The latest survey shows that the average annual per capita consumption of instant noodles in our country is 26 bags, making it a veritable major consumer of instant noodles. However, walking into a food supermarket, even those most familiar with instant noodles can feel dizzy: fried or non-fried, which one should you choose?
Recently, a reporter learned from Japan's Nissin Food Safety Institute that although non-fried instant noodles have been around in Japan for a long time, their market share there is still only about 15%. In the words of Director General Toshihiro Yamada, the use of frying makes almost no difference in nutritional value. The key to choosing instant noodles is personal taste.
Fried vs. Non-fried: The Difference in One Process
Many people know that instant noodles can be preserved for a long time because they are fried. So, why can non-fried instant noodles also be preserved for so long?
In fact, the two types of instant noodles are basically the same in pressing and noodle-cutting processes; the only difference is the final drying method. Fried instant noodles remain dry for a long time, with many small pores forming on the noodle surface, allowing them to quickly absorb water after being rehydrated, i.e., they have strong rehydration properties.
Non-fried instant noodles are made using a hot air drying process, which results in poorer rehydration. Therefore, they were often eaten as boiled noodles in the past. Currently, many companies in our country are also using high temperature, microwave, freezing, or vacuum drying methods to improve the rehydration ability of the noodle blocks, making them suitable for instant preparation with hot water.
The Nutritional Difference Lies in Calories
When choosing between fried and non-fried, many people are primarily concerned about nutrition. The Nissin Food Safety Institute has long paid attention to this issue and has conducted extensive verification, research, and analysis.
Director General Toshihiro Yamada explained that research shows the nutritional content of the two is almost identical. They contain 1.7 times more protein, 3.8 times more calcium, and 2 times more iron than the same weight of white rice. From a nutritional perspective, a balanced diet consists of 15% protein, 25% lipids, and 60% carbohydrates. Both types of instant noodles are close to this ideal state, so it can be said that they are nutritionally balanced, good for replenishing energy, and easily absorbed convenience foods.
The biggest nutritional difference between the two is in calorie content. Fried instant noodles have an oil content of 18%-20% and a moisture content of less than 10%; non-fried instant noodles have a higher moisture content but only about one-fourth the fat content of fried ones.
As for the claim that fried instant noodles contain acrylamide, a potential carcinogen, to date, there is still no data in Japan to prove a necessary link between the two.
Non-fried has a Fresher Taste
Those with a discerning palate may notice a slight difference in texture between fried and non-fried instant noodles. Director General Toshihiro Yamada explained that because non-fried noodles require a longer drying time, they are usually thinner and have a denser structure, with a texture similar to light, freshly cut noodles. This is like providing a blank canvas for diners, allowing them to add their own preferred soup seasonings for more variety.
Fried instant noodle blocks soften quickly, easily absorbing the nutrients from the soup, resulting in a richer flavor, but with a slightly higher oil content, leaving little room for diners to adjust the taste themselves.
Since the two types of instant noodles differ only slightly in texture, why are non-fried varieties so rare in both Japan and our country?
Director General Toshihiro Yamada pointed out that although non-fried instant noodles have good product characteristics and texture, the hot air drying equipment is expensive, and the microbial control process is more complicated, making their cost higher. In contrast, fried instant noodles are more affordable, so they sell better and naturally come in more varieties.