Which supermarket noodles are healthiest? The best everyday bases and instant picks
Dietitians explain that while noodles are a convenient carbohydrate, their nutritional value depends on how they are prepared and what they are served with. Wholegrain options are recommended for higher fiber, while instant varieties often contain excessive sodium.
Why it matters
Understanding the nutritional differences in common pantry staples helps consumers make healthier dietary choices.
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Noodles are a convenient and affordable meal choice for many Kiwis, but how do they stack up nutritionally?
Choosing noodles ought to be simple. Instead, supermarket shelves offer rice sticks, soba, udon, hokkien and egg noodles alongside fresh, dried, vacuum-packed and instant versions.
The confusion is that these names describe different things. Some refer to the grain used, others to the noodle’s shape, moisture content or preparation. Nutritionally, the most significant distinction is often not rice versus wheat or fresh versus dried, but whether the noodles are a plain carbohydrate base or a complete product containing oil and concentrated seasoning.
Ramen is a case in point. Ramen noodles are not inherently unhealthy: plain ramen is simply another type of wheat noodle. The nutritional concerns arise mostly with the flavoured instant products occupying much of the supermarket ramen category.
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