INSTANT noodles – Chinese noodles in cardboard or plastic boxes, rarely anyone has tried them at least once. Open the lid, add boiling water, add spices and in three minutes you have an “exotic” meal. Practical, cheap, fast. But what is actually hidden in these practical packages of noodles?
How do instant noodles work?
Instant noodles are pre-cooked and dehydrated noodles, usually made from wheat flour, water, salt, and palm oil. They are dehydrated by deep-frying or hot air frying, which gives them their characteristic texture and allows them to be quickly “revived” with hot water.
The packaging usually includes a packet of dehydrated spices and salt (so-called “powder”), a packet of flavored oil or sauce (soy, sesame, or hot), and sometimes dehydrated vegetables or proteins (dried eggs, tofu, meat).
These ingredients provide flavor and aroma, often mimicking popular Chinese or Asian dishes such as “chow mein,” “Szechuan noodles,” or “ramen.”
What’s actually in that “powder”?
Most instant “powders” are a combination of:
- monosodium glutamate (MSG) – a flavor enhancer that creates the so-called umami effect,
- salt – often very high content,
- sugar, dried flavors, vegetable extract, dehydrated soy sauce,
- spices such as pepper, garlic, ginger, chili,
- artificial flavors and colors, depending on the manufacturer.
This powder is not “bad” per se, but it is industrially highly processed, with little to no real nutritional value.
Dehydration process
Most instant noodles are not dried using conventional radiation or low-temperature drying, but are dehydrated by frying in oil at high temperatures, which is a faster and cheaper method. During this process, the noodles lose moisture, but at the same time absorb some of the oil, which increases their fat content. In addition, frying can cause the oil to oxidize and form acrylamide, a compound that has been linked to potential harmful effects if consumed frequently and in large quantities.
There are also alternative methods such as hot air drying, which do not include oil and are considered somewhat more nutritionally favorable, but they are more expensive and less common in commercial production.
Are these dishes unhealthy?
Instant (in this case “Chinese” dishes) are not toxic or dangerous for occasional consumption, but their nutritional value is very low. The most common problems are:
- Huge amounts of salt – often over 1500 mg per serving (over half the daily intake).
- Saturated fats – due to frying noodles and seasoning oils.
- Without fiber, vitamins and protein – calories come mainly from “empty” carbohydrates.
- Additives and additives – MSG, preservatives, artificial flavors and colors
We’ll take a look at the much-talked-about monosodium glutamate (MSG), which is found in many processed foods. It’s a flavor enhancer that’s often used in instant meals, soups, and snacks. Chemically, it’s a salt of the amino acid glutamate, which is naturally found in foods like tomatoes, cheese, and mushrooms. MSG in foods enhances the so-called umami—the “fifth taste” that adds depth and richness to dishes.
Most scientific studies show that MSG is safe to consume in normal amounts, and the European Food Safety Authority (EFSA) has set a tolerable daily intake of 30 mg per kilogram of body weight. In sensitive individuals, especially when consumed in large amounts, it can cause transient symptoms such as headache, flushing, or sweating – which was once described as “Chinese restaurant syndrome.” However, these effects have not been confirmed in most people and occur very rarely.
In conclusion – be moderate
For a person on the go, a student under stress, or as a “survival” during a night shift – they can be useful. However, if eaten regularly, they can contribute to problems such as high blood pressure, dehydration, digestive disorders, or even unwanted weight gain if they are not accompanied by quality food.
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