Instant ramen noodles are made with wheat flour that’s been fortified with synthetic forms of certain nutrients like iron and B vitamins to make the noodles more nutritious (2).
Many people all over the world love Ramen noodles, an instant noodle variety. Those that are pressed for time or on a tight budget tend to be drawn to instant ramen noodles.
Plus, some people exposed to TBHQ have experienced vision disturbances, and test-tube studies have shown that this preservative can damage DNA (10).
Instant ramen noodles, like many processed foods, include flavor enhancers and preservatives, which can be bad for your health.
Regular instant noodle consumption has also been associated with an increased risk of metabolic syndrome, a group of symptoms including excess abdominal fat, high blood pressure, high blood sugar and abnormal blood lipid levels (14).
How Fresh Ramen Noodles Are Made
If you’ve ever had handcrafted ramen noodles (probably at a restaurant), you are aware of how much chewier and more tender they can be. The primary distinction between the preparation of fresh and instant ramen lies in the fact that the latter isn’t dried out and keeps its chewy, soft consistency. Naturally, different recipes for homemade ramen noodles have different ingredients. For example, some call for baking soda and vital wheat gluten instead of kansui, while others only call for flour, baking soda, and warm water.
The reason fresh ramen noodles may taste better but are less safe to eat raw is because they lack this final dehydration step; fresh, doughy ramen noodles are raw and uncooked. Only the dough is combined, kneaded, and formed into long noodles. They are not air dried, deep fried, or steam-cooked. They’re consequently not as safe to consume before boiling.
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After that, the noodles are dried out by blow drying or deep-frying. Because instant ramen has such a low water content and is therefore such a shelf-stable product, removing moisture is a crucial step in the ramen-making process.
As it happens, ramen loses all of its moisture when it is deep-fried. Additionally devoid of moisture, blow-dried noodles are frequently the least desirable option. Once the noodles are dehydrated, they’re finally packaged for shipping. As you can see, the last few stages of preparation ensure that the ramen is cooked through. Although raw instant ramen may have a slight crunch, its complete dryness is what keeps it hygienic and virtually risk-free.
