Egg Noodles Singapore Curry
Prefix 505 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 | 83 kcal | 4% |
| Fat | 0.80 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 15.3 g | 6% |
| of which sugars | 2.0 g | 2% |
| Protein | 3.2 g | 6% |
| Salt | 0.53 g | 9% |
Open Food Facts, ODbL, record updated 19 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
dried egg noodles (71%) [soft wheat, durum wheat semolina, egg, salt, acidity regulator (potassium carbonate)], potato starch, maltodextrin, flavourings, sugar, dríed carrot (2.3%), garlic powder, curry powder (1.4%) [coriander, turmeric, salt, allspice, ginger, fenugreek, garlic powder, black pepper, cumin, red pepper, bay], dried spring onion (1.3%), dried onion, onion powder, chinese five spice (0.5%), [salt, star anise. sugar, onion powder, garlic powder, black pepper, cinnamon, clove, fennel seed, ginger], chilli powder, dried coriander, mushroom extract powder, ground turmeric, palm oil, colour (curcumin). allergy advice: for allergens, including cereals containing gluten, see ingredients in bold
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
46% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pot 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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