While I do eat instant noodles, I prefer the other kind, the ones that are sometimes called egg noodles (at least here in India).
Not particularly for the egg content (which is low), but because, while instant noodles are tasty (somewhat, and more so when you add spices and veggies to them, which I do), I feel they do not satisfy hunger for long.
But the other (egg) kind both seems to be tastier (all other things being the same) and satiates you for somewhat longer.
Maybe it is due to the egg kind being made with atta (whole-wheat flour), or something close to it.
At least Maggi, Top Ramen and such instant noodle brands are made with maida (refined wheat flour).
People in India often think and say that atta is both tastier and better for health (due to more nutrients and fiber). More so in the villages.
I used to do some farming long back, and have heard many villagers say that they prefer to eat only chapatis / rotis made of atta (particularly in Maharashtra and central Indian states like Madhya Pradesh), and I agree with that.
I only make a rare exception if I want to eat chole bhature at a restaurant, where the bhaturas (deep-fried) are usually made with maida. And I still have to finish them fast, because they get tougher and difficult to eat within seconds.
Just my opinion and 2c. Interested to know if others have noticed any such difference.
Where can you buy these atta ramen? In Canada, any wheat flour that isn't atta, has various "enrichments" added in, such as ferrous sulfate and B vitamin complexes which mess with your appetite and inflame your intestines.
To the downvoters: please review e.g. Ch. 6: "Flour Technology and Dough Conditioners" of Michel Suas' classic textbook "Advanced Bread and Pastry". Or check the Technical Data Sheet of your local flour producer, you will find i.a. niacin, iron in some complex, thiamin mononitrate, riboflavin and folic acid additives.
This DanBC has poor comprehension, I specified that IN CANADA, whole wheat flour is free of enrichments. By law. Any grain product that isn't whole grain, is enriched. By law. I reached out to CFIA (Canada Food Inspection Agency) which is in charge of such things, and they told me what the regulations are.
People aren't downvoting for the contents of the flour, but for i) the claim that these "inflame your intestines" and ii) the claim that whole wheat noodles don't contain these same additives.
In Canada, whole wheat flour doesn't contain these additives. I spoke to the CFIA (Canada Food Inspection Agency) and they told me their rules and regulations. Whole wheat doesn't have additives, anything else does. America may be a different story, but I don't live there.
Not particularly for the egg content (which is low), but because, while instant noodles are tasty (somewhat, and more so when you add spices and veggies to them, which I do), I feel they do not satisfy hunger for long.
But the other (egg) kind both seems to be tastier (all other things being the same) and satiates you for somewhat longer.
Maybe it is due to the egg kind being made with atta (whole-wheat flour), or something close to it.
At least Maggi, Top Ramen and such instant noodle brands are made with maida (refined wheat flour).
People in India often think and say that atta is both tastier and better for health (due to more nutrients and fiber). More so in the villages.
I used to do some farming long back, and have heard many villagers say that they prefer to eat only chapatis / rotis made of atta (particularly in Maharashtra and central Indian states like Madhya Pradesh), and I agree with that.
I only make a rare exception if I want to eat chole bhature at a restaurant, where the bhaturas (deep-fried) are usually made with maida. And I still have to finish them fast, because they get tougher and difficult to eat within seconds.
Just my opinion and 2c. Interested to know if others have noticed any such difference.