Healthy Food Database

Hokkien Noodles
The process of making egg noodles and egg pasta is quite similar. Egg noodles or hokkien noodles are of varying thickness but all the same length. The long, uncut noodles symbolise a long life in Chinese tradition.
Made from eggs, oil, water, flour and salt, they are higher in fat than pasta made from durum wheat flour and water only. Asian egg noodles are also called ramen. 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 also are 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:
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 100 Grams:

Energy (kJ):
Protein (g):
Saturated Fat, g :
Carbohydrates, g:
Fat (g):
Monosaturated Fat , g:
Safe/negligible amount

Benefits the Following Health Conditions:*

Find recipes with Hokkien 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.

Facebook Twitter RSS