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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
16/12/2025
Flying Noodles became viral because they looked like actual magic, long strands of cooked or fried noodles suspended above the table held by chopsticks or hidden devices, creating a dreamy, floaty experience for diners and a perfect Instagram moment. The magic? After prepping the noodles into a structure with hot oil, then adding toppings like sauces and more, interestingly pairing the noodles with flavours.
This piece examines how Flying Noodles became a social-media phenomenon with roots in an Instagram post from Singapore's first-ever floating-attraction experience to videos of sweet street vendors in Malaysia, and eventually modified by cooking creators such as chef Vincent Lim for edible creations. We will discuss the technique involved in creating Flying Noodles - how to stabilise a noodle using a potato or chopstick pole, the process of pouring oil for noodle structure, and share the enchantment of watching the condiment of oil-based toppings sauce/fare take life to the structure of noodles. Flying Noodles is a nod to the idea that we eat with our eyes; presentation improves even the simplest of foods into a delicious and even shareable moment of delight.
The trend originates in the city-state of Singapore at an establishment called Hana, where udon and soba noodles are stacked around chopsticks inserted into a concealed pole, creating an eye-popping presentation: it appears to levitate at the centre of a plate, at which point the dish receives the attention of diners and eventually, the format is dismantled for consumption. Hana's ambition was not to just produce something edible; instead, they wanted “Instagram-able and photo-friendly.” Subsequently, people started replicating the idea, and social media made it a full-blown phenomenon, particularly among chefs.
Upon first glance, it appears that the noodles effortlessly hover. In the initial iterations, some type of pole or chopstick arrangement is placed beneath a mound of noodles. As the trend progressed, the element of deception was exposed. Not to be outdone, Vincent Lim, the chef and TikTok star, tried a slightly different method: he stacks the noodles vertically and pours hot oil over them. The oil crisps and solidifies the noodles, thus obviating the need for a stand that would require covering. Once the noodles are in place, a sauce is poured over a variety of possible accompaniments, including vegetables, meats or seafood.
Flying Noodles attracts attention not only because of its taste, but because of the visual aspect it brings to the experience. The dish is served with the intention of sharing. People enjoy it because they have that "how did they do it?" reaction, and chefs love it because of the potential of a great reveal. When something drops on the feed, it's clearly not food; it is performance food. The makers of the casing and noodles at Hana even acknowledge that one of the reasons for the noodle illusion was "it looked nicer on camera."
Flying Noodles is not a limited one-trick pony, however. In Malaysia, street vendors have swung to it and created a dish where the noodles are fried in mid-air, then topped with crab, green onions, soy sauce and gravy. Vincent Lim, on the other hand, has exposed multiple types of noodles, sauces, and dishes - lobster chow mein, "Cardi B Noodles", etc. - but ultimately always drops hotter oil to lock in the noodle sculpture. They remix the visual with flavour, whether seafood, Asian-style gravy, or veggie bowls.
Due to Flying Noodles' dramatic flair, some individuals have questioned whether it is a trend or not. Critics are often concerned about frying or oil and whether it is healthy or meant solely for social media. What people tend to forget is that many viral food trends are first and foremost an experience — and some are constant because they are enjoyed for both their flavour and performance. Lim himself argues it is not a hack: when done correctly, Flying Noodles are wonderful and imaginative, rather than a viral stunt or something that people would only do for social media.
If you would like to recreate Flying Noodles, prepare your noodles, find a source to stick chopsticks into (a potato was used in some videos), and pour hot oil down the length of the noodle starch. Once the starch hardens, lift the noodles out and finish as you like with sauce, vegetables, or toppings. The trick with Flying Noodles is the timed quantity of oil and temperature to ensure it crisps but does not burn.
If you are not inclined to do this, seek out restaurants or street vendors with "levitating noodles" or "floating noodles" on their menu. Many cafés and pop-up restaurants now offer their own version!
A portion of what makes the dish relatable is that it is not attempting to be a serious gourmet dish. It is just fun. It is saying, "food can be art, but also silly, shareable and visual." Flying Noodles is the opposite of a hyper-minimal plate. It is loud. It is joyful. It is a moment. When you think about how this trend originated with a pole concealed in the hot oil, it is quite impressive.
