The reason why instant noodles are so high in syns is because they are deep fried first before packaging. This is why they cook so quickly as they have been cooked already. So the syns are in the noodles not the powder and if you check the ingredients most of them have palm oil listed as the second or third ingredient.
Where did you learn this? Egg noodles and fat free supernoodles cook just as quickly, so I am confused!
Hi Jerrice! Yeah it stunned me too when I found out. The low fat noodles are usually baked first rather than fried and as for plain egg/rice noodles I think they're more like a pasta and haven't been precooked at all. I did some digging and found this on wikipedia, hope it explains better than I can.
Instant noodles - Wikipedia, the free encyclopedia
Instant noodles are often criticized as being unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, instant noodles typically contain high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day. Some brands may have over 3,000 mg of sodium per package in extreme cases. Instant noodles and the flavoring soup base also contain high amounts of monosodium glutamate."