Egg Noodles (Enriched, Cooked) (100 G)

Reduce the noodle portion and fill at least half the plate with non-starchy vegetables such as broccoli, spinach, mushrooms, zucchini, peppers, or bok choy.

Pair the noodles with a substantial protein source, such as chicken, salmon, eggs, tofu, tempeh, or edamame, rather than eating them alone.

Add fiber-rich legumes such as lentils, chickpeas, black beans, or shelled edamame to the dish and use fewer noodles.

Cook egg noodles just until firm rather than very soft, and avoid overcooking them.

Choose a sauce based on olive oil, garlic, herbs, tomato, or unsweetened yogurt instead of sweet sauces such as teriyaki, honey-garlic, or sweet chili sauce.

Have a small side salad with leafy greens, cucumber, tomatoes, and a vinegar-based dressing before or alongside the meal.