Speaker 1: Sober Ramen, rice or kim udon. Maybe your noodle preference
Speaker 1: is two minutes. What type of noodle do you enjoy best?
Speaker 1: Because there are so many types available with the supermarkets
Speaker 1: that it can be a little bit confusing. Hi, I'm
Speaker 1: Susie Burrow and Adelie and Wood and as two of
Speaker 1: austraight Is leading dieticians, we bring you the Nutrition Couch
Speaker 1: Product Review, a weekly chat on new products and old
Speaker 1: favorites that you can find in supermarkets. And I know
Speaker 1: that this.
Speaker 2: Is a really popular meal choice.
Speaker 1: I know Ozzie's love their noodles and so we've chosen
Speaker 1: three very different varieties to discuss the pros and cons
Speaker 1: of each in a big shout out and thank you
Speaker 1: to our dietitian help out Amy who has gone and
Speaker 1: done the research for these and really helps us with
Speaker 1: our products. So a big thank you to her. Now
Speaker 1: what I need to know straight away, Lean is what
Speaker 1: noodles did Sophie buy in the I don't know what
Speaker 1: your maiden name was, I know your Ward that was
Speaker 1: your name in the Ward household.
Speaker 2: Yeah, watery bow background. Mum would always bar either Russ
Speaker 2: or Hocken or occasionally we do sober. My dad would
Speaker 2: hate it. He'd be like, what's this crap? So mostly
Speaker 2: we did either a rice noodle or a hockey noodle
Speaker 2: I think grown up. My brother definitely liked the howk
Speaker 2: and he didn't like riss.
Speaker 1: I don't do a lot of noodles now. I'm not
Speaker 1: a massive noodle fan myself, and of course, if we're
Speaker 1: adding tie, who doesn't love to pad tie? But I
Speaker 1: don't ever cook them myself. But you've just jogged my
Speaker 1: memory that my mum would cook a hokin noodle sturfry
Speaker 1: every week. In the nineties. The noodles were new in
Speaker 1: the supermarket. It was like the latest thing. So we
Speaker 1: would have that sturf fry every single week, and I
Speaker 1: think I had my over full fill with it growing up.
Speaker 1: So anyway, we've got some interesting ones to talk about.
Speaker 1: The first is that and will include images of this
Speaker 1: on our social media, so if you haven't followed us
Speaker 1: on the Nitition Couch podcast, you can actually see what
Speaker 1: they look like. These ones, I'm not really that familiar
Speaker 1: with them, but they're called the Haku Baku organic sober Noodles.
Speaker 1: Now they retail about four dollars. Althoy were on sale
Speaker 1: at this point for just under three dollars it calls.
Speaker 1: At the time we recorded this. Now they recommend it
Speaker 1: is three servings per pack. And I think one of
Speaker 1: the big discussion points with noodles is serving size, because
Speaker 1: it's like anything, A small amount of anything is probably
Speaker 1: not a big problem, but the serves I've noticed in
Speaker 1: general can be quite large. So this is suggesting for
Speaker 1: a packet of these you do three serves per pack
Speaker 1: and then lean that will come in at twelve hundred
Speaker 1: and ninety six kilo jules, which is over three hundred
Speaker 1: calories per serve just coming from noodles. If you stick
Speaker 1: to that portion size, you're getting just almost ten grams
Speaker 1: of protein per serve, so not insignificant coming from the
Speaker 1: base of that noodle, coming from the actual great cereal itself.
Speaker 1: At nine point eight grams fat, low as you would
Speaker 1: expect in a noodle, one point six grams one point
Speaker 1: eight per hundred point three saturated, very low as you
Speaker 1: would expect, but it's a high carbohydrate food. Noodle is
Speaker 1: similar to rice or pasta. So this is sixty one
Speaker 1: grams per serve, so about two thirds of it is carbohydrate.
Speaker 1: Sixty exactly two thirds sixty seven point eight per one hundred.
Speaker 1: It hasn't listed the dietary fiber on here unless you
Speaker 1: were having kind of I would assume something like a
Speaker 1: legume based pasta or noodle. You wouldn't get a huge
Speaker 1: amount of dietary fiber. It does tend to be more
Speaker 1: refined and eight hundred and three milligrams of sodium, which
Speaker 1: is not insignificant. When you think it's sort of a
Speaker 1: plain food, you wouldn't necessarily imagine that it had some
Speaker 1: sodium matter, but it certainly does. The first ingredient was
Speaker 1: organic wheat flour, which is where that protein's coming from
Speaker 1: its sixty nine percent, followed by organic buckwheat flower twenty
Speaker 1: nine percent, and some salt in there to flavor it up.
