Q. Why are instant noodles so good?

Answer

Instant noodles include a plethora of chemicals, but the ones primarily responsible for their addictive character are monosodium glutamate (MSG), which gives them their "meaty" flavor, sodium chloride (yummy salt), fat, and carbohydrate. This is a tried-and-true pairing, the cornerstone of countless comfort dishes. Kansui, an essential ingredient in Ramen noodles, makes them irresistible. Kansui is a type of mineral water that often contains a combination of sodium carbonate, potassium carbonate, and phosphoric acid. The flavor, texture, and color of ramen noodles are all the result of the reaction between kansui and wheat flour during cooking. This is likely due to the high concentration of artificial flavorings used in its production.