Grain
Wheat
Wheat noodles are long strands or ribbons from wheat flour dough—Chinese lo mein and knife-cut styles, Japanese udon and ramen, dried Italian-adjacent egg-free strands, and countless regional cuts. Gluten gives chew; alkaline water in some ramen styles adds spring and colour. Fresh, dried, and frozen forms behave differently in the pot. Boil until just tender, then sauce or soup immediately. Salt the water; do not over-soften if stir-frying next. Match thickness to broth weight—thin for light soups, thick for hearty bowls.
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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 2.44 g
- Saturated Fat 0.52 g
- Trans Fat 0 g
- Monounsaturated Fat 0.52 g
- Polyunsaturated Fat 1.2 g
- Cholesterol 0 mg
- Sodium 5.23 mg
- Salt 0.01 g
- Total Carbohydrate 66.6 g
- Dietary Fibre 6.33 g
- Total Sugars 1 g
- Complex / starch 60.7 g
- Protein 9.41 g
- Water 11.8 g
- Energy 347 kcal
- Water 11.8 g
- Carbohydrates 66.6 g
- Protein 9.41 g
- Fat 2.44 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.52 g
- Polyunsaturated Fat 1.2 g
- Omega-3 0.12 g
- Vitamins 53 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.65 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 26.2 µg
- Vitamin C 2 mg
- Vitamin E 0.68 mg
- Vitamin K 1.7 µg
- Minerals 349 mg
- Major Minerals 347 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.65 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.22 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 26.2 · vitamin-e: 0.68 · vitamin-k: 1.7 ·
Minerals
Wheat of Noodle: composition reflects this culinary part relative to the whole ingredient.
History
Wheat noodle traditions developed across China and later East Asia.
Dried wheat noodles became global pantry staples.