Looking through old photos again

(20240310 Tseng Noodles)

 

I really liked these Tseng Noodles for a while.

The downside is that they take more effort to cook.

But they really are delicious.

 

And they only provide the sauce packets.

So you have to prepare your own vegetables, eggs, and other ingredients.

 

 

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Compared to Traditional Instant Noodles, What Are the Health Effects?

Switching to quick-cook noodles like Tseng Noodles has several health-related differences:

1. Reduced Fat and Calorie Intake (Win)

Traditional instant noodles are usually deep-fried during production to create tiny holes in the noodles so hot water can penetrate quickly. This process makes the noodle blocks themselves very high in fat.

  • Traditional instant noodles: The noodle block alone may contain 15–20% fat by weight.
  • Tseng Noodles: These are air-dried or sun-dried instead of fried, so the noodles themselves contain almost no fat. Although the sauce packets and chili oil packets still contain oil, the total fat and calories are usually lower than the same portion of fried instant noodles.

2. Fewer Chemical Additives (Such as Antioxidants) (Win)

Fried instant noodles often contain antioxidants such as BHA and BHT to slow down oil spoilage and prevent rancid odors. Since Tseng Noodles are not fried, the noodle ingredients are generally simpler (usually just flour, water, and salt), reducing intake of these additives.

3. Blood Pressure and Kidney Burden: Still About the Same (Tie)

This is the part people misunderstand the most. Many people think dry noodles are healthier, so they feel safe adding all the sauce packets or eating them several days in a row.

⚠️ High Sodium Warning: Whether it's Tseng Noodles or traditional instant noodles, the sauce packets and seasoning powders are both extremely high in sodium.

A bowl of commercially sold dry noodles usually contains around 1000–1500 mg of sodium, while Taiwan's Ministry of Health recommends only about 2400 mg per day for adults. In other words, one bowl can already use up most of your daily allowance. For people with high blood pressure or poor kidney function, the burden is not much lower than instant noodles.

4. Nutritional Imbalance (Tie)

No matter which type you eat, they are essentially just "refined carbohydrates + fat + flavoring." They lack sufficient protein, dietary fiber, vitamins, and minerals. If eaten as regular meals over a long period, they can still lead to nutritional imbalance.

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(20240202 Haohuanluo Luosifen from My Wife's Coworker)

 

I think my wife's coworker bought this from China.

There were an insane number of sauce packets.

It didn't really look like instant noodles.

I think it was meant to be cooked.

My wife likes it.

It feels kind of similar to Taiwanese glass noodles.

 

 

 

 

 

(20250511 Wei Lih Pork Rib Chicken Noodles)

 

I call this kind of instant noodle the "real instant noodles."

It feels like this is the original Taiwanese instant noodle style.

 

Just seasoning powder packets plus fried noodles.

And honestly,

I think these only taste really good when you're hungry.

Normally I don't really crave them.

 

 

Cooking instant noodles in a pot really does taste better.

Remember to pour out the first batch of water.

 

Adding eggs to cooked instant noodles

Awesome~~

 

Cooked too long...

 

Added vegetables myself

To create the illusion of being healthy

 

 

 

 

 

 

 

 

 

(20240602 Wei Lih Zhajiang Noodles)

 

Wei Lih Zhajiang Noodles are one of the few instant noodles I eat relatively often.

 

Maybe dry noodles suit my taste better.

But with this kind of instant noodles,

after eating them,

they really do feel

hard to digest.

 

So it's still better to eat them in moderation.