It is said that the earliest inventor of instant noodles was a chef in the home of a magistrate named Yi in Yangzhou, China. He added eggs to the flour, rolled it into thin sheets, cut it into fine strips, boiled it in water, and then immediately fried it in oil to dry it out. Noodles treated in this way can be softened in hot water anytime, making them very convenient to eat. The emergence of instant noodles created a boom in the food industry, adapting to the fast pace of modern life and saving people time, thus making an indispensable contribution.
Although instant noodles have become increasingly tasty thanks to advancements in the food industry, they always seem to go against the principles of health; however, with a little processing and the addition of ingredients, they can be made healthy.
1. It is best to boil instant noodles, where you can freely add some vegetables and other ingredients, and finally beat in an egg. This way, the nutritional value will be more than sufficient.
2. When preparing instant noodles, it is best to discard the soup and add fresh boiling water or other soup; or, do not put in all the seasoning packets. Use only half, and add some healthier seasonings. This not only improves the flavor but also makes it safer to eat.
3. Instant noodles are only suitable for emergencies and should be eaten at most once a day; they cannot be consumed daily.
4. For people who frequently eat instant noodles, their daily diet should include an additional 1 to 2 eggs, or 2 to 4 slices of cake; 1 to 4 fresh fruits (such as apples, pears, tomatoes, cucumbers), 2 small pieces of chocolate, a glass of milk, or 100 grams of beef jerky or cured meat. This is necessary to meet the body's nutritional requirements.
The noodles in most instant noodle products are wavy. This is because during the manufacturing process, the noodles are dehydrated by frying, which makes them easy to preserve. The wavy shape creates gaps between the noodles, allowing for even dehydration and frying, which is beneficial for preservation.