Wide Egg Noodles (Yolk‑Free)
Default unit: pcs · Less common product
Description
Wide egg noodles without yolk are made from egg whites and wheat flour, omitting the yolk for a lighter, lower‑fat product. They are commonly used in traditional Ukrainian and Eastern European dishes such as dumplings, soups and casseroles.
Nutrition
(per 100g)
Calories350
Protein13г
Fat1.5г
Carbs70г
Vitamins & minerals
Riboflavin (B2), Niacin (B3), Folate, Iron, Minerals (Calcium, Magnesium)
How to choose
Choose noodles with consistent colour, no cracks, and no musty smell; check the production date.
How to store
Keep in a dry, cool place in the original packaging; after opening transfer to an airtight container.
Recipes with Wide Egg Noodles (Yolk‑Free)
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