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Protein and fiber source, enriched with vegetables
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
16g
· 56%
Protein
7g
· 24%
Fat
2.5g
· 20%
Fiber
1.8g
Vitamins
B6
0.13mg · 8% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
B5
0.35mg · 7% DV
Minerals
Sodium
290mg · 13% DV
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% DV
Selenium
4.5µg · 8% 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
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Adding extra vegetables and serving them with yogurt or a glass of ayran can make the meal more filling. If it is a ready-made product, prepare it without adding extra salt or oil.
A moderate portion 2–3 hours before exercise can provide convenient fuel. After training, adding yogurt, kefir, or another protein-rich food may better support recovery.
They can fit into an evening meal, but a large portion late at night may worsen indigestion or reflux in some people. A smaller serving with extra vegetables is usually a lighter option.
Opened or cooked noodles should be kept in a covered container in the refrigerator. Do not leave them at room temperature for extended periods, and reheat leftovers thoroughly.
Yes, cooked noodles can be frozen, although the noodles may become softer after thawing. Cool them quickly and freeze in an airtight container to help preserve quality.
It is best to reheat leftovers only once and heat them until steaming hot throughout. A small splash of water in a pan, or stirring during microwave heating, helps prevent the noodles from drying out.
Chicken vegetable noodles are generally a convenient noodle dish made with chicken and vegetables, while ramen is a Japanese noodle soup built around broth and toppings. Instant ramen is often more strongly seasoned and may be higher in salt.
Because this is a processed food, it is better treated as an occasional convenience meal rather than a daily staple. Meals based on plain chicken, plenty of vegetables, and minimally processed noodles offer more variety.
Safety depends on an intact cold chain and following the package cooking instructions. Do not eat products that are past their use-by date, have swollen packaging, or smell unusual.
People with gluten, egg, or soy allergy should avoid the product or check the label carefully. Those limiting sodium, including people with high blood pressure or kidney disease, should also review the package label before choosing ready-made noodles.
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.