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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Thin egg noodles are a good source of energy-providing carbohydrates and contain moderate protein. They are often enriched with B vitamins and iron, making them a nutritious base for meals when paired with plenty of vegetables and lean proteins.
Thin egg noodles contain approximately 13.5 grams of protein per 100 grams of dry noodles. This protein content is slightly higher than standard pasta because of the addition of eggs to the wheat dough.
No, thin egg noodles are not vegan because they are made with eggs. For a vegan-friendly alternative, you should look for rice noodles or wheat-based noodles that specifically state they are egg-free.
No, thin egg noodles are typically made from wheat flour and contain gluten. They are not suitable for individuals with celiac disease or gluten intolerance unless they are specifically labeled as a gluten-free variety made from alternative flours.
No, thin egg noodles are not keto-friendly as they are high in carbohydrates, containing about 70g of carbs per 100g serving. Those on a ketogenic diet usually substitute these with shirataki noodles or zucchini noodles.
Boil them in salted water for 3 to 5 minutes until they reach an 'al dente' texture. If you are using them in a stir-fry, you can slightly undercook them and finish the cooking process in the pan with your sauce and vegetables.
They have a mild, slightly savory flavor with a richer taste than standard wheat pasta due to the egg content. Their texture is typically springy and tender, which allows them to absorb sauces and broths very well.
Thin Egg Noodles is a versatile ingredient found in cuisines around the world. With 375 calories per 100g and 13.5 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 thin egg noodles with step-by-step instructions.
Browse recipes →Store dry noodles in a cool, dry place in an airtight container or their original sealed packaging. When kept away from moisture and heat, they can remain fresh for up to one to two years.
Cooked thin egg noodles can be stored in an airtight container in the refrigerator for 3 to 5 days. To prevent them from sticking together, it is helpful to toss them with a small amount of oil before refrigerating.
Yes, you can freeze cooked egg noodles for up to 2 months in a freezer-safe bag. For the best texture, freeze them slightly undercooked so they do not become mushy when you reheat them.