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Traditional staple noodle of Chinese cuisine, typically made from wheat or rice.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
138
KCAL / 100G
Carbs
28g
· 82%
Protein
4.5g
· 13%
Fat
0.7g
· 5%
Fiber
1.2g
Vitamins
B1
0.04mg · 3% DV
B2
0.02mg · 2% DV
B3
0.3mg · 2% DV
B5
0.12mg · 2% DV
Minerals
Phosphorus
40mg · 6% DV
Selenium
2.5µg · 5% DV
Magnesium
12mg · 3% DV
Calcium
10mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.16g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
Boiling makes noodles absorb water, so the nutrition per 100 grams looks more diluted after cooking. In practice, the biggest changes usually come from added oil, sauces, and toppings rather than the noodles themselves.
Overcooking and letting them sit after draining are the main reasons. Cook them just until tender, drain promptly, and use them right away to keep a better texture.
Because they provide carbohydrates, they can work well before exercise for energy. After training, they are usually better paired with a protein-rich food rather than eaten alone.
Adding vegetables plus a protein source such as egg, tofu, chicken, or yogurt-based sides makes the meal more complete. This can improve fullness and overall nutrient balance.
Neither is automatically better; it depends on the portion, preparation, and what you eat with it. Noodles are often combined with sauces and mix-ins, while rice is a plainer base, so the full meal matters more than the staple alone.
That depends mostly on how they are prepared. A greasy, salty noodle dish may feel heavy, while a lighter version with vegetables and lean protein can fit dinner well.
No. Processed does not automatically mean unhealthy; what matters more is frequency, portion size, and whether the meal is balanced with less processed foods like vegetables and protein sources.
Dry noodles should be kept in a cool, dry place in a sealed container. Cooked noodles should be refrigerated and reheated thoroughly before eating.
Yes, cooked noodles can be frozen, although the texture may soften after thawing. For better results, freeze them before they become overcooked and keep heavy sauces separate if possible.
People with celiac disease or gluten sensitivity should avoid them because they contain gluten. Those watching sodium intake should also be cautious with packaged noodle sauces and seasoning mixes.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.