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February 8, 1988 | JESUS SANCHEZ, Times Staff Writer
About four times a week, Ann Little empties a pouch of instant ramen noodles into a pot of boiling water. She adds a flavoring mix and tosses in a few pieces of shrimp. Lunch is served. "It's perfect," said Little, 42, a former grocery worker who lives in Glendale. "In five minutes, you can have a full lunch." Fast, convenient and inexpensive, Oriental instant noodles--commonly known as ramen--have become one of the fastest growing products in the soup sections of American supermarkets.
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BUSINESS
February 8, 1988 | JESUS SANCHEZ, Times Staff Writer
About four times a week, Ann Little empties a pouch of instant ramen noodles into a pot of boiling water. She adds a flavoring mix and tosses in a few pieces of shrimp. Lunch is served. "It's perfect," said Little, 42, a former grocery worker who lives in Glendale. "In five minutes, you can have a full lunch." Fast, convenient and inexpensive, Oriental instant noodles--commonly known as ramen--have become one of the fastest growing products in the soup sections of American supermarkets.
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