Mix and Knead to Form Dough: The production process begins by mixing salt, starch, flour, and water to create the noodle dough, which is then allowed to mature. Kneading follows to distribute the ingredients and ensure a smooth, consistent texture.
Roll and Flatten Dough: The dough is flattened into sheets using rotating rollers. These sheets are folded and passed through the rollers multiple times to develop the gluten structure, making the noodles stringy and chewy.
Slit into Narrow Strips: Once the dough sheets are flattened to the desired thickness, they are cut into noodle strips. For wavy noodles, a slow conveyor belt and metal weights help shape the strands into their signature form.
Steam Noodles at High Temperatures: The noodles are steamed at 100°C (212°F) for 1-5 minutes. This step helps gelatinize the starch and break down amylose, improving the texture of the noodles.
Dehydrate Noodles by Frying: Over 80% of instant noodles are fried in oil at temperatures of 284-320°F to reduce moisture levels and create a crispy texture. Alternatively, hot-air drying uses temperatures of 158-194°F to remove moisture without oil.
Add Seasoning Packs: The flavor of instant noodles varies based on the seasoning added. Common flavors include beef, chicken, pork, and shrimp, with soy protein and dehydrated vegetables often added for extra taste.
Enjoy: To prepare, simply boil water and cook the noodles for 1-2 minutes, or soak them in hot water for 3-4 minutes. Then, add your favorite seasoning for a quick, tasty meal!