The latest survey shows that the annual per capita consumption of instant noodles in our country is 26 bags, making it a true instant noodle powerhouse. However, walking into a supermarket, even the most familiar person with instant noodles will be overwhelmed by the choices: fried or non-fried? Which one should you choose? Which one has higher nutritional value?
Although non-fried instant noodles have been available in Japan for a long time, their market share there is still only about 15%. In the words of Toshihiro Yamada, Director of the Nissin Food Safety Institute in Japan, there is almost no difference in nutritional value between fried and non-fried noodles. The key to choosing instant noodles is personal taste. The difference between fried and non-fried is just one process step.
Many people know that instant noodles can be preserved for a long time after being fried. So, why can non-fried instant noodles also last for such a long time?
In fact, the two types of instant noodles are basically the same in the pressing and noodle-cutting processes; only the final drying method is different. Fried instant noodles remain dry for a long time, and the noodle surface forms many small pores, allowing it to quickly absorb water after being rehydrated, meaning it has 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 cakes, making them suitable for instant preparation by adding hot water. The nutritional difference lies in the calories.
When choosing between fried and non-fried, a significant number of people are primarily concerned about nutrition. The Nissin Food Safety Institute has long focused on this issue and has conducted extensive verification, research, and analysis.
Director Toshihiro Yamada introduced that research shows the nutritional content of both 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 standpoint, 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, energy-supplementing, and easily absorbed convenience foods.
The biggest nutritional difference between the two is the 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 their fat content is only about one-fourth that of fried noodles.
As for the claim that fried instant noodles contain acrylamide, a carcinogen, to date, there is no data in Japan to prove a necessary link between the two. Non-fried noodles have a lighter taste.
Those with high standards for taste may notice a slight difference in the texture between fried and non-fried instant noodles. Director Toshihiro Yamada explained that because non-fried noodles require a longer drying time, the noodles are typically thinner and have a denser structure, with a texture similar to light, fresh-cut noodles. This is like providing a blank canvas for the eater to add their favorite soup seasonings for more variety.
Fried instant noodle cakes soften in a short time, easily absorbing the nutrients from the soup, resulting in a richer flavor, but with a slightly higher oil content. There is less room for the eater to adjust the flavor themselves.
Since the only difference between the two types of instant noodles is a slight variation in texture, why are non-fried instant noodles so rare in both Japan and our country?
Director Toshihiro Yamada pointed out that while the product characteristics and texture of non-fried instant noodles are good, the hot-air drying equipment is costly, and the microbial control process is more complicated, making its production cost higher. In contrast, fried instant noodles are more affordable, so they sell better and naturally come in a wider variety.