Are There Carbs in Ramen Noodles? The Definitive Guide

November 14, 2025 •

4 min read

According to nutrition data, a single serving of instant ramen can contain anywhere from 27 to over 60 grams of carbohydrates, proving that yes, there are significant carbs in ramen noodles. This reality often surprises those on specific diet plans or watching their macronutrient intake, as the quick, convenient meal is primarily a source of energy from wheat-based noodles.

Quick Summary

This guide explains the carbohydrate content of both instant and fresh ramen noodles, detailing the nutritional differences and factors that influence total carb count. It provides a comprehensive look at how preparation, toppings, and the type of noodle affect this value. The article also offers practical advice and delicious, low-carb alternatives for enjoying ramen flavors while managing carbohydrate intake.

Key Points

High-Carb Base: Traditional and instant ramen noodles are made from wheat flour, making them a primary source of carbohydrates.
Instant vs. Fresh: Instant ramen typically contains a higher amount of carbs and fat due to processing, while restaurant ramen features fresher noodles but often richer broths, increasing total calories.
Nutritional Deficiencies: Beyond carbs, instant ramen is often high in sodium and low in protein and fiber, negatively impacting overall diet quality if consumed frequently.
Low-Carb Alternatives: Options like shirataki noodles, zucchini noodles, and kelp noodles can be used as effective, low-carb substitutes for traditional ramen noodles.
Healthier Customization: To reduce carb intake, use fewer traditional noodles, increase lean protein and fresh vegetable toppings, and use a low-sodium or homemade broth.
Not a Complete Meal: A simple packet of instant ramen lacks sufficient nutrients and should be fortified with added protein and vegetables to create a more balanced meal.

The Carbs in Ramen: A Deep Dive into Noodles

Traditional ramen noodles, whether instant or fresh, are fundamentally a high-carbohydrate food. They are typically made from wheat flour, water, salt, and an alkaline ingredient called kansui. The high concentration of wheat flour is the primary source of the significant carbohydrate count in any bowl of ramen. The specific carb amount varies depending on several factors, including the type of noodle, preparation method, and whether you're eating a pre-packaged instant version or a fresh restaurant-style bowl.

Instant vs. Fresh Noodles: The Key Differences

One of the most crucial distinctions to make when discussing the carb content of ramen is the difference between instant and fresh noodles. Instant ramen, the type sold in packages or cups, undergoes a unique processing method. After being steamed, the noodles are often flash-fried in oil and then air-dried to extend their shelf life and shorten cooking time. This process adds not only fats but also impacts the overall nutritional profile. A standard, single-serving packet often contains a substantial amount of carbohydrates, with some brands listing upwards of 50-60 grams per serving, though many people consume the entire package, which can double that amount.

In contrast, fresh ramen noodles, like those found in authentic ramen restaurants, are not pre-cooked and are made with fewer additives. While they are still primarily a source of carbohydrates, the overall nutritional profile is different. A well-crafted restaurant bowl often contains a better balance of macronutrients, especially with the addition of fresh, quality toppings. However, as the table below shows, the calorie and carbohydrate counts for restaurant ramen are often much higher than instant versions due to the richer broths and heartier toppings.

Table: Instant vs. Restaurant Ramen (Typical Nutrition)


Nutritional Aspect	Instant Ramen (Per Serving)	Restaurant Ramen (Full Bowl)
Calories	~188-500 kcal	~700-1200+ kcal
Carbohydrates	~27-60g	Substantial, dependent on noodle portion
Protein	~4-9g	Higher with added toppings (e.g., egg, pork)
Fat	~7-20g	Varies greatly with broth (e.g., Tonkotsu is higher)
Sodium	~800-1600+mg	Very high, especially if broth is consumed

The Impact of Broth and Toppings

While the noodles are the most concentrated source of carbohydrates, other components of a ramen bowl contribute to the final tally. Rich, heavy broths like tonkotsu (pork bone) can contribute additional fats and calories, while lighter broths like shio (salt) or shoyu (soy sauce) have a lower impact. The magic of ramen, however, lies in its customizable nature. Adding nutrient-dense, low-carb toppings can significantly improve the overall nutritional value and balance of the meal. Examples include eggs, tofu, lean meats, and a variety of vegetables like bok choy, scallions, and mushrooms.

