Noodles go in, and poop comes out later on; kind of a normal process, right? But what happens in between? People assume or have been told that it takes longer to digest ramen noodles, but how long does it take to digest ramen noodles?
The amount of time it takes to digest ramen noodles depends on the type of ramen noodles. For example, quick or instant ramen noodles often take long (up to 32 hours) to digest. On the other hand, homemade ramen noodles are often digested within two hours, usually taking a shorter time than instant noodles. There’s a reason for this. Let’s find out.
How long does it take to digest ramen noodles?
If you had homemade ramen noodles, they shouldn’t take long to digest, two hours at most. But a bowl of quick or instant noodles might take longer to digest, usually taking over 24 hours.
Like we said earlier, there is a reason for this. If you’re thinking of extra chemicals and additives, your thought process is on the right path.
Instant ramen noodles take longer to digest than homemade ramen noodles because instant ramen noodles contain more preservatives, additives, and artificial flavors and colors than homemade ramen noodles.
Are ramen noodles difficult to digest?
We have already established that homemade ramen noodles digest easier and faster than instant ramen noodles. To digest ramen noodles becomes tough when they are highly processed (instant noodles).
Your digestive system takes more time and effort to break down instant noodles, and over time, this can take a toll on your digestive tract. This extra effort is due to Tetra-butyl hydroquinone (TBHQ), a petroleum-based preservative added to instant ramen noodles. TBHQ is often hard to digest, making it difficult for instant ramen noodles to digest.
Are top ramen noodles hard to digest?
Yes, top ramen noodles are hard to digest. It takes more than two hours to digest.
Top Ramen noodles belong to a group of highly-processed ramen noodles called instant noodles. Instant noodles often contain a petroleum-source chemical preservative, Tetra-butyl hydroquinone or TBHQ.
This chemical preservative is usually problematic for the digestive system to break down, taking time and effort. TBHQ is often a part of pesticide products, so you see how this is a potential digestive issue.
Five great ways to prepare ramen noodles for quick digestion
It is no news that vegetables and protein aid digestion. To digest ramen noodles quicker, here are some protein and vegetable-based recipes:
Ramen recipe with tender boiled eggs, broccoli, and some sesame
- frozen broccoli
- 1 (three-ounce) packet of ramen noodles
- 3 cups of water
- ½ teaspoon of toasted sesame seeds
- 1 teaspoon of toasted sesame oil
- 1 large boiled egg (halved)
- Cook broccoli in boiling water for about two minutes, then add the noodles and cook for three extra minutes before draining.
- Place the noodles and broccoli in the pan, and add the sesame seeds, oil, and half of the seasoning packet.
- Mix thoroughly, serve in a bowl, and top with the halved eggs.
Ramen recipe with spinach and wakame
- A handful of spinach
- 2 tablespoons of wakame
- 2 cups of water
- 2 tablespoons of miso paste
- Blend the wakame, spinach, and miso paste with water.
- Boil the noodles without adding the seasoning packet, and add the blended mix.
Ramen recipe with scallions, spinach, and egg broth
- 1 sliced scallion
- 1 sizeable raw egg
- 2 cups of water
- ½ of a 3-ounce pack of ramen noodles
- 1 cup of baby spinach
- Boil water in a small-sized saucepan and add half of the seasoning packets from the noodles.
- Next is the noodles, add it in and cook for about three minutes, then reduce the heat and add your raw, whisked egg slowly while stirring consistently.
- Add the spinach and let it cook for about 30 seconds till it looks limp.
- Add to a bowl and include the scallions as toppings.
Ramen recipe with kimchi and tofu
- 300g of silken tofu (sliced into large pieces)
- 4 teaspoons of sesame oil
- 500g of kimchi
- 3 red chilies (chopped)
- 2 liters of water
- vegetable oil
- 4 spring onions (finely chopped)
- 6 garlic cloves (finely grated)
- 2 vegetable stock cubes
- 800g of instant ramen noodles
- In a pan of heated vegetable oil, fry the garlic and chill for about half a minute.
