Understand fried noodles and non-fried noodles correctly
There are many different types of instant noodles on the market, but basically instant noodles can be divided into two types: "fried noodles" and "non-fried noodles". So what is the difference between non-fried noodles and fried noodles? And which type is safe for health?
According to research on the process at the Japanese-technology noodle factory of Acecook Vietnam, in fact, fried noodles and non-fried noodles are both steamed before going through the drying process. Both types are established by the International Codex Technical Committee to the standard CODEX STAN 249-2006, and the General Department of Quality Measurement of Vietnam issued TCVN 7879:2008. Instant noodle products with confirmation of conformity to these standards are considered safe.
Non-fried noodles - the noodles will be dried using a wind-heat drying method at a temperature of about 80 degrees Celsius (for about 30 minutes) to reduce the moisture content in the noodles, reaching below 10% after drying.
Fried noodles - noodles are fried in palm oil at a temperature of about 160 - 165 degrees Celsius for about 2.5 minutes, after frying the moisture content of the noodles is about less than 3%.
It can be seen that both methods reduce the moisture content of the noodles to a low level, preventing the growth of microorganisms and helping the noodles to be preserved longer, from 5 to 6 months.
Thus, fried noodles or non-fried noodles are both safe for health. When choosing a product for the family, depending on preferences for noodles, flavors or processing methods, users can choose to use appropriately.
Frying process at a factory of a noodle manufacturing company using Japanese technology
Is worrying about frying oil really necessary?
Nowadays, many people are still "afraid" of fried noodles because they are afraid of the frying oil, afraid of the "poison" due to the high content of Trans fat - a type of fat that is harmful to health. Many people even have to boil the noodles 2-3 times before eating to reduce the "poison"? But these worries are really unnecessary because the instant noodle production technology is now much more modern than 2 decades ago. Manufacturers have invested in advanced production lines and technology with a closed and almost completely automated production process.
For fried noodles, the oil is heated indirectly by steam, then led into the frying pan through a sealed pipe. Throughout the frying process, the oil temperature is always maintained stable. Therefore, with this new technology, there is no concept of old oil, while ensuring that the oxidation index of the oil meets Vietnamese standards. On the other hand, the oil used to fry noodles is vegetable oil, derived from palm oil, in a viscous form due to being filtered by the cold pressing method. Combining the use of safe raw oil with a modern frying process has helped manufacturers strictly control and minimize the generation of Transfat. This is partly proven by the test results from Center 3 (2016), some instant noodle products in Vietnam have very low Transfat content, from 0.01-0.04g.
In short, fried noodles or non-fried noodles, if produced by a reputable unit, according to modern processes, are equally safe. However, when using any food, we need to pay attention to the nutritional balance in food groups, for example, when eating noodles, we should combine them with other foods such as vegetables, meat, eggs, etc. to create a complete meal.
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