2025.09.16
Noodles are a traditional dish from East Asia, especially China, that has become a popular global food due to its quick preparation time, relatively affordable price, and other factors. According to the latest statistics, global noodle consumption had an upward trend until 2022, reaching approximately 121 billion servings per year.
History of noodles
The oldest known noodles, dating back about 4,000 years, were discovered inside a bowl in northwestern China. These noodles, made from millet, closely resemble modern noodles in shape and structure. Studies showed that, the reason these noodles remained preserved for so many years is that the bowl containing them was turned upside down and placed inside a layer of clay, which sealed it tightly. This firm seal prevented air and moisture from entering the bowl, thus keeping the noodles dry and in an oxygen-free environment.
Furthermore, the oldest written record of noodles is found in a Chinese encyclopedia from the 3rd century AD, during the Eastern Han Dynasty (25–220 AD). This text mentions a dough made from flour and water. In ancient China, the food we now call noodles was initially recognized as a type of "cake" called "bing." Bing generally referred to foods made from a mixture of flour and water. One of the earliest forms of this food were cakes boiled in water, which were essentially the primitive version of today’s boiled noodles.
In the past, noodles were handmade using traditional methods requiring skill, precision and time. These methods included pulling, cutting, pressing, and cooking dough into various shapes, resulting in significant diversity in noodle forms and preparation. For example, in one method, dough sheets were made thin and boiled directly in hot water. In another method, the dough was rolled into strips the thickness of chopsticks, cut into pieces about 30 centimeters long, soaked in water, then pressed into flat noodles resembling leek leaves and cooked in boiling water.
Noodles spread from China first to Japan in the 9th century and then to Korea in the 14th century. Additionally, there are accounts suggesting that noodles were introduced to the Middle East and Europe through trade routes such as the Silk Road and may have inspired the development of various pasta types in the West.
The English word "noodle" is derived from the German word "nudel," meaning a strand or dough strip. This term first appeared in German cookbooks in the 14th century and was widely used by the late 15th century. Although noodles have Asian origins, particularly Chinese, their English name came through German. The term entered English in the 18th century and became more widespread in the 19th century, coinciding with large German immigration to the United States. Many German immigrants in cities such as New York produced noodles, helping establish the term "noodle" in English. Therefore, while the oldest archaeological evidence of noodles traces back to China, the word "noodle" became internationally recognized through the historical and cultural transmission of this food from Asia to Europe and America.
With the advent of the industrial age, noodle production shifted from labor-intensive handmade methods to mechanized mass production. Noodles entered Iran in recent decades, initially as an imported product. This fast food gained popularity, especially among children and adolescents due to its easy preparation, variety of flavors, and other appealing features. These factors gradually established noodles as a staple on many Iranian family tables. With rising demand, domestic production of noodles also began, and today, various brands and types are available in the Iranian market.
Noodles
Noodles are sold as pre-cooked and dried products, primarily fried in oil, along with a seasoning powder. During production, noodles are first partially steamed and then dried by deep frying to extend shelf life. The deep-frying process involves immersing the steamed noodles completely in hot oil (usually palm oil) at temperatures around 140 to 160°C for 1 to 2 minutes.
In the deep-frying process, when noodles that have been partially steamed are placed in hot oil, the moisture inside them rapidly evaporates. As the steam escapes, small cavities (a porous structure) form inside the noodles. This spongy structure allows water to quickly penetrate the noodle’s texture when they are later placed in boiling water (for example, by the consumer), softening the noodles and making them ready to eat. Most noodles produced in the country are sold as semi-prepared products. During production, these noodles are simultaneously fried in oil and dried, then packaged and distributed to the market.
Noodle strands are typically made from various flours such as wheat flour, other grains like rice, or starches like potato, sweet potato and legumes. Noodles may contain various spices and seasonings, edible salt, dietary fibers, oils, powdered or extract forms of herbs and vegetables, powdered or extract forms of different meats, natural and nature-identical flavor enhancers, and other approved food additives like sodium carboxymethyl cellulose (CMC) to improve texture and stability, gluten, and starch to enhance texture. The accompanying seasoning powder usually includes monosodium glutamate (MSG) as a flavor enhancer, sugar, salt, and other ingredients.
