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Speaker 1: Sober Ramen, rice or kim udon. Maybe your noodle preference

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Speaker 1: is two minutes. So what types of noodle do you

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Speaker 1: enjoy best? Because there are so many types available with

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Speaker 1: the supermarkets that it can be a little bit confusing. Hi,

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Speaker 1: I'm Susie Burrow and amiian Wood and as two of

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Speaker 1: austraighta is leading dieticians, we bring you the Nutrition Couch

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Speaker 1: Product Review, a weekly chat on new products and old

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Speaker 1: favorites that you can find in supermarkets. And I know

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Speaker 1: that this is a really popular meal choice. I know

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Speaker 1: Ozzie's love their noodles and so we've chosen three very

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Speaker 1: different varieties to discuss the pros and cons of each

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Speaker 1: in a big shout out and thank you to our

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Speaker 1: dietitian help out Amy who has gone and done the

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Speaker 1: research for these and really helps us with our products.

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Speaker 1: So a big thank you to her. Now what I

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Speaker 1: need to know straight away, Lean is what noodles did

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Speaker 1: Sophie buy in the I don't know what your maiden

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Speaker 1: name was, I know your Ward that was your name

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Speaker 1: in the Ward household.

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Speaker 2: Yeah, wady bow background. Mum would always bar either Russ

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Speaker 2: or hockn or occasionally we do sober, but my dad

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Speaker 2: would hate it. He'd be like, what's this crap? So

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Speaker 2: mostly we did either a rice noodle or a hockey

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Speaker 2: noodle I think grown up. My brother definitely liked the howkin,

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Speaker 2: he didn't like riss.

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Speaker 1: I don't do a lot of noodles now. I'm not

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Speaker 1: a massive noodle fan myself, and of course, if we're

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Speaker 1: areing tie, who doesn't love to pad tie? But I

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Speaker 1: don't ever cook them myself. But you've just jougged my

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Speaker 1: memory that my mum would cook a hokin noodle stir

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Speaker 1: fry every week. In the nineties, the noodles were new

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Speaker 1: in the supermarket. It was like the latest thing. So

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Speaker 1: we would have that sturf fry every single week, and

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Speaker 1: I think I had my over full fill with it

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Speaker 1: growing up. So anyway, we've got some interesting ones to

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Speaker 1: talk about. The first is that and will include images

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Speaker 1: of this on our social media, so if you haven't

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Speaker 1: followed us on the Nutrition Couch podcast, you can actually

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Speaker 1: see what they look like. These ones, I'm not really

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Speaker 1: that familiar with them, but they're called the Haku Baku

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Speaker 1: organic sober Noodles. Now they retail about four dollars or

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Speaker 1: they were on sale at this point for just under

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Speaker 1: three dollars it calls at the time we recorded this.

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Speaker 1: Now they recommend it is three servings per pack. And

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Speaker 1: I think one of the big discussion points with noodles

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Speaker 1: is serving size, because it's like anything, A small amount

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Speaker 1: of anything is probably not a big problem, but the

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Speaker 1: serves I've noticed in general can be quite large. So

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Speaker 1: this is suggesting for a packet of these you do

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Speaker 1: three serves per pack and then lean that will come

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Speaker 1: in at twelve hundred and ninety six kilo jules, which

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Speaker 1: is over three hundred calories per serve just coming from noodles.

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Speaker 1: If you stick to that portion size, you're getting just

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Speaker 1: almost ten grams of protein per serve, so not insignificant

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Speaker 1: coming from the base of that noodle, coming from the

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Speaker 1: actual great cereal itself. At nine point eight grams fat,

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Speaker 1: low as you would expect in a noodle, one point

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Speaker 1: six grams one point eight per hundred point three saturated,

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Speaker 1: very low as you would expect, but it's a high

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Speaker 1: carbohydrate food noodle similar to rice or pasta. So this

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Speaker 1: is sixty one grams per serve, so about two thirds

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Speaker 1: of it is carbohydrate. Sixty exactly two thirds sixty seven

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Speaker 1: point eight per hundred. It hasn't listed the dietary fiber

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Speaker 1: on here unless you were having kind of I would

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Speaker 1: assume something like a legume based pasta or noodle, You

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Speaker 1: wouldn't get a huge amount of dietary fiber. It does

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Speaker 1: tend to be more refined and eight hundred and three

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Speaker 1: milligrams of sodium, which is not insignificant. When you think

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Speaker 1: it's sort of a plain food, you wouldn't necessarily imagine

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Speaker 1: that it had some sodium matter, but it certainly does.