- Add the water, vegetable stock cubes, 3/4th of the kimchi, the ramen noodles, and stir.
- Add the tofu when the ramen has cooked midway; make sure the soup simmers.
- Serve with the leftover kimchi, a drizzle of the sesame oil, and chopped spring onions as a topping.
Ramen recipe with sautéed vegetables and canned oregano star
- 2 cups of water
- 1 stalk of celery (well chopped)
- 2 teaspoons of extra virgin olive oil
- 1 medium finely chopped carrot
- ½ teaspoon of dried oregano
- 1 cup of diced canned tomatoes
- 1 cup of canned cannellini beans
- 2 tablespoons of onions (well chopped)
- 2 tablespoons of flat-leaf parsley (fresh)
- one 3-ounce pack of ramen noodles
- Heat the olive oil over medium heat.
- Add onions, celery, and carrots. Stir the mix periodically as they cook for three to five minutes.
- Include water, tomatoes, oregano, and three-quarters of the seasoning packet, and let them simmer.
- Add the noodles to the saucepan, cook for about three minutes before adding beans, and cook till the beans are warm. Serve with a sprinkle of parsley.
Advantages and disadvantages of ramen noodles for you
- Wide range of flavors.
- Rich in iron, iron boosts sleep and body immunity. It also reduces fatigue.
- Ramen can be made according to your preference.
- Ramen noodles usually contain flour high in protein, making them excellent protein-source foods.
- Ramen noodles can be prepared to be more nutritious.
- Ramen noodles are cheap, easy to prepare, and filling.
- Instant ramen noodles are often high in sodium and msg; high sodium content is linked to heart issues, cancer, and stroke.
- Tetra-butyl hydroquinone (TBHQ) in instant ramen noodles makes the noodles challenging to digest.
- Ramen noodles can become unhealthy if consumed in large proportions.
- Instant ramen noodles lack vital vitamins and minerals like calcium, vitamin A, vitamin B, magnesium, and potassium.
What happens if I eat ramen every day?
If you eat ramen every day, it may be almost impossible to escape the aftermath of such a decision. So here are some after-effects of consuming ramen every day.
If you eat ramen every day, weight gain here and there is inevitable because ramen is filled with carbs. Also, it is often steam-cooked, fried, and dehydrated to preserve instant ramen noodles, so there is fat residue in instant ramen noodles, considering that they are fried first.
Low nutrient intake
You will not get the necessary nutrients your body needs to function adequately if you eat ramen noodles every day. Ramen is linked with low protein and fiber content. The low protein content is linked with muscle loss, and low fiber content is connected to irregular bowel movements, risk of heart disease, and diabetes.
Increased risk of tumors and cancers
The main culprit here is Tetra-butyl hydroquinone (TBHQ). TBHQ is one of the digestive system’s villains. If TBHQ is consumed routinely, it can lead to cancer and tumors.
When you eat instant ramen noodles every day, your liver is significantly disadvantaged because your liver will do much work to break down the chemical preservatives and additives, causing a strain on your liver.
Blood pressure increase
This is due to the high sodium content present in instant ramen noodles.
Digesting homemade vs. Instant ramen noodles – Key differences and similarities
Research has shown that homemade ramen noodles digest quicker than instant ramen noodles. The former often digests within 2 hours, while the latter takes up to 32 hours to fully digest.
There’s a culprit behind this, called Tetra-butyl hydroquinone (TBHQ). TBHQ is a chemical preservative from petroleum used in making instant ramen noodles to aid their shelf-life. Unfortunately, TBHQ is usually problematic for the digestive system.
There are no similarities between homemade ramen noodles and instant ramen noodles during digestion. Once they go down the digestive tract, things happen differently.
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I write about the intersection between evolutionary biology and food. I also talk about practical applications, sustainable agriculture, and general tasty things