In Western societies, pasta is the most common noodle type, encompassing varieties like spaghetti, penne, and linguine, while in Asian societies, the most popular are rice noodles, ramen, mein, vermicelli, cellophane noodles. But one of the most popular in Chinese society, especially Hong Kong, must be instant noodles.
Although origin from Japan, instant noodles is extremely popular in Hong Kong due to brands like "Nissin Instant Noodles" and "Doll Instant Noodles". Instant noodles gained popularity in Hong Kong during the latter half of the 20th century due to their convenience, affordability, and versatility. They became particularly prevalent in the 1970s and 1980s when Hong Kong experienced rapid economic growth and urbanization. Instant noodles quickly became a go-to meal option for busy city dwellers and students. Over the years, instant noodles have become ingrained in Hong Kong's food culture, with numerous local variations and creative recipes developed to suit local tastes. Today, instant noodles remain a beloved comfort food and a symbol of Hong Kong's fast-paced lifestyle.
The classic Nissin Instant Noodles
Health concerns
Sodium content
In Hong Kong, The Consumer Council tested the market's instant noodle brands, and found nearly half with high fat content and high sodium levels. All samples tested result in exceeded adult per-meal sodium limit and 9 samples surpassed WHO's daily recommended intake limit by nearly 23.9%. Excessive sodium accumulation in the body increases blood pressure and affects kidney function.
Fat content
The Council warns that the fat content of fried instant noodle cakes is significantly higher than that of non-fried ones. On average, fried noodle cakes contain 13 times more fat, with 18.3 grams per cake compared to 1.3 grams in non-fried cakes. Nearly half samples exceed the recommended saturated fat intake limit per adult meal. Palm oil in instant noodles is nutritionally similar to animal fats, with saturated fat that may increase cardiovascular disease risk.
Carcinogenic
From the test, 90% of tested instant noodles contain potential carcinogenic contaminants "3-MCPD" and "glycidyl fatty acid esters", including 3 samples with levels exceeding EU limits for vegetable oils.
Refined starches
Refined starches lack essential nutrients and fiber, leading to rapid spikes in blood sugar levels and potentially increasing the risk of diabetes and weight gain via affecting insulin secretion. Regular consumption of these processed foods may also displace more nutritious options in the diet, contributing to overall poor dietary quality. Result in increasing risk of metabolic syndrome
Calories
Although different brands may vary, instant noodles are usually high in calories due to their carbohydrate-rich flour content, particularly when fried, since the ingredient lists for fried instant noodles usually shows palm oil as a main ingredient, using palm oil in frying instant noodles increases their saturated fat content due to its high saturated fat content. Limit intake of instant noodle seasoning oils and sauces containing butter, lard, or palm oil to reduce saturated fat consumption.
Does instant noodles have nutritional value?
Yes, but not comprehensive.
The nutritional value of instant noodles can vary depending on the brand and specific product. However, as a general overview, instant noodles typically provide a moderate amount of carbohydrates, fats, and sodium, they may also offer a small amount of protein. However the main problem is fiber content are low, and they also lack vitamins and minerals.
Should I drink the soup?
Drinking soup with salt and flavor enhancers does not significantly affect calorie intake, but added sauces or oils may increase calories. Check ingredient lists for oils and sauces like palm or sesame oil, and avoid them to reduce calorie intake while consuming soups.
How to eat instant noodle healthy way
To make instant noodles a healthier option, consider the following tips:
Choose wisely
When choosing instant noodles, check the nutrition label for calories, fat, saturated fat, and sodium content. Opt for non-fried noodles or low-fat alternatives like penne, rice noodles, vermicelli, or konjac noodles. To lose weight, limit fat intake to 5g per serving. For those with cardiovascular disease, choose noodles with no more than 1,300mg of sodium and avoid excessive seasoning. People with diabetes should beware of high carbohydrate levels in certain brands.
Add healthy ingredients
Boost the nutritional value of your instant noodles by adding vegetables like spinach, carrots, bell peppers, or broccoli, which can increase fiber intake and reduce the glycemic index of instant noodles.
Portion control
Stick to the recommended serving size to manage calorie intake. Avoid eating multiple servings in one sitting.
Control seasoning
Limit seasoning packets to ⅓ - ½ to reduce sodium intake; enhance flavor with natural low-sodium alternatives.
Protein boost
Add lean protein sources like grilled chicken, tofu, shrimp, or eggs to your instant noodles to increase satiety and nutritional value.
Drink water
Balance the sodium intake by drinking plenty of water before and after consuming instant noodles to help flush excess sodium from your system.
Enjoy occasionally
While instant noodles can be convenient, they should be enjoyed as an occasional treat rather than a regular part of your diet. Incorporate a variety of nutrient-rich foods to ensure a balanced diet overall.
Recommendations
The Consumer Council have some recommend brands after test, they are:
Yum Yum - Tom Yum Shrimp flavour
Samyang - Cheese Hot Chicken Flavour Ramen
Nongshim - Gourmet Spicy Shin Ramyun Noodle Soup
KiKi Dry - Stirred Noodles With Scallion Oil
Howsler - Mom's Dry Noodle - Scallion Oil & Shrimp Flavour
Maruchan – Seimen Miso Flavor Instant Noodle
PaMi - Tseng Noodles Spicy Sichuan Pepper Flavor