The most authoritative guide to making instant noodles ever

Instant noodles, also known as quick-cooking noodles, instant noodles, cup noodles, or ready-to-eat noodles, are a type of pre-processed noodle product that can be prepared by simply adding hot water and waiting for a short time. In southern China, they are commonly referred to as “bowl noodles”; in Hong Kong, they are known as “gongzi mian” (the local colloquial term for “ready-to-eat noodles”).

1. Broad definition: Refers to all noodle products that can be prepared and eaten by soaking in hot water for a short period of time.

2. Narrow definition: Typically refers to commercially available finished products consisting of a dried noodle block, a seasoning powder packet, and a seasoning oil packet. The most common packaging forms are bagged or cup/bowl-shaped.

Before the invention of instant noodles, China already had a similar noodle dish called “Yi Mian” or “Yi Fu Mian” (a type of Chinese fried egg noodle). In 1958, Momofuku Ando invented modern instant noodles, combining traditional noodle-making techniques (such as Chinese noodles) with ramen-making techniques (such as Japanese ramen), adding edible oil, and finally undergoing a dehydration process to produce the final product.

Based on the processing method, instant noodles are primarily divided into three types:

1. Fried instant noodles: The noodle sheets are fried to remove moisture.
2. Non-fried instant noodles: The noodle sheets are dried using methods such as hot air drying to remove moisture.
3. Wet-processed instant noodles: The noodle sheets are steamed to cook and retain a certain amount of moisture (typically requiring refrigeration or freezing for storage).

The Chinese have an extraordinary fondness for instant noodles. According to statistics from the World Instant Noodles Association in 2023, out of the 120.2 billion packs of instant noodles consumed globally each year, China accounts for 42.21 billion packs, representing approximately 35% of the total, firmly securing its position as the world’s top consumer.However, when it comes to per capita consumption, South Korea leads the way with an average of 78 packets per person per year. Instant noodles are a staple ingredient in the popular Korean dish “army stew,” further highlighting the country’s passion for this food. Despite the emergence of various new fast-food alternatives, the golden age of instant noodles may have passed, but its consumer base remains vast. As a household name in 21st-century fast food, its development journey is worth exploring.

In the 1960s, a new type of “instant noodle” was born: noodles were fried, dehydrated, flavored, and compressed into blocks. To prepare, simply add hot water or boil for a few minutes, and the convenient noodle dish was colloquially referred to as “instant noodles,” “instant noodle,” or “instant noodle.”

The inventor of instant noodles remains a subject of debate, but the industry generally acknowledges Japanese-Chinese entrepreneur Momofuku Ando (born Wu Baifu in Taiwan) as the pioneer.In 1958, he successfully developed instant noodles. At the time, Ando built a small 10-square-meter shed in the backyard of his home in Ikeda, Osaka, which served as his instant noodle research laboratory. Using an old noodle-making machine purchased from a machinery store in Osaka, a one-meter-diameter Chinese wok, 18 kilograms of flour, and cooking oil, he began his research and development journey.After a year of relentless effort, on August 25, 1958, the world’s first instant noodles were born. He then founded the “Nissin” Food Company and acquired another patent for instant noodle production from Zhang Guowen, officially obtaining the patent for “instant noodles” in 1961.
After the war, Asia’s economy gradually recovered, and various industries developed rapidly. People often had to wait in long lines at restaurants to enjoy a bowl of noodles during their work breaks. Momofuku Ando recognized this need and began developing instant noodles that could be eaten quickly. This convenient food, which could be enjoyed in just a few minutes, quickly gained popularity across Asia, and Nissin Foods went public in 1963.

At the same time, the United States was advancing its “Apollo Moon Landing” program. To address the issue of astronauts consuming vegetables in space, they developed “freeze-dried vegetable technology”—a method of dehydrating fresh vegetables for long-term storage. After being adapted for civilian use, this technology became the foundation for the “vegetable packets” in instant noodles, further enhancing their taste.

