CHICKEN SINGAPORE NOODLES, SUSHI KING
i Photo: Open Food Facts contributors · CC BY-SA
Ready to eat combination meals · Ireland

CHICKEN SINGAPORE NOODLES

by SUSHI KING · 300g
IrelandBelgium
NUTRI-SCOREACDEBNOVA4
102 kcalper 100 g · 5% of the reference intake
1.8 gof sugars per 100 g
Barcode (EAN-13)5391518260358
GS1 prefix539 · GS1 Ireland
Additives4: E330, E501, E501i…
AllergensChicken, Crustaceans, Eggs, Fish, Gluten, Milk, Molluscs, Soybeans
LabelsLow or no fat, Low or no sugar, Low fat
5391518260358

Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy102 kcal5%
Fat1.9 g3%
of which saturates0.56 g3%
Carbohydrate13.7 g5%
of which sugars1.8 g2%
Fibre0.00 g—
Protein8.5 g17%
Salt1.00 g17%

Open Food Facts, ODbL, record updated 31 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

NOCOLES (47%) (WHEAT FLOUR, SALT, SODIUM UNBONATE, POTASSIUM CARBONATE, CITRIC ACID), CHICKEN (16%) SOY SAUCE (SOY, WHEAT), CARROTS (10%), ONIONS (9%), PEPPERS 9) SCALLIONS (1%), EGG, SUGAR, SESAME PEANUT, OYSTER SAUCE NATER SUGAR, SALT CORN STARCH, E-621, WHEAT, OYSTER EXTRACT (MOLLUSCS), CURRY PASTE (VEGETABLE OIL, MUSTARD CUMIN, CORIANDER, PAPRIKE TUMERIC CHILLI, FENUGREEK STAR ANISE, GINGER), CHILL PASTE (SOY SHALLOT GARLIC TAMARIND SHRIMP (CRUSTACEANS)), FISH SALCE (ANCHOYY (FISH) DASHI (BONITO (FISH) LACTOSE (MILK. YEAST EXTRACT

  • E330Citric acidAntioxidant · Sequestrant
  • E501Potassium carbonatesStabiliser
  • E501iPotassium carbonateStabiliser
  • E621Monosodium glutamateFlavour enhancer

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in 2 countries
BelgiumIreland

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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