Arthur Tong was astounded when he first witnessed his sister-in-law preparing instant noodles. She prepared the raw noodle cake in a bowl and treated it like cup noodles by covering it with boiling water. I couldnât believe it was happening in my own house. I mean, how lazy can you get?â.
Tong is very particular about how he makes noodles, and Asian Staples, his carefully curated online Asian grocery store, places an equal emphasis on education and grocery shopping. Growing up in a Cantonese family, first in Hong Kong and then in Sydney, I learned that even instant noodles are sacred when making and eating them.
Tong claims that the simplest step is not even listed on the package. âYou have to gor lang ho your noodles. In Cantonese it means âto rinse in a cool streamâ. The [processing] oil in the water turns it greasy and yellow when you first boil the noodles. Why would you want to drink that?â.
Tong claims that the following procedure is the proper way to prepare instant noodles: bring a saucepan of water to a rolling boil and submerge the noodles. Tong advises following the packet instructions (usually a couple of minutes), even though cooking times can vary. The noodles should be cooked, then drained and rinsed under a stream of cool water to stop the cooking process. The greasy boiling water should be discarded. To make your soup broth, bring fresh, clean water to a boil. Then, add the noodles and packet seasoning back in. If you want, top with additional ingredients. This, he claims, slightly increases the nutritional value of instant noodles.
Different rules apply to stir-in or “mixed” instant noodles, where the water is drained and the noodles are consumed dry. They fall into a different category, where Mi Goreng from Indomie is the best, claims Tong. They are already drained by default, but I like to keep the noodles warm by running hot water over them rather than cold. Rinsing is not as essential in the stir-in styles. â.
The other important factor in instant-noodle making is cooking time. Tong advises aiming for al dente and avoiding thinking of the noodles as pasta. Al dente is referred to as dan hao, which in Hong Kong translates to “bouncy mouth.” Every person in Hong Kong will understand what you mean when you say “the textural feeling of dan hao” Itâs when the noodles have a pleasant pushback.
With instant noodles, you don’t want them to be dan hao; instead, you want them to be slightly puffy but not limp and soggy. Because instant noodles aren’t made with natural ingredients, breaking them when undercooked isn’t a pleasant experience, according to Tong.
Chef Dan Hong of Mr. Wong, Ms. G’s, and Lotus 2 in Sydney 0, takes a different approach. According to him, instant noodles are designed to be convenient. âI donât want to make it so fussy. Because the manufacturers of instant noodles are aware that they invented it, I simply follow the directions on the packet. However, Hong does deviate from the recommended cooking time. I believe you should cook them for one minute less than they suggest, ensuring that the initial texture is al dente. It wonât last long, so eat fast. Your noodles will become soggy if you leave them in the soup for too long. â.
Since he always has fresh noodles on hand, Nick Smith, the proprietor of Sydney’s communal motorcycle workshop and ramen bar Rising Sun Workshop, rarely purchases supermarket instant noodles, but he does recognize their value in bridging cultural divides. Momofuku Ando, the founder of Nissin Food, created instant noodles in post-World War II Japan as a solution to the country’s food shortages. The first iteration, known as Chikin Ramen, was released in 1958 and used a flash-frying technique to keep the noodles fresh.
âI love that story,â says Smith. He created something to aid Japan in getting back on its feet because he saw his nation in ruins and the need for food among its citizens. Additionally, it has probably done more than anything else to promote Asian culture. People who had never had access to Asian food before are suddenly eating it at universities in Sydney and Austin, Texas. â.
Tong, Smith, and Hong all agree that there are a ton of noodle-pimping options, despite having different cooking styles. Smith says, “I keep various condiments in the fridge door to use.” âKimchi or pickled shiitake mushrooms and a jar of chopped shallots combined with grated ginger, oil, vinegar, and soy â.
A fried egg is also essential. A boiled egg is nice, but a fried egg has crispy bits for texture and if you cook it soft, it will self-sauce, the speaker claims.
Instant noodles give Hong the chance to use up ingredients that are nearing their expiration date. I add whatever leftover vegetables there are in the refrigerator, along with things like meatballs, sausages, and fake crab sticks, he says. Additionally, leftover kimchi is best for flavoring soup when it begins to turn funky, fizzy, and sour. â.
Tong enjoys adding seaweed, bonito flakes, bird’s eye chilies, sweet kecap manis (thickened soy sauce), and salt flakes to the broth to make it more flavorful. Toppings I like to use are blanched vegetables like bok choy, gai lan, or choy sum, shitake mushrooms, and toasted sesame seeds or canned sliced bamboo. â.
Even though Tong isn’t a chef, his attention to detail when making instant noodles demonstrates his respect for even the most basic ingredients. He says, “I really like how doing instant noodles this way requires little skill but a little bit of effort.” “The fundamental philosophy comes from the desire to make the most fundamental things as good as possible, even if they are bad for you,” Making the best out of any situation. Isnât that what life is about?â.
No evidence of wax in noodles, or that it causes cancer
There is no proof or information indicating that wax is used in Styrofoam containers or that it is a component of instant noodles. Many noodle companies have responded to the claims on their websites.
