Instant noodles are a quick and cheap meal, often prepared as a snack or main dish for students, busy workers, families, and anyone trying to budget. They are easy to prepare, filling, easy to store, and widely available. However, a single pack contains high levels of sodium (600-1500 mg), close to or exceeding the WHO recommended daily limit of 2000 mg. Over time, high sodium intake can strain the heart and kidneys. Instant noodles are usually made from refined wheat flour, low in fiber, protein, vitamins, and minerals, which are essential for digestion, muscle health, and immunity. Frequent consumption (more than twice a week) has been linked in a South Korean study to an increased risk of metabolic syndrome, especially in women. Metabolic syndrome raises the risk of heart disease, diabetes, and other health issues.

To make noodles healthier, add vegetables like peas, spinach, broccoli, or carrots, include protein sources such as boiled eggs, shredded chicken, or beans, and reduce the use of seasoning packets which are high in salt. Whole grain or air-dried noodles are better options. While occasional consumption is not harmful, relying on noodles as a main daily food source is not recommended.