Wai Wai Noodles Side Effects – Wai Wai Noodles Review 2023


Wai Wai Noodles Side Effects – You must have already seen people review the various famous brands of instant noodles counting Ching’sPatanjali’s, and Sunfeast Yippee noodles. Another brand of instant noodles that are pretty famous and but today in this article we will be reviewing wai wai noodles by looking at the ingredients and will be defining whether it is safe for our health or not. 


Wai wai noodles are delicious and a little different in taste from other instant noodles. But the corrupt choice of ingredients used for the making of this noodle is damaging to health. HealthAndHealthier mentions consumption of Wai wai noodles, not more than once a week.

In place of eating instant noodle recipes, homemade noodles are the best choice because the ingredients that you use are safe, and adding vegetables would essentially make the noodles healthy.  

Wai Wai Noodles Side Effects

Wai Wai Noodles Side Effects


Wai wai noodles claim to be manufactured in Nepal and have been in the Indian markets for pretty a long time now. Although not as widespread as Maggi or Ching’s Instant noodles, Wai Wai is still famous among its consumers because of its great taste. Wai wai can be prepared just like any other instant noodle but many like to eat it directly as well because of its crisp taste. If you want to know more about Wai Wai noodles then read this article carefully.


Honest Review of Wai Wai Noodles:

  • The Base

Wai wai noodles mention the base of the noodles as polished wheat flour. This is also known as maida in India and this noodle claims to be made up of maida.

  • Palm oil

Yes, just like many other instant noodle brands in the market, Wai wai noodles also use cheap palm oil as the oil essential to fry the noodles. I have already mentioned how damaging palm oil can be to our health. Instant noodles are always pre-cooked so that they can be effortlessly cooked within minutes later. Palm oil comprises a very high amount of saturated fat content in it and we all know how saturated fat increases the cholesterol level in our body, resulting in an increased risk of developing heart diseases. So, it is always suggested to never consume too much palm oil. 

Acidity Regulators

Wai wai noodles use a lot of acidity regulators and this is the nastiest part of these noodles.

  • Acidity Regulator 500 is baking soda that advances the texture of the product and also helps to maintain the pH of the product. Baking soda does have a few side effects but reasonable consumption won’t have any side effects. 
  • Acidity regulator 451 is nothing but a combination of disodium phosphate and monosodium phosphate. This acidity regulator guards the product against moisture and is safe for health. 
  • Acidity regulator 170 or calcium carbonate is added to this product to avoid the production of lumps. 
  • Acidity regulator 330 is harmless for your health and does not possess any side effects. 

Thickener 412

Thickener 412 is also known as guar gum which is a soluble fiber usually extracted from guar beans. Guar gum is used in a product to ensure the proper thickness and consistency of the product. This thickener does not have any main side effects but consuming too much of it can lead to diarrhea and nausea. 

Flavor enhancer 621

Another chief concern of this product is the usage of flavor enhancers. This enhancer is also known as Monosodium Glutamate or Ajinomoto. Ajinomoto is usually used in Chinese recipes and generally has a mild pungent smell. Ajinomoto is injurious to your health especially when it comes to your child’s health. Pregnant women and lactating moms should certainly avoid any products that mention the usage of Ajinomoto or MSG in their ingredient list. Ajinomoto has several side effects which include heart problems, nausea, chest pain, and a lot more. 


Hydrolyzed protein

Hydrolyzed protein is used as a flavoring negotiator in wai wai noodles and not for increasing the protein content. Hydrolyzed protein generally comes from wheat or soy but that is not correctly mentioned in the packaging. Hydrolyzed protein is harmless for your health. 

Anti-caking agent

Anti-caking agent 551 can also be mentioned as silica dioxide and it does not have any side effects. The anti-caking agent is used in a product to preserve the texture of the product as well as prevent the formation of lumps.

A separate pouch of oil

People who have to eat wai wai noodles know this fact. The noodles come with a pouch of oil found inside the pack. The oil is full of tremendously harmful palm oil. Other brands such as Ching’s, Patanjali, and Sunfeast Yipee noodles also mention the usage of palm oil to fry their noodles. But wai wai noodles take a step ahead and offer you this pouch of oil to mix while preparing the instant noodles directly. This is not at all accepted by a brand like this. 

High calorie, High Fat [Wai Wai Noodles Side Effects]

Same as other instant noodles, Wai wai noodles are high in both carbohydrates and fat. 100g offers you 470.5 calories and 20.9g of fat. Out of this 20.9g fat, about 45% is saturated fat and 0.2g trans fat. 

Why do we reflect Wai wai noodles as the nastiest choice of Instant noodles in the market?

Instant noodles are never the best choice for your health. But still, some brands are less damaging compared to other brands. The reasons we consider Wai wai noodles as the nastiest choice of Instant noodles in the Indian markets are as follows.

  • Company of high amounts of palm oil.
  • An excessive amount of sodium in 1 pack of noodles.
  • Company of MSG.
  • Existence of too many acidity regulators and stabilizers.
  • Existence of a high amount of saturated fat and high calories.

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