However, when Nissin entered the U.S. market, it faced obstacles. Momofuku Ando noticed that Americans typically used forks and plates as utensils, lacking suitable bowls for instant noodles. In 1971, he invented “Nissin Cup Noodles” packaged in paper cups, accompanied by a fork as utensils. Simply add hot water, stir for three minutes, and it’s ready to eat—this was the prototype of bucket-style instant noodles.

1. Red Yeast Rice Noodles
   Red Yeast Rice Noodles are a noodle product developed in response to the low-calorie diet trend, made using red yeast rice fermentation technology. However, its distinctive earthy flavor and chewy texture differ from mainstream consumer preferences, resulting in limited market penetration.
2. Non-Fried Noodles
   Non-fried noodles were invented as a healthier alternative to fried noodles, eliminating the frying process and completely avoiding palm oil and saturated fats. These noodles maintain their texture through air-drying or hot-air drying techniques, with flavors comparable to fried noodles. Due to their nutritional advantages, demand is growing significantly in health-conscious markets.
3. Fried noodles
   Fried noodles are the original form of instant noodles. The frying process was originally designed to remove moisture from the noodles and impart an oily flavor. Fried in oils such as palm oil (the standard process), the noodles have an extended shelf life, a crispy texture when dried, and a smooth texture when cooked.
   Despite being controversial due to its high fat content, its rich flavor makes it a classic choice.
4. Hot dry noodles
   Addressing modern concerns about fat intake, hot dry noodles replace frying with a high-temperature hot air drying process (using hot air above 80°C to reduce moisture content to approximately 10% within 30–60 minutes).This process preserves the natural flavor of the noodles while avoiding fat intake issues. Due to its higher moisture content compared to fried noodles, hot dry noodles require stricter packaging standards and can be stored for up to one year in sealed packaging. Its core advantage lies in the absence of oxidation-related spoilage risks (spoilage is primarily caused by bacteria) and the complete avoidance of health concerns associated with fat.
5. Wet-process instant noodles
   Wet-process instant noodles originated in Japan and belong to the category of water-cooked instant noodles, including udon, ramen, and buckwheat noodles. The production process involves continuous rolling, water cooking, acid immersion, sealed packaging, and atmospheric sterilization, supporting various consumption methods such as stir-frying, microwave heating, cold salad, and hot pot, while combining convenience with nutritional and health benefits.

This category is positioned around the core values of “convenience, nutrition, freshness, and health,” differentiating itself from refrigerated fresh noodles requiring cold chain storage and traditional dried instant noodles:

• Convenience: No refrigeration required, can be stored at room temperature (-4°C to 35°C), unlike refrigerated noodles with storage restrictions;
• Fresh and moist characteristics: The wet production process preserves the noodles’ moist texture, closely resembling freshly made noodles;
• Technical barriers: Currently, only Japan’s Sadik TOM Division can provide a fully integrated production line, with other companies yet to master this technology, solidifying its premium market position.

Steps to make tomato soup noodles

1. Tomato Peeling Technique Make a cross-shaped incision at the bottom of the tomato, blanch in boiling water for 10–15 seconds, then peel off the skin easily.
2. Stir-Frying Tomato Sauce Chop the peeled tomatoes, add to a pan, and stir-fry until they release their juices (approximately 3–5 minutes).
3. Seasoning and Simmering Add 1 tablespoon of Lao Gan Ma-style fermented black bean paste, pour in an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 2 minutes.
4. Cooking the Noodles Add 2 instant noodle cakes and cook until the noodles soften (about 4 minutes), then add the instant noodle seasoning packet.
5. Add egg mixture Crack in 2 eggs and gently stir until the egg mixture sets into scrambled eggs.
6. Combine toppings and cheese Add fresh greens (such as spinach or lettuce), then add 1 slice of cheese. Turn off the heat and let the residual heat melt the cheese.

