The production process of instant noodles has not changed much since its invention. The ‘instant’ in instant noodles comes thanks to their cooking prior to packaging.
The main ingredients are wheat flour, water, salt, and kansui, an alkaline water that adds elasticity to the noodles. First, these ingredients are kneaded together to make a dough. Next, this dough is rolled out and cut into thin noodles. The raw noodles are steamed then fried in oil to remove the moisture. The final process packs them into individual units each with their own flavour pouch.
Noodles are in the top three of stable foods consumed globally. When compared to rice, noodle meals are more cost-effective and more convenient. A great deal of time can be saved in the preparing, consuming and dishwashing processes. Therefore, despite its ancient origins, it is highly suited to the fast beat of a younger and more modern society.
Did you know…
It’s polite to slurp your noodles in Japan!
What’s considered poor etiquette in Western culture to eat or chew loudly, it’s considered an appreciation for your meal.