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Speaker 1: The first ingredient was organic wheat flour, which is where

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Speaker 1: that protein's coming from its sixty nine percent, followed by

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Speaker 1: organic buck wheat flower twenty nine percent, and some salt

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Speaker 1: in there to flavor it up. So it's not insignificant.

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Speaker 1: Eight hundred milligrams. I have to say I would be

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Speaker 1: a little bit concerned with some clients having that, particularly

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Speaker 1: when it's often included as part of an Asian meal

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Speaker 1: where you're having a lot of extra sources through that

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Speaker 1: will end up being a really high sodium meal made

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Speaker 1: in Australia from at least seventy one percent of Australian

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Speaker 1: ingredient so oh, what do I give it? I'd probably

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Speaker 1: give it maybe a seven.

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Speaker 2: You know.

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Speaker 1: I like the ingredient list in the sense it's got

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Speaker 1: a really good quality wheat flour and buck wheat flour.

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Speaker 1: I'd love to see a fiber on it. We don't

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Speaker 1: have that on the label. I think the sodium's a

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Speaker 1: bit high, which would steer me away. But with any

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Speaker 1: of these noodles that I would make it last sort

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Speaker 1: of doubleout serving, and I'd make it last six per

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Speaker 1: serve and then dilute that and have a lot more

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Speaker 1: being protein and veggies as part of a meal. And

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Speaker 1: then of course you're only getting four hundred milligrams of sodium,

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Speaker 1: so a bit better nutritionally. So yeah, I think it's

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Speaker 1: middle of the ground for me noodlewise. I haven't tried them.

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Speaker 1: What about you? Have you tried them before?

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Speaker 2: Yeah, I've tried them. They're not my favorite noodle. We

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Speaker 2: did have them a couple of times growing up, but

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Speaker 2: as I said my dad, my dad was never a

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Speaker 2: big fan of them, so he'd be like, don't use

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Speaker 2: these again. Soapy.

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Speaker 1: He's a Scottish man, isn't he. That is that Scottish?

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Speaker 1: No English?

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Speaker 2: What was your background, yeah, English, Yeah, great grandparents or

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Speaker 2: something heritage. So I would say that they're not delicious,

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Speaker 2: but they're also not horrible. I think a lot of

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Speaker 2: people buy these because of the cleaning ingredient list, like

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Speaker 2: you know, nearly seventy percent wheat flour and nearly thirty

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Speaker 2: percent buckwheat flower with a little bit of salt. The

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Speaker 2: ingredient list is very clean. It's a nice ingredient list.

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Speaker 2: As you said, the sodium is a little bit concerning

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Speaker 2: because you tip would put this with you know, soy

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Speaker 2: sauce or other umami type flavors which are quite high salt,

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Speaker 2: or you put it into something like, you know, a

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Speaker 2: soup like a ram and soup or something like that.

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Speaker 2: So the sodium for me is concerning definitely. The portion

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Speaker 2: size is large, like the packet of noodles is two

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Speaker 2: seventy grams and a third of it. They like these

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Speaker 2: little sort of ribbons around them, so they're actually pre

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Speaker 2: portioned into three sections. That makes it really easy, and

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Speaker 2: each section is about ninety grams. It's a very large

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Speaker 2: serving size. You could easily get two portions out of that.

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Speaker 2: But I do love noodles for the ease of they're

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Speaker 2: either ready made these days, like you can buy noodle

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Speaker 2: and or hockn already made. Basically you just put them

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Speaker 2: into whatever you're making, or you just pour boiling hot

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Speaker 2: water over the top of them. So they are very

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Speaker 2: easy carbohydrates, so particularly for kids. Though it's funny me

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Speaker 2: won't touch a noodle like she loves pasta. Won't touch noodle,

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Speaker 2: just like flick them on the floor.

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Speaker 1: I don't know what it is.

