Naked noodle • 1
Japanese Teriyaki Egg Noodles
Product Insights
Japanese Teriyaki Egg Noodles are a dried rice‑vermicelli style noodle that belongs to the Cereals and potatoes food group. They carry a Nutri‑Score of C and are classified as NOVA group 4, reflecting a low fat (0.4 g), low sugar (1 g) profile but a moderate salt level (0.8 g) and the presence of several additives such as E150a, E501 and E501i. While they offer a quick, flavorful meal option, they are not suitable for vegan, gluten‑free or low‑salt diets and contain common allergens including egg, wheat, soy and traces of milk and mustard.
Nutrient Levels
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Nutritional Values
Values per 100 g/ml
Comparative Analysis
Compared with the average values for similar dried noodle products, these Japanese Teriyaki Egg Noodles contain far fewer calories (87 kcal vs 353 kcal), less fat (0.4 g vs 6.9 g) and sugar (1 g vs 9 g), but also provide less protein (2.5 g vs 9.8 g) and fiber (2.3 g vs 5.0 g).
Ingredients
Dried Egg Noodles [Soft WHEAT, Durum WHEAT Semolina, EGG, Salt, Acidity Regulator (Potassium Carbonate)], Sugar, Natural Flavourings (Contain WHEAT), Potato Starch, Soy Sauce Powder [Maltodextrin, Salt, SOYA Beans, WHEAT], Dried Carrot, Dried Spring Onion, Dried Red Pepper, Garlic Powder, Dried Garlic, BARLEY Malt Extract Powder, Colour (Plain Caramel). ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in BOLD. Also, may contain milk, mustard and other gluten sources.
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Frequently Asked Questions
Everything you need to know about Japanese Teriyaki Egg Noodles.
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