Fried instant noodles

Yen, G.C. and Lai, S.H. (1989) Oxidative stability of instant noodles fried with sesame oil - vegetable oil blends. J. Chinese Agric. Chem. Soc., 27, 196-201. 

Because they re already cooked Instant noodles were invented in Japan in the year 1958 by Momofuku Ando, who was working at Nissin Foods. The noodles are flash fried, creating a dry noodle with a very long shelf life that can be prepared in minutes. 

Instant noodles are pre-cooked and dried by flash frying. In this way, they can be stored for a long time and quickly cooked in hot water. 

East Germany and the Scandinavian countries. It has also been demonstrated that instant noodles fridd in palm oil and palm stearin are endowed with longer shelf life. Thus, palm oil is popular in South Korea for such application. Work on blending palm olein with other liquid oils shows that palm olein confers improved properties to some liquid oils e.g. rapeseed oil and rice bran oil, thus opening greater utilisation of palm olein for frying in countries where such liquid oils are produced. 

Wheat noodles are consumed in large amounts in China, Japan, Korea, Malaysia, Taiwan, Singapore, Hong Kong and the Philippines.509 Oriental wheat noodles may be divided broadly into two classes the Japanese white salted noodle and the Chinese (Cantonese) yellow alkaline noodle. The first class is made from wheat flour (100 parts), water (35 parts) and table salt (1-2 parts) whereas the second class is made by replacing table salt with a mixture of sodium and potassium carbonates, often referred to as kansui. Within the two classes, the five popular types of noodles are raw wet (boiled) dried instant fried and steamed and dried.509,532,533... 

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