Low-Carb Alternatives to Traditional Noodles

For those watching their carbohydrate intake, there are several excellent noodle alternatives that allow you to enjoy the essence of ramen without the high carb load. These options have gained popularity among keto and low-carb dieters:

Shirataki Noodles: Also known as konjac or Japanese yam noodles, these are a translucent, gelatinous noodle with very few digestible carbohydrates. They must be rinsed thoroughly before use to remove a distinct odor, but they absorb the flavor of the broth beautifully.
Zucchini Noodles (Zoodles): Made from spiralized zucchini, these vegetable-based noodles are a fresh, low-calorie, and low-carb option that can be a great base for a ramen bowl.
Egg Noodles (Modified): Some specialty brands offer low-carb or keto-friendly egg noodles, though it's important to check the nutrition label for carb content as it can vary.
Kelp Noodles: These are made from seaweed and have a crunchy texture. They are extremely low in calories and carbs and don't require cooking.

Adjusting a Classic for a Healthier Bowl

If you can't part with traditional noodles, there are still ways to reduce the overall carbohydrate load and make your ramen healthier. One method is to use only half a packet of instant noodles, or to simply eat a smaller portion of noodles in a restaurant bowl. Pairing the noodles with a large amount of vegetables and a lean protein source (like chicken or tofu) can create a more balanced and satisfying meal. Additionally, making your own broth from scratch using a low-sodium base allows you to control the ingredients and avoid the high sodium and questionable additives often found in instant seasoning packets. For those on a very strict low-carb diet, using a homemade, concentrated broth with low-carb alternative noodles is the ideal approach.

Conclusion

Yes, there are carbs in ramen noodles, and in both instant and fresh varieties, they constitute the main source of energy. Instant ramen, especially, is a high-carb, high-sodium food, and regular consumption can contribute to poor overall diet quality. However, ramen doesn't have to be off-limits. By understanding the nutritional breakdown, choosing low-carb noodle alternatives like shirataki or zucchini noodles, and enhancing your bowl with fresh vegetables and lean proteins, you can enjoy this classic dish while staying mindful of your health goals. The key is in the preparation and conscious customization, turning a simple meal into a more nutritious and balanced one. It's not about avoiding ramen entirely, but rather about being strategic in how you build your bowl to fit your lifestyle.

A study in 6,440 Korean adults found that those who regularly ate instant noodles had lower intakes of protein, phosphorus, calcium, iron, potassium, niacin and vitamins A and C

Frequently Asked Questions

The carbohydrate content varies by brand, but a single serving of instant ramen can contain anywhere from 27 to over 60 grams of carbohydrates. It's important to note that many packages contain two servings, so the total carb count is often double that listed for a serving.

Fresh ramen noodles are still primarily a source of carbohydrates, as they are also made with wheat flour. While the processing differs, they are not a low-carb food. However, a restaurant bowl with fresh noodles often has a better balance of nutrients due to high-quality broth and toppings.

Excellent low-carb substitutes include shirataki noodles (made from konjac yam), zucchini noodles (zoodles), kelp noodles, and specialized keto-friendly egg noodles. These alternatives have very few net carbs while maintaining a noodle-like texture.

To lower the carb count, you can use a smaller portion of traditional noodles, choose a low-carb alternative like shirataki, and load up your bowl with fresh vegetables and lean protein. Creating your own broth also helps control the overall calorie and sodium content.

No, traditional wheat-based ramen noodles are not keto-friendly due to their high carbohydrate content. A strict ketogenic diet requires very low carb intake. However, you can make a keto-compliant ramen using low-carb noodle alternatives like shirataki and a rich, flavorful broth.

Yes, to some extent. While the noodles are the main carb source, the broth and toppings contribute to the overall nutritional profile. Richer, fattier broths like tonkotsu often have higher total calories than lighter broths like shio. However, the broth itself has minimal carbohydrate content unless sugar is added.

It depends on the diet and your goals. Instant ramen is not the most nutritious option, being high in sodium and refined carbs. For weight loss, moderate consumption with additions of protein and vegetables is better. For very low-carb or keto diets, traditional ramen noodles should be replaced with alternatives.