Nutrition Information on the Types of Asian Noodles

Noodle cuisine originated around 5,000 B.C. in China. Evolving from the simple wheat noodle, Asian noodle choices are expansive and complement many dishes. Pan-fried, stir-fried or boiled, noodles are a traditional part of many Chinese, Japanese and Thai dishes. The nutritional content of these noodles varies as much as their texture and tastes.

A bowl of soup with rice noodles at a restaurant.
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Egg Noodles

A mixture of eggs and wheat, egg noodles star in soup like chicken noodle or creamy dishes like beef stroganoff. These Asian noodles are the least heart-healthy with 19 g of fat per serving, on account of the cholesterol-rich egg content, according to Temple of Thai. Egg noodles come in a variety of types and flavors including enriched, added salt and spinach flavored. One 3/4 cup serving of these wide, flat noodles has 280 calories, 58 g of carbohydrates and 11 g of protein with a sodium overload of 2,760 mg per Temple of Thai.

Rice Noodles

Similar to the Soba Japanese or the Chow Mein Chinese noodles, rice noodles come in a stick, sheet or vermicelli form. These noodles complement Asian dishes such as pad Thai as stick noodles or traditional won tons and spring roll wrappers when in sheet form. One 1/4 cup serving of cooked rice noodles provides a heart healthy snack that is devoid of fat and cholesterol, with 195 calories, 45 g carbohydrates and 3 g of protein, according to Temple of Thai.

Mung Bean Noodles

Prior to cooking, dried mung bean noodles look like a ball of twine. Clear, like glass, when cooked, mung bean noodles are traditionally used as a filler, like in spring rolls. The low-carb dieter may want to steer clear of these noodles, also called cellophane noodles, as these stringy guys have 65 g of carbohydrates in a 1 cup serving per Temple of Thai. They also contain 260 calories and no fat, cholesterol or protein.

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