Instant noodle

Instant noodle is a type of noodle dish, typically sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles, the flavoring is often loose in the cup. Instant noodles were invented in 1958 by Momofuku Ando, the Taiwanese-born founder of the Japanese food company Nissin Foods.

History

Instant noodles were invented by Momofuku Ando of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, a dried noodle block in a polystyrene cup.

Preparation

Instant noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are also often pan-fried or deep-fried to make fried noodles. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container.

Health aspects

Instant noodles are often criticized as unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant soup, instant noodles typically contain high amounts of sodium.

Varieties

There are many varieties of instant noodles worldwide. In Asia, particularly, there are a variety of instant noodles, including beef, chicken, pork, shrimp, and vegetable flavors. Some brands offer non-fried instant noodles, lower in fat content and often marketed as a healthier alternative.

See also

• Ramen
• Noodle soup
• List of instant noodle brands
• List of noodle dishes

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