Ramen or Pho
This is a garnish-style preparation where cooked ramen or pho noodles are lightly pan-fried or crisped to add a textural contrast to soups, salads, or bowls. The dish typically uses thin wheat (ramen) or rice (pho) noodles, often tossed with a small amount of oil and seasonings. It originates from East and Southeast Asian cuisines, where noodles are a staple.
🍽️ Nutrition at a glance
The garnish is primarily a source of carbohydrates from the noodles, with a small amount of fat from the cooking oil. A typical serving provides a modest calorie boost and some B vitamins from the wheat or rice flour, with minimal protein.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 5 g |
| Carbs | 34 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 300 mg |
| Thiamin (B1) | 0.2 mg |
| Niacin (B3) | 2.5 mg |
| Folate | 40 mcg |
| Iron | 1.8 mg |
| Selenium | 12 mcg |
| Manganese | 0.4 mg |
| Phosphorus | 50 mg |
| Sodium | 300 mg |
Per 1/2 cup (60 g) · estimated, varies by recipe
💡 What's interesting
This preparation transforms soft noodles into a crunchy topping, adding a satisfying textural element that contrasts with broths or soft ingredients. Nutritionally, it's a simple way to add calories and a unique mouthfeel without significantly altering the dish's core flavor profile.
