Thai sweet chilli egg noodles
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 89 kcal | 4% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 18.0 g | 7% |
| of which sugars | 2.2 g | 2% |
| Protein | 2.9 g | 6% |
| Salt | 0.51 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
DRIED EGG NOODLES (73%) (Wheat Flour, Durum Wheat Semolina, Egg, Salt, Acidity Regulator. Potassium Sugar, Potato Starch, Flavourings, Garlic Powder, Dried Spring Onion, Dried Red Pepper, Soy Sauce Powder M Soy Sauce (Soya Beans, Wheat, Salt), Salt], Onion Powder, Ground Ginger, Chilli Powder, Colour. Papila Extra, kit Citric Acid; Maltodextrin ALLERGY ADVICE: For allergens, see ingredients in bold. May also contain other gluten sources. DIETARY ADVICE: Suitable for vegetarians. No artificial colours or flavourings. NUTRITION Typical Values (made up as directed) per 100g: Energy 379kJ/
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
66% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Instant noodles” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Instant noodles”: 1.68 kg CO₂e per kg of product (closest product in Agribalyse).
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
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