Subtotal $0.00
Shop Now
Types of noodles differ in their flour or starch, egg content and salt, and USDA FoodData Central lists egg, rice, soba, somen, cellophane and chow mein noodles as separate entries. This guide ranks six cooked kinds from USDA SR Legacy data by protein per cup, compares nine dry noodles per 100 grams by sodium, and quotes what the FDA standards of identity say about noodles. For wheat shapes such as spaghetti and macaroni, see our guide to types of pasta; for plain cooked pasta, see our separate guide.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- In USDA data, a cup of cooked enriched spinach egg noodles lists about 8.1 grams of protein, the top of this list of types of noodles, against 3.2 grams for rice noodles.
- USDA lists a cup of cooked somen at 283 milligrams of sodium and a cup of cooked soba at 68 milligrams.
- Per 100 grams dry, USDA lists somen at 1,840 milligrams of sodium, close to the 1,855 milligrams of the dry ramen noodle soup entry, while dry egg noodles list 21 milligrams.
- FDA's standard in 21 CFR 139.150 calls egg noodles ribbon-shaped and requires egg or egg yolk solids of not less than 5.5 percent by weight of the total solids.
Types of noodles ranked by protein per cup
The table lists USDA FoodData Central SR Legacy entries for cooked noodles at the first 1-cup portion USDA gives for each, ranked by protein. The percent Daily Value (%DV) uses the FDA Daily Values of 18 milligrams for iron and 2,300 milligrams for sodium; protein has no %DV here because the FDA labeling rule bases a protein %DV on an amount corrected for protein quality. SR Legacy lists cooked soba and somen without a fiber value, so the table has no fiber column, and SR Legacy has no udon entry.
| Noodle, cooked (USDA FDC ID) | Serving | Calories | Protein | Carbohydrate | Iron (% DV) | Sodium (% DV) |
|---|---|---|---|---|---|---|
| Egg noodles, spinach, enriched (169734) | 1 cup (160 g) | 211 | 8.1 g | 38.8 g | 1.7 mg (10%) | 19 mg (1%) |
| Egg noodles, enriched (169732) | 1 cup (160 g) | 221 | 7.3 g | 40.3 g | 2.4 mg (13%) | 8 mg (0%) |
| Egg noodles, unenriched, with added salt (169762) | 1 cup (160 g) | 221 | 7.3 g | 40.3 g | 1.0 mg (5%) | 264 mg (11%) |
| Somen noodles (168909) | 1 cup (176 g) | 231 | 7.0 g | 48.5 g | 0.9 mg (5%) | 283 mg (12%) |
| Soba noodles (168907) | 1 cup (114 g) | 113 | 5.8 g | 24.4 g | 0.5 mg (3%) | 68 mg (3%) |
| Rice noodles (168914) | 1 cup (176 g) | 190 | 3.2 g | 42.3 g | 0.2 mg (1%) | 33 mg (1%) |
In USDA data, the two enriched egg noodle entries lead at 8.1 and 7.3 grams of protein per cup, and somen follows at 7.0 grams. USDA lists soba, which our buckwheat guide covers under soba noodles, at 113 calories for a 114-gram cup, the lightest cup in the table, and rice noodles at 3.2 grams of protein and 0.2 milligrams of iron per cup. The enriched egg noodle entry lists 2.4 milligrams of iron per cup in USDA data, against 1.0 milligrams for the unenriched entry; FDA’s enrichment standard for noodle products includes iron.
USDA’s entries cooked with and without added salt show the difference: USDA lists unenriched egg noodles cooked with added salt at 264 milligrams of sodium per cup, against 8 milligrams for the enriched entry cooked without it. For other rankings, see our low sodium foods list.
Dry noodles compared side by side in USDA data
Dry noodles are sold by weight, so the table compares USDA SR Legacy dry entries per 100 grams, ranked by sodium, with the FDA Daily Values of 28 grams for fiber and 2,300 milligrams for sodium. The ramen entry is a dry noodle soup that USDA files with soups.
| Noodle, dry (USDA FDC ID) | Amount | Calories | Protein | Carbohydrate | Fiber (% DV) | Sodium (% DV) |
|---|---|---|---|---|---|---|
| Ramen noodle soup, any flavor, dry (171177) | 100 g | 440 | 10.2 g | 60.3 g | 2.9 g (10%) | 1855 mg (81%) |
| Somen noodles (168908) | 100 g | 356 | 11.3 g | 74.1 g | 4.3 g (15%) | 1840 mg (80%) |
| Chow mein noodles, Chinese (168905) | 100 g | 471 | 10.9 g | 63.6 g | 6.7 g (24%) | 866 mg (38%) |
| Soba noodles (168906) | 100 g | 336 | 14.4 g | 74.6 g | Not listed | 792 mg (34%) |
| Flat crunchy noodles, Chinese restaurant (169735) | 100 g | 521 | 10.3 g | 51.9 g | 1.9 g (7%) | 378 mg (16%) |
| Rice noodles (169742) | 100 g | 364 | 6.0 g | 80.2 g | 1.6 g (6%) | 182 mg (8%) |
| Egg noodles, enriched (169731) | 100 g | 384 | 14.2 g | 71.3 g | 3.3 g (12%) | 21 mg (1%) |
| Cellophane or long rice noodles (mung beans), dehydrated (174258) | 100 g | 351 | 0.2 g | 86.1 g | 0.5 g (2%) | 10 mg (0%) |
| Vermicelli, made from soy (169884) | 100 g | 331 | 0.1 g | 82.3 g | 3.9 g (14%) | 4 mg (0%) |
Per 100 grams dry in USDA data, somen lists 1,840 milligrams of sodium and dry soba 792 milligrams, while dry egg noodles list 21 milligrams. USDA lists the dry ramen noodle soup entry at 1,855 milligrams per 100 grams; our ramen guide covers that food. Dry egg noodles and dry soba list the most protein in this table at 14.2 and 14.4 grams per 100 grams, and the chow mein noodle entry lists 471 calories per 100 grams in USDA data.
