Why do Ramen noodle packages usually suggest adding the flavor packet as a separate step after cooking? Does just dumping the powder in at the same time as the noodle block affect the cooking process?
In: Chemistry
Because most people don’t really chew ramen noodles very well, you can only taste the flavoring that is sitting on the outside of the noodles. If you put the flavoring packet in before cooking, then a large amount of the flavoring gets absorbed into the interior of the noodle where you can’t taste it. By putting the flavoring in after cooking, the noodles don’t absorb very much of it and most of the flavoring ends up sitting on the outside of the noodles where you can taste it. This is why ramen tastes much more bland if you put the packet in before cooking.
I don’t know the answer to that from a chemistry perspective but I will say that I have tried it both ways and I do not think the ramen noodles taste as good when the packet is added before cooking. It’s better if you add it last.
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