Every Year, But Almost 500 Million People Still Eat It

Every Year, But Almost 500 Million People Still Eat It: The Story of Instant Noodles

Instant noodles: a dish often underestimated in nutritional discussions, yet over 500 million people consume them every year. Cheap, quick, and satisfying, this global staple has become a cultural icon from Tokyo to Nairobi, from college dorm rooms to emergency relief packages. But how are they made, and why are they still so widely eaten despite health warnings?

The Origins of Instant Noodles

Instant noodles were invented in post-war Japan in 1958 by Momofuku Ando, the founder of Nissin Foods. His goal? To combat food shortages by creating an affordable, convenient meal. Little did he know that his invention, starting with “Chicken Ramen,” would revolutionize the way the world ate.

Today, countries like China, Indonesia, India, and the United States are leading consumers. Whether it’s Shin Ramyun in Korea, Maggi in India, or Top Ramen in the US, instant noodles have found their place in hearts — and stomachs — worldwide.

Why 500 Million People Still Eat Instant Noodles Every Year

1. Affordability: A packet can cost less than a dollar — a major factor in lower-income regions.
2. Convenience: Ready in just 3–5 minutes with boiling water.
3. Shelf Life: Long-lasting and perfect for emergencies or travel.
4. Taste & Variety: Spicy, salty, creamy, curry-flavored — instant noodles have adapted to local tastes globally.
5. Cultural Habit: In many places, they’ve become a comfort food or midnight snack.

How Instant Noodles Are Made – Step-by-Step Process

Understanding how these noodles are created can give insight into both their appeal and the concerns they raise.

Step 1: Mixing and Kneading the Dough

• Ingredients: Wheat flour, water, salt, and sometimes alkaline salts (like kansui) to give noodles their chewy texture and yellow tint.
• A massive industrial mixer blends these ingredients into a smooth dough, which is then rested for better elasticity.

Step 2: Rolling and Cutting

• The dough is flattened using rollers into thin sheets.
• These sheets are passed through cutters that shape them into the familiar long strands of noodles.

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