USDA source ingredient 20134FNDDS 2021–2023
Rice noodles, cooked in USDA source formulations
USDA source ingredient 20134, “Rice noodles, cooked,” appears in 11 distinct survey-food records in Feast’s cited FNDDS corpus. This page shows exactly where it appears and how its listed input weight varies across those standardized formulations.
It is an ingredient-centered index, not a generic nutrition-facts page. The linked foods include Beef and noodles with soy-based sauce; Soup, pho, no meat; Pad Thai with chicken; Rice noodles, cooked; Adobo, with noodles. Open a complete profile to inspect that food’s portions, nutrients, source formulation, and direct FoodData Central citation.
What the code means
One exact source label across 11 complete records.
Every occurrence collected here uses ingredient code 20134 and the source description “Rice noodles, cooked.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.
The strongest concentrations of linked records are currently Stir-fry and soy-based sauce mixtures (5), Ramen and Asian broth-based soups (2), Fried rice and lo/chow mein (1). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.
Why this page qualifies: 11 distinct USDA survey-food records meet the four-record evidence threshold.
Where USDA uses this input
Linked records by source-food category
Each record is counted once even if ingredient code 20134 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.
USDA survey-food categories
- Stir-fry and soy-based sauce mixtures5 records
Beef and noodles with soy-based sauce; Beef, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce; Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce
- Ramen and Asian broth-based soups2 records
Soup, pho, no meat; Soup, pho, with meat
- Fried rice and lo/chow mein1 record
Pad Thai with chicken
- Pasta, noodles, cooked grains1 record
Rice noodles, cooked
- Poultry mixed dishes1 record
Adobo, with noodles
- Rice mixed dishes1 record
Cake made with glutinous rice and dried beans
Compare complete food records
Nutrient span across the linked foods
Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 20134, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Median | Observed maximum | Linked records |
|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 37 kcal | 141 kcal | 185 kcal | 11 |
| Proteinper 100 g of the complete food | 1.4 g | 10.2 g | 16.9 g | 11 |
| Carbohydrateper 100 g of the complete food | 5.6 g | 7.6 g | 36.1 g | 11 |
| Total fatper 100 g of the complete food | 0.2 g | 7.5 g | 10 g | 11 |
| Dietary fiberper 100 g of the complete food | 0.4 g | 0.6 g | 3.4 g | 11 |
| Sodiumper 100 g of the complete food | 206 mg | 357 mg | 942 mg | 11 |
The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.
Complete linked catalog
All 11 food records that list code 20134
This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, the full nutrient panel, formulation details, and its exact FDC citation.
11 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Adobo, with noodles | Poultry mixed dishes | 7 input rows | 704 g | 32.7% | 172 kcal | 16.9 g | 510 mg | FDC 2708809 ↗ |
| Beef and noodles with soy-based sauce | Stir-fry and soy-based sauce mixtures | 9 input rows | 176 g | 19.1% | 173 kcal | 13.2 g | 273 mg | FDC 2706488 ↗ |
| Beef, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce | Stir-fry and soy-based sauce mixtures | 12 input rows | 176 g | 14.4% | 139 kcal | 10.4 g | 206 mg | FDC 2706609 ↗ |
| Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce | Stir-fry and soy-based sauce mixtures | 11 input rows | 176 g | 14.3% | 139 kcal | 10.3 g | 216 mg | FDC 2706608 ↗ |
| Cake made with glutinous rice and dried beans | Rice mixed dishes | 5 input rows | 70 g | 6.7% | 185 kcal | 7.8 g | 942 mg | FDC 2708348 ↗ |
| Chicken or turkey and noodles with soy-based sauce | Stir-fry and soy-based sauce mixtures | 9 input rows | 176 g | 19.1% | 157 kcal | 11.6 g | 391 mg | FDC 2706536 ↗ |
| Pad Thai with chicken | Fried rice and lo/chow mein | 16 input rows | 528 g | 31.7% | 154 kcal | 8.1 g | 384 mg | FDC 2708806 ↗ |
| Rice noodles, cooked | Pasta, noodles, cooked grains | 2 input rows | 100 g | 99.4% | 107 kcal | 1.8 g | 250 mg | FDC 2708356 ↗ |
| Shrimp and noodles with soy-based sauce | Stir-fry and soy-based sauce mixtures | 9 input rows | 176 g | 19.1% | 141 kcal | 10.2 g | 276 mg | FDC 2706557 ↗ |
| Soup, pho, no meat | Ramen and Asian broth-based soups | 8 input rows | 20 g | 19.7% | 37 kcal | 1.4 g | 357 mg | FDC 2707125 ↗ |
| Soup, pho, with meat | Ramen and Asian broth-based soups | 6 input rows | 20 g | 19.8% | 77 kcal | 5.8 g | 365 mg | FDC 2707124 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
Method and provenance
How this ingredient-centered page was calculated
Feast begins with its pinned USDA FoodData Central Survey Foods corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 20134; it does not merge similar-looking ingredient names or infer synonyms.
The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. Percentiles use the resulting one-share-per-food values, sorted from lowest to highest.
The complete-food nutrient table uses each linked record’s published per-100-gram values so the denominator remains consistent. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.
How to apply the evidence to a meal
Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.
These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.