Part 1/11:
The Evolution of Instant Noodles: Are the New Healthier Options Truly Better?
Since their debut in 1957, instant noodles have become a global culinary phenomenon—beloved for their convenience, affordability, and comforting flavor. Nonetheless, traditional instant noodles have long carried a reputation for being unhealthy, primarily due to their deep-fried preparation process and high fat content. Today, the industry is witnessing a significant shift, with manufacturers introducing 'healthier' variations claiming to offer better nutritional profiles. But what exactly makes these noodles healthier? Are they genuinely better for our health, or is this just clever marketing?