
Fresh instant noodles
Prefix 100 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 157 kcal | 8% |
| Fat | 4.3 g | 6% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 25.0 g | 10% |
| of which sugars | 1.1 g | 1% |
| Protein | 4.2 g | 8% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
noodles: wheat flour, water, tapioca starch, salt, vinegar (water, rice, wheat, salt, colour (plain caramel)), acidity regulators (sodium diacetate, potassium carbonate), thickener (sodium alginate). seasoning oil sachet: soyabean oil, onions, garlic, ginger, red peppers, tomato, flavouring (soyabean oil, yeast extract, glucose syrup). soy sauce sachet: water, soy sauce (water, soyabean, wheat, salt), sugar, salt, vinegar (water, rice, wheat, salt, colour (plain caramel)), flavour enhancer (monosodium glutamate), acidity regulator (sodium diacetate). seasoning sachet: fried onion (onion, corn starch, soyabean oil), toasted sesame seeds allergen warning: for allergens, including ingredients containing gluten, see ingredients in bold. may also contain peanuts and nuts. this pack contains 2 servings. nutritional information before energy fat
- E150aPlain caramelColour
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: 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
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