Baking – Zwieback toast and where can I find it

You'll want to look for one of two products either lait fermenté or lait ribot.

Lait fermenté is a cultured buttermilk. This is homogenized and pasteurized milk which has been cultured with lactic acid bacteria. This is the de facto standard buttermilk in modern times. If you go to an American grocery store and buy buttermilk you are buying cultured buttermilk.

Lait ribot is traditional buttermilk. It is the fermented liquid leftover from churning butter. This is not commonly found in the US and other western countries.

See also: Buttermilk

"Ramen noodles" are a predominantly North American term for what the Japanese call "Chinese Noodles" (Chukamen, which I've also seen spelled Yuukamen).

In practice, you can use any wheat noodle that's made with eggs or kansui, including lamian or mee pok, or even buckwheat noodles (notably soba). Noodles made without either of those are not recommended.

It does not matter which of the above you use, although the Chukamen varieties are the more traditional. Much like pasta, it's largely a matter of personal preferences and how you want it to come out in terms of texture and appearance.

You'll find a wide variety of all of these noodles in dried or fresh form at any Asian supermarket or grocery store. Across Canada there's a chain called T&T. You should have no trouble finding some Asian grocery stores in your region with a phone book or maybe Google or Yelp.