Tomato and Cheese Stewed Instant Noodles Recipe

1. Fry the eggs

Crack 2 fresh eggs (organic eggs are recommended) into a non-stick pan and fry over low heat until the egg whites are set and the yolks are half cooked.

2. Add the tomatoes

Add 250 grams of peeled and diced ripe tomatoes (you can blanch them in boiling water for 10 seconds beforehand to remove the skin).

3. Place the noodle sheets

Lay 2 unseasoned instant noodle sheets flat on top of the tomatoes, ensuring they are evenly distributed.

4. Add water and simmer

Pour warm water until it reaches halfway up the noodle sheets (approximately 300 milliliters), bring to a boil over high heat, then reduce to low heat.

5. Add seasoning

Add the seasoning packet (containing seasoning powder and dehydrated vegetables) and gently stir to dissolve the seasoning.

6. Add ham and thicken the sauce

Add 100 grams of sliced ham (such as Italian salami or American sausage) and continue to simmer until the sauce is absorbed by the noodles by 80% (about 5 minutes).

7. Melt the cheese to finish

Turn off the heat, place 2 slices of Cheddar cheese on top, cover, and let sit for 30 seconds until the cheese is fully melted. Serve immediately.

A new way to enjoy instant noodles: soak, steam, and stir-fry in three steps to unlock a delicious, crispy, and chewy flavor.

1. Pre-treat the instant noodles: Place 2 unseasoned instant noodle blocks into a large bowl, pour in freshly boiled water to cover the noodles, and let soak for 3 minutes.Once the time is up, drain the noodles using a colander. Next, add an appropriate amount of water to a steamer, bring to a boil, place the drained noodle blocks on the steamer rack, cover with a lid, and steam over medium heat for 8 minutes. The steamed noodle blocks will become more elastic—this is the crucial first step!

2. Stir-fry the vegetables In a non-stick pan, add 1 tablespoon of olive oil and heat over medium heat. Once the oil is hot, add 150g of washed greens (such as baby bok choy or lettuce) and 100g of bean sprouts, and stir-fry for 1 minute. Then, add half of the seasoning packet from the instant noodles and continue stir-frying for 30 seconds to allow the vegetables to absorb the seasoning’s aroma. Set the stir-fried vegetables aside.

3. Seasoning and Stir-Frying Place the steamed noodle cakes into the same pan used for stir-frying the vegetables. Add the remaining half packet of seasoning powder and drizzle in 1 teaspoon of dark soy sauce for coloring. Use chopsticks or a spatula to quickly stir and toss the noodles, ensuring each strand is evenly coated with the seasoning. Then, add the previously stir-fried vegetables and continue stir-frying over medium heat for 2 minutes.While stir-frying, gently press the noodles with a spatula to allow them to absorb the vegetable juices and aroma.

4. Enjoy the delicious meal When the noodles are dry, evenly colored, and give off a rich aroma, they are ready to serve! This method makes the noodles chewy and full of aroma, and when paired with crisp vegetables and bean sprouts, the texture is rich and layered.Whether served as a main dish or a snack, it will delight your taste buds!

Tips – If you don’t have dark soy sauce, you can use regular soy sauce, but the color will be slightly lighter. – If you like spicy food, add 1 teaspoon of chili sauce or chili powder. – Keep the heat on medium while stir-frying to prevent the noodles from sticking to the pan or burning.

Sour and Spicy Lemon Sprite Noodles

Want to try a unique noodle dish with an oriental flavor? This spicy and sour lemon Sprite noodle dish combines a tantalizingly spicy and sour taste with the freshness of lemon and the bubbles of Sprite for a completely new taste experience!

1. Make the aromatic oil

Prepare a heat-resistant bowl and add the following ingredients in order:

– 2 tablespoons minced garlic (about 6 cloves)

– 1 tablespoon chili powder (adjust according to preference)

– 1 small chili pepper, chopped into small pieces (reduce the amount if you don’t like spicy food)

– 2 green onions, chopped into small pieces

– 1 tablespoon sesame seeds

– Half a packet of instant noodle seasoning (if unavailable, substitute with 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon chicken bouillon powder)

Mix all the ingredients in a bowl. Next, pour 3 tablespoons of cooking oil into a small pan and heat until the oil is slightly smoking (about 180°C), then immediately pour the hot oil over the ingredients in the bowl. You will hear a sizzling sound and the rich aroma will be released instantly. Stir well and set aside.

