Know what’s on your plate
Egg noodles
Calories & nutrition facts
cooked, enriched, with added salt
Nutrition facts
Per 100 g% DV- Calories 138 kcal —
- Protein 4.5 g 9%
- Carbohydrate 24 g 9%
- Fat 2.1 g 3%
- Saturated fat 0.4 g 2%
- Fibre 1.2 g 4%
- Sugars 0.4 g —
- Sodium 165 mg 7%
- Cholesterol 29 mg 10%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 6 µg 1%
- Vitamin C 0 mg 0%
- Vitamin E 0.17 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.29 mg 24%
- Riboflavin (B2) 0.14 mg 10%
- Niacin (B3) 2.1 mg 13%
- Pantothenic acid (B5) 0.26 mg 5%
- Vitamin B6 0.05 mg 3%
- Folate (B9) 84 µg 21%
- Vitamin B12 0.09 µg 4%
- Choline 25.7 mg 5%
Minerals
- Calcium 12 mg 1%
- Iron 1.5 mg 8%
- Magnesium 21 mg 5%
- Phosphorus 76 mg 6%
- Potassium 38 mg 1%
- Zinc 0.65 mg 6%
- Copper 0.1 mg 11%
- Manganese 0.32 mg 14%
- Selenium 23.9 µg 43%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 138 | 4.5 g | 24 g | 2.1 g |
| 1 × cup | 160 g | 221 | 7.3 g | 38 g | 3.3 g |
| 2 × cup | 320 g | 442 | 15 g | 77 g | 6.6 g |
| ½ × cup | 80 g | 110 | 3.6 g | 19 g | 1.7 g |
| 3 × cup | 480 g | 662 | 22 g | 115 g | 9.9 g |
| 4 × cup | 640 g | 883 | 29 g | 153 g | 13 g |
Similar foods
- Spinach egg noodlesenriched, cooked132 kcal / 100 g
- Medium egg noodlesdried, boiled in unsalted water166 kcal / 100 g
- Fine egg noodlesdried, boiled in unsalted water129 kcal / 100 g
- Wheat and egg noodleboiled, drained166 kcal / 100 g
- Thick egg noodlesdried, boiled in unsalted water143 kcal / 100 g
- Egg pastaraw360 kcal / 100 g
- Pastadry, enriched371 kcal / 100 g
- Plain egg pastaboiled, no added salt166 kcal / 100 g
- Rice noodlescooked108 kcal / 100 g
- Pasta with eggs and butterwheat, cooked, with salt158 kcal / 100 g
Questions about Egg noodles
How long do you cook egg noodles?
Dried egg noodles usually take about 4–6 minutes in boiling water; fresh ones can take only 2–3 minutes. Taste one near the end: it should be tender but still hold its shape.
How do you stop egg noodles sticking together?
Use plenty of boiling water and stir as soon as you add the noodles. For a stir-fry, drain them well and toss with a little oil; rinse briefly under cold water if you need to stop them cooking while you prepare the other ingredients.
Should you cook egg noodles before adding them to soup?
Usually, yes: boil them separately, drain, then add them to each bowl or to the soup just before serving. This keeps the broth clearer and stops the noodles soaking up too much liquid as the soup stands.
What dishes can you make with egg noodles?
They work well in beef chow mein, chicken noodle soup and creamy mushroom noodles. For a quick stir-fry, combine cooked noodles with vegetables, sliced chicken or prawns, and a little soy sauce.
How should you store cooked egg noodles?
Cool them promptly, place them in a covered container and refrigerate; use within 2 days. Reheat until steaming hot, adding a splash of water if they have clumped.
Can you freeze cooked egg noodles?
Yes. Cool and drain them well, toss with a little oil, then freeze in meal-sized portions in airtight containers. Thaw in the fridge and reheat in a pan with a splash of water or broth.
Can you use rice noodles instead of egg noodles?
Yes, especially in stir-fries and soups, but the texture is different: rice noodles are softer and have no egg flavour. Rice noodles have 108 kcal per 100 g, compared with 138 kcal per 100 g in egg noodles.
Can you eat egg noodles if you have an egg allergy?
No: egg noodles contain egg, and they are usually made with wheat as well. Choose a suitable egg-free alternative, such as rice noodles, and check that it meets your needs.
Source: USDA FoodData Central 168919 · per 100 g · carbohydrate per EU label, fibre excluded
