Nektar Geist
An Onion Among Onions
I loved instant ramen noodles – then I found out what they did to my body
"I can put a comforting bowl of noodle soup on the table in less than 15 minutes, and I’ve been using the same recipe for five years. Just boil water, add the packet of noodles, peanut butter, flavouring sachet, and miso. I try to make it nutritious. Chop some spring onions and radishes; fry up pak choi and pork mince in soy sauce and chilli. Throw it all together. I promise it’s delicious. On any given week, I have at least four packets of instant ramen noodles in my cupboard ready for after work. It felt like the perfect life hack. At 90p per pack, I’d hit the sacred triad for mid-week meals: cheap, healthy, quick. I know I’m not the only one to depend on these noodles. Korean brands such as Nong-Shim have become increasingly trendy. Last year, sales for quick-serve noodles rose by 50 per cent on Ocado’s website, while searches for ramen noodles have jumped by 35 per cent."
"They have become gourmet meals in their own right, with countless Michelin-starred chefs taking to TikTok to describe how they upgrade theirs, including with parmesan or basil (sacrilege). Last year, Ocado searches for ramen toppings were also up. Chilli oil searches on Ocado increased by 48 per cent, while seaweed was up by 20 per cent in comparison with 2023. For years, I had assumed my instant noodles and pork mince was a reasonably healthy meal; low-calorie and nutrient-dense. I’m not piling cheese onto my pasta or eating stacks of fatty carbs like chips. It’s a balanced dinner with vegetables and protein. I even include fermented miso, for God’s sake!"
"But deep down, I probably knew this delicious soup wasn’t as hearty as I had first thought. Twenty minutes after eating, I would glug water like I had been shipwrecked for 72 hours. I know soy sauce is salty, but surely no saltier than adding a pinch of salt to a pasta sauce? Bini Suresh, a registered dietitian at the British Dietetic Association, confirms it isn’t just the soy sauce that is making me feel so dehydrated. “A single pack of instant noodles can contain 1500–1800mg of sodium, which is over two-thirds of an adult’s daily recommended maximum of 6g salt.” Given that we often add toppings such as soy sauce to noodles, it’s likely that my dinner contains over a teaspoon of salt. Instant noodles contain more salt than ordinary noodles to help improve texture, shelf life, and reduce cooking time. There are also high levels of salt in the seasoning packets provided. “Brands like Shin Ramyun (Nongshim) and Nissin Demae Ramen are among the less healthy options on the UK high street,” says Suresh. Gulp. Both brands are currently lurking in my cupboard."
"It gets worse. “The seasoning oils and flavour sachets often rely on palm oil, which is high in saturated fat and multiple additives,” she continues. These include MSG, flavour enhancers, and stabilisers. “These factors place instant ramen squarely in the ultra-processed food (UPF) category under the NOVA classification. Regular consumption of UPFs has been associated with higher risks of obesity, cardiovascular disease and overall mortality.” They’re also made with refined white flour noodles, which are low in fibre. “This causes rapid rises in blood glucose. Diets high in refined carbs and low in fibre are linked to poorer glycaemic control and a higher risk of Type 2 diabetes,” she says."
Thought I'd post this, as the average kwiffar is a noodle slurping demon...
“These factors place instant ramen squarely in the ultra-processed food (UPF) category under the NOVA classification. Regular consumption of UPFs has been associated with higher risks of obesity, cardiovascular disease and overall mortality.”
Does this sound like a broom you know?