Speaker 1: So it's not insignificant. Eight hundred milligrams. I have to
Speaker 1: say I would be a little bit concerned with some
Speaker 1: clients having that, particularly when it's often included as part
Speaker 1: of an Asian meal where you're having a lot of
Speaker 1: extra sources through that will end up being a really
Speaker 1: high sodium meal. Made in Australia from at least seventy
Speaker 1: one percent of Australian ingredient, So, oh, what do I
Speaker 1: give it? I'd probably give it maybe a seven.
Speaker 2: You know.
Speaker 1: I like the ingredient list in the sense it's got
Speaker 1: a really good quality wheat flour and buckwheat flour. I'd
Speaker 1: love to see a fiber on it. We don't have
Speaker 1: that on the label. I think the sodium is a
Speaker 1: bit high, which would steer me away. But with any
Speaker 1: of these noodle that I would make it last sort
Speaker 1: of doubleout serving, and I'd make it last six per
Speaker 1: serve and then dilute that and have a lot more
Speaker 1: being protein and veggies as part of a meal. And
Speaker 1: then of course you're only get four hundred milligrams of sodium,
Speaker 1: so a bit better nutritionally. So yeah, I think it's
Speaker 1: middle of the ground for me noodlewise. I haven't tried them.
Speaker 1: What about you? Have you tried them before?
Speaker 2: Yeah, I've tried them. They're not my favorite noodle. We
Speaker 2: did have them a couple of times growing up, but
Speaker 2: as I said, Dad, my dad was never a big
Speaker 2: fan of them, so he'd be like, don't use these again, soupie.
Speaker 1: He's a Scottish man, isn't he.
Speaker 2: That is that Scottish? No English? Your background, yeah, English, Yeah,
Speaker 2: great grandparents or something heritage. So I would say that
Speaker 2: they're not delicious, but they're also not horrible. I think
Speaker 2: a lot of people buy these because of the cleaning
Speaker 2: ingredient list, like you know, nearly seventy percent wheat flour
Speaker 2: and nearly thirty percent buckhet flower with a little bit
Speaker 2: of salt. The ingredient list is very clean. It's a
Speaker 2: nice ingredient list. As you said, the sodium is a
Speaker 2: little bit concerning because you tip would put this with
Speaker 2: you know, soy sauce or other umami type flavors which
Speaker 2: are quite high salt, or you put it into something like,
Speaker 2: you know, a soup like a ram and soup or
Speaker 2: something like that. So the sodium for me is concerning definitely.
Speaker 2: The portion size is large, like the packet of noodles
Speaker 2: is two seventy grams and a third of it. They
Speaker 2: like these little sort of ribbons around them, so they're
Speaker 2: actually pre portioned into three sections. That makes it really easy,
Speaker 2: and each section is about ninety grams. It's a very
Speaker 2: large serving size. You could easily get two portions out
Speaker 2: of that. But I do love noodles for the ease
Speaker 2: of they're either ready made these days, like you can
Speaker 2: buy noodle and or hock and already made. Basically you
Speaker 2: just put them into whatever you're making, or you just
Speaker 2: pour boiling hot water over the top of them. So
Speaker 2: they are very easy carbohydrates, so particularly for kids. Though
Speaker 2: it's funny me won't touch a noodle like she loves pasta.
Speaker 2: Won't touch noodle, just like flick them on the floor.
Speaker 2: I don't know what it is. So they're an easy
Speaker 2: carbohydrate or energy serve for children, but for adults, I think,
Speaker 2: as you said, we need to watch the portion sizes,
Speaker 2: so definitely recommend these, but I think the portion size
Speaker 2: is key and the amount of salt, particularly what you're
Speaker 2: putting it with if you're using them. My mum used
Speaker 2: to make this as part of an Asian chicken salad,
Speaker 2: so she'd use the cold sober noodle. You just pour
Speaker 2: hot water over them, she'd cool them down a bit.
