What is the difference between no cook noodles and instant or that need only hot water to pour boil water?

You're asking about the difference between "no cook noodles" and "instant noodles" that require only hot water. While they share some similarities, there are key distinctions:

No Cook Noodles:

* Ingredients: Usually made from a combination of starches (like tapioca, corn, or rice) and other ingredients like seaweed, vegetables, and/or flavorings.

* Preparation: These noodles don't require cooking. They are usually pre-cooked and dried, and simply need to be soaked in cold water for a few minutes to rehydrate.

* Texture: Tend to have a softer, more pliable texture than traditional noodles. They are often used in salads or cold dishes.

* Examples: Cellophane noodles, shirataki noodles, konjac noodles, rice noodles.

Instant Noodles:

* Ingredients: Primarily made from wheat flour, though other starches may be included. They are usually pre-cooked and dried.

* Preparation: Require boiling water to be poured over them, letting them sit for a few minutes until the noodles soften. They often come with flavor packets or seasoning.

* Texture: Can have a wide range of textures, from soft and mushy to slightly chewy, depending on the brand and type.

* Examples: Ramen, Cup Noodles, instant spaghetti, etc.

Key Differences:

* Cooking Method: No cook noodles don't require any heat, while instant noodles need hot water.

* Ingredients: No cook noodles often feature different ingredients than instant noodles, focusing on starches like tapioca and rice.

* Texture: No cook noodles tend to have a softer texture than instant noodles, which can be more chewy.

* Flavor: No cook noodles are often served plain and rely on flavoring from the dish, while instant noodles usually come with pre-packaged seasonings.

In short: "No cook noodles" are meant to be soaked in cold water, while "instant noodles" require hot water for rehydration.