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Stir-Fried Vegetable Noodles Calories
Noodles stir-fried with vegetables and oil, providing carbohydrates and some fiber.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Stir-Fried Vegetable Noodles (200 g) has 290 calories. That works out to 145 calories per 100 g. It contains 45.6 g of carbs, 8.4 g of protein, 8.6 g of fat and 4.2 g of fiber. Its 36 µg of Selenium covers 65% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Stir-Fried Vegetable Noodles Nutrition Facts
Selected: 1 cup (medium) · 200 g
290
KCAL / 200G
Carbs
45.6g
· 17% DV
Protein
8.4g
· 17% DV
Fat
8.6g
· 11% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 11% · Fat 27%
Stir-Fried Vegetable Noodles nutrition facts table · 1 cup (medium) (200 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 290 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 1.3 g | 7% |
| Trans fat | 0.04 g | |
| Sodium | 560 mg | 24% |
| Total carbohydrate | 45.6 g | 17% |
| Fiber | 4.2 g | 15% |
| Protein | 8.4 g | 17% |
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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How Many Calories in 1 Cup of Stir-Fried Vegetable Noodles?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 290 kcal |
| 100 g | 100 g | 145 kcal |
| ½ cup (small) | 100 g | 145 kcal |
| 1 serving (medium) | 250 g | 363 kcal |
| 1.5 cup (large) | 300 g | 435 kcal |
| 1 serving (large) | 350 g | 508 kcal |
| 1 bottle (large) | 450 g | 653 kcal |
Calculated from 145 calories per 100 g.
Frequently Asked Questions About Stir-Fried Vegetable Noodles
What is Stir-Fried Vegetable Noodles made of?
Stir-Fried Vegetable Noodles are made by tossing cooked noodles with vegetables and oil in a pan. Common additions include carrots, peppers, cabbage, or mushrooms; sauces and seasonings vary, so the dish can taste quite different from one recipe to another.
How do you make Stir-Fried Vegetable Noodles at home?
Make Stir-Fried Vegetable Noodles by cooking the noodles, stir-frying chopped vegetables until just tender, then tossing everything together in a hot pan. Add sauce near the end and keep stirring briefly so the noodles take on the flavor without becoming mushy.
Can you make Stir-Fried Vegetable Noodles with ramen noodles?
Yes, ramen noodles work in Stir-Fried Vegetable Noodles. Cook them just until tender, drain well, and leave out the seasoning packet or use only a little, since it can make the finished dish too salty. Add the noodles to the vegetables at the end.
Why do Stir-Fried Vegetable Noodles turn soggy?
Stir-Fried Vegetable Noodles usually turn soggy when the noodles are overcooked, the vegetables release too much moisture, or the pan is overcrowded. Cook noodles just until tender, drain them thoroughly, and stir-fry in batches over high heat so excess moisture can evaporate.
What vegetables work best in Stir-Fried Vegetable Noodles?
Carrots, bell peppers, cabbage, mushrooms, and snap peas all work well in Stir-Fried Vegetable Noodles. Cut them into similar-sized pieces and add firm vegetables first; add quick-cooking greens near the end so they keep some texture.
What sauce goes well with Stir-Fried Vegetable Noodles?
Soy sauce is a common choice for Stir-Fried Vegetable Noodles, often paired with garlic or ginger. For a different flavor, try a sesame-based sauce or a mild chili sauce; add it gradually so the noodles stay savory rather than overly salty or wet.
Can you freeze Stir-Fried Vegetable Noodles?
Yes, you can freeze Stir-Fried Vegetable Noodles, though the vegetables may soften after thawing. Cool the dish promptly, pack it airtight, and thaw it in the refrigerator before reheating in a pan. It is best to freeze a portion soon after cooking.
How long do Stir-Fried Vegetable Noodles keep in the fridge?
Stir-Fried Vegetable Noodles keep in the refrigerator for a few days when cooled promptly and stored in a covered container. Refrigerate leftovers rather than leaving them at room temperature, and discard them if their smell or appearance has changed.
Are Stir-Fried Vegetable Noodles a balanced meal?
Stir-Fried Vegetable Noodles provide carbohydrates and vegetables, but the dish may need a protein source to make it more filling and balanced. Add tofu, egg, beans, or chicken, and include extra vegetables if your serving is mostly noodles.
How can you add protein to Stir-Fried Vegetable Noodles?
Add cooked tofu, egg, chicken, shrimp, or edamame to Stir-Fried Vegetable Noodles. Cook raw protein separately or before the vegetables, then combine it with the noodles at the end so it heats through without making the vegetables overcooked.
Stir-Fried Vegetable Noodles Vitamins & Minerals
Vitamins
Vitamin K
70µg · 58% DV
Vitamin A
230µg · 26% DV
Vitamin C
21mg · 23% DV
B3
2.7mg · 17% DV
Minerals
Selenium
36µg · 65% DV
Manganese
0.64mg · 28% DV
Copper
0.24mg · 27% DV
Sodium
560mg · 24% DV
Potassium ⭐
290mg · 9% DV
Stir-Fried Vegetable Noodles Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Stir-Fried Vegetable Noodles
To burn the 290 calories in 1 cup (medium) (200 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.
What is Stir-Fried Vegetable Noodles?
Stir-Fried Vegetable Noodles is a simple home-style dish made by tossing Turkish erişte—short, ribbon-like noodles, often homemade—with vegetables and a little oil in a pan. The noodles are commonly made from wheat flour and may include egg; carrots, peppers, courgette or other seasonal vegetables are easy additions.
The erişte turns tender with lightly toasted edges, while the vegetables bring colour and a little bite. Serve it as a quick lunch or supper, perhaps with yoghurt or a crisp salad. It is mainly a carbohydrate dish, with vegetables contributing some fibre; a 100 g portion provides 22.8 g of carbohydrate. For a lighter plate, use less oil and add extra vegetables.
How Nutritious Is Stir-Fried Vegetable Noodles?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
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.
Is Stir-Fried Vegetable Noodles Processed?
NOVA 2
Minimally 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.
Does Stir-Fried Vegetable Noodles Contain Allergens?
Contains these allergens:
Which Diets Is Stir-Fried Vegetable Noodles Good For?
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
Stir-Fried Vegetable Noodles Fat Profile
SATURATED
1.3g
MONOUNSATURATED
4.5g
POLYUNSATURATED
3.3g
Omega 6:3 ratio 19.4:1
Above the ideal 4:1 (19.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.