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Popular carbohydrate source, quick to prepare
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
138
KCAL / 100G
Carbs
26g
· 78%
Protein
4.8g
· 14%
Fat
1.1g
· 8%
Fiber
1.2g
Vitamins
B1
0.08mg · 7% DV
B3
0.6mg · 4% DV
B5
0.13mg · 3% DV
Biotin
1µg · 3% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
44mg · 6% DV
Magnesium
13mg · 3% DV
Calcium
7mg · 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
0.2g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
Boiling does not remove its protein or carbs; it mainly changes the weight and texture because the noodles absorb water. Overcooking can lower quality and may reduce some water-soluble vitamins.
It usually becomes mushy when it cooks too long or sits in liquid after draining. Use plenty of boiling water, check early, and combine it with the sauce right away.
Because it is a relatively easy-to-digest carbohydrate food, it can work well before training. After training, it is usually better paired with a protein source rather than eaten alone.
Eating it at night does not automatically cause weight gain. Your overall intake and portion size matter more than the clock.
It goes well with vegetables, eggs, chicken, yogurt-based sauces, tofu, or legumes. Pairing it with protein and fiber-rich foods can make the meal more balanced and filling.
The main differences are usually shape, texture, and cooking speed. Noodle styles often cook faster and work especially well in brothy, stir-fried, or quick meals.
Not always. Instant noodle products often include seasoning sachets, added fat, and more sodium, while plain noodle pasta may have a simpler ingredient list.
Cooked noodle pasta usually keeps for up to 3 days in a sealed container in the refrigerator. If it is already mixed with sauce, the texture may soften faster.
Yes, but the texture may become softer after thawing. For better results, freeze it slightly undercooked and in individual portions.
People with coeliac disease or gluten-related disorders should avoid it because it contains gluten. Those who eat heavily processed or seasoned noodle products often should also watch the ingredient list and sodium content.
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.