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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh ramen is a good source of energy-providing carbohydrates and is naturally low in fat. While it provides some B vitamins and fiber, it is best enjoyed as part of a balanced meal with plenty of vegetables and lean protein to round out its nutritional profile.
A 100g serving of fresh ramen noodles contains approximately 280 calories and 55g of carbohydrates. It also provides about 9g of protein and is very low in fat, containing only 1.5g per serving.
Most traditional fresh ramen noodles are vegan, as they are made from wheat flour, water, salt, and alkaline water (kansui). However, some specific varieties may contain egg for added color or texture, so it is important to check the ingredient label.
No, traditional fresh ramen is not gluten-free because its primary ingredient is wheat flour. Those with celiac disease or gluten sensitivity should look for specialized gluten-free alternatives made from rice, corn, or millet flour.
Fresh ramen cooks very quickly, usually requiring only 1 to 3 minutes in a pot of boiling water. It is recommended to loosen the noodle strands by hand before adding them to the water and to drain them immediately once they reach an 'al dente' texture to prevent sogginess.
Fresh ramen should be kept in the refrigerator in an airtight container, where it will typically stay fresh for 1 to 2 weeks. For longer storage, you can freeze the noodles for up to 3 months; they can often be cooked directly from frozen with an extra minute of boiling time.
No, fresh ramen is not keto-friendly as it is a high-carbohydrate food, containing 55g of carbs per 100g. Those following a ketogenic diet typically use low-carb substitutes like shirataki (konjac) noodles or spiralized vegetables.
Fresh Ramen Noodles is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 1 recipes featuring fresh ramen noodles with step-by-step instructions.
Browse recipes →Unlike instant ramen, which is usually flash-fried and dehydrated, fresh ramen is raw and contains higher moisture levels. This results in a superior chewy texture, a more natural flavor, and a lower fat content since the noodles aren't pre-fried.
The yellow hue in fresh ramen is usually not from eggs, but from 'kansui' (alkaline mineral water). This alkaline solution reacts with the wheat flour to create the distinct yellow color and gives the noodles their signature springy, firm texture.
It is not recommended to eat fresh ramen noodles raw. Because they are made with raw wheat flour, they are difficult to digest and may contain bacteria that are only neutralized through the boiling process.