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Instant noodles, curry seasoning, dry product
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 pack (whole) of Indomie curry noodles (dry) (80 g) has 376 calories. That works out to 470 calories per 100 g. It contains 49.6 g of carbs, 6.8 g of protein, 16.8 g of fat and 2.6 g of fiber. Its 0.4 mg of B1 covers 30% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 pack (whole) · 80 g
376
KCAL / 80G
Carbs
49.6g
· 18% DV
Protein
6.8g
· 14% DV
Fat
16.8g
· 22% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 7% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 376 kcal | |
| Total fat | 16.8 g | 22% |
| Saturated fat | 7.6 g | 38% |
| Trans fat | 0.08 g | |
| Sodium | 1480 mg | 64% |
| Total carbohydrate | 49.6 g | 18% |
| Fiber | 2.6 g | 9% |
| Protein | 6.8 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 pack (whole) | 80 g | 376 kcal |
| 0.25 pack (quarter) | 20 g | 94 kcal |
| ½ pack (half) | 40 g | 188 kcal |
| 1 cup (small) | 40 g | 188 kcal |
| 1 serving (medium) | 80 g | 376 kcal |
| 2 cup (medium) | 80 g | 376 kcal |
| 100 g | 100 g | 470 kcal |
| 1.5 pack (double) | 120 g | 564 kcal |
| 2 pack (triple) | 160 g | 752 kcal |
Calculated from 470 calories per 100 g.
Cook Indomie curry noodles in hot water as directed on the packet, then stir in the seasoning. The curry variety is commonly served as a soup noodle, so keep some cooking water for the broth.
Indomie curry noodles have a savoury, spiced curry flavour rather than the taste of a freshly made curry sauce. The seasoning gives the broth its characteristic aroma, and the level of heat can vary by market and product version.
Indomie curry noodles are not always very spicy; their heat can differ between versions sold in different countries. If yours tastes too hot, use less of any chilli seasoning provided and add vegetables or egg to soften the flavour.
Yes, an egg works well in Indomie curry noodles. Crack it into the simmering broth and cook until set, or serve a boiled or fried egg on top for a more distinct texture.
Mushrooms, spinach, carrots and spring onions pair well with Indomie curry noodles. Add vegetables that need longer cooking to the water first, then cook the noodles and finish with quick-cooking greens.
Yes, you can make Indomie curry noodles into a stir-fry by cooking the noodles, draining most of the water and tossing them with the seasoning. Add a little cooking water if the seasoning needs help coating the noodles.
Use only part of the seasoning in Indomie curry noodles and avoid adding extra salt or salty sauces. If you prepare them as soup, leaving some broth uneaten also reduces how much of the seasoning you consume.
It is better to cook Indomie curry noodles rather than eat them dry. They are made to soften in hot water, which improves their texture and lets the curry seasoning mix evenly into the noodles or broth.
Keep opened Indomie curry noodles sealed in an airtight container in a cool, dry place, and use them soon. Protect the seasoning sachets from moisture too; discard noodles that have become damp.
Indomie curry noodles are an ultra-processed convenience food, so they are not an ideal meal to rely on regularly by themselves. Add vegetables and a source of protein, such as egg or tofu, to make the meal more varied.
Vitamins
B1
0.36mg · 30% DV
B3
3.84mg · 24% DV
B2
0.16mg · 12% DV
B6
0.2mg · 12% DV
Minerals
Sodium
1480mg · 64% DV
Selenium
14µg · 25% DV
Manganese
0.44mg · 19% DV
Iron
2.56mg · 14% DV
Potassium ⭐
128mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 376 calories in 1 pack (whole) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Indomie curry noodles (dry) are a packaged Indonesian instant noodle product: dried wheat noodles sold with curry-flavoured seasoning. Cook them in hot water as directed on the pack, then stir in the seasoning for a savoury, gently spiced bowl. They’re an easy meal when time is short, whether eaten as a quick lunch or a late-night bite; adding an egg and fresh vegetables is a common way to make the bowl more substantial. The noodles are carbohydrate-rich and energy-dense, with 470 kcal per 100 g. For a lighter serving, use less of the seasoning and bulk it out with vegetables.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
7.6g
MONOUNSATURATED
5.68g
POLYUNSATURATED
4.8g
Omega 6:3 ratio 124:1
Above the ideal 4:1 (124:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.