Instant Noodle Soup
Limited nutritional benefit
Instant fried wheat noodles boiled with the seasoning packet.
Instant noodle soup is a block of pre-cooked, fried wheat noodles boiled for about 3 minutes in water and seasoned with the flavor packet, eaten with its broth. One bowl made from an 85 g package (about 565 g) has around 375 kcal, 15 g of fat (7 g saturated), 52 g of refined carbohydrate and about 1,600 mg of sodium. Using half the packet and adding an egg and vegetables makes a more balanced meal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 1.6g | 2.9% |
| Fat | 2.6g | 3.7% |
| Carbs | 9.2g | 3.1% |
| Simple Sugars | 3.22g | Estimate |
| Complex Carbs | 5.98g | Estimate |
| Water | 86g | 3.4% |
| Calories | 67 | 3.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.22 | g | 6.1% |
| Monounsaturated | 0.93 | g | 3.7% |
| Polyunsaturated | 0.33 | g | 2.5% |
| Omega-3 | 0.099 | g | Estimate |
| Omega-6 | 0.231 | g | Estimate |
| Trans | 0.01 | g | 0.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.36 | mg |
| Vitamin E | 0.34 | mg |
| Selenium | 3.48 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 1.02 | mcg | 0.1% |
| vitamin B1 | 0.012 | mg | 1.0% |
| vitamin B2 | 0.006 | mg | 0.5% |
| vitamin B3 | 0.136 | mg | 0.9% |
| vitamin B6 | 0.005 | mg | 0.3% |
| vitamin B9 | 3.35 | mcg | 0.8% |
| vitamin B12 | 0.032 | mcg | 1.3% |
| vitamin C | 0.36 | mg | 0.4% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 0.34 | mg | 2.3% |
| vitamin K | 4.89 | mcg | 4.1% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 7.16 | mg | 0.7% |
| iron | 0.166 | mg | 0.9% |
| magnesium | 5.03 | mg | 1.3% |
| phosphorus | 18 | mg | 2.6% |
| potassium | 32.3 | mg | 1.2% |
| sodium | 283 | mg | 12.3% |
| zinc | 0.106 | mg | 1.0% |
| copper | 0.029 | mg | 3.2% |
| manganese | 0.1 | mg | 4.3% |
| selenium | 3.48 | mcg | 6.3% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 34 | mg | 4.9% | 106% |
| Isoleucine | 53 | mg | 3.8% | 88% |
| Leucine | 106 | mg | 3.9% | 87% |
| Lysine limiting | 35 | mg | 1.7% | 36% |
| Methionine | 60 | mg | 5.7% | 130% |
| Phenylalanine | 124 | mg | 7.1% | 151% |
| Threonine | 42 | mg | 4.0% | 84% |
| Tryptophan | 19 | mg | 6.8% | 144% |
| Valine | 62 | mg | 3.4% | 78% |
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Allergens
Recipe
See full recipeIngredients
- Instant ramen noodle blocks 2 (150 g)
- Seasoning packets (from the packages) 2 (about 17 g)
- Dried vegetable flakes (from the packages) 2 small packets (3 g)
- Water 1 liter
- Green onion, thinly sliced 2 (20 g)
- Black pepper or chili flakes a pinch
Instructions
- 1
Bring the water to a boil in a medium saucepan.
- 2
Add the noodle blocks and the dried vegetable flakes.
- 3
Boil for 3 minutes, loosening the noodles with chopsticks or a fork after 1 minute.
- 4
Turn off the heat and stir in the seasoning packets until dissolved.
- 5
Divide the noodles and broth between 2 large bowls.
- 6
Top with the green onion and a pinch of black pepper or chili flakes and serve hot.