2. Prepare the spicy and sour sauce

In the bowl with the oil mixture, add the following:

– 2 tablespoons of vinegar (recommended: aged vinegar or rice vinegar for a richer acidity)

– 1 tablespoon of soy sauce (light soy sauce is best for enhancing the freshness)

Stir well to combine the vinegar and soy sauce with the oil mixture, forming a spicy and sour base.

3. Prepare the refreshing toppings

Take a 330ml can of Sprite (any brand of lemon-flavored carbonated drink can be substituted) and pour it into a bowl. Wash 1 lemon, slice it thinly, and add the slices to the bowl. The fresh lemon aroma and carbonated bubbles will infuse this dish with a vibrant spirit.

4. Prepare the noodles and side dishes

Cook 2 packets of instant noodles according to the package instructions (typically 3–5 minutes). Once cooked, drain and rinse under cold running water to make the noodles more chewy and smooth. Drain well, then add the noodles to the bowl with the seasoning.

Prepare the toppings: Slice half a cucumber into thin strips and add to the bowl. Add 2 tablespoons of crispy peanuts (store-bought salted peanuts or homemade fried peanuts can be used) to add texture and depth.

5. Toss and enjoy

Mix all the ingredients in the bowl thoroughly to ensure every noodle is coated with the spicy and sour sauce and absorbs the refreshing Sprite evenly. At this point, a bowl of spicy and sour, refreshing lemon Sprite noodles is ready! Enjoy immediately to experience the cool, tangy flavor bursting on your tongue.

Tips

– If chili peppers are unavailable, substitute with red chili flakes or chili sauce.

– For a tangier flavor, add 1 tablespoon of lemon juice.

– Consume promptly after adding Sprite to prevent the bubbles from dissipating and affecting the texture.

A must-try for summer! Super easy recipe for egg yolk cheese ramen noodles

This summer, treat yourself to a bowl of rich and creamy egg yolk cheese instant noodles! With just a few simple steps, you can turn ordinary instant noodles into a mouthwatering delicacy.

1. Prepare the key ingredients

First, make sure you have the following ingredients ready:

– 1 packet of instant noodles (any flavor you like, but plain or pork bone flavor is best)

– 1 slice of sterilized egg yolk cheese (available in the imported food section of large supermarkets or online stores)

– Seasoning powder that comes with the instant noodles

– 1 tablespoon of mayonnaise (adjust the amount according to personal taste)

2. Cook the instant noodles

Add an appropriate amount of water to a pot, bring to a boil over high heat, then add the instant noodle block. Cook the noodle block according to the package instructions, typically for 3–5 minutes. Note: Do not drain the water completely while cooking the noodles; leave about 3 tablespoons of noodle broth in the pot, as this broth is essential for thickening the sauce.

3. Prepare the rich sauce

Immediately transfer the cooked instant noodles along with the noodle broth into a bowl. Add the seasoning powder from the instant noodles, 1 tablespoon of mayonnaise, and 1 slice of sterile egg yolk cheese. While the noodles are still hot, stir quickly with chopsticks or a fork.As you stir, the cheese slice will melt quickly, blending with the mayonnaise, seasoning powder, and noodle broth to form a thick, creamy egg yolk sauce that coats every strand of noodle evenly.

4. Enjoy

Stir until the sauce is completely mixed, and a bowl of fragrant, rich egg yolk sauce noodles is ready! The warm noodles are coated with a rich egg yolk cheese sauce, and every bite is satisfying. It’s a convenient and delicious choice for summer.

