Pot Noodle Chinese-Style Sticky Rib Flavour
Prefix 871 was issued by GS1 Netherlands. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 136 kcal | 7% |
| Fat | 5.1 g | 7% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 19.0 g | 7% |
| of which sugars | 2.5 g | 3% |
| Fibre | 0.80 g | — |
| Protein | 2.8 g | 6% |
| Salt | 0.48 g | 8% |
Open Food Facts, ODbL, record updated 15 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
dried noodles 65% ( wheat flour (contains calcium carbonate, iron, niacin, thiamin), palm oil, salt, firming agents (potassium carbonate, sodium carbonates)), maltodextrin, potato starch, wheat flour, sugar, flavourings, tomato powder, onion powder, red pepper, green pepper, salt, palm fat, flavour enhancers (monosodium glutamate, disodium inosinate, disodium guanylate), spices (ginger, cayenne pepper, aniseed, star anise, cinnamon, fennel seed, pepper, cloves), garlic, barley malt extract, chives, soy sauce ( soybeans , wheat ), sauce 4% (water, sugar, spirit vinegar, modified corn starch, salt, maltodextrin, spices, garlic powder, soy sauce ( soybeans , wheat ), acid (acetic acid), colour (anthocyanins)),
- E163AnthocyaninsColour
- E260Acetic acidPreservative
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
50% 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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