Healthy Food Database

Asian Noodles
Asian noodles are similar to pasta, some made with egg, some without. The Chinese name for noodle is "mein". Egg noodles have more fat than those made with wheat flour and oil. Both are usually yellow in colour of varying thickness, but all the same length. The long uncut noodles symbolize a long life in Chinese tradition.
Made from oil, water, flour and salt (and sometimes egg). They are also called ramen or hokkien noodles. Check the packaging when buying noodles and buy those without extra flavouring and preservatives.
Category: Grain
In Season: all year
To Buy:
Buy fresh or fried. Fresh egg noodles are used for egg noodles (obviously!) and are also used to make egg rolls and wontons. Dried egg noodles are available from most supermarkets - buy fresh from good supermarkets or Asian stores.
To Store:
Store fresh in the refrigerator for up to 3 days. Dried can be stored in an airtight container for up to 8 months.
Tips & Tricks:
A serve of noodles measures about 120 grams.
Cooking Tips:
To avoid sticking, rinse the noodles in cold water to wash off any excess starch. Boil in plenty of salted water for 4 minutes or until tender.

Nutrition per Per serve:

Weight (grams):
Carbohydrates, g:
Protein (g):
Saturated Fat, g :
Vitamin B1:
Folic Acid:
No information available
Energy (kJ):
Low GI < 55:
Fat (g):
Monosaturated Fat , g:
Niacin (B3):
No information available

Benefits the Following Health Conditions:*

Find recipes with Asian Noodles

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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