The main ingredients in instant noodles are flour, starch, water, salt and/or kansui (かん水), a type of alkaline mineral water containing sodium carbonate and usually potassium carbonate, and sometimes a small amount of phosphoric acid.

Some instant noodle products are seal-packed and can be reheated or eaten straight from the packet or container.

[10][11] Despite this, instant noodles eventually gained immense popularity, especially after being promoted by Mitsubishi Corporation.

[1] A separate claim of origin for instant noodles comes from Pingtung County in Taiwan.

Dried vegetables began to be included in the cup, creating a complete instant soup dish.

[18] Noodle production starts with dissolving the salt, starch, and flavoring in water to form a mixture that is then added to the flour.

After it is kneaded, the dough is made into two sheets compounded into one single noodle belt by being put through two rotating rollers.

This process is repeated to develop gluten more easily as the sheet is folded and passed through the rollers several times.

[24] Air-dried noodles are dried for 30–40 minutes in hot air at a temperature of 70–90 °C (158–194 °F), resulting in a moisture content of 8–12%.

During the drying process, the rapid evaporation of water creates pores throughout the food matrix, which allows for short cooking times in the finished product.

In instant noodle cups, soy protein and dehydrated vegetables and meats are often added for further flavor.

[citation needed] The shelf life of instant noodles ranges from 4–12 months, depending on environmental factors.

[17] During pressing by the heavy blades, the continuous gluten structure is ruptured at certain points and does not return to its original shape, but the remaining gluten structures are strong enough to keep it hanging; therefore, wavy noodle strands are formed and maintained during processing.

Other than the physical springiness, the selection of ingredients also ensures high elasticity of instant noodles.

Furthermore, potato starch, a key ingredient in instant noodles, has the important characteristics of low gelatinization temperature, high viscosity, and rapid swelling.

[citation needed] Starch gelatinization is the most important feature in instant noodles that can enhance water retention during cooking.

During its migration, the water carries thermal energy from oil to the surroundings, creating heat for completing the starch gelatinization.

[28] A single serving of instant noodles is high in carbohydrates, salt, and fat, but low in protein, fiber, vitamins, and essential minerals.

The study consisted of 3,397 college students (1,782 male; 1,615 female) aged 18–29 years who participated in a health checkup.

Statistical analysis using a general linear model that adjusted for age, body mass index, gender, family income, health-related behaviors, and other dietary factors important for cardiometabolic risk, showed a positive association between the frequency of instant noodle consumption and plasma triglyceride levels, diastolic blood pressure, and fasting blood glucose levels in all subjects.

[34] Lead contamination in Nestlé's Maggi brand instant noodles made headlines in India, with some seven times the allowed limit; several Indian states banned the product, as did Nepal.

[36] Instant noodles are a popular food in many parts of the world, undergoing changes in flavor to fit local tastes.