Seasoning for instant noodles

The majority of Asia style noodles are consumed as soup. Instant remain noodles have become synonymous with convenience foods, and consumers have come to expect a certain consistency in the product, both in flavor and texture.

There is instant noodles being sold in Styrofoam cups and packets, Some instant noodles can be eaten when added hot water into the cup containing the dry noodles while instant noodles in packets need to be cooked.

One of the key components of the success of these instant noodles is the spice seasonings that provide a consistent flavor balance.

Noah Webster’s original 1828 edition of the American Dictionary defined the word seasoning as ‘that which is added to any species of food to give it a higher relish; usually something pungent or aromatic, as salt, spices or other aromatic herbs, acids, sugar or a mixture of several things.’

Some compounds may be part of a seasoning mix at one time, and a complete condiment at another time, depending on when and how they are used.

The flavors of most spices are due to the presence of volatile organic compounds. In some cases, non-volatile organic components contribute to the flavor.
Seasoning for instant noodles

Homemade Noodles

Homemade Noodles
People who belong to the younger generation may question why those in the older generation go to the trouble of making their own noodle, when they may be obtained for reasonable price at most supermarkets. The answer is that making homemade noodles allows the cook to incorporate ingredients as desired, within the limits of good culinary practices.

Basic Ingredients
Commercial pasta production generally utilize a dough containing about 70% solids and 30% water, which is a good general guideline for the maximum amount of liquid needed for a given amount of meal or flour. This works out to one egg per cup of sifted flour.

High Protein Noodles
The quantity and quality of protein in noodles may be increased considerably by the addition of certain ingredients. For example, the substitutions of defatted soy flour for only one-eighth of the wheat flour raises the quantity of protein by about 40%, and makes the protein quality almost equal to that of animal protein. It is best not to add nonfat dry milk, because this ingredient weakens dough. Professional pasta makers get around this problem by adding carrageenan to strengthen the dough.

Seasoning and Spices for Noodle Doughs
These should be added as fine, dry powder, because larger particle may weaken the noodles. Some typical seasonings that might be used are basil, bay leaf, garlic, onion, oregano, sage and thyme.

Vegetable Ingredients
Purees made from deeply colored vegetables add considerable color to noodles. However, only limited amounts of purees can be use without adding excessive water. It might be wise to experiment first by adding small amounts of food purees such as beets, carrots, creamed spinach, green beans, beans, sweet potato, and tomato soup. However ration of egg to flour would have to be reduced in order to allow for the water in the puree.
Homemade Noodles