Most ramen noodle recipes tend to involve boiling, but a new study has found that the most popular noodle in Thailand is made from a blend of dried shrimp, seaweed and mushrooms.

The study, published in the journal Food Chemistry, also found that a combination of fish and shrimp is the most commonly used protein in Thai noodle products.

In the study, the scientists from the University of Queensland in Australia used an industrial-grade stainless steel cylinder that had been cleaned and sterilized before being opened.

The cylinder was then coated with the mixture of shrimp, mushrooms and seaweed, and placed in a sealed container.

The researchers then transferred the mixture into an automated food processing unit and allowed the ingredients to be cooked for about 15 minutes.

They then weighed the contents and calculated the nutritional value.

According to the researchers, the total value of the ramen broth is about 70% protein, 15% fat, 15.6% carbohydrate, and 4.6 percent carbohydrates.

The total weight of the noodles was 6.2 ounces.

The ramen is one of the most well-known noodle flavors in the world.

However, the study suggests that there may be other sources of protein in the ramens, which could potentially contribute to the taste.