Grain
Noodle
Noodles are long dough strands or ribbons made from wheat, rice, buckwheat, starches, or eggs, boiled, stir-fried, or served in broth. They range from Italian-adjacent egg noodles to Chinese wheat noodles, Japanese udon and ramen, Korean buckwheat naengmyeon, and translucent glass noodles. Base flour and cut width define texture—chewy, slippery, or brittle when dried. Unlike shaped Italian pasta, noodle traditions emphasise strand formats and soup or wok service.
Also known as: Mian / Fen, Men, Guksu, Sen, Pasta lunga cross-ref
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.6 g
- Saturated Fat 0.57 g
- Trans Fat 0 g
- Monounsaturated Fat 0.62 g
- Polyunsaturated Fat 1.41 g
- Cholesterol 0 mg
- Sodium 4.74 mg
- Salt 0.01 g
- Total Carbohydrate 64.5 g
- Dietary Fibre 6.06 g
- Total Sugars 0.92 g
- Complex / starch 60 g
- Protein 10.3 g
- Water 16.6 g
- Energy 323 kcal
- Water 16.6 g
- Carbohydrates 64.5 g
- Sugars 0.92 g
- Monosaccharides 0.64 g
- Disaccharides 0.28 g
- Starch 60 g
- Amylose 15 g
- Amylopectin 45 g
- Digestible Starch 51 g
- Resistant Starch 6 g
- Fibre 6.06 g
- Soluble Fibre 2.12 g
- Insoluble Fibre 3.94 g
- Protein 10.3 g
- Plant Protein 9.77 g
- Fat 2.6 g
- Saturated Fat 0.57 g
- Monounsaturated Fat 0.62 g
- Polyunsaturated Fat 1.41 g
- Vitamins 57.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.63 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 26 µg
- Vitamin C 2 mg
- Vitamin E 0.68 mg
- Vitamin K 1.7 µg
- Minerals 221 mg
- Major Minerals 215 mg
- Trace Minerals 6.4 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.63 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.22 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 26 · vitamin-e: 0.68 · vitamin-k: 1.7 ·
Minerals
Sodium: 4.74 · Potassium: 155 · Calcium: 55 · Iron: 1 · Zinc: 0.4 · Iodine: 5 ·
Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.
In the kitchen
Culinary partners and combinations that usually underperform with Noodle.
Pairs well with
Classic and complementary matches
- EggLo mein
- Ginger
- PorkRamen toppings
- Sesame Seed
- Soy SauceAsian noodles
- Spring Onion
History
Archaeological and textual evidence places early noodles in Chinese grain cookery.
Noodle techniques spread across East and Central Asia with wheat and trade routes.
Udon, soba, and later ramen cultures refined Japanese noodle regional styles.
Industrial dried and instant noodles made global mass-market noodle consumption routine.