Instant noodles took root in Russia during the mid-1990s and quickly earned a place as a popular everyday dish. This convenience meal, known locally as doshiki, is valued for its speed, wide flavor range, and low cost, yet it often draws criticism for its composition. So, what exactly are these noodles made of, and should consumers be concerned?
The basic components typically include bread flour, a substantial amount of vegetable oil, and a range of food additives. Dmitry Bystrov, a technologist and associate professor at the Moscow State University of Food Production, notes that noodle production relies on more than standard starch, gluten, and emulsifiers. Premixes — complex additives essential for shaping and texturing the noodles — are also used (Bachelor of Food Technology, cited in industry literature).
According to Bystrov, these additives help noodles achieve a viscous, elastic, compact structure that holds together during cooking, preventing collapse and maintaining form. He even recalls the product being used in non-food contexts such as lightweight repairs, gluing, or puttying (industry interview source).
Flavor enhancers, diverse seasonings, aromatic additives, and a significant amount of palm oil are common in instant noodles. While natural ingredients may appear in some varieties, the overall composition often leans toward processed elements. Even so, the expert emphasizes that there are noodles with more natural ingredients than others, though he regards the category as a whole as not particularly wholesome, especially when consumed frequently (industry commentary).
Compared with traditional pasta, which is typically made from durum wheat, instant noodles often rely on inexpensive bread flour. This flour can be more rapidly absorbed by the body, contributing to fat accumulation under certain dietary patterns. The product also contains heat-treated oil and often high salt content along with flavor enhancers. These factors can raise concerns about allergies and appetite stimulation when consumed regularly (dietary expert insights).
The manufacturing process is multi-stage. Dough is rolled into a thin sheet, then cut into familiar noodle shapes. A steaming step follows to stabilize structure and texture. After cooling slightly, noodles may be washed in salted water to remove surface starch before final oiling or deep-frying finishes are applied (production overview).
Historically, early advertisements of the early 1990s suggested eating doshiki like chips, and many people enjoyed them without using boiling water, a nod to the snack-like origins of the product (historical note).
Pricing varies widely, with base options starting around 20 rubles and premium varieties from Korean or Japanese producers approaching 300 to 700 rubles. Yet price does not always correlate with healthfulness. Industry observers assert that, nutritionally, there is little difference between cheaper and more expensive noodles, the distinction mainly lying in spices, packaging, and branding rather than ingredients or production methods. Spices in higher-end products may use natural broths, while more affordable versions rely on artificial flavorings. For those prioritizing natural ingredients, higher-priced options may offer a clearer advantage, though the noodles themselves remain carbohydrate-heavy and fat-rich (economic and culinary analysis).
Medical professionals consistently warn that instant noodles carry little nutritional value and are not a healthy staple. A dietitian at a major medical network notes that rapid, convenient meals can adversely affect digestive health and overall well-being if consumed in excess. The general consensus is that doshiki is a form of crackers-like noodle rather than a nutritious meal, especially when used as a daily staple (clinical guidance).
There is a common belief that doshiki is simply ordinary noodles with no real danger, yet many nutritionists and gastroenterologists encounter cases where regular consumption is linked to digestive discomfort and dietary imbalance. A clinician from a prominent clinical network describes instant noodles as a high-calorie item with low nutritional value, contributing to imbalance if eaten too often, beyond casual use.
Some researchers point to the presence of glutamates and other additives that heighten perceived meatiness and flavor. Glutamates are often found in spice sachets and not always fully added by all consumers, potentially influencing perceived taste and appetite. While flavor-enhancing additives may be controversial, most health professionals agree that the product remains high in palm oil and fats, which can disrupt lipid metabolism and elevate LDL cholesterol and triglycerides when consumed in excess. The result is a higher risk of obesity and related metabolic issues when dosing becomes habitual (nutrition and health reports).
Regarding preparation, boiling water poured directly into the packaging is discouraged by health professionals. The packaging material, when heated, can release compounds of concern, underscoring the recommendation to prepare noodles in glass or ceramic vessels for safety (dietary safety guidance).
For cooks who want a faster, more wholesome result, doshiki can be treated as a building block rather than a standalone meal. In many kitchens, the product serves as a base for more elaborate dishes when combined with aromatics, vegetables, and protein. A chef from a well-known restaurant explains that ready-made seasoning sachets are often unnecessary if the noodles are integrated into a broader dish, such as stir-fries or soups. By adding fresh ingredients like onions, garlic, ginger, chiles, and oyster sauce, a more vibrant and balanced dish emerges. Another approach combines noodles with tom yum flavors, vegetables, broth, shrimp, and coconut milk for a noodle-based version of a tom yum-inspired meal.