STIR FRY CHILLI & CORIANDER NOODLES
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 58 kcal | 3% |
| Fat | 2.8 g | 4% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 31.5 g | 12% |
| of which sugars | 3.0 g | 3% |
| Fibre | 1.4 g | — |
| Protein | 4.7 g | 9% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 30 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour, Turmeric, Paprika, Water, Rapeseed Oil, Brown Sugar, Coriander, Tomato Purée, Red Chilli Purée, Ginger Purée, Rice Vinegar, Salt, Garlic Purée, Sugar, Cornflour, Soybeans, Vinegar, Barley Malt Extract , Chilli Powder
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Flavoured cooked Asian noodles”: 1.49 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.