Annie Chun’s Rice Noodles Nutrition Facts | Clear Guide

These rice noodles from Annie Chun’s deliver about 200 calories per 2-oz dry serving with 46g carbs, 0g fat, and 4–5g protein, depending on style.

Craving a quick bowl? These strands cook fast, taste mild, and carry sauces well. The label on the box looks simple: rice flour and water. That short list keeps the macro split steady across styles. Dry portions land near 200 calories with almost all energy from starch. Zero cholesterol, negligible fat, and a small bump of protein round things out.

Annie Chun’s Rice Noodle Label: What The Numbers Mean

Brands publish facts per dry serving. For this line, a typical serve is 2 ounces, which turns into a full bowl once hydrated. The baseline reads 200 calories, 46 grams of carbohydrate, 1 gram of fiber on some styles, and 4 to 5 grams of protein. Sodium stays at 0 milligrams in the plain noodles; any salt arrives later from broth or sauce. Retail listings that mirror the package confirm this pattern for Pad Thai and Maifun styles.

Core Macros By Style (Per 2 oz/56 g Dry)

Style	Calories	Carbs · Fiber · Protein
Pad Thai (white rice)	200	46 g · 1 g · 4 g
Maifun (white rice)	190–200	43–46 g · 1 g · 4 g
Maifun (brown rice)	200	44 g · 2 g · 5 g

Cooked weight changes the picture on the plate. One cup of cooked rice noodles weighs about 175–190 grams and lands near 190 calories with 42–43 grams of carbohydrate and roughly 3 grams of protein. That’s useful when you scoop by volume instead of weighing the dry portion.

Wondering about sodium targets while you season? The FDA lists a daily value of less than 2,300 milligrams for adults. Plain strands start at zero, so even a ladle of stock can swing the day’s tally. Keep sauces measured, taste first, then add a pinch if needed.

How To Read The Panel Like A Pro

Serving Size And Yield

Two ounces dry looks small in the hand, yet it expands fast. Soak or boil per the pack, then drain. You’ll see one neat bowl, ready for toppings. If you prefer a lighter plate, start with an ounce dry and pair with vegetables. For a big appetite, three ounces dry feeds a larger meal while keeping the math easy.

Calories And Energy Balance

Dry pasta and these strands share a theme: starch drives the energy. A 200-calorie serve fits many meal plans, since you can build around it with lean protein and greens. Add oil for sautéing if needed, then balance elsewhere in your day.

Carbs, Fiber, And Protein

The white-rice styles list 1 gram of fiber and 4 grams of protein. Brown-rice variants bump fiber to about 2 grams and protein to about 5 grams per serving. That’s still a carb-forward base, so pair with tofu, chicken, shrimp, or edamame to round the plate.

Sodium And Sauce Choices

With 0 milligrams in the plain noodles, salt lives in the add-ins. Broths, stir-fry sauces, chili pastes, and fish sauce can stack up fast. Taste a strand first; if the sauce already sings, you may not need extra salt. Low-sodium stock, citrus, herbs, and toasted sesame oil add flavor without pushing the milligrams skyward.

Quick Comparison To Typical Cooked Rice Noodles

Generic cooked rice noodles sit near 190 calories per cup with about 42 grams of carbs and minimal fat. That lines up with the cooked yield from this brand’s dry portion, so your meal plan can swap cup-for-cup when needed. This also helps when you’re logging in an app that tracks cooked amounts.

Ingredient List And Diet Flags

The ingredient list reads short: rice flour and water. That setup fits gluten-free and dairy-free patterns and keeps allergens low. Always check the pack in case a plant changes lines or updates a label. If you’re counting sugar, the panel shows 0 grams added sugar across the core styles.

Picking A Style For Your Dish

Pad Thai Cut

Flat ribbons that hold sauce well. Great for stir-fries with tamarind, garlic, and lime. The 2-ounce dry portion gives a hearty base for one plate. If you like a softer bite, soak a minute longer before hitting the pan.

Maifun (Thin Strings)

Fine strands that shine in soups and salads. They cook fast and rinse clean. Toss with shredded veggies, herbs, and a light dressing for a crisp, cool bowl. For soup, drop a bundle into hot stock right before serving.

