Noodles, flat, crunchy, Chinese restaurant
Whole food · Cereal Grains and Pasta
These are wide, flat wheat noodles deep-fried until they puff into a golden, airy, and shatteringly crunchy texture. They offer a rich, savory, and slightly oily flavor that serves as a perfect textural contrast in dishes. Nutritionally, they are a high-energy food, with over half their calories coming from fat due to the frying process.
Calorie split: 8% protein · 39% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People love them for their addictive crunch and ability to instantly elevate a dish's texture, turning a simple soup or salad into a more complex experience. They are deeply embedded in Chinese culinary culture as a versatile topping that bridges textures.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density can be a concern for those monitoring intake, and the refined carbs may cause rapid blood sugar spikes. To counteract, use them as a garnish rather than a base, and pair dishes containing them with ample protein (like tofu or chicken) and fiber-rich vegetables to slow digestion and promote satiety.
Key benefits
- Provides a quick source of energy from carbohydrates and fats.
- Adds a satisfying, crispy texture to soups and salads.
- A staple ingredient for adding body and contrast to many dishes.
- Shelf-stable and convenient for quick meal preparation.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of making them involves boiling the fresh noodles first, then deep-frying them—a double-cooking method that locks in the airy, crunchy structure.
Full nutrition (USDA data · scales with serving)
| Water | 4.9 g |
| Energy | 521 kcal |
| Energy | 2181 kj |
| Protein | 10.3 g |
| Total lipid (fat) | 31.7 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 51.9 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 0.25 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 87.0 mg |
| Potassium, K | 89.0 mg |
| Sodium, Na | 378 mg |
| Zinc, Zn | 0.63 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.36 mg |
| Selenium, Se | 32.1 ug |
| Fluoride, F | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.20 mg |
| Riboflavin | 0.11 mg |
| Niacin | 2.5 mg |
| Pantothenic acid | 0.35 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 17.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 17.0 ug |
| Choline, total | 8.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 1.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 54.0 ug |
| Vitamin E (alpha-tocopherol) | 3.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.9 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 | 0.03 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 3.3 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 1.3 g |
| SFA 20:0 | 0.09 g |
| SFA 22:0 | 0.10 g |
| SFA 24:0 | 0.04 g |
| Fatty acids, total monounsaturated | 7.6 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 16:1 c | 0.05 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 7.3 g |
| MUFA 18:1 c | 7.3 g |
| MUFA 20:1 | 0.24 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 16.9 g |
| PUFA 18:2 | 14.9 g |
| PUFA 18:2 n-6 c,c | 14.8 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 2.0 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 2.0 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 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 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 | 0.14 g |
| Fatty acids, total trans-monoenoic | 0.03 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.03 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.11 g |
| Fatty acids, total trans-polyenoic | 0.11 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Noodles, japanese, soba, dry — USDA does not publish this profile for Noodles.
| Tryptophan | 0.20 g |
| Threonine | 0.50 g |
| Isoleucine | 0.55 g |
| Leucine | 0.94 g |
| Lysine | 0.61 g |
| Methionine | 0.20 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.62 g |
| Tyrosine | 0.30 g |
| Valine | 0.71 g |
| Arginine | 0.90 g |
| Histidine | 0.34 g |
| Alanine | 0.70 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 3.1 g |
| Glycine | 0.94 g |
| Proline | 0.87 g |
| Serine | 0.74 g |
FAQ
What are crunchy flat noodles made from?
They are typically made from wheat flour, water, and salt. The dough is rolled flat, cut, boiled, and then deep-fried until puffed and crispy.
How do I keep them crispy in a dish?
Add them just before serving. If added to soups or sauces too early, they will absorb moisture and lose their signature crunch.
Are they gluten-free?
No, as they are made from wheat flour, they contain gluten and are not suitable for those with celiac disease or gluten sensitivity.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 5.21 kcal/g · 8% calories from protein · 1.9 g fiber · 0.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.