I don't know, to me it's more that ramen are one type of alkaline noodle...they are very similar to some other East or Southeast Asian styles, less similar to others. Ramen seem firmer than most Chinese alkaline noodles I have eaten, though. And sweet potato vermicelli or rice vermicelli are made from a different starch (not wheat flour) and a different preparation method (don't use any alkalizing agent) too.
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I don't know, to me it's more that ramen are one type of alkaline noodle...they are very similar to some other East or Southeast Asian styles, less similar to others. Ramen seem firmer than most Chinese alkaline noodles I have eaten, though.
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