//Introduction//
Instant noodles have long been a staple for many Chinese families and international students in Australia. Convenient, affordable, and available in a wide range of flavors, they are often the go-to meal for late-night snacks or when too busy to cook.

But a recent report has sounded the alarm: some of the most popular instant noodle brands sold in Australian supermarkets have been found to contain a potentially carcinogenic chemical.

#01: Popular Instant Noodles in Australia Found to Contain Carcinogen

According to Indonesia’s Food and Drug Monitoring Agency (BPOM), Taiwan’s Food and Drug Administration (FDA) recently detected ethylene oxide in a best-selling variant of Indonesian instant noodles — Indomie Soto Banjar Limau Kulit.

Lab tests showed that the seasoning packet contained 0.1 mg/kg of ethylene oxide. Under Taiwanese standards, no ethylene oxide is allowed in food products, with the maximum permitted level being 0.1 mg/kg — meaning this result was right at the limit.

As a result, the product has already been removed from all supermarkets in Taiwan to protect consumer health.

It’s worth noting that this batch was not officially exported to Taiwan but had entered the market through unauthorized distributors. Following the exposure, Indofood, the manufacturer of Indomie, launched an internal investigation into ingredient sourcing and testing processes, with updates to be reported to Indonesian authorities.

For now, these instant noodles remain on shelves in Australian supermarkets, but the potential health risks should not be overlooked.

#02: Long-Term Exposure Raises Cancer Risk – Gaps in Global Standards

So what exactly is ethylene oxide, and why is it so concerning?

Ethylene oxide is a gas primarily used in chemical manufacturing and sterilization of medical equipment. In the past, it was also used in Australia to fumigate food products such as spices and herbs.

Its toxicity, however, is significant. Acute poisoning can cause severe headaches, dizziness, nausea, and vomiting. In severe cases, it can damage the nervous system and impair speech. Skin contact leads to redness and swelling, and eye exposure can cause corneal burns.

Most worryingly, long-term exposure to ethylene oxide is linked to cancer, particularly respiratory and blood-related cancers.

While instant noodles containing trace levels of ethylene oxide may meet regulatory standards in some countries, limits vary widely across jurisdictions.

Australia banned the use of ethylene oxide in food processing back in 2003. However, authorities do not test imported foods for ethylene oxide residues. This means imported products treated with the chemical overseas may still make it onto Australian shelves without detection.

#03: Previous Recalls in Taiwan and Korea Sparked Concerns in Australia

This is not the first time instant noodles have been linked to ethylene oxide contamination.

In 2023, Taiwan’s Food and Drug Administration announced that South Korean brand Nongshim’s Shin Ramyun had failed border inspections. Over 1,100 kilograms of instant noodles were destroyed or returned after the seasoning packets tested positive for ethylene oxide at levels of 0.075 mg/kg.

Other instant noodle products from Vietnam, Japan, Indonesia, and the Philippines were also recalled as a precaution.

At the time, Nongshim’s Australian branch insisted that products sold locally did not use raw materials treated with ethylene oxide and were different from those exported to Taiwan. Meanwhile, Australia’s Department of Agriculture stated that imported instant noodles underwent “label checks and visual inspections” — raising questions over whether food safety monitoring was sufficiently robust.

Experts, including Dr. Mariann Lloyd-Smith from the National Toxics Network, have since urged the government to implement independent monitoring systems to detect harmful chemicals in imported food, including instant noodles.

Expert Advice for Consumers

Food safety specialists recommend consumers take three key precautions:

Check labels carefully – Pay attention to production dates, full ingredient lists, and certifications.

Limit consumption – Treat instant noodles as an occasional snack rather than a regular dietary staple.

Buy through official channels – Avoid products imported through unauthorized distributors to reduce risk.

Final Thoughts

The Indomie case — following earlier recalls of Nongshim instant noodles — serves as a reminder that even well-packaged products on supermarket shelves may carry hidden risks due to differences in international standards.

While experts note that consuming small amounts poses less immediate danger than direct inhalation exposure, the long-term health risks remain significant.

Consumers are urged to stay cautious, and many are calling on Australian regulators to tighten screening of imported food products. After all, when toxic chemicals are involved, timely recalls and stronger safeguards are essential.

Instant noodles may be convenient, but their nutritional value is already limited. This latest scandal is yet another reason to consume them sparingly and prioritize health.