Speaker 2: She put a bit of chicken breasts, some fresh herbs
Speaker 2: and veggies, and then a little bit of like at
Speaker 2: amamae or sesame through the top of that. With you
Speaker 2: can put like a nice sort of soy citrus dressing
Speaker 2: on it, so it makes a beautiful, salad great and
Speaker 2: soup good for a stir fry as well. But you
Speaker 2: really got to be careful of what you're putting it with,
Speaker 2: particularly if you do have sort of cardiac issues, or
Speaker 2: you do need to be aware of your sodium intake. True,
Speaker 2: very very true.
Speaker 1: All right, I'm just having a look at the next
Speaker 1: time which I actually find very interesting products, so I'll
Speaker 1: be interested in your thoughts. This is the Walker Ramen noodle,
Speaker 1: four hundred grams two or seventy it Wallies recommending four
Speaker 1: servings per packet, so the quantity or the calories per
Speaker 1: service just over one hundred, five hundred and six Killer Jeels,
Speaker 1: five point five grams of protein a get low fat,
Speaker 1: one point one grams of fat, very little saturated, twenty
Speaker 1: one point nine grams of carbohydrate which is very very lowly,
Speaker 1: and and twenty six miligrams of sodium, which is also
Speaker 1: very low. So when we take a look at the
Speaker 1: ingredient list, the first ingredient is water, followed by wheat, flour, thickener,
Speaker 1: vegetable oil, egg, white powder, salt, acidity regulator, and turmeric.
Speaker 2: So this is quite.
Speaker 1: A low calorie, low carbohydrate noodle.
Speaker 2: So we went with this one, and it's interesting because
Speaker 2: if you've ever bought these, they taste delicious. But show
Speaker 2: me anyone who's getting four serves per pack. So look
Speaker 2: at the ood on needle that we previously did, A
Speaker 2: serving size was ninety grams. In this one, a serving
Speaker 2: sizes one hundred grams. But they're ready made noodle, So
Speaker 2: even though the serving size is it seems on par.
Speaker 2: The others were like a raw noodle, you had to
Speaker 2: cook it first, and this is a ready made one,
Speaker 2: so most people would get they'd eat the whole packet,
Speaker 2: or they don't get two servings out of it. So
Speaker 2: I think realistically it's a great product. I like that
Speaker 2: a lot of these sort of yellow hock and style
Speaker 2: noodles are sort of artificially colored as well. I like
Speaker 2: that this brand uses tumeric to add that kind of
Speaker 2: yellowness into it, and it uses a little bit of
Speaker 2: egg white powder as well. So I like it from
Speaker 2: a I guess an energy density perspective. It's got a
Speaker 2: good amount of protein in it. It's not too high
Speaker 2: in carbohydrates. So for anyone with engine resistance or worried about,
Speaker 2: you know, diabetes, gestational diabetes, it's a good carbohydrate controlled
Speaker 2: product without you feeling like you're eating something that is,
Speaker 2: you know, like a fake noodle, like a zucchini noodle
Speaker 2: or something like. It's actually the real deal. So I
Speaker 2: quite like it from that perspective. But I would struggle
Speaker 2: to see anybody sticking to one of these serving sizes.
Speaker 2: I think most people would use that packet between two
Speaker 2: people very easily.
Speaker 1: Like three or four noodles. Is the serve not a
Speaker 1: big pack because twenty grams of carbohydrate per serve is
Speaker 1: pretty low for a noodle, Like I would assume that's
Speaker 1: a very small pinch is a mixture of stir fries.
Speaker 2: But even if you doubled that, you know, forty four
Speaker 2: grams and a serving is still great.
Speaker 1: Still, Yeah, it's a good one up. Yeah, so I
Speaker 1: actually quite like it. Actually, probably if someone asked me,
Speaker 1: I'd be inclined now to say, actually, that's quite a
Speaker 1: good choice if you can stick to a reasonably small
Speaker 1: portion and make it last two or three people. So yeah, great,
Speaker 1: find very interesting.
Speaker 2: This is really the alergies we have to watch with
Speaker 2: the egg and the gluten.
Speaker 1: True, and it's very long sodium, which is beautiful, but
Speaker 1: it is made in Taiwan, So if you're keen to
Speaker 1: stick to Australian products, it's that sort of a downside
Speaker 1: of it all right. Now, last, but not least Land
Speaker 1: two minute noodles.
Speaker 2: You had to put them in. I had to put
Speaker 2: them in soosie, I had to.
