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Noodles & Company Marinated Steak

Moderate histamine

This marinated steak is moderate, mostly from the soybean oil in the seasoning.

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.

This is beef with a simple seasoning blend of salt, garlic powder, black pepper, dextrose, rice starch, beef fat, and soybean oil.

  • Soybean oil — the soybean oil in the seasoning is the one moderate driver, keeping the overall dish in the middle.

  • The beef itself — plain beef and the garlic and pepper seasoning are the milder parts of this item.

It sits at moderate, so it is a reasonable protein choice among the higher-histamine options.

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 Marinated Steak 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.

Related foods

Other moderate-histamine restaurant foods.

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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)