing a major and passing your courses. Evidence for after you finished your formal education might be related to finding work to support yourself and finding housing. You should include evidence in the social domain, like finding someone you wanted to date or figuring out how to break up with someone when you realized that relationship wasn’t the right fit for you. The general idea is to prove to yourself that “I’m competent” is more true than “I’m incompetent.” Other positive character beliefs you might try to strengthen could be things like “I’m strong” (not weak), “I’m worthy of love” (not unlovable), and “I’m worthy of respect” (not worthless). Sometimes the flipside of a negative character belief is obvious, as in the case of strong/weak, but sometimes there are a couple of possible options that could be considered opposites; in this case, you can choose. 4. Rerate how much you believe the negative and positive character labels. There should have been a little bit of change as a result of doing the data logs. For example, you might bow believe “I’m incompetent” at only 50 instead of 95, and believe “I’m competent” at 60 instead of 10. You’ve probably had your negative character belief for a long time, so changing it isn’t like making a pack of instant noodles.

Maggi’s tagline of ‘Taste Bhi, Health Bhi’, seems only half correct. Any nutritional expert will tell you that eating instant noodles for health is about as funny and implausible as using a cheap deodorant to attract dozens of women.

While up on the mountain the cause of the flap was settling down for a bit of a nap when he heard a strange sound. It was still far away And not very loud. Of course, what it was was the roar of a crowd. Now Bigpaw was certainly no mental wizard. But he was getting a feeling down deep in his gizzard that trouble was coming. So he scratched his head and started his fuzzy old noodle a-humming. And using his powerful arms and shoulders, he built a tower, a tower of boulders. If those bears were to charge up out of the valley, they’d be just like pins in a bowling alley. But those bears kept on coming, faster and faster! There was simply no way to avoid disaster! But then-- at the very last instant before the rocks fell-- there came through the din a cub’s high-pitched yell. “Wait!” It was Sister. “Wait!” Sister cried. The rock tower teetered. It started to slide. Brother and Sister, small and defiant, had positioned themselves in defense of the giant. But Brother and Sister were in terrible danger, and there was no one to help them… EXCEPT FOR THE GIANT.

Peace will come to the world when the people have enough to eat.

If sushi occupies a position in Japan’s food hierarchy akin to that of haute French in the West, then ramen’s culinary status hovers somewhere around the prestige of a sloppy joe. The status of instant ramen? Probably several notches below that.

Palm oil, squeezed from nuts produced on squat trees, is used in half of all supermarket products—including lipstick, soap, chocolate, instant noodles, bread, detergent, and ice cream—and labeled under a host of names, such as vegetable oil, vegetable fat, glyceryl, and Elaeis guineensis (the plant’s scientific name). Just today, you’ve probably eaten palm oil, washed your clothes with it, and rubbed it on your scalp, skin, and teeth. The stuff is ubiquitous—it’s even an ingredient in biofuels—but nearly invisible. Few people realize how much palm oil they consume, and even fewer know where it comes from. The global demand has doubled in the past decade and is expected to double again by 2050, “at the expense of tropical forest,” according to the World Wildlife Fund.

When I was nine, Sunrise Market relocated to a larger store. My mom pored giddily over the new imports that came with the expansion: pollack roe frozen in little wooden boxes; packages of Chapagetti instant black-bean noodles; bungeo-ppang, fish-shaped pastry filled with ice cream and sweet red-bean paste, each new item reviving bygone memories of her childhood, conjuring new recipes to capture old tastes.

H Mart is a supermarket chain that specializes in Asian food. The H stands for han ah reum, a Korean phrase that roughly translates to "one arm full of groceries." H Mart is where parachute kids flock to find the brand of instant noodles that reminds them of home. It's where Korean families buy rice cakes to make tteokguk, the beef and rice cake soup that brings in the New Year. It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat. H Mart is freedom from the single-aisle "ethnic" section in regular grocery stores.

H Mart is where parachute kids flock to find the brand of instant noodles that reminds them of home.

There is a concerted push by some international countries to rename France, 'Little China'. Yes, it's set to be the new home of instant noodles.

Oh, how they judged noodles as very bad, full of unhealthy things, just not all rad. But really, which processed food is alright? Even babies’ milk may be a health-blight. In our fast-paced, instant-food society, who can avoid toxin in our tummy? That one safety left is moderation: “Not much poison in daily consumption!

Fideos secos, also known as sopa seca or Mexican “dry soup,” is typically made with thin spaghetti cooked in a guajillo pepper and tomato sauce, topped with avocado, queso fresco, and sometimes chicharrón (fried pork rinds). This grain-free version replaces the pasta with carrots—and I have to say, they just might be the tastiest carrots I’ve ever eaten (and this is coming from a girl who doesn’t really like carrots). Spiralized carrots are great as a pasta swap in dishes like this where you want a noodle with a good bite. Zucchini tends to get watery if cooked too long, but the carrots stay firm, creating a very pasta-like experience. 1 large (13-ounce) carrot (at least 2 inches thick) 2 dried guajillo chiles,* stemmed, split open, and seeded 4 teaspoons olive oil ⅓ cup chopped onion 3 garlic cloves 2 medium tomatoes, quartered 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce) ½ teaspoon ground cumin ¾ teaspoon kosher salt 4 ounces thinly sliced avocado (from 1 small Hass) 2 ounces (scant ½ cup) crumbled queso fresco 1 tablespoon chopped fresh cilantro *Read the label to be sure this product is gluten-free. Using the widest noodle blade of your spiralizer, spiralize the carrot, then cut the “noodles” into 6-inch lengths. Set aside on a plate. Soak the guajillo chiles in a bowl of ½ cup hot water until softened, about 30 minutes. Transfer the chiles and soaking liquid to a blender. Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil, the onion, and garlic and cook, stirring, until the onion is golden brown, 3 to 4 minutes. Transfer the mixture to the blender. Add the tomatoes, adobo sauce, cumin, and ¼ teaspoon of the salt to the blender and blend well. In the same skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add the carrot noodles and the remaining ½ teaspoon salt. Cook, stirring, until softened, about 5 minutes. Pour the sauce from the blender over the carrots, increase the heat to high, and cook, stirring occasionally, until the sauce thickens, about 5 minutes. To serve, divide the carrot noodles between 2 bowls. Top each with half the avocado, queso fresco, and cilantro.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

The instant noodles that I ate alone in Ithaca might have been identical to the instant noodles of my childhood, but the taste, so to speak, was entirely different. The reasons for this, of course, were obvious. My mother was not there. My sister was not there. Instant Noodles, Rattawut Lapcharoensa

The day is brittle as instant noodles I despise.