Speaker 1: Have you even been a student if you haven't eaten
Speaker 1: two minute noodles. Now, this is the magic two minute
Speaker 1: noodle instant whole grain variety in a twelve pack for
Speaker 1: ten dollars, which is incredibly affordable at the moment, in
Speaker 1: particular with the cost of food through the roof coming
Speaker 1: in at what is that eighty cents per packet and
Speaker 1: the serving size when you add the water. So this
Speaker 1: is in the case where you haven't used the sashet
Speaker 1: yet and it's just the actual noodle bulk, the sort
Speaker 1: of dry noodles people sometimes will snack on. And the
Speaker 1: serve is three eighty grands when you've made it up
Speaker 1: with water and consume it as the soup and add
Speaker 1: the sashe in. So that's good that they've included that,
Speaker 1: which is where all the salt is. So the energy
Speaker 1: is nine hundred and sixty kiloduls, so that's just sort
Speaker 1: of two forty calories or so seven point eight grams
Speaker 1: of protein in one point three grams of fat, less
Speaker 1: the one saturated to a low fat product, forty five
Speaker 1: point two grams of carbohydrates, so roughly three four slices
Speaker 1: of bread worth in that packet, less than one gram
Speaker 1: of sugars, two point six germima dietary fiber which they
Speaker 1: have listed, which is coming from the whole grain flour
Speaker 1: going through it, and then the sodium as we would expect,
Speaker 1: nine hundred and thirty five milligrams, so just shy of
Speaker 1: half our recommended upper daily intake of sodium, which does
Speaker 1: come from the sashet, which if you've ever tasted, is
Speaker 1: pretty pretty flavor. Somebody dealt with a nice dose of MSG,
Speaker 1: as we will check in a second time. So the
Speaker 1: noodle itself is wheat flour, wholemeal flour just ten percent,
Speaker 1: but they are giving a little bit of fiber from
Speaker 1: that tapeoca starch, water mineral salts quite a lot of
Speaker 1: different flavors through their vegetable oil salt stabilizes vegetable gum.
Speaker 1: But then our sachet first ingredient idol salt followed by
Speaker 1: flavor enhances MSG six two one and another flavor enhans
Speaker 1: are sixty three five, which is why it tastes so
Speaker 1: Moorish mineral salt, mult dextrin flavors, sugar onion powder, so
Speaker 1: the ingres, the ingreens goes on and on. It's pretty
Speaker 1: processed and certainly not one I'd be recommending for small
Speaker 1: children at all, given the addition of MSG. Oh yeah,
Speaker 1: what would we give it? Six out of ten?
Speaker 2: The noodle itself isn't that bad a flavor mixed sense.
Speaker 2: We're adding in flavor enhancers which we don't love. We
Speaker 2: don't love MSG. And there's a huge sodium amount, like
Speaker 2: nearly nine hundred and fifty milligrams for the block. If
Speaker 2: you were just to use the noodle itself, I think
Speaker 2: the problem lies in that people add the hot water
Speaker 2: and they eat this as a snack or they eat
Speaker 2: this as a lunch versus if you just took My
Speaker 2: mum used to buy these from a budgeting or affordability
Speaker 2: perspective for us growing up, and she would just use
Speaker 2: the noodle in the sturfry. She'd never ever add the
Speaker 2: sashue to it. She'd use, you know, a base of
Speaker 2: chili and garlic and soy and fresh ginger and some
Speaker 2: fresh herbs, and that's how she would make the sauce
Speaker 2: for a sturf fry. So I don't have really a
Speaker 2: big problem with the noodle base itself because I think
Speaker 2: from an affordability perspective, eighty cents for you know, the
Speaker 2: cake of noodle and actually goes quite a long way,
Speaker 2: is not too bad. But it's when you're kind of
Speaker 2: eating that as a meal itself or as a snaw,
Speaker 2: there's nothing really there in terms of nourishment. You don't
Speaker 2: have the protein. We want more fiber, We of course
Speaker 2: want some vegetables, we want a little bit of healthy
Speaker 2: fat there too. You're just eating a salty, carbohydrate based product.
Speaker 2: But I will disclose that in my first trimester of pregnancy,
Speaker 2: I couldn't get enough of these, Like I was just
Speaker 2: so nauseous. All I wanted was salt, and so I
Speaker 2: was using these and I was adding the salt the
Speaker 2: salt thing, and David was like, what is wrong with you?
