Instant Noodles

To many, instant noodles are simple meals that one consumes  when they can’t be bothered to cook, but there’s way more to them than that.

One concern with instant noodles are the health repercussions. Instant noodles are high in sodium and saturated fats, lacking nutritional value and fiber. These lead to the development of health conditions such as high blood pressure and other health problems. However, with the convenience of these noodles have and the variety of brands and flavours out there, many still consume these foods.

Now, there are many various flavours of noodles within brands. For example, classic flavours of nissin instant noodles such as chicken and seafood  are dear in the hearts of many. Many people grew up eating those and rely on these for quick easy meals. Nissin  also explored global flavours to fit the international market as well as flavours specialised in different countries. In Singapore, we have chilli crab flavoured instant noodles. Tom yum chicken and seafood flavours are also representative of South East Asia while flavours like white tonkotsu or Japanese cheese curry are very representative of Japan which is Nissins origin. These evolving and new modern tastes which can be representative of different places and unite different places through fusions of different flavours. Flavours like Korean army stew and fish head curry also show the internationalisation of cup noodles.

Some brands are renowned for their significant and distinctive flavours. For instance, Korean buldak ramen is known for being spicy. It was even banned in Denmark for some time due to the health risks its spice posed.

As such, instant noodles have their own distinct taste that varies across different products and they go beyond just being comfort foods.

Yuhan

2 Wisdom

2025