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Indomie Instant Noodles Mi Goreng Fried Noodles Nouilles Frites
Photo: Open Food Facts contributors (CC BY-SA)

Instant noodles

Indomie Instant Noodles Mi Goreng Fried Noodles Nouilles Frites

85 g

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
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Why it scores 43

Indomie Instant Noodles Mi Goreng Fried Noodles Nouilles Frites scores 43 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Sodium benzoate: Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better instant noodles and ramen

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Instant Noodles Mi Goreng Fried Noodles Nouilles Frites

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Sodium benzoate
    Strong Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. [4][5][6]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [7][8][9]
  • Sodium tripolyphosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [10]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [11]
  • Monosodium glutamate (MSG)
    Strong The FDA considers MSG generally recognized as safe; some sensitive people report mild, short-lived symptoms after 3 g or more without food. [12][13][11]
  • Disodium inosinate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [11]
  • Disodium guanylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [11]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [14][15][16][17]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [18][11]
subtotal−36.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [11]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring and thickener, stabilizer or gelling agent. [11]
subtotal−21

Nutrition

  • Nutrition facts unavailable
    Info No nutrition facts on file, so nutrition was not scored.
subtotal0
TOTAL 43Okay

100 − 57.5 = 42.5 → 43

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. No nutrition facts on file, so we can't confirm excellent.

GTIN 00089686170726 · 2026-10-04

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

NOODLES: Wheat flour (62%), refined palm oil (contains TBHQ), salt, sodium tripolyphosphate, potassium carbonate, sodium carbonate, guar gum, riboflavin SEASONING POWDER: Salt, sugar, monosodium glutamate, disodium inosinate, disodium guanylate, garlic, artificial chicken flavor (soybean), onion, white pepper. SEASONING OIL: Refined palm oil (contains TBHQ), shallot SWEET SOY SAUCE: Sugar, water, wheat, soybean, salt, spices, sesame oil CHILI SAUCE: Chill, water, sugar, salt, tapioca starch, acetic acid, citric acid, herbs, monosodium glutamate, disodium inosinate, disodium guanylate, flavours, sodium benzoate & sodium metabisulphite (preservatives). FRIED SHALLOT. CONTAINS: WHEAT, SOYBEAN, SESAME PRODUCED IN THE FACILITY THAT ALSO PROCESSES PRODUCTS THAT CONTAINS PEANUTS, CRUSTACEAN, FISH, EGG, MILK

Allergens and diets

Contains: Milk, Peanuts, Soy, Wheat, Gluten, Egg, Fish, Crustaceans, Sesame

  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Packaging

Pp 5 polypropylene, Plastic

Context only: no points in v1.

Healthiest instant noodles in the US

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Benzene production from decarboxylation of benzoic acid in the presence of ascorbic acid and a transition-metal catalyst

    Journal of Agricultural and Food Chemistry · May 1993 · Peer-reviewed

    doi.org

  5. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

    The Lancet · November 2007 · Peer-reviewed

    “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”

    doi.org

  6. Re-evaluation of benzyl alcohol (E 1519) as food additive (records the 2016 benzoate re-evaluation)

    European Food Safety Authority · Oct 30, 2019 · Agency assessment

    “derived a group ADI of 5 mg/kg bw per day (expressed as benzoic acid) in accordance with the ADI previously derived by SCF and JECFA”

    doi.org

  7. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  8. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  9. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  10. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  11. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  12. Questions and Answers on Monosodium glutamate (MSG)

    U.S. Food and Drug Administration · Jul 17, 2026 · Regulator

    “FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS).”

    fda.gov

  13. EFSA reviews safety of glutamates added to food

    European Food Safety Authority · Jul 12, 2017 · Agency assessment

    “EFSA re-assessed the safety of glutamates used as food additives and derived a group acceptable daily intake (ADI) of 30 mg/kg body weight per day for all six of these additives.”

    efsa.europa.eu

  14. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  15. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  16. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  17. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  18. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  19. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  20. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org