Egg Noodle

PastaGrainAllergen: EggAllergen: WheatAllergen: GlutenMildWheatyRichChewySpringyEggy

Nutrition (per 100 g)

Calories: 384
Protein (g): 14
Fat (g): 4
Carbs (g): 71
Fiber (g): —
Sodium (mg): —

Values reflect dry noodles; cooking absorbs water and lowers macros per 100 g. Salted cooking water can increase sodium.

Storage

Room temp: up to 365 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Egg noodle is a wheat-based pasta made with eggs, sold fresh or dried as flat ribbons or curled strips. It has a pale golden hue and cooks quickly to a tender, slightly chewy bite, and carries brothy soups, creamy sauces, and stir-fries. Common widths range from narrow to wide; typical retail forms include dried ribbons and fresh nests.

Egg-enriched wheat noodles developed in both European and Asian traditions and spread through home cooking and commercial production. Today producers roll or extrude dough, then cut and either dry it or sell it fresh, making it a pantry staple in North America and beyond.