Keya Egg Hakka Noodles

Q: Is Keya Egg Hakka Noodles healthy?

Keya Egg Hakka Noodles is not high in sugar, salt or saturated fat, so a few servings a week is fine.

Q: How many calories and how much protein are in Keya Egg Hakka Noodles?

Per 100 g, Keya Egg Hakka Noodles has 391 kcal, 9.1 g protein, 87.8 g carbohydrate, 0.4 g fat and 0.1 g saturated fat. One serve (30 g, one serve (five per pack)) has 117 kcal and 2.7 g protein.

Q: What are the ingredients in Keya Egg Hakka Noodles?

4 ingredients, in label order: Refined wheat flour (Maida), Iodized salt, Egg yolk powder, Spice Extract. Flagged: Maida (low concern).

Q: Does Keya Egg Hakka Noodles live up to its claims?

3 claims checked: 1 holds, 1 is partly true, 1 needs care. "Egg / Contains Egg" is partly true: Egg yolk powder is listed, but third after refined flour and salt and with no percentage. The noodles are mostly wheat flour. "Blend of Indian spices" needs care: The back text mentions ginger, coriander, mustard sauce and garlic, but the ingredient list shows only one item, spice extract.

Q: Who should limit Keya Egg Hakka Noodles?

Most adults: a few times a week. About 117 kcal and 134 mg sodium per 30 g serve, with little protein or fibre. Children: a few times a week. No additives or added sugar, but a refined base; add vegetables and egg. High blood pressure: occasionally. 447 mg sodium per 100 g before any sauce is added.

Q: How much sugar, salt and saturated fat does Keya Egg Hakka Noodles have?

Per 100 g, Keya Egg Hakka Noodles has 0 g added sugar, 447 mg sodium (about 1.1 g salt) and 0.1 g saturated fat. The FSSAI and UK FSA "high" lines are 10 g added sugar, 600 mg sodium and 5 g saturated fat per 100 g. It is under all three lines.

Q: What does the EA3 score mean for Keya Egg Hakka Noodles?

The first letter (E) grades nutrition density on A to E, the second (A) grades ingredient integrity on A to E, and the number (3) grades load risk on 1 to 5. A and 1 are best. Nutrition: Protein is 9.1 g per 100 g, and most of it comes from refined wheat flour. That protein is weighted down, so it earns little credit. Carbohydrate is 87.8 g per 100 g, and fat is only 0.4 g. Ingredients: The list is four items: refined wheat flour, iodized salt, egg yolk powder and spice extract. No additive costs ingredient points, no hydrogenated fat is listed, and trans fat is declared at 0.01 g per 100 g. Load risk: Sodium is the largest part of the risk number: 447 mg per 100 g, or about 134 mg in a 30 g serve. Energy comes next at 391 kcal per 100 g.

Published 3 November 2026 · Last updated 3 November 2026

A realistic serve of Keya Egg Hakka Noodles (30 g, one serve (five per pack)) has 117 kcal, 2.7 g protein, 26.3 g carbohydrate, 0.1 g fat, 0 g added sugar and 134 mg sodium. Per 100 g it has 391 kcal, 9.1 g protein, 87.8 g carbohydrate, 0.4 g fat, 0.1 g saturated fat, 0 g added sugar and 447 mg sodium.

Summary

Keya Egg Hakka Noodles are wheat noodles with egg yolk powder, sold as a quick stir-fry base. It scores EA3: nutrition is lowest as the base is refined flour with little protein, fibre or vitamins, ingredients are strongest on a short list without additives, and risk is middling on sodium and energy. Best as a vegetable-loaded stir-fry base, a few times a week.

Ingredients, decoded

4 listed

Refined wheat flour (Maida)
Iodized salt
Egg yolk powder
Spice Extract

High concernModerate concernLow concernNo concernIn label order. Tap a highlighted one to learn more. How we rate additives

<½ teaspoon of sugar in every 100 g · 1 g total sugar, 5 g a teaspoon

Score and nutrition facts for Keya Egg Hakka Noodles:

Nutrition per 100 g

ENutrition densityAIngredient integrity3Load risk

Nutrition facts
Energy	391.1 kcal
Protein	9.1 g
Carbohydrates	87.8 g
Total sugars	1 g
Added sugars	0 g
Total fat	0.4 g
Saturated fat	0.1 g
Trans fat	0.01 g
Cholesterol	0.01 mg
Sodium	447.3 mg

Highlighted values exceed the FSSAI and UK front of pack thresholds.

Think this score is wrong?

Why Keya Egg Hakka Noodles scores EA3

Nutrition is an E because the base is refined flour with 9.1 g protein per 100 g and no fibre or vitamins declared. Ingredients are an A on four plain items, and risk is a 3 on sodium and energy.

How we score →

01 Nutrition densityA to E

Very low nutrient density

Protein: 9.1 g
Fibre: Not declared
Vitamins and minerals: None declared
Energy: 391 kcal

01 Nutrition density: why E

Protein is 9.1 g per 100 g, and most of it comes from refined wheat flour. That protein is weighted down, so it earns little credit. Carbohydrate is 87.8 g per 100 g, and fat is only 0.4 g.

No fibre and no vitamins or minerals are declared, so nothing lifts the grade beyond protein. That leaves nutrition at the bottom grade.

Scored on protein, fibre and twelve vitamins and minerals, against the Codex and FSSAI "source" and "high" levels, per 100 g and per 100 kcal. Protein also has to supply at least 12.5% of the calories to count, and 25% for full credit.