Tips

– If you don’t have sterile egg yolk cheese slices, you can substitute regular cheese slices mixed with 1/2 teaspoon of egg yolk powder.

– For a thicker consistency, reduce the amount of noodle broth.

– Add cucumber slices, ham slices, or other toppings to your liking to enhance the flavor and texture.

Instant noodle fried rice: An unexpected and delicious combination dish.

1. Prepare ingredients and pre-process

– Prepare instant noodles: Take 1 packet of instant noodles (just the noodle block, keep the seasoning packet), do not open the packaging, place it directly on a cutting board, and use a rolling pin or glass bottle to gently crush the noodle block into irregularly sized pieces (similar to coarse breadcrumbs).

– Prepare other ingredients: Prepare 1/2 cup of cooked corn kernels (fresh, frozen, or canned corn kernels are all acceptable), 1 bowl of cold rice (refrigerated rice is easier to stir-fry), 2 eggs, the seasoning packet from the instant noodles, 1 tablespoon of oyster sauce, and 1 scallion (chopped into scallion greens).

2. Mix the ingredients

In a large bowl, add the crushed instant noodles, cooked corn kernels, cold rice, instant noodle seasoning packet, 2 eggs, and 1 tablespoon of oyster sauce in that order. Stir thoroughly with chopsticks or a spoon until the egg mixture coats all ingredients evenly, and the seasoning powder and oyster sauce are fully incorporated. The mixture may be slightly sticky at this point, which is normal.

3. Stir-frying process

Heat 2 tablespoons of cooking oil in a non-stick pan over medium heat until the oil reaches approximately 160°C (the oil surface should gently ripple). Add the mixed ingredients to the pan and stir-fry quickly with a spatula or spoon.At first, the rice may clump together, but as you continue to stir-fry (about 3-4 minutes), the ingredients will gradually heat up and separate, the instant noodle pieces will become crispy, and the rice will become loose and dry. During the stir-frying process, use a spatula to break up any clumps of rice to ensure that each grain is evenly heated.

4. Serve

When the fried rice is evenly colored and has a rich aroma, sprinkle with chopped scallions and quickly stir-fry a few times to incorporate the scallion flavor. Immediately turn off the heat and serve the fried rice. The crispy noodle pieces pair perfectly with the soft rice and sweet corn kernels, creating a rich and addictive flavor in every bite—a creative and delicious dish!

Tips

– If you don’t have oyster sauce, you can substitute with soy sauce and a little sugar (1 tablespoon soy sauce + 1/2 teaspoon sugar)

– For a richer flavor, add diced ham, green beans, or other vegetables

– Keep the heat on medium throughout the stir-frying process to prevent the instant noodle crumbs and rice from burning

Golden Garlic Crisp Instant Noodles: 5 steps to unlock the delicious aroma and rich flavor of this noodle dish.

Want to quickly whip up a fragrant and flavorful noodle dish? This Golden Garlic Crisp Noodles recipe requires just a few simple steps, using crispy fried garlic and spicy seasonings to transform ordinary instant noodles into a delicious and unforgettable meal!

1. Prepare garlic slices
   Select 4–5 cloves of fresh garlic, peel off the outer layers, and use a sharp kitchen knife to slice the garlic into pieces approximately 3 millimeters thick. When slicing the garlic, ensure the thickness is consistent to ensure even heating during frying and prevent some garlic from burning.
2. Fry the garlic at medium heat
   Pour about 1/4 cup of vegetable oil (such as canola oil or sunflower oil) into a non-stick pan and heat over medium heat. When the oil reaches approximately 160°C (you can test the temperature by inserting a wooden chopstick into the oil; if small bubbles form around it, the temperature is right), carefully add the sliced garlic to the pan.During frying, use a slotted spoon to stir the garlic slices occasionally to ensure even heating.
3. Cook instant noodles
   While frying the garlic, bring another pot of water to a boil. Once boiling, add 1 packet of instant noodles and cook according to the package instructions (usually 3-4 minutes). Drain well and set aside.
4. Make the spicy seasoning

When the garlic slices are golden brown and the edges begin to curl slightly (approximately 3–4 minutes), immediately remove them with a slotted spoon and place them on kitchen paper to absorb excess oil. Leave 2 tablespoons of the hot oil from frying the garlic in the pan. Turn off the heat, then quickly add half the packet of seasoning powder from the instant noodles and 1 teaspoon of chili powder (adjust to taste), and stir to release the aroma of the seasonings using the residual heat.

