Noodles, egg, dry, enriched
Whole food · Cereal Grains and Pasta
Photo: Wikipedia
Dried egg noodles are a firm, springy pasta made from wheat flour and egg, offering a satisfying chew and a subtle, savory richness. Nutritionally, they are a concentrated source of energy, packing over 380 calories and a solid 14 grams of protein per 100 grams into their dense, dehydrated form.
💚 Why it's loved
People adore them for their incredible versatility and satisfying texture—they cook quickly and act as a perfect canvas for bold sauces, broths, and stir-fries. They are a beloved staple in countless cuisines, symbolizing comfort and home cooking from Asia to Europe.
⚠️ Watch-outs & how to enjoy it better
As a refined carbohydrate, they can cause rapid blood-sugar spikes, making portion control important for those managing glucose levels. To counteract this, pair them with non-starchy vegetables, lean protein, and a healthy fat to slow digestion. They also contain gluten, a common allergen.
Key benefits
- Excellent source of quick-release carbohydrates for energy
- Provides a significant amount of plant-based protein
- Contains some dietary fiber for digestive health
- Low in fat and sugar
- Long shelf life and pantry-stable convenience
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'egg noodle' is legally defined in the United States to mean a noodle product containing at least 5.5% egg solids by weight of the finished product.
Full nutrition (scales with serving)
| Water | 9.0 g |
| Energy | 384 kcal |
| Energy | 1609 kj |
| Protein | 14.2 g |
| Total lipid (fat) | 4.4 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 71.3 g |
| Fiber, total dietary | 3.3 g |
| Total Sugars | 1.9 g |
| Sucrose | 0.27 g |
| Glucose | 0.10 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 1.5 g |
| Galactose | 0.00 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 4.0 mg |
| Magnesium, Mg | 58.0 mg |
| Phosphorus, P | 241 mg |
| Potassium, K | 244 mg |
| Sodium, Na | 21.0 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.30 mg |
| Manganese, Mn | 0.85 mg |
| Selenium, Se | 78.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 1.1 mg |
| Riboflavin | 0.43 mg |
| Niacin | 8.4 mg |
| Pantothenic acid | 0.91 mg |
| Vitamin B-6 | 0.22 mg |
| Folate, total | 230 ug |
| Folic acid | 201 ug |
| Folate, food | 29.0 ug |
| Folate, DFE | 370 ug |
| Choline, total | 78.7 mg |
| Betaine | 132 mg |
| Vitamin B-12 | 0.29 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 17.0 ug |
| Retinol | 17.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Vitamin A, IU | 62.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 110 ug |
| Vitamin E (alpha-tocopherol) | 0.37 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.06 mg |
| Tocopherol, gamma | 1.4 mg |
| Tocopherol, delta | 0.01 mg |
| Tocotrienol, alpha | 0.23 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 11.0 iu |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 0.50 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.94 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.23 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.07 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.2 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.06 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.06 g |
| Cholesterol | 84.0 mg |
| Tryptophan | 0.13 g |
| Threonine | 0.43 g |
| Isoleucine | 0.59 g |
| Leucine | 1.1 g |
| Lysine | 0.43 g |
| Methionine | 0.27 g |
| Cystine | 0.30 g |
| Phenylalanine | 0.75 g |
| Tyrosine | 0.29 g |
| Valine | 0.69 g |
| Arginine | 0.60 g |
| Histidine | 0.38 g |
| Alanine | 0.52 g |
| Aspartic acid | 0.76 g |
| Glutamic acid | 4.6 g |
| Glycine | 0.50 g |
| Proline | 1.5 g |
| Serine | 0.80 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How do dried egg noodles differ from regular dried pasta?
Egg noodles contain egg, which gives them a richer flavor, more yellow color, and a slightly more tender, springy texture compared to standard durum wheat pasta.
Why are they called 'enriched'?
'Enriched' means that certain B vitamins (like thiamin, riboflavin, niacin) and iron, which are lost during processing, have been added back into the flour.
What's the best way to cook them so they don't get mushy?
Boil in plenty of salted water, stir occasionally, and test for doneness a minute before the package time. Rinse briefly with cool water if using in a stir-fry or cold salad to stop the cooking.