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Quick-preparation noodles high in sodium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
471
KCAL / 100G
Carbs
61.5g
· 53%
Protein
8.7g
· 7%
Fat
20.8g
· 40%
Fiber
2.6g
Vitamins
B1
0.42mg · 35% DV
B3
4.1mg · 26% DV
Folate
104µg · 26% DV
B2
0.28mg · 22% DV
Minerals
Sodium
2050mg · 89% DV
Manganese
1mg · 43% DV
Selenium
22µg · 40% DV
Iron
4mg · 22% 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
9.1g
MONOUNSATURATED
4.1g
POLYUNSATURATED
6.4g
Omega 6:3 ratio 62:1
Above the ideal 4:1 (62:1).
They are convenient, but they are an ultra-processed food and are best not used as a regular replacement for balanced meals. Adding vegetables and a protein source can make the meal more filling and balanced.
Draining the noodles and using only part of the seasoning sachet can help reduce how much salty, oily broth is consumed. Herbs, garlic, chilli, lime, or ginger can add flavour without relying entirely on the packet seasoning.
Egg, tofu, chicken, beans, or edamame are useful protein additions. Try vegetables such as spinach, mushrooms, carrots, peas, or peppers for more volume and variety.
A small serving may work before exercise if it sits comfortably, but avoid eating a large bowl immediately beforehand. After training, pair it with a protein-rich food because noodles alone may not provide enough protein for recovery.
Occasional late-night noodles are not inherently harmful, but a large salty portion may cause thirst or feel heavy before bed. A smaller serving and less seasoning may be more comfortable.
Instant noodles are typically pre-cooked, dried, and sold with a flavoured seasoning sachet, while homemade noodles have simpler, more controllable ingredients. With homemade noodles, it is easier to adjust the amount of oil, salt, and added vegetables.
They can be eaten occasionally, but they should not become a routine meal for children. Use less of the seasoning packet and add an egg or vegetables to improve the meal.
People with allergies to gluten, soy, or sesame should avoid this product, as it contains all three allergens. Anyone with a medically prescribed low-sodium eating plan should also check the label carefully and limit seasoned instant noodle products.
Refrigerate cooked noodles in a covered container within two hours of cooking. For best safety and texture, eat them within one to two days and reheat until steaming hot.
Their long shelf life mainly comes from being dried and sealed rather than from preservatives alone. Once prepared with water, they are perishable and should be treated like other cooked foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.