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Speaker 2: So they're an easy carbohydrate or energy serve for children,

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Speaker 2: but for adults, I think, as you said, we need

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Speaker 2: to watch the portion sizes. So I definitely recommend these,

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Speaker 2: but I think the portion size is key and the

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Speaker 2: amount of salt, particularly what you're putting it with if

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Speaker 2: you're using them. My mum used to make this as

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Speaker 2: part of an Asian chicken salad. So she'd use the

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Speaker 2: cold sober noodle. You just pour hot water over them,

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Speaker 2: she'd cool them down a bit. She put a bit

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Speaker 2: of chicken breasts, some fresh herbs and veggies, and then

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Speaker 2: a little bit of like atamamael sesame through the top

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Speaker 2: of that, which you can put like a nice sort

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Speaker 2: of soy citrus dressing on it. So it makes a

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Speaker 2: beautiful salad. Great and so good for a stir fry

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Speaker 2: as well, but you really got to be careful of

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Speaker 2: what you're putting it with, particularly if you do have

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Speaker 2: sort of cardiac issues, or you do need to be

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Speaker 2: aware of your sodium intake.

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Speaker 1: True, very very true. All right, I'm just having a

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Speaker 1: look at the next time which I actually find very

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Speaker 1: interesting products, so I'll be interested in your thoughts. This

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Speaker 1: is the Walker Ramen noodle, four hundred grams two or

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Speaker 1: seventy it Willies recommending four servings per packet. So the

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Speaker 1: the quantity or the calories per service just over one hundred,

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Speaker 1: five hundred and six Killer jeels, five point five grams

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Speaker 1: of protein. I get low fat, one point one grams

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Speaker 1: of fat, very little saturated, twenty one point nine grams

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Speaker 1: of carbohydrate which is very very lowly, and and twenty

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Speaker 1: six miligrams of sodium, which is also very low. So

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Speaker 1: when we take a look at the ingredient list, the

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Speaker 1: first ingredient is water, followed by wheat, flour, thickener, vegetable oil, egg,

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Speaker 1: white powder, salt, acidity regulator, and turmeric. So this is

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Speaker 1: quite a low calorie, low carbohydrate noodle.

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Speaker 2: So we went with this one, and it's interesting because

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Speaker 2: if you've ever bought these, they taste delicious. But show

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Speaker 2: me anyone who's getting four serves per pack. So look

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Speaker 2: at the ood on needle that we previously did, A

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Speaker 2: serving size was ninety grams. In this one, a serving

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Speaker 2: sizes one hundred grams. But they're ready made noodle, So

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Speaker 2: even though the serving size is it seems on par.

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Speaker 2: The others were like a raw noodle you had to

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Speaker 2: cook at first, and this is a ready made one,

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Speaker 2: so most people would get they'd eat the whole packet,

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Speaker 2: or they don't get two servings out of it, So

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Speaker 2: I think realistically it's a great product. I like that

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Speaker 2: a lot of these sort of yellow hock and style

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Speaker 2: noodles are sort of artificially colored as well. I like

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Speaker 2: that this brand uses tumeric to add that kind of

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Speaker 2: yellowness into it, and it uses a little bit of

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Speaker 2: egg powder as well. So I like it from a

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Speaker 2: I guess an energy density perspective. It's got a good

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Speaker 2: amount of protein in it. It's not too high in carbohydrates.

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Speaker 2: If for anyone with engine resistance or worried about, you know, diabetes,

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Speaker 2: gestational diabetes, it's a good carbohydrate controlled product without you

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Speaker 2: feeling like you're eating something that is, you know, like

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Speaker 2: a fake noodle, like a zucchini noodle or something like.

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Speaker 2: It's actually the real deal. So I quite like it

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Speaker 2: from that perspective. But I would struggle to see anybody

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Speaker 2: sticking to one of these serving sizes. I think most

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Speaker 2: people would use that packet between two people very easily.

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Speaker 1: Like three or four noodles. Is the serve not a

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Speaker 1: big pack because twenty grams of carbohydrate perserve is pretty

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Speaker 1: low for a noodle, like I would assume that's a

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Speaker 1: very small pinch is a mixture of stir fries.

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Speaker 2: But even if you doubled that, you know, forty four

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Speaker 2: grams and a serving is still great.

