Originally Posted by
Torgen
Remember that airplane pressure is lower than that at sea level, and as a result the boiling temperature of water will be lower. This may have an effect on the quality of your noodle experience, in the same way that using coffee-temperature water to brew tea makes it terrible.
The dear departed CP flights to HKG and CX flights regularly used to give them out as snacks, and BA still has some available on long-haul flights (if you get there early enough - they seem to go quickly). If leaving LHR, the CX lounge stocks them in three flavours! All the AA flight attendants that I have asked to fill them up even know how much water to add.