A food review written by Lee Sonogan
“In 2005 … the whole noodle origin debate was stood on its head by a discovery made in Lajia, the so-called Pompeii of China. There, at an archeology site on the Yellow River southwest of Beijing, a vessel of millet noodles was unearthed. Radiocarbon dating indicated the noodles were four-thousand-year-old, late-Neolithic period foodstuff—caveman stuff, essentially.” – ‘Noodles Every Day’ by Corinne Trang
Instant noodles are sold in a pre-cooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet. The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar. Instant noodles can be served after 1–3 minutes in boiled water.
The dried noodle block was originally created by flash frying cooked noodles, and this is still the method used in Asian countries, but air-dried noodle blocks are perferred in Western countries. The shelf life of instant noodles ranges from 4–12 months, depending on environmental factors. Their stability comes from the high sodium content with low moisture, and low water activity.
Fun facts about noodles:
- Instant noodles were invented in 1958 by Momofuku Ando, the Taiwanese-born founder of the Japanese food company Nissin. He used Chicken Ramen as the first instant ramen noodles.
- Instant noodles may be considered as an inexpensive food item today, but the fact is that they were once sold as luxury item.
- October 6th is National Noodle Day.
- Wheat noodles in Japan (udon) were adapted from a Chinese recipe by a Buddhist monk as early as the 9th century.
- There’s a whole museum in Yokohama, Japan dedicated to Cup Noodles.
- In Japan, slurping loudly while eating your noodles is not considered a poor etiquette. Rather, it signifies appreciation for your host that the meal being served is delicious.
Instant noodles are pretty much a junk food. They are not a healthy food that most people would think. They offer a low nutritional value. It has a high sodium content. Also they are high in carbs. The plastic cups the noodles come in are made from dioxin and other substances. Also they are full of artificial additives and preservatives.
Everyone has some of these in their cupboards. When your low on food in the fridge, the instant noodle is a good choice. Every once in a while it is good to eat instant noodles with different flavourings. I want to try ramen or instant ramen for the first time. I recommend this food to everyone who needs an energy boost.
“It used to be when you eat, you eat with people. But instant noodles are so instant that people eat by themselves. And it’s a very convenient way of eating but also a very lonely way of eating.” – Wong Kar-wai
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