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Speaker 1: Yeah, it's a good one up. Yeah, So I actually

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Speaker 1: quite like it. Actually, probably if someone asked me, I'd

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Speaker 1: be inclined now to say, actually, that's quite a good

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Speaker 1: choice if you can stick to a reasonably small portion

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Speaker 1: and make it last two or three people. So yeah, great,

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Speaker 1: find very interesting.

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Speaker 2: This is really the allergies we have to watch with

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Speaker 2: the egg and the gluten.

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Speaker 1: True, and it's very long sodium, which is beautiful, but

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Speaker 1: it is made in Taiwan. So if you're keen to

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Speaker 1: stick to Australian products, it's that sort of a downside

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Speaker 1: of it all right. Now, last, but not least, land

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Speaker 1: two minute noodles.

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Speaker 2: You had to put them in. I had to put

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Speaker 2: them in though I had to.

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Speaker 1: Have you even been a student if you haven't eaten

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Speaker 1: two minute noodles. Now, this is the magic two minute

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Speaker 1: noodle instant whole grain variety in a twelve pack for

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Speaker 1: ten dollars, which is incredibly affordable at the moment, in

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Speaker 1: particular with the cost of food through the roof coming

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Speaker 1: in at what is that but eighty cents per packet

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00:09:33,320 --> 00:09:35,160
Speaker 1: and the serving size when you add the water, So

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Speaker 1: this is in the case where you haven't used the

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Speaker 1: sashet yet and it's just the actual noodle bulk, the

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Speaker 1: sort of dry noodles people sometimes will snack on. And

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Speaker 1: the serve is three eighty grands when you've made it

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Speaker 1: up with water and consume it as the soup and

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Speaker 1: add the sashe in. So that's good that they've included that,

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Speaker 1: which is where all the salt is. So the energy

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00:09:54,160 --> 00:09:56,520
Speaker 1: is nine hundred and sixty kilodules. So that's just sort

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Speaker 1: of two forty calories, or so seven point eight grams

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Speaker 1: of protein in one point three grams of fat, less

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Speaker 1: the one saturated to a low fat product forty five

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Speaker 1: point two grams of carbohydrates, so roughly three four slices

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Speaker 1: of bread worth in that packet, less than one gram

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Speaker 1: of sugars two point six gramma dietary fiber which they

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Speaker 1: have listed, which is coming from the whole grain flour

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Speaker 1: going through it, and then the sodium as we would expect,

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Speaker 1: nine hundred and thirty five milligrams, so just shy of

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Speaker 1: half our recommended upper daily intake of sodium, which does

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Speaker 1: come from the sachet, which if you've ever tasted, is

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Speaker 1: pretty pretty flavors. Somebody dealt with a nice dose of MSG,

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Speaker 1: as we will check in a second time. So the

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Speaker 1: noodle itself is wheat flour, wholemeal flour just ten percent,

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Speaker 1: but they are giving a little bit of fiber from

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Speaker 1: that tapeoca starch, water mineral salts quite a lot of

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Speaker 1: different flavors through their vegetable oil. Salt stabilizes vegetable gum,

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Speaker 1: but then our sachet first ingredient idol salt followed by

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Speaker 1: flavor enhances MSG six' two one and another flavor enhans

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00:10:52,880 --> 00:10:54,520
Speaker 1: are sixty three, five which is why it tastes So

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Speaker 1: moorish mineral, salt multi dextrin, flavors sugar onion, powder so the,

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Speaker 1: ingresk the. Ingreen this goes on and. On it's pretty

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00:11:01,720 --> 00:11:04,680
Speaker 1: processed and certainly not One i'd be recommending for small

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Speaker 1: children at, all given the addition OF. Msg oh, yeah

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Speaker 1: what would we give? It six out of?

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Speaker 2: Ten the noodle itself isn't that bad a flavor mixed.

