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Annie Chun's Thai-Style Peanut Sesame Noodle Bowl
Photo: Open Food Facts contributors (CC BY-SA)

Noodles

Annie Chun's Thai-Style Peanut Sesame Noodle Bowl

8.7 oz/246 g

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Seed-oil free
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Why it scores 41

Annie Chun's Thai-Style Peanut Sesame Noodle Bowl scores 41 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Invert sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 5 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, flavoring, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. Emerging

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

Thai-Style Peanut Sesame Noodle Bowl

START100

Ingredients

  • Invert sugar
    Strong An added sugar. [1][2][3]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Alcohol (ethanol)
    Regulatory IARC classifies alcoholic beverages as Group 1; the small amounts used as a solvent in flavorings are not comparable with drinking. [5][6]
  • Wine
    Regulatory There is no known safe amount of alcohol use during pregnancy. [6][5]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Inulin (chicory root fiber)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • 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. [7][4]
subtotal−30

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, flavoring, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [4]
subtotal−24

Nutrition per 100 g

  • Sugars 5.7 g / 100 g
    Strong Contains some sugar. [1]
  • Salt 0.5 g / 100 g
    Strong Contains some salt. [8]
  • Energy 220 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−5
TOTAL 41Okay

100 − 59 = 41

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

GTIN 00765667100707 · 2024-06-19

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy220 kcal
Fat7.7 g
Saturated fat0.8 g
Trans fat0 g
Carbohydrates30.5 g
Sugars5.7 g
Fiber1.2 g
Protein6.5 g
Salt0.5 g

Serving: 1 BOWL (246 g)

Ingredients

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

NOODLES: WHEAT FLOUR, WATER, TAPIOCA STARCH, SALT, WHEAT GLUTEN, LACTIC ACID. SAUCE: EVAPORATED CANE SYRUP, WATER, PEANUT BUTTER, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, ALCOHOL, VINEGAR, LACTIC ACID), SESAME OIL, RICE WINE, RED CHILI GARLIC (RED CHILI PEPPER, DISTILLED VINEGAR, GARLIC, SALT), SESAME SEEDS, LEMON JUICE CONCENTRATE, GINGER, VEGETABLE EXTRACT (POTATO), XANTHAN GUM, CULTURED DEXTROSE, INULIN, NATURAL FLAVORS. TOPPINGS: PEANUT, DEHYDRATED CABBAGE, DEHYDRATED BOK CHOY, DEHYDRATED CARROT, ROASTED SESAME SEEDS.

Allergens and diets

Contains: Peanuts, Soy, Wheat, Gluten, Sesame

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest noodles in the US

More from Annie Chun's

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  6. About Alcohol Use During Pregnancy

    U.S. Centers for Disease Control and Prevention · Aug 14, 2026 · Regulator

    “There is no known safe amount of alcohol use during pregnancy.”

    cdc.gov

  7. 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

  8. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  9. 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

  10. 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