Persian Reshteh Noodles
Persian reshteh noodles are wheat-based noodles used in soups, stews, and dishes such as ash reshteh.
About Persian Reshteh Noodles
Persian reshteh noodles are wheat-based noodles traditionally made by rolling and cutting dough into long, narrow strands. They are used in soups and stews, notably ash reshteh, and may also be cooked in other Persian noodle dishes. The name refers to the noodle ingredient rather than the complete soup or stew.
Their flavour is generally mild and wheat-like, while the texture is firm and chewy before cooking. During cooking, the strands soften and become more tender, with the final result depending on their thickness, length, and whether they were dried or fresh.
Reshteh noodles are generally opaque and pale. They may be sold fresh or dried, as handmade strands or commercial packages. They can be added directly to a simmering preparation or cooked separately, and drying state and cooking method change their tenderness, moisture, and firmness.
- Ingredient type
- derived ingredient
Forms & related ingredients
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Rice dishes
Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.
Name examples awaiting language review. Confirm the specific food or product.
Local names for persian reshteh noodles
Names and romanised forms to recognise on menus and labels.
رشته
reshteh
رشته آش
reshteh-ye āsh
Persian Reshteh Noodles
reshteh noodles
reshteh-ye āsh
Romanised form
Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.
Name not available yet.
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Persian Reshteh Noodles nutrition & diet
Persian Reshteh Noodles nutritional value
Representative benchmark: Rice, white, uncooked
Per 100 g of 100 g edible portion in the named official reference form.
- Calories
- 339.9kcal
- Protein
- 7.0g
- Carbs
- 74.0g
- Fat
- 0.9g
Representative benchmark from a comparable official food-composition category; it is not a laboratory measurement of this exact ingredient. The displayed reference form must be considered, and species, cultivar, recipe, brand, processing and preparation can change values.
Portions & preparation
Use the dry or cooked Persian reshteh noodle form specified by the reference, because boiling changes weight and serving context. Check thickness, formulation, and whether the noodles contain only wheat and water or include salt, starches, or other ingredients.
Compare the right form: Match Persian reshteh noodles by wheat-based identity and dry or cooked state; distinguish traditional noodles from soup mixtures or filled pasta.
Diet considerations
Persian reshteh noodles are cereal-based and ordinarily plant-derived when made from wheat and water. Wheat affects gluten-related compatibility. Egg, dairy, meat stock, or other additions may occur in brands or dishes, while soup accompaniments, toppings, and serving size alter carbohydrate patterns.
AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.
Dietary compatibility
- VeganMay be compatible
- VegetarianMay be compatible
- PescatarianMay be compatible
- KetoNot established
- PaleoTypically incompatible
- Low-carbNot established
- HalalNot established
- KosherNot established
What these diet assessments mean
- Vegan · May be compatible
- The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
- Vegetarian · May be compatible
- The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
- Pescatarian · May be compatible
- The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
- Keto · Not established
- A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
- Paleo · Typically incompatible
- Recorded common ingredients: Wheat flour. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
- Low-carb · Not established
- A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
- Halal · Not established
- Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
- Kosher · Not established
- Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Sources & review
Nutrition reference: Australian Food Composition Database, Release 3 — F007682 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
The ingredient description and dish connections come from the draft catalogue and may change after review.
Last recorded verification: .