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Noodles & Company Buttery Parmesan Noodles

High histamine

These egg noodles are tossed with butter, Italian seasoning, and parmesan, and the aged parmesan makes them high in histamine.

Food here is usually assembled to order from components that were prepped earlier in the day, so it tends to be fresher than a drive-through and less fresh than cooking at home. Histamine builds up as protein foods sit, so how long the chicken or beef has been in the warmer matters as much as what is in the bowl. Treat the rating above as a starting point.

Dairy Gluten

This is a simple dish of egg noodles, butter, and seasoning, and the cheese is what drives the level.

  • Aged parmesan is the reason — Parmesan is a hard, aged cheese, and aging is exactly the process that builds histamine, so it pushes the whole bowl up.

  • The rest is milder — The egg noodles and butter on their own are gentle, so it really is the parmesan carrying this one.

Asking for it without the parmesan gets you close to a plain buttery noodle bowl.

What's in it

This is a restaurant menu item, so its rating comes from its ingredients. Here is what it is typically made of and where the histamine sits. Tap any whole food for the full detail.

This rating comes from Noodles & Company's own published ingredient statement, read on August 23, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →

Noodles & Company Buttery Parmesan Noodles and Noodles & Company are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.

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Learn more

Foods With High Histamine Levels Why Freshness Matters More Than Food Lists Why Leftovers Can Trigger Histamine Symptoms What Are Histamine Liberators?

For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.

References

  1. SIGHI Food Compatibility List — SIGHI (2026)
  2. Histamine and histamine intolerance — Maintz & Novak (2007)
  3. Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
  4. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
  5. Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
  6. Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)