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Wai Wai Wai Wai Chicken Curry Masala Cup Noodles
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Wai Wai Chicken Curry Masala Cup Noodles

Wai Wai

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Ingredients

In label order, highest quantity first

  1. 1Instant Noodles with Seasoning and Dehydrated Vegetables Noodles: Refined Wheat Flour (Maida)
  2. 2Edible Vegetable Oil (Palm)
  3. 3Tapioca Starch
  4. 4lodized Salt
  5. 5Potato Starch
  6. 6Wheat Gluten
  7. 7Flavour Enhancer (INS 621)
  8. 8Sugar
  9. 9Stabilizer [INS 451(i)]
  10. 10Thickener (INS 412)
  11. 11Acidity regulator [INS 500(ii)]
  12. 12Anticaking Agent [INS 170(i)] and Riboflavin [INS 101(i)]
  13. 13Seasoning: lodized salt
  14. 14Mixed spices (chilli, pepper)
  15. 15Corn starch
  16. 16Garlic powder
  17. 17Flayur Enhancers (INS 621, INS 627, INS 631)
  18. 18Sugar
  19. 19Onion powder
  20. 20Hydrolysed Vegetable Protein (HVP)
  21. 21Natural and Nature Identical Flavouring Substances
  22. 22Soy sauce powder
  23. 23Colour (INS 150d)
  24. 24Anticaking agent (INS 551)
  25. 25Acidity regulator (INS 330) and Antioxidant (INS 319)
  26. 26Dehydrated Vegetables: Dehydrated Cabbage
  27. 27Dehydrated Carrot
  28. 28Dry Onion Leaves
  29. 29Dehydrated Mushroom and Dehydrated Chicken Bits
  30. 30ALLERGEN ADVICE:

Nutrition facts

NutrientPer 100 g
Energy433 kcal
Fat18 g
of which saturated9 g
Carbohydrate59 g
of which sugars1 g
Protein8 g
Sodium1613 mg

Questions about Wai Wai Chicken Curry Masala Cup Noodles

Is Wai Wai Chicken Curry Masala Cup Noodles healthy?
Per 100 g it is high in sodium (1613 mg) and saturated fat (9 g). "Healthy" depends on your diet and how much you eat; these facts come from the label and are explained in our methodology at trustpick.app/methodology.
What are the ingredients in Wai Wai Chicken Curry Masala Cup Noodles?
In label order (largest amount first): Instant Noodles with Seasoning and Dehydrated Vegetables Noodles: Refined Wheat Flour (Maida), Edible Vegetable Oil (Palm), Tapioca Starch, lodized Salt, Potato Starch, Wheat Gluten, Flavour Enhancer (INS 621), Sugar, Stabilizer [INS 451(i)], Thickener (INS 412), Acidity regulator [INS 500(ii)], Anticaking Agent [INS 170(i)] and Riboflavin [INS 101(i)], and 18 more.

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