Air-Dried vs. Fried Ramen—What’s the Difference?

Instant Ramen, Two Ways

Most instant noodles fall into one of two categories:

• Fried: Quickly cooked in oil to remove moisture
  

• Air-Dried: Slowly dehydrated using heated air
  

The method matters—not just for texture, but for what ends up in your bowl.

How Fried Noodles Are Made

Most mass-market noodles are steamed and then flash-fried in oil. This speeds up cook time and helps preserve shelf life, but it also leaves behind oil that can affect taste and texture over time.

How Air-Dried Noodles Are Made

Air-dried noodles are dehydrated over a longer period, without the use of oil. This technique results in a firmer, springier texture and a cleaner finish.

Nutritional Comparison

 

Why Momofuku Uses Air-Drying

Every variety of Momofuku Instant Ramen is air-dried. That includes:

• Spicy Soy
  

• Soy & Scallion
  

• Tingly Chili Wavy
  

• Sweet & Spicy
  

• Spicy Chili
  
  

Air-drying helps create a more satisfying chew, supports more nuanced sauces, and allows the noodles to perform well across different applications—soups, stir-fries, or cold noodle salads.

Bottom Line

Air-dried noodles aren’t just a technique—they’re a choice. Momofuku uses this method to deliver noodles with better texture, balanced nutrition, and the flexibility to fit into more types of meals. It’s instant ramen built for how people want to eat now.