Ramen noodles come in various types such as wheat, egg, and rice noodles. The most common type of noodle used in ramen is wheat noodles, which are made from flour, salt, and water, but treated with an alkaline agent that gives the noodles their yellow hue and springy, chewy texture. Fresh ramen noodles are more common in major cities like New York where ramen noodle producers are within close proximity. If you see them in the refrigerator section, snatch them up and enjoy them in ramen within a few days. Dried or instant ramen noodles are also made from wheat flour, but fried then dried before packaging. At most Asian markets, you can find packets of these dried noodles without the tiny soup flavoring packets, so grab these and keep multiples on hand for making ramen anytime. Some other popular choices for ramen noodles are udon and soba noodles. Udon noodles are made with wheat flour, and soba with buckwheat flour. The type of noodle used in ramen can affect the texture and flavor of the dish, so its important to choose the right type of noodle based on the broth and toppings being used.