The claim that instant noodles have a plastic or wax coating is a common misconception and has circulated online for a while, according to Maruchan Ramen Noodles, which stated this on its website.
“Please rest assured that there are no plastics or waxes used in the making of our instant noodle products. There are also no special coatings on the packaging or the containers, nor are the noodles coated for extended preservation or any other reason,” Maruchan wrote.
The business added that the three main components of its well-known ramen noodles are flour, water, and seasonings like salt and soy sauce.
Similarly, Nestlé, owner of Maggi noodles, also wrote on its website that its noodles are not coated with wax and do not contain wax in any form.
For years, false information has been circulating on the internet. Many people have confirmed that this is a hoax by checking with us and other independent sources, according to Nestles’ website.
In an article about common noodle myths on the Monde Nissin website, it is explained that instant noodles and the paper cups do not have wax.
According to the website, “Noodle strands do not stick together as a natural result of the process of slicing or cutting the noodle dough into strands, steaming, and then frying in regular cooking oil.”
Contrary to a long-held belief, there is no proof that asparagus can cure cancer.
While there is no evidence that wax is present in instant noodles, a webpage on wax poisoning by the U.S. National Library of Medicine and the National Institutes of Health states wax is only harmful when ingested in large amounts.
A 2009 research report by the Center for Food Safety from the government of Hong Kong, “The Food Safety of Instant Cup Noodle Containers,” also found that instant noodle containers meet U.S. Food and Drug Administration standards.
The claim: Instant noodles contain a wax coating that can cause cancer
An old rumor has resurfaced on social media claiming that instant noodles pose a deadly danger to consumers, coinciding with the stress of finding a shelter and social isolation leading to an increase in comfort food cravings during the COVID-19 pandemic.
“Instant noodles contain wax coating which is also used in styrofoam containers. That is why instant noodles dont stick to each other while cooking,” reads a 2016 Facebook post that has recently gained traction.”Our body needs up to 2 days to clean the wax. Make sure you stop eating a pack of noodles for at least 3 days after a session of noodles. This wax can cause CANCER.”
USA TODAY reached out to the user for comment.
The post has received over 9,000 shares and appears to be a meme. A version of the claim has previously surfaced online. Despite being refuted numerous times over the years, the claim has appeared in various forms on the internet for the past ten years.
There is no proof that pineapple juice works better than cough medicine to suppress coughs.
The earliest version of the claim traces back to October 2000 when a popular email warning against instant noodles circulated on the internet. In October 2010, an email warned about similar dangers when using wax-lined paper cups for hot liquids. Both claims were debunked by Snopes.
The claim went viral once again after Health Digest, a health and wellness website, posted the claim on Facebook in August 2014, and it was later debunked by Truth or Fiction.
Vice and Hoax-Slayer also reported on the unfounded claims in 2017.
Arthur Tong was astounded when he first witnessed his sister-in-law preparing instant noodles. She prepared the raw noodle cake in a bowl and treated it like cup noodles by covering it with boiling water. I couldnât believe it was happening in my own house. I mean, how lazy can you get?â.
With instant noodles, you don’t want them to be dan hao; instead, you want them to be slightly puffy but not limp and soggy. Because instant noodles aren’t made with natural ingredients, breaking them when undercooked isn’t a pleasant experience, according to Tong.
A fried egg is also essential. A boiled egg is nice, but a fried egg has crispy bits for texture and if you cook it soft, it will self-sauce, the speaker claims.
Even though Tong isn’t a chef, his attention to detail when making instant noodles demonstrates his respect for even the most basic ingredients. He says, “I really like how doing instant noodles this way requires little skill but a little bit of effort.” “The fundamental philosophy comes from the desire to make the most fundamental things as good as possible, even if they are bad for you,” Making the best out of any situation. Isnât that what life is about?â.
Since he always has fresh noodles on hand, Nick Smith, the proprietor of Sydney’s communal motorcycle workshop and ramen bar Rising Sun Workshop, rarely purchases supermarket instant noodles, but he does recognize their value in bridging cultural divides. Momofuku Ando, the founder of Nissin Food, created instant noodles in post-World War II Japan as a solution to the country’s food shortages. The first iteration, known as Chikin Ramen, was released in 1958 and used a flash-frying technique to keep the noodles fresh.
FAQ
Are ramen noodles really plastic?
There is a misunderstanding that instant noodles contain plastic or a coating, according to Maruchan Consumer Affairs. This query is occasionally asked because it has long been an internet rumor. Please be assured that our instant noodle products are made without the use of plastic or wax.
What do instant noodles do to your stomach?
Ramen stresses your digestive tract. Your stomach is unable to digest highly processed noodles even after two hours, interfering with normal digestion. Tertiary-butyl hydroquinone (TBHQ), a difficult-to-digest petroleum-based substance also present in lacquers and pesticides, is used to preserve ramen.
What would happen if you ate ramen everyday?
The variety of ramen options available—dry and wet, spicy and mild, even some with meat—would also surprise you. However, doing so consistently is not something I would advise because doing so over the long term is thought to raise blood pressure and increase the risk of developing diabetes and heart disease.
Do noodles cause weight gain?
Because instant noodles have fewer calories than other foods, they are also lower in fiber and protein, which may help people lose weight.
