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Noodles are versatile and are good sources of carbohydrates for energy. They can be served as accompaniment to meat or vegetable dishes or on their own. They can be added to soup or salads. Noodles are staple ingredients in many recipes.

They are easy to cook. Cooking time for noodles is 10-20 minutes. For instant noodles, cooking in boiling water is only two minutes.

Noodles have different varieties. Supermarkets carry a wide array of noodles like bihon, sotanghon, fresh miki, canton, misua, egg noodles, instant noodles, and others.

If you are looking for iodine-rich noodles, the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) developed a new product called fresh miki noodles with lato. This product was developed to help address the country's problem on iodine deficiency disorder (IDD). It is also a viable alternative source of livelihood for micro-small-medium enterprises (MSMEs)

The product has a desirable bright green color. Protein content is 9 percent and energy value is 324 kilocalories. Consumption of a 50-gram fresh miki with seaweed (lato) will provide 85 micrograms iodine, meeting 57 percent of the Recommended Energy and Nutrient Intakes (RENI) for iodine of a 30-49 year old adult. Cooking test showed that the noodle absorbed 50 percent water and still maintained its firm texture. Packaging and shelf-life tests showed that the product is stable for 4 days when packed in polypropylene plastic (PP), and 8 days when packed in nylon polyethylene (vacuum pack) at ambient temperature.

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