Chinese-style Noodles in Japan

Any account of Japanese noodles is hardly complete without a mention of Chinese (or Chinese-style) noodles. It was chiefly after the end of the Second World War that they came to be eaten commonly in Japan, but they have now nearly surpassed the traditional Japanese noodles in popularity—in particular among the younger generations. There are two main types. One is ramen—thin, yellow, sometimes wavy wheat-flour noodles served in soup, with toppings like pieces of ch’a-shiu (Chinese barbecued pork). Instant ramen—fried noodles with a sachet of soup base that can be cooked in a few minutes—is extremely popular among the Japanese. The other type is yakisoba, similar to the chow mein of Chinese restaurants abroad.