Sarawak noodle

Lunch

Item Rating: 67/100

1 serving (200 grams) contains 350 calories, 12.0 grams of protein, 10.0 grams of fat, and 50.0 grams of carbohydrates.

Nutrition Information

1 cup (235.3g)

Calories		411.8
% Daily Value*
Total Fat		11.8 g	15%
	Saturated Fat	3.5 g	17%
	Polyunsaturated Fat	0 g
Cholesterol		35.3 mg	11%
Sodium		941.2 mg	40%
Total Carbohydrates		58.8 g	21%
	Dietary Fiber	3.5 g	12%
	Sugars	5.9 g
protein		14.1 g	28%
Vitamin D		0 mcg	0%
Calcium		47.1 mg	3%
Iron		2.4 mg	13%
Potassium		176.5 mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🍯 Low sugar

Source of Calories

Fat: 106 cal (26.7%)

Protein: 56 cal (14.2%)

Carbs: 235 cal (59.1%)

About Sarawak noodle

Sarawak noodles, originating from Malaysia's Sarawak state, are a staple of Southeast Asian cuisine. They are often served in soup form or stir-fried, featuring a blend of savory spices distinctive to the region. Prepared with ingredients like wheat-based noodles, vegetables, proteins such as chicken or seafood, and a variety of seasonings, this dish provides a balanced nutritional profile. Sarawak noodles are a source of carbohydrates for energy and contain moderate amounts of protein, depending on the added toppings. Vegetables used in preparation offer essential vitamins like Vitamin C and fiber for digestion. The dish's nutritional value varies based on its preparation, with traditional versions offering a wholesome blend of macronutrients and micronutrients, while customized recipes may alter the health profile.

Health Benefits

• Provides energy due to high carbohydrate content from wheat-based noodles.
• Boosts immune health with Vitamin C from fresh vegetables commonly included in the dish.
• Supports digestion through the dietary fiber found in added vegetables.

Dietary Considerations

Allergens: Contains gluten, shellfish (if seafood is used), soy (if soy sauce is included)

Suitable for: Non-vegetarian diet, omnivorous diet

Not suitable for: Gluten-free diet, vegan diet, shellfish allergy

Selection and Storage

Store ingredients separately, such as uncooked noodles and fresh vegetables, in a cool, dry place or the refrigerator. Ensure cooked Sarawak noodles are stored in an airtight container in the fridge and consumed within 2-3 days.

Common Questions About Sarawak noodle Nutrition

Is Sarawak Noodle high in protein?

Sarawak Noodle itself is not inherently high in protein as it is made primarily from wheat flour and water, providing around 7-9 grams of protein per 100g of dry noodles. The protein content increases when it is served with add-ons like meat, shrimp, or eggs, which are commonly included in Sarawak Noodle dishes.

Can I eat Sarawak Noodle on a keto diet?

Traditional Sarawak Noodles are not suitable for a keto diet because they are made from wheat flour, which is high in carbohydrates. A serving of cooked Sarawak Noodles can contain approximately 40-50g of carbs, exceeding the daily carb limit for keto. You may explore keto-friendly alternatives such as zucchini noodles or shirataki noodles for a similar dish.

What are the health benefits or concerns of eating Sarawak Noodle?

Sarawak Noodle provides a good source of carbohydrates for energy and contains small amounts of protein and fiber. However, it is also relatively low in essential nutrients like vitamins and minerals, especially if made with refined flour. Be cautious of serving it with high-sodium sauces or fried toppings, which can make the dish less healthy.

What is the recommended portion size for Sarawak Noodle?

A reasonable portion size for Sarawak Noodle is about 100-120g of dry noodles per person, which expands to about 200-250g once cooked. This provides around 350-400 calories, but the total calories will vary depending on the toppings and sauces. Pair it with vegetables and lean protein for a balanced meal.

How does Sarawak Noodle compare to other noodles like ramen or lo mein?

Sarawak Noodles are typically thinner and less oily compared to lo mein, and they are often served with sauce on the side rather than coated like ramen or lo mein. Nutritionally, Sarawak Noodles are similar to other wheat-based noodles, but the preparation method can significantly impact calorie and sodium content, with some versions being lighter due to less oil use.

Data Sources & Scientific References