Jimmy uses traditional ingredients to make noodles. He adds sodium carbonate to the flour, water and salt to add texture to the noodles. He uses an office shredder to replicate the cutting machines used in a food factory to shape the noodles. After steam-cooking the noodles he flash fries them. This drives away moisture, leaving a dried product that can then have boiling water added to cook the noodles 'instantly'.
Could be used to introduce the function of gluten in flour based food products. The clip explains how a modern innovation (flash frying the steamed noodles to force moisture out) facilitated the creation of the instant noodle. Learners might be prompted to reflect on the benefits and drawbacks of this innovation in terms of health, convenience and culture. Students might also be asked to speculate on how this process might be applied to other food products. This might be facilitated through a product development activity or demonstration.