"real" ramen is basically freshly pulled noodles. there are some places in NYC and California that serve this.

As for noodles, it's very universal in that part of the world. So, it's basically moot to argue about this.

It's like debating which European country first started to make "fully leavened" bread.

I always found Chinese noodles to be different textured and thinner.

Japanese Ramen always tasted much nicer to me, although I'm not sure if they term noodles in China as "Ramen", or if indeed both words have different meanings which may explain more.

Yes, there are at least a few places in the SF Bay area that I know have real ramen. But it's very hard to find in most places. I miss real Hakata-style ramen...

Who has tried chanpon (champon) here? Ramen is included as a major ingredient. I tried it in Hiroshima and the seafood element was extra special.

Here, Champon - Wikipedia, the free encyclopedia

Well, chinese ramen taste different from japanese ramen. I ate chinese ramen in my own country and went to Japan and got a taste of homemade japanese ramen by my foster mum. The soup in japanese ramen taste much thicker than chinese ramen. The texture of the noodles is also slightly different. I can't say which one is nicer because we all have our own tastes. But I like japanese ramen better, of course. :D

i've allways wanted to try actuall japanese Ramen. instead of that lousy Maruchan ramen you get in stores.

i'm in nagasaki, the home of champon.

and yeah the seafood part of it makes it very different, its a more cleaner taste than normal ramen, not as oily. its like how pizza hut pizza's leave this thick film of oil on your lips where as domino's doesnt.

also the champon noodles are thicker, almost spaghetti like, but with a ramen texture.