USDA describes its cellophane noodle entry, also called long rice, as made from mung beans, and lists 0.2 grams of protein and 86.1 grams of carbohydrate per 100 grams dry, so these clear noodles are almost all carbohydrate in USDA data. The USDA vermicelli entry made from soy lists 0.1 grams of protein per 100 grams. For a noodle made from konjac, see our guide to shirataki noodles.
How FDA standards define noodles
FDA sets standards of identity for noodle products in 21 CFR 139.150. Under that section, noodle products are made by drying formed units of dough from semolina, durum flour, farina, flour, or a combination, with liquid, frozen or dried eggs or egg yolks. The table quotes the wording of each FDA paragraph.
| Standardized food | Section (21 CFR) | Wording in the regulation |
|---|---|---|
| Noodle products | 139.150(a) | not less than 5.5 percent by weight of the solids of egg, or egg yolk |
| Noodles, egg noodles | 139.150(b) | Noodles, egg noodles, is the noodle product the units of which are ribbon-shaped. |
| Egg macaroni | 139.150(c) | tube-shaped and more than 0.11 inch but not more than 0.27 inch in diameter |
| Egg spaghetti | 139.150(d) | tube-shaped or cord-shaped (not tubular) and more than 0.06 inch but not more than 0.11 inch in diameter |
| Egg vermicelli | 139.150(e) | cord-shaped (not tubular) and not more than 0.06 inch in diameter |
| Enriched noodle products | 139.155(a)(1) | Each such food contains in each pound |
So in FDA’s terms, the plain word noodles means the ribbon shape, and egg macaroni, egg spaghetti and egg vermicelli are noodle products in other shapes. FDA’s section 139.155 requires enriched noodle products to contain thiamin, riboflavin, niacin or niacinamide, folic acid and iron within set ranges per pound. Section 139.150 names wheat ingredients and egg, while USDA names rice, soba, somen and cellophane noodles by their own style or ingredient.
Wheat, egg and other allergen notes
- Allergens: FDA lists wheat, eggs and soybeans among the nine major food allergens, and FDA’s noodle standard defines noodle products by their egg content.
- Gluten: FDA’s labeling rule, 21 CFR 101.91, names wheat, rye and barley as gluten-containing grains, and a food labeled gluten-free under that FDA rule has any unavoidable gluten below 20 parts per million; the label, not the noodle name, shows which applies, and our list of foods with gluten names other foods.
- Grains: for rice itself, see our guide to types of rice; refined grains are covered in our refined carbs guide.
- Sausage: our sibling guide to types of sausage uses the same USDA approach.
- Values vary: USDA SR Legacy figures are averages; the Nutrition Facts label gives the figure for one product.
Frequently Asked Questions
What are the main types of noodles in USDA data?
USDA SR Legacy lists egg noodles (plain and spinach), rice noodles, soba, somen, cellophane noodles made from the mung bean, soy vermicelli and Chinese chow mein noodles, among others; it has no udon entry.
Which noodle types list the most protein per cup?
In USDA data, enriched spinach egg noodles list about 8.1 grams per cup, enriched egg noodles 7.3 grams and somen 7.0 grams.
Which dry noodles list the most sodium?
Per 100 grams dry in USDA data, the ramen noodle soup entry lists 1,855 milligrams and somen 1,840 milligrams, while dry egg noodles list 21 milligrams.
What makes a noodle a noodle under FDA rules?
FDA’s standard in 21 CFR 139.150 defines noodle products by egg or egg yolk solids of not less than 5.5 percent by weight of the total solids, and calls egg noodles ribbon-shaped.
What are cellophane noodles made from?
USDA’s entry for cellophane or long rice noodles names the mung bean as its source and lists 0.2 grams of protein per 100 grams dry.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Sausage: 20 Kinds Compared in USDA Data, Types of Pasta: 11 Cooked Kinds and Shapes in USDA Data, Pasta Nutrition: Enriched, Whole Wheat and Is Pasta Healthy?, Types of Rice: USDA Values per Cooked Cup.