Maggi Instant Noodles

1. EndyourhungerwithMaggiInstantNoodles • WhatareMaggiInstantNoodles? • Instant noodles are a kind of pre-cooked noodle usually sold in individual packets, cups, or bowls. Its main ingredients are typically flour, starch, water, salt, and/or a salt substitute referred to as kansui, a kind of alkaline drinking water that contains washing soda and typically carbonate. Vegetable oil is additionally a standard ingredient in instant noodles as instant noodles were originally produced by flash frying. However, nowadays, air-dried noodles also are available. Instant noodles accompany flavouring packets that containseasoning,salt,andMSG(MSG). • Instant noodles were first made in Japan in 1958. The world’s first-ever instant noodles were assumed by Momofuku Ando, the Taiwanese-Japanese inventor and businessman who founded Nissin Food Products Co. Ltd. Since its invention, instant noodles became a well-loved food for many consumerseverywherethe planet. • Howaretheymade? • Since its invention within the fifties, the assembly process for fast noodles remains more or less an equivalent. All the ingredients are mixed together, then the dough is unrolled and dig noodles. The noodlesaresteamed, dried,fried for dehydration, cooled,andthen packedindividually. • Whatisthenutritionalcontentofinstant noodles? • Thenutritionalcontentof instantnoodles varies slightlycountingon the sort or flavourofinstant noodles.Toofferyoua thought,here’sthenutritional content for 1 serving(43g) ofinstantramen noodles: • Calories–385kcal • Carbohydrate–55.7g • Totalfat–14.5g • Saturatedfat–6.5g • Protein–7.9g • Fibre–2g • Sodium–986mg • Thiamine–0.6mg • Niacin–4.6mg • Riboflavin–0.4mg • A vast bulk of instant noodles are low in calories, but also are low in fibre and protein. They’re also notorious for being high in fat, carbohydrates, and sodium. While you'll be ready to get some micronutrients from instant noodles, they lack important nutrients like vitamin A, vitamin C, vitamin B12,andmore. • Whyinstantnoodlesarebadforyou • As much as people love consuming instant noodles for his or her convenience, affordability, and taste, many don’t know that there are underlying health risks involved. Consuming instant noodles on a day to day can have variety of very serious consequences for your health. Here are a couple of reasonswhyinstantnoodlesarebadforyou:

2. They’rehigh insodium A single serving of instant noodles can have anywhere between 397 – 3678mg of sodium per 100g serving, sometimes even more. While sodium is an important mineral for the right functioning of your body,anexcessiveamount of sodiumisn’tgoodforyour health. One of the most important contributors to dietary sodium intake is processed foods, including instant noodles. Having a diet high in salt has been linked to a rise within the risk for stomach cancer, heart condition and stroke. In individuals who are considered salt-sensitive, a high-sodium diet may increase their risk for top vital sign which, in turn, can negatively impact heart and kidney health. Considering the 2-g-per-day sodium intake recommendation of the WHO, consuming even only one pack of instant noodles would make it very difficult for you to stay sodium intake within the recommended limits. Thereupon said, people that consume multiple packs of instant noodles per daywillundoubtedlycause massiveamountsofingestedsodium. TheycontainMSG Instant noodles have MSG, which may be a quite common additive found in many processed foods. Its primary role is to reinforce the flavour and palatability of foods. While it's widely utilized in many sorts of foods and is approved for consumption by the FDA, there are concerns regarding its short- andlong-termeffectsonthebody. Anecdotal reports suggest that consumption of MSG has been linked to symptoms like headaches, nausea, high vital sign, weakness, muscle tightness, pain, heart palpitations, and flushing of the skin. IfyouexperienceanyofthosesymptomsafterconsumingMSG, you'llhaveaconditionreferredto astheMSGsymptomcomplex. Although therehasnotbeendefinitive evidenceestablishingthelink, it'sacknowledgedthat alittlepercentageofindividualsmay have theseshort-termreactions toMSG. Some studieshavealsolinked highconsumptionof MSGtoobesityand increasedvital sign. However, for the foremost part, the tiny amounts of MSG that are found in instant noodles will likely not causethesesideeffects as longas they’retakencarefully. They’relow infibreandprotein Despite being a low-calorie food, instant noodles are low in fibre and protein which cannot make them an honest option for weight loss. Protein has been proven to extend feelings of fullness and reduce hunger, while fibre moves slowly through the alimentary canal, thus promoting feelings of fullness. Considering the low protein and fibre levels in instant noodles, consuming them regularly likely won’t satisfy your hunger or cause you to feel full in the least. Additionally, a diet that's low in fibre is related to a better risk of digestive conditions like constipation and diverticular disease also as reductionsinhealthygutbacteria. Theyhavebeenlinkedtopoordietquality Somestudieshaveshownthatregularconsumptionofinstant noodlesis relatedtopoor overalldiet quality. In one study, diets of these who consumed instant noodles were compared to those that didn’t. The moment noodle consumers were found to possess a significantly decreased intake of protein,calcium,vitaminC, phosphorus,iron,niacin,andvitaminA.Theyalsohadanexpanded

