history of instant noodles

History of Instant Noodles Instant noodles are dried precooked noodles fused with oil, usually eaten after being cooked or soaked in boiling water for 3 to 5 minutes. A flavor packet is almost always included with a packet of instant noodles. The product may also be consumed raw from the packet, as the noodles are already cooked, usually by frying Instant noodles originate from instant versions of the Japanese dish ramen The idea of instant noodles can be traced back to the Chinese Qing Dynasty, when yimian noodles were deep-fried which allowed them to be stored for long periods and then prepared quickly. Similarly, "Chicken Thread Noodles" (deep-fried thin noodles served with boiling water and optionally an egg) were available in China and Taiwan since Qing Dynasty. Modern instant noodles were invented in Japan by businessman Momofuku Ando (安藤百福), the founder of Nissin, one of the biggest manufacturers of instant noodles today. His noodles were boiled with flavouring, deep-fried with palm oil to remove moisture, and dried into a noodle cake. Other preservation methods have been tried, including preservation with salt and smoke, but Ando concluded that palm oil is the most efficient. In 1958, Nissin launched the world's first instant noodle product, Chikin Ramen (chicken-flavored instant ramen) in Osaka. Another milestone was reached in 1971 when Nissin introduced the Cup Noodle, instant noodles in a waterproof styrofoam container that could be used to cook the noodles. Further innovations include adding dried vegetables to the cup, creating a complete instant soup dish.

According to a Japanese poll in the year 2000, instant noodles were the most important Japanese invention of the century. Karaoke came second, with the compact disc only coming in fifth.[1] As of 2002, approximately 65 billion servings of instant noodles are eaten worldwide every year.

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