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The traditional Chinese dish of instant noodles consists of cereals. Add flour and starch product to soups, salads and vegetable casseroles. Noodles are present in the diet and in limited quantities in the dishes of people with diseases of the gastrointestinal tract.
History of vermicelli production
Fast food helps more than one housewife around the world. Popular products do not need long heat treatment or preparation of additional side dishes. They came up with a universal vermicelli in China, in the homeland of useful cereals. In times of war, noodles that boiled quickly saved a thousand soldiers exhausted from constant battles.
Modern production of dry ingredients for lunch or dinner allows the production of vermicelli of different tastes and appearance (snacks or pressed briquettes). Such a side dish can be eaten separately or together with any vegetable cuts and baked meat products.
Who came up with the dry product? The inventor of a dish that helps hundreds of people every day is Momofuko Ando. The product has become popular in the last decade: with the acceleration of the pace of life, a person began to spend less time on household chores and cooking. All production processes, how vermicelli is made and what is added to it, are strictly regulated at the legislative level. The main components of the product – wheat flour and rice bran – are selected only for quality indicators. The high protein content in noodles helps to saturate a person and gives him a lot of energy.
Classic fast food
On the shelves of modern stores, you can easily find a bag with a product that is simply poured with boiling water. To enhance the taste, sodium glutamate is added to such vermicelli (a preservative that allows you to store a dry product for up to two to three years at a temperature not exceeding 25 degrees Celsius). Wheat flour, which is the main product for instant cooking, is rich in carbohydrates. Ready vermicelli can satisfy hunger for a short time.
Additionally, palm oil and fatty acids are added to the finished wheat dough. In small quantities, palm oil improves the functioning of the digestive system and saves from problems with the gastrointestinal tract (frequent constipation).
Korean noodles
Korean noodles are pre-cooked. Unlike ordinary noodles, which have to be boiled and additionally fried, the dry product is already ready for direct use. The product is roasted in virgin vegetable oil. After that, the Korean side dish is dried and packed in packs. The popular vermicelli is brewed with ordinary boiling water and seasoned with spices (sold with noodles).
Instant rice product
Chinese instant noodles are not always made with wheat flour. From useful rice crops, a product is prepared that is quickly brewed. Its appearance resembles translucent long strips: during brewing, the noodles darken a little. Dishes with such an additive are beautiful and satisfying. The finished product does not stick together and does not stick to a plate or other utensils. It is the whole structure of the finished vermicelli that indicates its high quality.
Compared to wheat paste, rice noodles take half an hour to cook. During this time, the rice flakes that are part of the product swell.
The calorie content of the dish is relatively small. 100 g of finished noodles contains about 364 kilocalories. Every day you should not eat pasta (with any additives and salads). The best option is noodles brewed in boiling water – once a week.
Japanese funchose
Japanese noodles are in no way inferior to Chinese products. It is nutritious, nutritious and extremely nutritious. For the preparation of funchose, starch from legumes is used. Sometimes noodles are prepared from root vegetables, which contain vitamins and useful trace elements. After brewing, the product becomes transparent and slightly plastic. Another name for funchose is “glass noodles” because of the transparent structure of the finished product. The bland taste of noodles is diluted with spices or used as a neutral side dish.
Harm and benefit
Is vermicelli that cooks in a few minutes harmful? Whatever product the buyer chooses (rice, wheat, Korean or Chinese noodles), it undergoes rigorous testing. The harm and benefits of the product depend on additives and preservatives that help store vermicelli in the package for up to a year. The total calorie content of boiled noodles rarely exceeds 400 kilocalories. This product mainly consists of empty carbohydrates, which give short-term saturation. An hour later, a person feels hungry. Nutritionists call such noodles a “fat producer”, because there is no benefit from carbohydrates in the product.
Useful properties of instant noodles:
- oils added at the production stage have a beneficial effect on bowel function;
- cereals contain useful mineral complexes that strengthen the human body;
- rice vermicelli contains complex carbohydrates that provide energy;
- vermicelli without a lot of fiber is easily digestible and suitable for dietary nutrition;
- legumes (in funchose) help strengthen human immunity.
The main composition of the dry product determines the benefits and harms to humans. Rice varieties of instant noodles are healthier, but more expensive. Wheat vermicelli cooks faster, but after its pre-treatment, useful substances are practically lost.
The cheapest oils are used in production. Palm oil in large quantities leads to obesity. It is harmful to abuse noodles with spices, which are brewed for several minutes. Often, modified starch is used in the production of vermicelli. Such an additive destroys glucose, which is the most useful component in flour (glucose is a source of energy and nutrients). Spices – flavor enhancers – do not harm the human body, if they are not abused.
Instant Noodle Recipes
Recipes with instant noodles can surprise even gourmets. Simple but delicious additions will make the taste of noodles unusual and rich. Vermicelli is diluted with chicken, which sets off the meat taste well, vegetables and baked root crops.
Vermicelli with chicken
To prepare Wok Noodles with Chicken, you will need 2 bags of instant vermicelli, chicken fillet, one onion, tomatoes, spices to taste and 20 ml of cognac. Cooking chicken with noodles in a heated frying pan. For frying chicken, you can use olive or sunflower oil.
Vermicelli is brewed separately in a small vessel. The vermicelli is poured with boiling water and left for exactly 3 minutes under the lid, after which the excess liquid should be drained.
Finely chopped onions, chicken fillet (diced), tomatoes and cognac are spread on a preheated pan. Over high heat, the liquid at the bottom of the pan is brought to a boil. The fire decreases after the evaporation of all cognac. Stew chicken breast for 5-10 minutes. Periodically, the contents of the pan are mixed.
For a more delicate taste at the end (when the chicken is soft), cream or milk is added. The dish is covered with a lid. The chicken is stewed for about 5 minutes. After that, the meat is infused in its own juice for 10 minutes.
Vermicelli salad
Instant Vermicelli Salad is a quick and delicious recipe that is perfect for celebrations or for a daily diet. To prepare the salad, you will need a pack of noodles, tomatoes, bell peppers, fresh herbs and spices to taste. To dress the salad you will need butter and spices. Steamed vermicelli in a separate bowl. To do this, dry ingredients are sprinkled with spices, and then poured with boiling water. Noodles are infused for 3-4 minutes.
Ready vermicelli must be allowed to cool. Vegetables are cut into a separate bowl. Small tomatoes can be cut in half, and bell peppers can be sliced. Vegetables are mixed with chopped herbs, and then they are poured with ghee. Cooled noodles are added to the prepared vegetable mixture. The finished salad is seasoned with salt and pepper to taste.
Instant vermicelli is a cheap product that cannot be spoiled. Noodles can be eaten separately from other dishes or diluted with delicious salads, marinades or pickles. The harm of a dry product does not allow using vermicelli daily, but for emergency cases such a product is simply irreplaceable.