Stick noodles have long been a staple in households worldwide, favored by men, women, and children for their convenience, affordability, and delicious taste. In supermarkets today, the variety of noodles has expanded significantly, ranging from traditional egg noodles to vegetable-infused versions, coarse grain options, and even nutrient-fortified varieties. However, despite their widespread popularity, many consumers overlook a critical health consideration—the high sodium content found in most commercial noodles.

One of the most important factors to check when purchasing noodles is the sodium level listed in the nutrition facts. Nearly all noodle brands display this information, and the amounts can vary dramatically. For every 100 grams of noodles, sodium content can range from a few dozen milligrams to over 1,000 milligrams, with some brands containing as much as 1,200 milligrams. To put this into perspective, 1 gram of salt contains approximately 400 milligrams of sodium. Considering that the recommended daily salt intake for Chinese residents is less than 6 grams per person, consuming just 100 grams of certain noodles can account for a quarter to half of this limit. When additional salt is added during cooking, it becomes alarmingly easy to exceed the recommended daily sodium intake.

The tradition of adding salt to noodles dates back centuries, and there are several practical reasons for its use in production. Salt strengthens gluten, improving dough elasticity and reducing breakage during manufacturing. It also accelerates water absorption in flour, helping dough mature faster and making drying conditions easier to control. Beyond its functional benefits, salt acts as both a flavor enhancer and a natural preservative. Industrial noodle production often requires a certain level of salt—typically between 1% to 3% of the raw ingredients, though some brands use as much as 5% to 6%. Given these factors, consumers should opt for noodles with lower sodium content whenever possible.

Fortunately, there are ways to reduce sodium intake when preparing noodles at home. A significant portion of the salt in noodles dissolves into the cooking water. To minimize sodium consumption, one effective method is to discard the first batch of boiling water after cooking and replace it with fresh water before continuing. Additionally, when seasoning cooked noodles, it is advisable to use lighter marinades and avoid drinking the broth, as it contains concentrated salt from both the noodles and added seasonings.

Zhengzhou Dongfang Naomu Food Machinery Co., Ltd. and other manufacturers continue to innovate in noodle production. By selecting low-sodium options and adopting smarter cooking techniques, noodle lovers can enjoy this convenient and tasty food without compromising their health. Awareness and small adjustments in preparation can make a significant difference in maintaining a balanced diet while still savoring the beloved stick noodles.