Instant noodle is always fried in fresh oil as it is fried in frying equipment into which new fresh oil is continuously fed. The quality of oil is strictly regulated (below 2 in acid level, below 30 in peroxide level), thus the very fact that the quality of products is maintained without discharging oil is indicative of the superiority of technology capabilities that Nongshim has.

Cyber tour of Nongshim will take you through the whole process in more detail.

Instant noodle takes a winding shape to make it easy to carry and not to be crushed being transported.

Instant noodle gets winded because the conveyor belt that carries instant noodle moves slower than the noodles that come out. In addition, winding shape shortens the time required for boiling instant noodle.

Instant noodle is mainly made of wheat. However, if using wheat only, the noodles gets lack of chewy feature. In this regard, noodle has been made of potato starch and wheat recently. The potato starch has a feature of being cooked faster than wheat and the feature is used for making bowl instant noodle. In a nutshell, bowl instant noodle is made of wheat together with potato starch unlike other ordinary types of instant noodle(Shin ramyun, neoguri, etc) because the potato starch makes the noodle to be cooked fast and the bowl itself is sized smaller to transmit heat faster.

For microorganisms to propagate requires an adequate level of moist, heat and nutrition content, among which the water content is the most important one. For microorganism to be active requires at least 13% of water content but the level of water content in instant noodle is below 10%. Therefore, instant noodle does not need to use preservatives.