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Speaker 2: Sense we're adding in flavor enhancers which we don't. Love

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Speaker 2: we don't LOVE. Msg and there's a huge sodium, amount

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Speaker 2: like nearly nine hundred and fifty milligrams for the. Block

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Speaker 2: if you were just to use the noodle, ITSELF i

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Speaker 2: think the problem lies in that people add the hot

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Speaker 2: water and they eat this as a snack or they

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Speaker 2: eat this as a lunch versus if you just Took

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Speaker 2: my mum used to buy these from a budgeting or

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Speaker 2: affordability perspective for us growing, up and she would just

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Speaker 2: use the noodle in the. Sturfry she'd never ever add

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Speaker 2: this sashe to. It she'd, use you, know a base

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Speaker 2: of chili and garlic and soy and fresh ginger and

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Speaker 2: some fresh, herbs and that's how she would make the

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Speaker 2: sauce for a sturf. Fry SO i don't have really

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Speaker 2: a big problem with the noodle base itself BECAUSE i

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Speaker 2: think from an affordability, perspective eighty cents for you, know

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Speaker 2: the cake of noodle and it actually goes quite a long,

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Speaker 2: way is not too. Bad but it's when you're kind

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Speaker 2: of eating that as a meal itself or as a.

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Speaker 2: Snap there's nothing really there in terms of. Nourishment you

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Speaker 2: don't have the. Protein we want more, Fiber we of

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Speaker 2: course want some, vegetables we want a little bit of

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Speaker 2: healthy fat there. Too you're just eating a, salty carbohydrate based.

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Speaker 2: Product BUT i will disclose that in my first trimester of,

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Speaker 2: PREGNANCY i couldn't get enough of, These LIKE i was

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Speaker 2: just so. Nauseous ALL i wanted was, salt and SO

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Speaker 2: i was using these AND i was adding the salt

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Speaker 2: the salt, thing And david was, like what is wrong with?

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Speaker 2: You like who are? You and that was ALL i

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Speaker 2: craved the steam minute, Noodles SO i had to have,

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Speaker 2: that in full, disclosure very, funny but, YEAH i don't

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Speaker 2: think the noodle itself is that. Bad they're. Not it's

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Speaker 2: not the cleanest ingredient, list let's be. Honest but from

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Speaker 2: an affordability and a budgeting perspective and a taste, PERSPECTIVE

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Speaker 2: i think they're good, for you, know big families on a.

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Speaker 2: BUDGET i just would be very careful about adding the

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00:12:45,400 --> 00:12:48,280
Speaker 2: flavor sachet mix into. There use the noodle base as

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Speaker 2: part of a. Recipe don't give your kids it as a.

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Speaker 2: Snack that's WHERE i kind of draw the.

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Speaker 1: Line, yeah and this is where big companies have got

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Speaker 1: a big role to, play you, Know, matgine it's a

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Speaker 1: big company OR i don't even know who's the main,

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Speaker 1: owner but the, brand you. Know, so SO i think

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Speaker 1: they've got responsibility to be getting those kind of flavor

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Speaker 1: enhancers out of the food. Supply the issue is that

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Speaker 1: because two minute noodles have got such a cult following

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Speaker 1: that if you change the, formulation all the die hard

301
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Speaker 1: old users of it get really cranky and it really

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00:13:14,280 --> 00:13:17,000
Speaker 1: affects their sales because they're so. Programmed it would be

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00:13:17,080 --> 00:13:18,720
Speaker 1: like if you took it out of chicken, Crimpies, like

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Speaker 1: the consumers just don't respond, well even though it's better

305
00:13:21,559 --> 00:13:24,160
Speaker 1: for health long. Term SO i think it's just really

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00:13:24,200 --> 00:13:27,640
Speaker 1: important for mums of young children to be aware of

307
00:13:27,760 --> 00:13:30,560
Speaker 1: keeping our younger children off flavor enhances is. Important it

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00:13:30,600 --> 00:13:34,439
Speaker 1: really drives, appetite it's very stimulating because it's such an intense,

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00:13:34,480 --> 00:13:36,600
Speaker 1: flavor and there's evidence to shot lights the brain up as.

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Speaker 1: Such SO i would definitely not be adding those saschets

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Speaker 1: or anything WITH msg into the diets of small. Children you,

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Speaker 1: know it's like, Anything it's probably not going to really

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Speaker 1: hurt a teenager in the scheme of. Things but, YEAH

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Speaker 1: i wouldn't. MYSELF i don't ever buy, THEM i don't

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00:13:48,360 --> 00:13:50,719
Speaker 1: ever use, them AND i wouldn't recommend. Them but if

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Speaker 1: it's from a budget, perspective per noodle, packet they're very

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Speaker 1: cost effective and if you can use them as a

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Speaker 1: base to your own meals and cook, it Absolutely i'm with.

