Because instant noodles are convenient, fast, nutritious and durable in storage.
Instant noodles are a kind of ready-to-eat food that only needs to be added with boiling or cold water. No other cooking tools or skills are required. It is very suitable for disaster areas with harsh environments or imperfect living facilities.
In the noodles and seasoning packets of instant noodles, the six major nutrients necessary for the human body - water, protein, fat, carbohydrates, minerals, and vitamins are all available, so the nutrition is relatively comprehensive. The dehydrated vegetables in the seasoning packet basically retain the nutrition of the original vegetables, but are slightly insufficient due to the small amount.
Instant noodles are a kind of dry food that is not easy to deteriorate or be damaged. No matter the environment is cold, hot, dry or wet, it can be stored in the open air without affecting the quality. It can also resist being thrown or thrown from high altitude. Violent release and other situations ensure the strongest pressure resistance performance.
Historical development:
Modern instant noodles were invented by Chinese-Japanese Momofuku Ando in 1910 in Ikeda City, Osaka Prefecture. After Momofuku Ando invented instant noodles, he founded Nissin Food Co., Ltd. to sell "Chikin Ramen" (called "Nissin Yimen" in Hong Kong; "Nissin Original Chicken Ramen" in mainland China), but Imitation products soon appeared, leading to price-cutting competition.
Ando soon realized that the market must be regulated in order to maintain the reputation of the new product. In 1960, he won an instant noodles copyright lawsuit and registered the "Chicken Ramen" trademark the next year. In 1964, Ando established the Japan Ramen Industry Association and transferred instant noodles patents to the industry. Ando said that this move is to expand the industry and provide cheap and high-quality instant noodles to ordinary people.
Reference for the above content: Baidu Encyclopedia-Instant Noodles