02 Ingredient integrityA to E

Clean, minimally processed

Base: Refined wheat flour
Sweeteners: None added
Additives: 0
Flagged: Maida

02 Ingredient integrity: why A

The list is four items: refined wheat flour, iodized salt, egg yolk powder and spice extract. No additive costs ingredient points, no hydrogenated fat is listed, and trans fat is declared at 0.01 g per 100 g.

No label promise on the pack is hollow, so nothing is lost for label integrity. The one gap is that the egg yolk powder has no percentage.

Scored on how processed the ingredients are, which additives are used and why, and whether the label keeps its promises.

03 Load risk1 to 5

Moderate risk

Added sugar: 0 g
Sodium: 447.3 mg
Saturated fat: 0.1 g
Trans fat: 0.01 g

03 Load risk: why 3

Sodium is the largest part of the risk number: 447 mg per 100 g, or about 134 mg in a 30 g serve. Energy comes next at 391 kcal per 100 g.

Added sugar is 0 g and saturated fat is 0.1 g per 100 g, so neither adds anything. Together these land risk on a 3.

Scored on free sugar, sodium, saturated fat and trans fat, each weighed by how strong the evidence of harm is.

Red flags

Red flag: Refined flour (maida) base

Green flags

Green flag: No added sugar

Does Keya Egg Hakka Noodles live up to its claims?

The egg claim is real but small: egg yolk powder is listed with no percentage, after flour and salt. The back-of-pack spice story is broader than the single spice extract in the list.

“Egg / Contains Egg”
Partly true
Egg yolk powder is listed, but third after refined flour and salt and with no percentage. The noodles are mostly wheat flour.
On the pack
“Blend of Indian spices”
Be careful
The back text mentions ginger, coriander, mustard sauce and garlic, but the ingredient list shows only one item, spice extract.
Product name
“Hakka Noodles”
Holds
Plain wheat noodles with egg yolk powder, meant as a base for a Hakka-style stir-fry. The pack does not promise vegetables or sauce.

What's in Keya Egg Hakka Noodles?

Refined wheat flour, iodized salt, egg yolk powder and spice extract make up the whole list, with no additives. The flour and the salt are the points to know.

How we rate additives →

4 ingredients listed. Additives and watched ingredients we rate: 1 low concern.

The ingredient list, read for you

Refined wheat flour (maida) leads the list and makes up most of the noodle. Iodized salt follows, then egg yolk powder for colour and some protein, and spice extract for flavour. The egg yolk powder has no declared percentage, and the list has no colours, preservatives or flavour enhancers.

The label numbers, read for you

Per 100 g the noodles have 391 kcal, 9.1 g protein and 447 mg sodium. A 30 g serve gives about 117 kcal, 2.7 g protein and 134 mg sodium, and the pack holds five such serves. The sodium and the energy are what move the risk number.

Total sugar is 1 g per 100 g with none added, and fat is 0.4 g with 0.1 g saturated. Fibre and vitamins are not declared, so the protein is small and comes mainly from the flour.

What the additives do

Maida (low concern): cheap, soft base flour. Refined wheat flour with the bran and germ removed. Low in fibre and quick to digest. More on Maida.

Ingredients to watch

Refined wheat flour (Maida)Fine
Stripped of bran and germ, it gives the noodles their body and cook quality, and it is the main reason nutrition is low.

What it doesn’t have

No fibre or vitamins and minerals are declared on the panel.
No percentage is given for the egg yolk powder.

What to know about Keya Egg Hakka Noodles

Plain egg noodles: a refined base with little else

Keya Egg Hakka Noodles is a 150 g pack of wheat noodles with four ingredients: refined wheat flour (maida), iodized salt, egg yolk powder and spice extract. The egg yolk powder has no percentage on the label. It is bought as a base for home-style Chinese stir-fries and chowmein, with vegetables and sauces added by the cook.

The panel is printed per 100 g, with a 30 g serve and five serves in the pack. Per 100 g there are 391 kcal, 9.1 g protein, 87.8 g carbohydrate, 0.4 g fat and 447 mg sodium. One 30 g serve works out to about 117 kcal, 2.7 g protein and 134 mg sodium. No added sugar and almost no fat are declared.

The pack says egg and shows the egg mark, and the list does include egg yolk powder, though it sits third after the flour and salt. The back text talks about ginger, coriander and garlic, while the list names only spice extract. CleanPlate scores it EA3.

Who should eat Keya Egg Hakka Noodles?

Suits most adults a few times a week as a stir-fry base. Anyone watching blood pressure should keep portions small and go easy on sauces.

Most adultsA few times a week
About 117 kcal and 134 mg sodium per 30 g serve, with little protein or fibre.
ChildrenA few times a week
No additives or added sugar, but a refined base; add vegetables and egg.
High blood pressureOccasionally
447 mg sodium per 100 g before any sauce is added.
Weight managementA few times a week
391 kcal per 100 g and little fibre, so portion size and vegetables matter.

Recipes with Keya Egg Hakka Noodles

Toss the noodles with plenty of vegetables, add egg, tofu or paneer for protein, and keep soy sauce light, since the noodles already carry 447 mg sodium per 100 g.

Vegetable hakka noodles

Stir-fry cabbage, carrot and capsicum with the noodles, so the plate carries fibre the noodles lack.

Egg and tofu chowmein

Scramble in an egg or add tofu cubes, since a 30 g serve has only about 2.7 g protein.

Light-sauce garlic noodles

Use garlic, ginger and pepper with a dash of soy, as the noodles already have 447 mg sodium per 100 g.