That smooth surface makes it more difficult for water to penetrate the noodle"s structure. Stacking three of these sheets atop each other, then rolling them out leads to noodles that are significantly denser than normal ramen. They can stand up to being cooked twice: once in the factory, where they are cooked, arranged into little nests with seasonings and toppings, packaged up, and frozen, and once in the microwave, where four minutes gives the office dweller a hot bowl of noodles.