Feature Archive

Noodle Secrets

Solving the mysteries of instant noodles.

WebMD Feature

Feb. 21, 2000 (San Francisco) -- Momofuku Ando probably didn't get many votes when Time Magazine chose its Person of the Century -- even though he invented one of the most influential foods of the past 100 years. No, he didn't clone sheep or genetically engineer a super tomato. His contribution to the modern diet? Instant noodles.

Introduced to America in 1970 by Ando's company Nissan Foods, the packs of brick-like curlicues morph into long, rubbery noodles in a salty soup base in just five minutes. Add to this simplicity the economical price (as low as 12 packs for a dollar) and it's no surprise that this fast-food "delicacy" is a preferred choice for college students strapped for cash or short on cooking skills.

These monuments to expedience, marketed under such brand names as Top Ramen (ramen means "noodle" in Japanese), Oodles of Noodles, and Cup-a-Soup, have provided vital sustenance during many a stressful late-night cram session. Filling, yes. But are they good for you?

"The noodles themselves are pretty harmless," said Ron Konzak, author of The Book of Ramen. (Yes, someone actually wrote a book about ramen. There are web sites devoted to the topic, too.) "Usually it's the MSG in the flavor packets that can harm people on low sodium [diets] or [who are] allergic to the stuff."

MSG, or monosodium glutamate, is a "flavor enhancer" used to improve the taste of sweet, salty, bitter, or sour foods. Supposedly, it has a pleasant flavor of its own. Instant noodle makers use it to make their shrimp flavors "shrimpier" and beef flavors "beefier." (No one is certain what it does to the "oriental" flavors.)