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  • Instant noodles are dried and/or 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 uncooked from the packet, as the noodles are already cooked, usually by frying.


  • Instant noodles manufacturers have tried to introduce low-MSG seasonings, as well as new processes that do not require frying for the noodles, and have introduced new flavors such as chilli crabs and seafood.
  • Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat.
  • Additionally, if served in an instant broth, it typically contains high amounts of sodium, usually in excess of 60% the U.S. Recommended Dietary Allowance (1,200-1,440 mg). Some brands may have over 3,000 mg of sodium in extreme cases.


  • Noodles are a value added item made from flour. Amongst processed cereal products in India, noodles have a share of output and constitute the largest segment in this sector of the processed food market.
  • In Argentina instant noodles are gaining popularity, and can be found in most major cities in supermarkets. The brand is usually Sapporo Ichiban.
  • The problem is basically that the cost is still high (about 0.90 dollars). Due to the recent Chinese immigration wave, specialized Chinese supermarkets offer a wide variety of ramen brands.
  •  The Brand Maruchan can also be found now at Disco and Coto supermarkets, coming in different flavors such as shrimp, beef, chicken or cheese.


  • Covering the sectors of plain and flavoured rice, plain noodles, instant noodles and pasta, this report includes food sectors that form the staples of the Chinese diet.

  • Despite being large, and well-developed sectors, there is still rapid growth, thanks to the rapid increases in consumer spending power, along with new product developments and new developments in the way such products are retailed.

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