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Speaker 1: You so you, know i'd give it six and a

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Speaker 1: half seven minus the flavor, sachet which we'd really Encourage

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00:14:02,760 --> 00:14:06,319
Speaker 1: maggie to consider the use of ADDED msg into products long, term.

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Speaker 2: And we definitely prefer the whole grain base of the

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Speaker 2: two minut noodles as well the extra couple of grands

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Speaker 2: of fiber it's not the white refined product like the

325
00:14:13,360 --> 00:14:15,719
Speaker 2: normal two minut. Noodles so if your kids need to eat,

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00:14:15,760 --> 00:14:17,520
Speaker 2: them if you need to buy, them definitely off for

327
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Speaker 2: the whole grain variety if you.

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Speaker 1: Can like it's still wheat four with a bit of wholemeal,

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Speaker 1: added it's still quite. Refined there's a little bit of

330
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Speaker 1: health halo with. It.

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Speaker 2: Yeah, yeah it's still a little bit, better a bit.

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Speaker 1: Like we've added a bit of, fiber but still have

333
00:14:27,320 --> 00:14:29,960
Speaker 1: a nice whack OF msg in. There so, yeah, definitely

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00:14:30,160 --> 00:14:33,320
Speaker 1: it's a definite. Medium, yeah it's. Not it's not in

335
00:14:33,360 --> 00:14:35,160
Speaker 1: the nutrition couch product kind put it that.

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00:14:35,200 --> 00:14:36,880
Speaker 2: Way we still want a bit of protein and some

337
00:14:37,000 --> 00:14:39,080
Speaker 2: vegetables in there as well as complete the. Meal we're

338
00:14:39,080 --> 00:14:40,760
Speaker 2: not giving it five. Stars put it that. Way it's

339
00:14:40,800 --> 00:14:42,840
Speaker 2: not all thumbs up from, us it's it can have a.

340
00:14:42,880 --> 00:14:44,800
Speaker 1: Place, Yeah and WHAT i will, say, actually the NOODLES

341
00:14:44,840 --> 00:14:48,320
Speaker 1: i like is the slender meta marmaie And sowe. NOODLE

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00:14:48,800 --> 00:14:51,640
Speaker 1: i think they're really quite. Good, nah you. DON'T i

343
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Speaker 1: don't like.

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00:14:51,960 --> 00:14:53,040
Speaker 2: THEM i like actual.

345
00:14:53,040 --> 00:14:55,360
Speaker 1: Noodles, yeah some people don't. Like i'm not talking about

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Speaker 1: the conjat.

347
00:14:55,920 --> 00:14:58,200
Speaker 2: YEAHEAH i know the green ones the figure green at

348
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Speaker 2: a mind.

349
00:14:58,320 --> 00:15:00,720
Speaker 1: Because the conjacts are very. Polarizing BUT i think the

350
00:15:00,840 --> 00:15:03,240
Speaker 1: box ones are not too bad if you can use

351
00:15:03,280 --> 00:15:05,680
Speaker 1: it as a base in, things but better probably with

352
00:15:05,760 --> 00:15:09,000
Speaker 1: pasta more Than asian source is, True, yeah but a

353
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Speaker 1: few options there, anyway if you're a noodles, fan so

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00:15:11,560 --> 00:15:13,440
Speaker 1: that brings us to end of the nutrition catch product,

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Speaker 1: review don't forget to subscribe to have us delivered twice.

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00:15:16,080 --> 00:15:19,360
Speaker 1: Weekly and we have our product guide if you're interested

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Speaker 1: in the products we like and recommend and use. Ourselves

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00:15:22,080 --> 00:15:24,040
Speaker 1: and we have a takeaway guide in the work which

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00:15:24,040 --> 00:15:26,280
Speaker 1: will be out very. Soon so if you're regularly eating

360
00:15:26,280 --> 00:15:28,720
Speaker 1: out in cafes and fast food, outlets we are going

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00:15:28,760 --> 00:15:31,000
Speaker 1: to help you choose some of the better options. Nutritionally

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Speaker 1: and we will see you someday for our regular weekly.

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Speaker 1: Update to have a great, week you guys.

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Speaker 2: Later