Latest surveys show that the annual per capita consumption of instant noodles in our country is 26 bags, making it a true instant noodle powerhouse. However, stepping into a supermarket, even the most familiar person with instant noodles would 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 the institute's director, Toshihiro Yamada, there is almost no difference in nutritional value between fried and non-fried noodles. The key to choosing instant noodles lies in personal taste.
Fried vs. Non-fried: A Difference in Process
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 so long?
Actually, the two types of noodles are basically the same in pressing and cutting processes, with only the final drying method differing. Fried noodles remain dry for a long time, with many small pores forming on the noodle surface, allowing them to quickly absorb water when rehydrated, meaning 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 capability of the noodle cakes, making them suitable for instant preparation with hot water.
The Nutritional Difference Lies in 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 explained that research shows the nutritional content of both types 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% fat, 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 by the body. The biggest nutritional difference between them is the calorie content. Fried instant noodles have an oil content of 18%-20% and a moisture content of less than 10%, whereas 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 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 a keen palate might notice a slight difference in texture between fried and non-fried 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 fresh-cut noodles. This is like providing a blank canvas for diners, who can add their own preferred soup bases for flavor, offering more variety.
Fried noodle cakes, on the other hand, soften in a very short time, easily absorbing the nutrients from the soup base, resulting in a richer flavor. However, the oil content is slightly higher, and there is less room for diners to adjust the flavor themselves.
Since the two types of instant noodles differ only slightly in texture, why are non-fried instant noodles so rare in both Japan and our country?
Director 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 complex, making their production cost higher. In contrast, fried instant noodles are more affordable, so they sell better and naturally come in a wider variety.