3. intake of sodium and calories. Instant noodles have also been found to extend one’s risk of developing metabolic syndrome, a condition that increases your risk for heart condition, diabetes, andstroke. InstantwaystocookMaggi InstantNoodles INSTANTMaggiInstantNoodlesRECIPE|QUICKSNACKS Learn how to form your instant noodles more filling, fancy, and healthy with a couple of additions, andvoila,you'vegota fastnoodle snackwithadded goodness. Inthe interest ofcompletedisclosure,letmetellyou thatthisis oftenMagginoodleswithextrastuff added. During my childhood, Amma would make Maggi noodles once during a while but always stressed on the very fact that it’s.not.healthy. Especially the tastemaker masala that came with it which has MSG and for Indians, MSG is like cyanide in small doses. Who wants to barley that to their kids,right? There are opposing views and different schools of thought on MSG (also known as Aji No Moto after the brand that made it popular) but that’s for an additional day. Let that not are available the way folksand thishotsteamingplateofmagginoodleswithMaggi. I use frozen Maggi most of the time because this is often a quick-fix snack or dinner for us but obviously,freshMaggiarebetterifyou'vegotsomehandy. I even have noodles recipes within the site that’s not made up of Instant noodles, just in case you werewondering. Hereyougo: PadThainoodles Curry noodles Chillinoodles MAGGIINSTANTNOODLESRECIPES|QUICKSNACKS Preparationtime:5minutes Cookingtime:quarter-hour Serves2 Ingredients: 3packets of maggi(oranyinstant)noodles 1sachetofspicepacketthatcomeswiththemomentnoodles

4. 1cup ofmixedMaggi ofchoice (carrots,beans, corn, peas,etc) • 1of onion,chopped • 1 tsp of soya sauce (I used dark soya sauce which explains the color of my noodles) 1tspof greenchilligravy(orreplacewith2 crushedgreenchillies) • 1tbspof spaghettisauceorketchup • 1tspof mincedgarlic(about3-4cloves) Saltofaslongasneeded • Corianderleavesofforgarnish(optional) 1tbspof oil • HowIMadeIt: • Bring a pot of about 4-5 cups of water to steam. Add the noodles and a couple of drops of oil to thepresent.Cookuntilthenoodlesaresoftenedyet firm.Lookouttonotovercookit otherwise the noodleswill gettotallytousled.If youenforcemaking anerror,undercookthe noodlesplease. • Heat the oil during a pan and add the garlic. Stirring briskly taking care to not burn it, add the choppedonion.Cookuntil thepieces turnsoftandstarttobrown. • Turn the warmth up and add the soya sauce, ketchup or spaghetti sauce and green chilli sauce. Mix well for a moment then add the mixed Maggi. Stir well to mix, add the spice mix, lower flame andcook untiltheMaggiaresoft.Don’taddwateratanypoint. • Oncethe Maggiaresoft,add the cooked noodlesandblendwell.Checkfor saltandaddaslongas needed. The spice mix and therefore the soya sauce are salty so I generally don’t add any longer. Garnishwithchoppedcorianderleavesandservehotwithmoreketchup. • FlavorPackeddish • Ingredients: • MaggiNoodles,3 packets • 1tablespoonRefined oil • 1/2cuponion • 1tablespoonGingergarlicpaste • 1tspGreencorianderleaves,finelychopped • 2Green chilies,finelychopped • 1cup cabbage,finelychopped • ½cup carrot,finelychopped • ½cupcapsicum • Pinchofblackpepperpowder • Salt,aspertaste • 3packetMaggitastemakers • 1tablespoonSoyasauce • 1tablespoonRedcondiment

5. 1teaspoonvinegar • 1teaspoonGreencondiment • Water,asneeded • Instructions: • Bring some water to a boil during a pan. AddMaggi instant noodlesin it and let it boil until partlydone.Strainthenoodles andkeepthesurplus wateraside for lateruse. • Inaseparate pan, pour 1 tbsp ofoiland add spring onions, gingergarlic paste,greenchilies • Andsautéforfewseconds. • Addchoppedcabbage,carrot,and capsicuminitandfryfortwominutes. Addsaltand pepperin veggies andsautéonhigh flamefortwominutes. • Add soy, red condiment, green condiment, and white vinegar. Mix on high flame for a few minute.Add tastemakerfollowedbyboilednoodles. • Mixeverythingwell thenaddtheremainingnoodlewaterwekeptaside.Coverthe lidand letthenoodlescook. Garnishwithcorianderneedleandtoastedsesameseeds.Enjoy! • Q1:thewaytomakeaveggiebroth? • A: Veggie broth is simply the leftover flavored liquid you get after simmering veggies in boiling water for quite a while. Onions, carrots, and celery are always the bottom of an honest vegetable broth but you'll addanyleftover vegetables andherbsyouwant/like. • Q2: Isit possibletoformaveg/veganversionof the AsianChicken Noodlesoup? • A:Justreplacethechickenwithgrilledtofuor mushroomto formthe soupvegetarian. • Q3: What alternative are often utilized in place of Parmesan cheese within the Italian Maggi recipe? A:justin case you are doingnothave Parmesan,justgrateanduseanycheese you've gotreception.