Brown-Rice Option

Similar texture with a mild nutty note. You’ll see a small lift in fiber and protein. That can help satiety without changing the flavor much. Pair with extra greens and a lean protein for a balanced bowl.

Cooking Tips That Keep The Texture Right

Soak Or Boil

Many home cooks prefer a hot-soak method: submerge in near-boiling water until flexible, then drain and finish in the pan or broth. This approach keeps breakage low and texture springy. Boiling works too; just watch the clock and rinse briefly to stop carryover cooking.

Rinse Smart

After cooking, a quick rinse removes excess starch that can make sauces gummy. Keep it brief so the noodles stay warm and ready to absorb flavor in the pan.

Oil And Heat

A teaspoon or two of neutral oil helps strands separate in a stir-fry. Get the pan hot, add aromatics, drop the noodles in, and toss. Finish with sauce near the end to prevent sticking.

How Portions Map To Your Day

Think in simple blocks. One ounce dry is a snack-size base, two ounces sits in the lunch zone, and three ounces anchors dinner. Add protein and vegetables to match your goals. Citrus, vinegar, and herbs lift the dish without adding many calories.

Portion, Yield, And Meal Ideas

Dry Amount	Cooked Yield	Good Pairings
1 oz (28 g)	~1 scant cup	Veggie stir-fry, miso broth
2 oz (56 g)	~1½–2 cups	Tamarind-garlic stir-fry, pho-style bowl
3 oz (85 g)	~2½ cups	Loaded salad with tofu or chicken

Label Claims And What They Mean

Gluten-Free

Rice flour contains no gluten. Cross-contact can happen in mixed facilities, so certified marks on the box add assurance. Check the pack if you’re sensitive.

No Added Sugar

Plain noodles list 0 grams of added sugar. Sweetness in a dish comes from sauces like sweet chili, ketchup blends, or palm sugar. Measure syrups with a teaspoon and you’ll control the total.

Low Sodium Start

Since the base is unsalted, you decide the milligrams. Season broths lightly and taste as you go. Soy sauce, fish sauce, and miso can fit in small amounts. Citrus, scallions, garlic, and chile crisp build flavor with less salt.

Simple Ways To Build A Balanced Bowl

Set The Base

Use the portion that matches your appetite. Two ounces dry suits many plates. If you plan a rich sauce, trim the oil in the pan to keep the calorie count steady.

Add Protein

Great partners include eggs, tofu, shrimp, chicken breast, or lean beef. Aim for 20–30 grams protein in the meal to help fullness. That might be one palm-size portion of chicken or a cup of firm tofu.

Load Vegetables

Crunch and color keep each bite lively. Snap peas, carrots, bean sprouts, bell peppers, cabbage, bok choy, scallions, cilantro, and basil all work well. Slice thin so the cook time stays short.

Sauce With Restraint

Start with a tablespoon or two of a flavorful sauce per serving. Thin with water or stock to spread it evenly. If you need extra salt, add a few drops of soy sauce at the end instead of a big splash early.

Shopping Tips And Storage

Finding The Right Pack

Look for the cut that suits your recipe. Flat ribbons for stir-fries, thin strings for soups and salads, and brown-rice packs for a fiber bump. Scan the nutrition panel to confirm the macro line matches your plan.

Packing Dates And Freshness

Dry rice noodles keep well in a cool pantry. Check the best-by date and the seal. Once opened, clip the bag or move leftovers to an airtight jar to protect texture.

Leftovers

Cooked noodles last a few days in the fridge. Rinse, drain well, and toss with a tiny bit of oil before chilling so they don’t clump. Reheat in a hot pan with a splash of water or broth.

Where The Numbers Come From

Retail nutrition panels for this brand’s Pad Thai and Maifun cuts list the same core stats: 200 calories per 56 grams dry, with carbs near the mid-40s in grams, protein at 4–5 grams, fat at 0–1 gram, and sodium at 0 milligrams. Generic cooked rice-noodle data lines up with the cup measure you’ll see at the table. For daily targets like sodium, the FDA’s reference table keeps the math clear.

If your pack lists slightly different grams, trust that specific panel for the most accurate meal math at home.