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Chef Woo Chicken Flavor Ramen Express
Photo: Open Food Facts contributors (CC BY-SA)

Instant noodles

Chef Woo Chicken Flavor Ramen Express

3 oz

Poor out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
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Why it scores 37

Chef Woo Chicken Flavor Ramen Express scores 37 out of 100 (Poor) 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. Salt 2 g / 100 g: Very high in salt. 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

Chicken Flavor Ramen Express

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [4][5][6]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Disodium inosinate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Disodium guanylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • 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. [12]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [7]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [7]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [7]
subtotal−21

Nutrition per 100 g

  • Saturated fat 3.5 g / 100 g
    Strong High in saturated fat. [4]
  • Salt 2 g / 100 g
    Strong Very high in salt. [13]
  • Energy 224 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−11
TOTAL 37Poor

100 − 63.5 = 36.5 → 37

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [14]

GTIN 00810037810042 · 2026-09-02

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy224 kcal
Fat8.2 g
Saturated fat3.5 g
Trans fat0 g
Carbohydrates30.6 g
Sugars1.2 g
Added sugars2.4 g
Fiber0 g
Protein3.5 g
Salt2 g

Serving: 42.5 g

Ingredients

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

Enriched flour (wheat flour. niaci reduced iron, thamine mononitrate, ribonlavin, folic acid), Palm oil, Seasoning (salt, sugar, maltodextrin, hydrolyzed soy & corn protein, autolyzed yeast, disodium inosinate, disodium guanylate, spices, dehydrated vegetable powder [onion, garlic, chives), tumeric extract, soybean oil), Salt, Potassium carbonate, Sodium tripolyphosphate, Guar gum, Soda ash. Wheat, Soy.

Allergens and diets

Contains: Soy, Wheat, Gluten

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

Always check the package: recipes change.

Healthiest instant noodles in the US

More from Chef Woo

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. 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

  5. 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

  6. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  8. 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

  9. 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

  10. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  12. 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

  13. 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

  14. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  15. 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

  16. 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