Noodles are typically packaged in various forms such as packets, cups, or bowls and require only boiling water addition for a few minutes before becoming soft and ready to eat.
Health concerns of noodles
Regular and long-term consumption of noodles may pose health risks due to several unhealthy nutritional factors:
- Salt content:
The World Health Organization (WHO) recommends a daily salt intake of less than 5 grams for adults. For children, this amount should be lower according to their nutritional needs. For example, since an average noodle packet contains about 1.5 grams of salt, consuming just one serving can constitute a significant portion of the daily recommended salt intake (5 grams). This is particularly concerning for children, who have a lower threshold for salt consumption. When combined with other dietary sources of salt, the total intake may exceed recommended limits. Excessive salt intake due to sodium can contribute significantly to high blood pressure, heart diseases, kidney problems, and more.
- Saturated fats:
Many noodles are produced using a frying process that differs from typical frying methods such as for potatoes. Noodles are only briefly fried to remove moisture without appearing fully fried or greasy. Nevertheless, some fat remains in their structure, which can have negative health effects if consumed frequently. Palm oil is commonly used due to its heat stability and low cost. However, its high saturated fat content (solid at room temperature) can raise LDL cholesterol levels, increasing the risk of cardiovascular diseases. Regular consumption of noodles fried in palm oil may also cause fat accumulation in the liver, leading to liver issues.
- Refined carbohydrates:
Most noodles made from refined wheat flour lose much of the grain’s nutritious parts bran (outer husk) and germ (nutrient-rich inner part) during milling, leaving mostly starch (endosperm). While this process produces white flour with a soft texture and good cooking properties, it significantly reduces vitamins, minerals, and fiber. As a result, noodles are nutritionally poor in essential nutrients. Long-term consumption can cause vitamin deficiencies, weakened immune function, and digestive problems. Additionally, refined flour has a high glycemic index (GI), meaning it rapidly raises blood sugar levels after consumption, which can increase the risk of insulin resistance and type 2 diabetes.
- Acrylamide:
Studies have shown that fried noodles may contain acrylamide, a chemical classified by the International Agency for Research on Cancer (IARC) as Group 2A probably carcinogenic to humans. Acrylamide forms when starchy foods are heated to high temperatures (above 120°C) and may remain in the noodle’s structure. Frequent and long-term consumption of fried noodles may pose health risks, particularly in relation to chronic diseases such as cancer. Additionally, prolonged intake of acrylamide-containing foods can adversely affect the nervous system (e.g., balance and movement disorders), reproductive system (including reduced male fertility), and more.
Safety tips for consuming noodle
1- Individuals sensitive to gluten or diagnosed with celiac disease should avoid noodles made from wheat, barley, or other gluten-containing grains. Gluten is a protein present in these grains that can trigger severe digestive and immune reactions in sensitive individuals. Celiac disease is an autoimmune disorder where the immune system attacks the small intestine’s lining upon gluten consumption, damaging intestinal villi. This damage impairs nutrient absorption and may cause symptoms such as abdominal pain, bloating, diarrhea, fatigue, weight loss, malnutrition, anemia, and long-term complications like osteoporosis. Such individuals should opt for gluten-free noodles made from rice flour, corn, or other safe alternatives.
2- Instead of using pre-packaged seasoning packets that are sold separately with noodles which usually contain salt, industrial flavor enhancers such as monosodium glutamate (MSG), and other additives it is better to use homemade and natural ingredients to flavor the noodles. Preparing a simple sauce with natural spices, fresh herbs, lemon juice, and similar ingredients can be a healthier alternative. Additionally, adding items like boiled eggs, cooked chicken pieces, or vegetables such as broccoli not only enhances the taste but also increases the nutritional value of the dish. These measures can help reduce the potential negative effects associated with consuming instant noodles.