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Refined wheat-based instant noodles, typically high in sodium and low in fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
470
KCAL / 100G
Carbs
61g
· 53%
Protein
9g
· 8%
Fat
20g
· 39%
Fiber
3g
Vitamins
B1
0.45mg · 38% DV
B3
4.8mg · 30% DV
B2
0.2mg · 15% DV
B5
0.5mg · 10% DV
Minerals
Sodium
1800mg · 78% DV
Manganese
1mg · 43% DV
Selenium
18µg · 33% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
9g
MONOUNSATURATED
7g
POLYUNSATURATED
4.9g
Omega 6:3 ratio 160:1
Above the ideal 4:1 (160:1).
They are usually pre-cooked with steam and then dried during manufacturing, so they rehydrate fast in hot water. That convenience is part of what makes them an ultra-processed food.
Boiling mainly changes water content and texture rather than removing the noodle’s protein, carbs, or fat. If you discard the cooking water, some surface starch and some seasoning dissolved in the water may be lost.
For many people, using less of the seasoning packet can be a more balanced choice, especially if they want to limit salt. You can add flavor with garlic, chili, herbs, lemon, eggs, or vegetables instead.
They can satisfy hunger quickly, but on their own they may not keep you full for long. Adding a protein source and vegetables usually makes the meal more balanced and satisfying.
They can work before exercise as a quick carb-based meal, but their fat content may feel heavy for some people. After training, pairing them with a protein source makes more sense nutritionally.
Eating them occasionally is different from relying on them daily. Because they are ultra-processed, they are better treated as a convenience food than a staple of a balanced diet.
People with celiac disease or gluten intolerance should avoid standard versions because they contain gluten. Those trying to limit highly processed foods or salt may also want to be selective about how often and how they eat them.
Keep them in a sealed container in a cool, dry place. Moisture can make them stale, soften the texture, and affect flavor.
Raw dried instant noodles do not need freezing and keep best in dry storage. Cooked noodles can be frozen, but they often become softer and less springy after thawing.
Not exactly. Both are wheat-based foods, but instant noodles are typically pre-cooked and dried to prepare quickly, and they are often designed to be eaten with a seasoning mix.
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Nutrition data compiled from USDA FoodData Central and scientific sources.