Noodle
Also known as: noodles
Generic 'noodle' is non-specific: ingredients vary widely (wheat, rice, buckwheat, egg, sodium content), making allergen and refined-carbohydrate assessment impossible without further detail. Wheat- and egg-containing noodles trigger allergen labeling.
What it is
A general term for ribbon- or strand-shaped pasta made from wheat, rice, buckwheat, or other flours, with or without egg.
Carbohydrate base; provides starch and structure.
Why it's flagged
- Wheat-based noodles contain gluten allergen
- Egg noodles contain egg allergen
What regulators actually say
"Egg noodles, noodles, noodle products are the class of food each of which is prepared by drying formed units of dough composed of semolina, durum flour, farina, flour, or any combination of two or more of these, with liquid eggs."
Regulatory status
United States — FDA
Egg noodles standard of identity at 21 CFR 139.150; specific names required per 21 CFR 101.4
European Union — EFSA
Cereals containing gluten and eggs require allergen declaration
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