Once a college dorm staple, ramen was catapulted to fame when David Chang opened New York City's Momofuku Noodle Bar in 2004. Inspired by Tokyo's ramenyas, he dished up steaming bowls of pork broth that had been simmered for seven hours with fresh noodles, pork belly, slow-poached eggs, and market vegetables. There were lines out of door and ramen's popularity was sealed, with more and more noodle restaurants popping up.

Now discover America's most popular nostalgic snacks

Last updated by Dominique Ayling.

Food fads from the year you were born