“No choice, but to eat instant noodle? Here’s my view on the Correct Way to Cook Instant Noodles without harming our health (that much..)”
Instant noodles are incredibly tasty, tempting me to make them a regular meal. However, we avoid consuming preservative-laden foods regularly. Occasional indulgence is acceptable, but we strive to minimize the potential harm. Cooking them correctly is one way to enjoy them while being mindful of our choices.
Initially exclusive to My Wok Life’s Facebook Page, this cooking tip is now being shared on the blog for a broader audience. You’re still invited to join my Facebook group for more fun facts, exclusive content, and notifications about new posts. :)
Cooking instant noodles typically involves placing them in a pot of water, adding the seasoning powder, and letting it cook for about 3 minutes before it’s ready to be enjoyed.
The commonly used method of cooking instant noodles, by boiling them with the seasoning powder, has been shown to be incorrect. This approach can lead to the boiling of the chemical content in the powder, especially MSG, and high heat alters the molecular structure of MSG, potentially making it toxic.
It’s worth noting that instant noodles often have a wax coating. This substance may take approximately 4 to 5 days for the body to excrete.
Suggesting an alternative cooking method, although some may not agree with my perspective.
Correct Way to Cook Instant Noodles
1. Boil the dried noodle (usually comes in a block) in a pot with enough water.
2. Once water boils, dried noodle will start to soften. You may use a fork or pair of chopsticks to help loosen up the noodles quicker. Drain noodles with a sieve/ strainer, and discard the water which contains wax.
3. Boil another pot of water. Once water boils, return the blanched noodles to boil for 1 – 2 minute, or until it’s al-dente (don’t over cook or it will be too soggy to taste). Heat off.
4. Only at this stage once the heat is turned off, immediately empty the seasoning powder sachet in the pot, give it a quick stir to combine. Cover pot with a lid to let the remaining heat to continue simmer for another 30secs. You may serve your noodle soup now. Eat it hot!
5. For dry noodles, add the powder mix onto a serving dish. After draining the noodles in Step (3), place them onto the serving dish with the seasoning powder. Add 1-2 tablespoons of liquid from the pot for moisture, if needed. Toss the noodles to blend with the seasoning, and your dry noodles are ready to enjoy!
Incorporating this cooking habit for instant noodles may not contribute to enhancing the flavor, but it could bring potential health benefits. :)
Indeed, choosing options like Koka brand’s non-fried noodles or Maggi’s low-fat variant can reduce calorie and fat intake. For a healthier choice, Koka brand’s no MSG added and no trans fat noodles are recommended.
- Add seasoning oil packet simultaneously with seasoning powder mix for enhanced flavor.
- For instant noodles with extra side packets (e.g., mini shrimps, diced crab meat, spring onion), add them in Step 3 for a longer boil to hydrate and soften dried ingredients effectively.
You might also like my article on Braised Assorted Ee Fu Noodles too.
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Use grammar checker please
Which checker will you suggest? :)