Teriyaki 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 | 0.83 g | 1% |
| of which saturates | 0.26 g | 1% |
| Carbohydrate | 10.1 g | 4% |
| of which sugars | 2.4 g | 3% |
| Fibre | 2.1 g | — |
| Protein | 9.2 g | 18% |
| Salt | 0.65 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, cooked egg noodles (21%) [water, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), pasteurised egg, firming agents: potassium carbonate, sodium carbonates, salt, paprika, turmeric, acidity regulator: citric acid], cooked chicken breast (19%) (chicken breast, salt), cabbage, carrot, onion, red pepper, spring onions, soy sauce (water, salt, soya beans, wheat flour), red chilli purée, cornflour, ginger purée, demerara sugar, garlic purée, honey, caramelised sugar syrup, tapioca starch, fish sauce (anchovy (fish), salt, sugar), sesame oil, allergy advice: for allergens see ingredients in bold,
- E330Citric acidAntioxidant · Sequestrant
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
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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