COOK'S KITCHEN FINE EGG NOODL VEGETARIAN ALLERGY U
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 107 kcal | 5% |
| Fat | 0.60 g | 1% |
| of which saturates | 0.16 g | 1% |
| Carbohydrate | 21.3 g | 8% |
| of which sugars | 0.27 g | 0% |
| Fibre | 0.87 g | — |
| Protein | 3.7 g | 7% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
frequently to separate noodles. Drain and add the noodles to stir f for 1 minute. Serve immediately. Hob Hob Place noodles in pan of boiling water. Remove from heat and leave to soak for 5 mins. Stir frequently to separate noodles. Drain and serve immediately. Appliances vary, these are guidelines only. Ingredients Wheat Flour (Wheat Flour, Calcium carbonate, Iron, Niacin, Thiamin), Pasteurised Liquid Whole Egg (5%), Salt, Colour (Beta-carotene), Firming Agents (Potassium carbonate, Sodium carbonate), Acidity Regulator (Citric acid). Allergy Advice
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E330Citric acidAntioxidant · Sequestrant
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
- 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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