These are the noodles you should avoid but eat at many (most) Chinese etc restaurants, and this is what you are most likely to be served. Ramen noodles contact a food additive that is really bad for you. Its called tertiary butyl hydroquinone. They are very popular and a staple for many people trying to eat cheaply so this is bad news.
They are made with Kansui wihich is an alkaline agent. It is actually the broth that is important in their taste: slow cooked bones and internal organs, rather than the noodles themselves which are bouncier than non ramen noodles.