5. Combine and enjoy
   Add the cooked instant noodles to the pan with the seasoning, and stir well with chopsticks to coat each noodle with the spicy sauce. Finally, sprinkle the fried golden garlic crisps over the noodles and enjoy! The golden, crispy garlic chips paired with the dry, aromatic noodles create a rich, layered texture, making this a quick yet delicious dish.

Tips

• When frying the garlic, maintain medium heat throughout to prevent the oil from overheating and burning the garlic slices.
• For a more varied texture, add cucumber slices, ham slices, or other vegetables.
• Store any remaining golden garlic crisps in an airtight container for use in other dishes to enhance their flavor.

The main ingredients of instant noodles include wheat flour, palm oil, seasoning sauce, and dehydrated vegetable leaves, all of which are essential nutrients for the human body. With the acceleration of globalization and the acceleration of the pace of life, this food, which is both quick to satisfy hunger and nutrient-rich, is gaining increasing favor among consumers.

Professor Hu Xiaosong, a doctoral supervisor at the College of Food Science and Nutrition Engineering, China Agricultural University, pointed out that instant noodles are often misunderstood as “unhealthy food” for the following reasons, which need to be clarified from a scientific perspective:

1. Controversy over fat content

Most instant noodles are dried using a frying process, leading to concerns about high fat content.However, Professor Hu pointed out that the average fat content of instant noodles is 16%-18%, with 11% being palm oil (an internationally recognized plant-based oil beneficial to human health). In contrast, a hamburger contains an average of 30% fat, nearly twice that of instant noodles. Compared to common fast foods like fried potatoes and fried chicken, the risk of excessive fat intake from instant noodles is actually lower.

2. Misunderstandings about food additives

The public often reacts with fear to the term “additives,” but this is a misconception. Professor Hu emphasized that food additives such as thickeners and stabilizers are essential components of modern food production. China’s national standards strictly regulate the scope and dosage of additives, and all legally approved additives have passed toxicological testing and are safe for human consumption when used within specified limits.The additives in instant noodles are mainly used to improve taste and extend shelf life, and comply with the standards of the Codex Alimentarius Commission (CAC).

3. Acrylamide issue

Professor Hu pointed out that all starchy foods produce acrylamide when cooked at high temperatures (above 120°C), which is a potential carcinogen.Therefore, this substance is not only present in instant noodles but also in foods such as fried potato chips and baked bread. The World Health Organization (WHO) recommends reducing its formation by controlling high-temperature processing time and temperature, but there is no need to overly panic about a single food item.

4. Nutritional Balance Analysis

Addressing the claim that “instant noodles have no nutritional value,” Professor Hu emphasized that the noodle blocks and seasoning packets in instant noodles contain all six essential nutrients required by the human body: water, protein, fat, carbohydrates, minerals, and vitamins. While the dehydrated vegetables in the seasoning packets have limited nutrient content due to volume constraints, this can be compensated for through proper pairing: when consuming instant noodles, pairing them with fresh vegetables, fruits, or eggs can help achieve a balanced diet.Currently, domestic and international research and development efforts have expanded to nutritionally fortified instant noodles, such as iodine/iron-fortified versions, low-calorie weight-loss versions, and diabetes-friendly versions, to meet the special nutritional needs of different groups of people.