Speaker 2: Like who are you? And that was all I craved
Speaker 2: the steam inut noodles. So I had to add that
Speaker 2: in full disclosure. Very funny, but yeah, I don't think
Speaker 2: the noodle itself is that bad. They're not. It's not
Speaker 2: the cleanest ingredient list, let's be honest. But from an
Speaker 2: affordability and a budgeting perspective and a taste perspective, I
Speaker 2: think they're good for, you know, big families on a budget.
Speaker 2: I just would be very careful about adding the flavor
Speaker 2: sachet mix into there. Use the noodle base as part
Speaker 2: of a recipe. Don't give your kids it as a snack.
Speaker 2: That's where I kind of draw the line.
Speaker 1: Yeah, and this is where big companies have got a
Speaker 1: big role to play, you know. Imagine it's a big
Speaker 1: company or I don't even know who's the main owner,
Speaker 1: but the brands, you know, so so I think they've
Speaker 1: got responsibility to be getting those kind of flavor enhancers
Speaker 1: out of the food supply. The issue is that because
Speaker 1: two minute noodles have got such a cult following that
Speaker 1: if you change the formulation, all the die hard old
Speaker 1: users of it get really cranky and it really affects
Speaker 1: their sales because they're so programmed. It would be like
Speaker 1: if you took it out of chicken crimpies, Like, the
Speaker 1: consumers just don't respond well. Even though it's better for
Speaker 1: health long term. So I think it's just really important
Speaker 1: for mums of young children to be aware of keeping
Speaker 1: our younger children off flavor enhances is important. It really
Speaker 1: drives appetite. It's very stimulating because it's such an intense flavor,
Speaker 1: and there's evidence to shot lights the brain up as such.
Speaker 1: So I would definitely not be adding those sachets or
Speaker 1: anything with MSG into the diets of small children. You know,
Speaker 1: it's like anything, It's probably not going to really hurt
Speaker 1: a teenager in the scheme of things, But yeah, I
Speaker 1: wouldn't myself. I don't ever buy them, I don't ever
Speaker 1: use them, and I wouldn't recommend them. But if it's
Speaker 1: from a budget perspective, per noodle packet, they're very cost
Speaker 1: effective and if you can use them as a base
Speaker 1: to your own meals and cook it, absolutely I'm with you.
Speaker 1: So you know, i'd give it six and a half
Speaker 1: seven minus the flavor sachet, which we'd really encourage Maggie
Speaker 1: to consider the use of added MSG into products long term, and.
Speaker 2: We definitely prefer the whole grain base of the two
Speaker 2: minut noodles as well the extra couple of grands of fiber.
Speaker 2: It's not the white refined product like the normal two
Speaker 2: minut noodles. So if your kids need to eat them,
Speaker 2: if you need to buy them, definitely off for the
Speaker 2: whole grain variety if you can.
Speaker 1: Like it's still wheat flour with a bit of wholemeal added.
Speaker 1: It's not refined. There's a little bit of health halo
Speaker 1: with it. Yeah.
Speaker 2: Yeah, it's still a little bit better, a bit.
Speaker 1: Like we've added a bit of fiber but still have
Speaker 1: a nice whack of MSG in there. So yeah, definitely,
Speaker 1: it's a definite medium. Yeah, it's not it's not in
Speaker 1: the nutrition catch product and Kine put it that way.
Speaker 2: We still want a bit of protein and some vegetables
Speaker 2: in there as well as complete the meal. We're not
Speaker 2: giving it five stars. Put it that way. It's not
Speaker 2: all thumbs up from us, it's it can have a place.
Speaker 1: Yeah, And what I will say, actually, the noodles I
Speaker 1: like is the slendier meta marmaie and Sowe noodle. I
Speaker 1: think they're really quite good.
Speaker 2: Nah, you don't. I don't like them. I like actual noodles.
Speaker 1: Yeah, some people don't like I'm not talking about the conjact.
Speaker 2: Yeah, yeah, I know. The green ones the thicker green
Speaker 2: at a mind.
Speaker 1: Because the contacts are very polarizing. But I think the
Speaker 1: box ones are not too bad if you can use
Speaker 1: it as a base in things, but better probably with
Speaker 1: pasta more than asians was true, Yeah, but a few
Speaker 1: options there anyway, if you're a noodles fan, so that
Speaker 1: brings us to end of the nutrition catch product review,
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Speaker 1: we will see you someday for our regular weekly update.
Speaker 1: To have a great week, you guys later.