Some say Chinese. Others say it was the Japanese!

In fact, exactly

In 1949, the Chinese-Japanese Ando Momofuku, formerly known as Wu Jiafu, used high temperature and high pressure to extract the thick juice of stewed beef and chicken bones to make nutrients, which turned out to be quite successful, laying a good foundation for the future development of instant noodles.In August 1958, the first bag of instant noodles, "Chicken Noodle in Chicken Sauce "Finally came out, our meals can become convenient, simple and fast.