Fusian sticky hoisin duck noodles
Fusian sticky hoisin duck noodles by Maggi is listed in the Instant noodles category. It is classified as NOVA 4 (ultra-processed food). Contains: eggs, gluten, mustard, soybeans.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Added sugars | 0.2 g | 1.6 −87% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 2115 Instant noodles products on Foodmetria.
Ingredients
Noodles: Wheat Flour, Palm oil, salt, Flavour Enhancer (Monosodium Glutamate), Acidity Regulator (Potassium carbonates), Garlic, Stabiliser (Polyphosphates), Turmeric. Seasoning Sachet: Sugar, Potato Starch, Yeast Extract, Flavourings (with gluten, egg, mustard), Herb and Spices (0.77%): (Ginger (4.2%), Coriander, Cinnamon, Chilli Pepper (0.5%)), Soya Sauce (with gluten) (8.5%), salt, Caramelised sugar, Maltodextrin, Onion, Garlic, Sunflower Oil, Acidity Regulator (Citric Acid). Dried vegetables (6.8%): White Cabbage, carrot, Chive. Sunflower Oil (2.6%): Sunflower oil, Antioxidant (Tocopherol with Soya), colour (Carotenes). May contain Celery Milk and Sesame.
- Allergens
- EggsGlutenMustardSoybeans
- May contain traces
- CeleryMilkSesame seeds
Additives 5
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- United Kingdom
- Barcode
- 7613035898370
Prices reported by shoppers
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Frequently asked questions
Is Fusian sticky hoisin duck noodles healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Fusian sticky hoisin duck noodles contain?
According to the label data it contains: Eggs, Gluten, Mustard, Soybeans. It may also contain traces of celery, milk, sesame seeds. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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