It is said that the earliest instant noodles were made by a chef in the home of a magistrate named Yi in Yangzhou, China. He added eggs to flour, rolled it into thin sheets, cut it into fine strips, boiled it in water, and then immediately fried it in oil to dry. These processed noodles can be softened in hot water anytime, making them very convenient to eat. The advent 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 undeniable contribution.
Although instant noodles have become tastier with the advancement of the food industry, they often don't seem to align with health principles. However, with a little processing and added ingredients, they can be made healthier.
1. It's best to boil instant noodles, and you can add some vegetables and other ingredients. Finally, crack an egg into it, and the nutritional value will be more than adequate.
2. When preparing instant noodles, it's best to discard the seasoning packet and add fresh hot water or another broth. Alternatively, don't use all the seasoning; use only half and add some healthier seasonings. This not only improves the flavor but also makes it a more worry-free meal.
3. Instant noodles are only suitable for emergencies—no more than once a day, and certainly not every day.
4. For people who frequently eat instant noodles, they should daily increase their intake of 1 to 2 eggs, or 2 to 4 pieces of cake; 1 to 4 fresh fruits (such as apples, pears, tomatoes, cucumbers); 2 small pieces of chocolate; one cup 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 packages are wavy. This is because during the manufacturing process, the noodles are dehydrated by frying, which makes them easier to preserve. The wavy shape creates gaps between the noodles, allowing for even dehydration and frying, which is beneficial for preservation.