The examples and perspective in this section may not represent a worldwide view of the subject. Please improve this article and discuss the issue on the talk page. (March 2012)
Instant noodles are often criticized as unhealthy or junk food. A single serving of instant noodles is high in carbohydrates and fat, but low in fiber, vitamins and minerals. Further, the PFC(Protein/Fat/Carbohydrate) proportion of a typical instant noodle is 9%, 36% and 55% where the ideal PFC balance is said to be 10-35%, 20-35% and 45-65% respectively  (making it lower than normal in protein, and higher than normal in fat). The addition of fresh chopped vegetables and/or healthy lean meat or fish to the finished noodle soup can add some nutritional value.
Another accusation is that if served in an instant broth, instant noodles typically contain high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 1,500 mg/day. Some people eat the noodles but don’t eat up the soup, which reduces potential sodium intake. Further, instant yakisoba (fried noodles) products contain only half the sodium contained in “noodles in soup.” Typical cup-type instant noodles contain 2700 mg of sodium (per 100 g of edible portions), while cup-type yakisoba (fried noodles) contain 1500 mg of sodium.
It was suspected that harmful substances could seep into the soup as hot water was added to instant noodles in a polystyrene cup. After a series of studies were conducted,the suspicion was eradicated. For instance, the media confuse styrene monomer, which could be extracted from the expandable polystyrene cup in small quantity but does no harm, with styrene dimer and styrene trimer both of which were designated as environment hormone or endocrine disruptor. Neither styrene dimer nor styrene trimer is extracted from the polystyrene cup, and therefore the charge was found to be groundless.
Another concern regarding the consumption of fried foods, including instant noodles, is the possible presence of oxidation products resulting from poor maintenance of the oil. If the cooking oil is not maintained at the proper temperature or changed as often as necessary, these oxidation products, which are suspected to pose various health risks, can be present in the foods. Proper production standards reduce the risk.
For this reason, such industry organizations as World Instant Noodles Association (WINA), Japan Convenience Food Industry Association, etc. are providing preventive tips for manufacturers which are prone to quality problems.CRISTITO ISUNZA