Wai Wai
Wai Wai Chinese Hakka Veg Noodles
160 g
160 g
Platforms delivering in Govindpuri
Ingredients
Allergen Information
Nutritional Summary
The product scores poorly primarily because its main ingredient is refined wheat flour (Maida), offering high carbohydrates but very low dietary fiber. While it is commendably low in fat and sugar, the sodium content per serving is moderately high at 244.8 mg (12.2% of RDA). The presence of flavor enhancers and the lack of significant micronutrients make it a source of largely empty calories, suitable for occasional consumption only.
Nutritional Facts per 100g
Protein
12 g
of RDA
Low in Protein. Seek other food sources.
Dietary Fiber
2 g
of RDA
Very low in Dietary Fiber. This is not a significant source.
Carbohydrates
81 g
of RDA
Contributes 27% of daily Carbohydrates needs.
Energy
373 Kcal
of RDA
Contributes 19% of daily Energy needs.
Total Fat
0.1 g
of RDA
Contributes 0% of daily Total Fat needs.
Trans Fat
0 g
of RDA
Low in Trans Fat. Good choice for restricted diets.
Cholesterol
0 mg
of RDA
Low in Cholesterol. Good choice for restricted diets.
Sugar
0.3 g
of RDA
Low in Sugar. Good choice for restricted diets.
Saturated Fat
0.1 g
of RDA
Low in Saturated Fat. Good choice for restricted diets.
Sodium
306 mg
of RDA
Low in Sodium. Good choice for restricted diets.
%RDA: Percentage of Recommended Dietary Allowance based on FSSAI/ICMR guidelines for a 2000 kcal diet.
Healthy Recipe Ideas
Hakka Noodles with Stir-Fried Vegetables
1. Prepare Wai Wai Hakka noodles according to package directions. 2. In a wok, heat 1 tsp of oil and stir-fry 1 cup of mixed vegetables (carrots, bell peppers, broccoli, cabbage). 3. Add the cooked noodles, seasoning pack, and a splash of soy sauce. 4. Toss everything together for 2 minutes and serve hot, garnished with spring onions.
Health Benefits
Enriches the meal with essential vitamins, minerals, and dietary fiber from a variety of fresh vegetables.
Protein-Packed Noodle Scramble
1. Cook noodles as per instructions and set aside. 2. In a pan, scramble two eggs or 100g of paneer with chopped onions and tomatoes. 3. Add the cooked noodles and the seasoning packet to the pan. 4. Mix well and cook for another 2-3 minutes. Serve immediately.
Health Benefits
Boosts the protein content significantly, making it a more filling and balanced meal for muscle repair and satiety.
Noodle and Chickpea Salad
1. Cook the noodles, drain, and let them cool. 2. In a large bowl, combine the cooled noodles with 1 cup of boiled chickpeas, chopped cucumber, and tomatoes. 3. Whisk the seasoning powder with lemon juice and a teaspoon of olive oil to create a dressing. 4. Pour the dressing over the salad and toss to combine. Serve chilled.
Health Benefits
Adds plant-based protein and fiber from chickpeas, creating a refreshing and more nutritious cold salad.
Additive Analysis
The product contains permitted additives including a natural color (INS 100(ii) - Curcumin), an acidity regulator (INS 330 - Citric Acid), a thickener (INS 1400 - Maltodextrin), and a flavour enhancer (INS 635). All are approved by FSSAI for use in food products. While generally considered safe, frequent consumption of products with flavour enhancers is not advisable.
Preservatives
Artificial Colors
No artificial colors added
Artificial Flavors
Marketing Claims
The marketing claims are functional and product-descriptive ('Easy to Cook', 'Non Sticky') rather than health-based. The claims are accurate and not misleading, reflecting the nature of the product without making unsubstantiated promises about its nutritional value. The term 'Veg Noodles' is accurate.