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Basic carbohydrate source, low fat, low protein
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
0.06mg · 5% DV
B3
0.5mg · 3% DV
B5
0.13mg · 3% DV
B2
0.02mg · 2% DV
Minerals
Selenium
8µg · 15% DV
Phosphorus
44mg · 6% DV
Magnesium
10mg · 2% 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
0.13g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
Boiling mainly changes water content and texture, so the nutrition per 100 g looks different once cooked. The noodles do not lose all their carbs or protein; the main change is that they absorb water and become less calorie-dense by weight.
Cook them in plenty of boiling water and stop at al dente rather than overcooking. Draining promptly and mixing with sauce or a little oil right away also helps prevent sticking.
They are often more useful before training as an easy-to-digest carbohydrate source. After training, they work better as part of a meal with protein such as eggs, yogurt, cheese, chicken, or tofu.
They may not keep everyone full for long when eaten alone because they are not especially high in fibre or protein. Adding vegetables and a protein source usually makes the meal more satisfying.
Neither is automatically healthier; it depends on portion size, preparation, and what you eat with them. Noodles often come with sauces and extras that can change the overall meal more than the base starch itself.
Protein-rich foods such as eggs, chicken, tuna, tofu, yogurt, or legumes make them more balanced. Vegetables add bulk and fibre, which can help with fullness and overall diet quality.
Yes, for most people the timing is less important than the portion and the heaviness of the meal. Large servings or rich sauces may be more likely to cause discomfort close to bedtime.
Cooked noodles usually keep for about 3 to 4 days in an airtight container in the refrigerator. They should not be left at room temperature for long because that raises food safety risk.
Yes, cooked plain noodles can be frozen. For better texture, freeze them in portions, avoid overcooking before freezing, and reheat only what you plan to eat.
Anyone with coeliac disease or gluten-related disorders should avoid them because they contain gluten. People who want steadier fullness may also do better pairing them with fibre- and protein-rich foods rather than eating them alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.