Ultimate noodles naked Japanese style chicken
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 | 142 kcal | 7% |
| Fat | 6.0 g | 9% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 17.1 g | 7% |
| of which sugars | 0.66 g | 1% |
| Fibre | 3.7 g | — |
| Protein | 3.0 g | 6% |
| Salt | 0.79 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour, palm oil, salt, Potassium Carbonate, Sodium Carbonate,WHEAT, SOYA, Maltodextrin, Salt, SOYA Beans, WHEAT, Garlic Powder, Maltodextrin, Potato Starch, Dried SOYA Protein, Chicory Fibre, Sugar, Grilled Red pepper, Grilled Yellow Pepper, Dried Spring Onion, Ground Ginger, Caramelised Sugar Powder.
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
31% 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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