5. Fat oxidation risk warning

Fats in instant noodles usually contain antioxidants, but their role is only to delay the oxidation process, not to completely prevent rancidity.When oily foods become rancid, they produce peroxides, which can destroy nutrients and produce off-flavors (rancid taste). Long-term excessive consumption of peroxides may damage important enzyme systems in the human body and accelerate aging. Therefore, consumers are advised to pay attention to the expiration date and avoid consuming products with damaged packaging or improper storage.

Instant noodles are loved by consumers of all walks of life around the world for their convenience and affordability. Depending on the production process, they are mainly divided into two types:

– Fried instant noodles: The noodles are fried and dried.

– Hot air dried instant noodles: The noodles are dried using a hot air circulation technology.

The following are key methods for scientifically identifying high-quality instant noodles and points to consider when purchasing them:

1. Four core dimensions of quality identification

(1) Color observation

Qualified instant noodle noodles should be uniform in color, ranging from creamy white to light yellow, with no signs of over-browning or under-cooking. If the noodles have dark brown spots or uneven whiteness, this may be due to improper processing temperature control or raw material deterioration.

(2) Odor Testing

High-quality instant noodles should emit the natural aroma of wheat flour, with no moldy odor, rancid smell, or abnormal chemical odors. If an oxidized oil smell is detected upon opening, it may indicate oil oxidation and spoilage, and consumption should be immediately ceased.

(3) Appearance inspection

– Shape regularity: The edges of the noodle sheets should be neat, with no broken or missing corners, and the patterns (textures formed by rolling) should be evenly distributed.

– Packaging integrity: The packaging bags should be free of damage or leaks, with clear printing and complete labeling information (such as production date, ingredient list, and manufacturer).

(4) Rehydration performance test

Soak the noodle sheet in boiling water for 3–5 minutes and observe:

– Noodle condition: No obvious broken noodles or stuck noodles, and the shape is intact;

– Texture experience: The noodles are soft and tender, with no hard cores or sticky texture, and the broth is clear and free of impurities.

2. Practical tips for selecting instant noodles

(1) Prioritize well-known brands and compliant labels

– Look for authoritative certifications: Choose products with the “QS” food production license mark (China Food Production License), which indicates that the company has passed national quality inspection department reviews;

– Brand reputation: Prioritize brands with “Chinese Well-Known Trademark” or “National Quality Exemption Product” certifications. These companies typically have more comprehensive quality management systems and their products have undergone multiple national supervisory spot checks, resulting in lower quality risks.

(2) Pay attention to the production date and shelf life

– Choose products with a production date close to the purchase date (it is recommended to select instant noodles produced within the past 3 months) to avoid issues such as oil oxidation or microbial contamination due to prolonged storage;

– Check the shelf life label on the packaging to ensure consumption within the valid period.

(3) Interpret the ingredient list and nutritional information

– Identify basic ingredients: High-quality instant noodles should primarily contain wheat flour, palm oil, edible salt, etc., and the types of additives should comply with the GB 2760 National Food Safety Standards (e.g., usage limits for thickening agents and antioxidants);

– Flavor selection reference:

Based on personal taste preferences, check the ingredient list to determine the contents of the seasoning packet (e.g., whether it contains seafood or spicy seasonings) and avoid allergens (e.g., gluten, dairy products).

(4) Packaging integrity and manufacturing details

– Reject damaged packaging: Hand-packed or poorly packaged products are prone to issues such as poor sealing and damaged packaging materials, which may lead to product moisture, contamination, or oxidation and spoilage.It is recommended to choose products packaged on automated production lines (typically with flat, wrinkle-free seals).

– Determining the processing method: Fried noodles and hot air-dried noodles have significantly different textures. Choose based on your preferences—fried noodles are crispy and flavorful, while hot air-dried noodles are healthier and lower in fat.

3. Consumer tips

Even if the packaging is intact, inspect the noodle state before consumption. If mold spots, insect damage, or unusual odors are detected, discard immediately. For health-conscious consumers, prioritize non-fried, low-salt, low-fat, or vegetable-enriched instant noodles, and pair with fresh vegetables, eggs, etc., to enhance dietary balance.