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Noodles & Company Spicy Korean Steak Noodles

High histamine

Ramen noodles in Korean BBQ sauce with steak, cabbage, spinach, and cucumber run 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.

Gluten Histamine Liberator Dairy

This bowl mixes ramen noodles, Korean BBQ sauce, marinated steak, cabbage, spinach, cucumber, scallions, and cilantro, and the sauce and spinach drive it.

  • Korean BBQ sauce and spinach lead it — The BBQ sauce is high and can block DAO, the enzyme that clears histamine, and spinach runs high on its own.

  • Noodles and steak add more — The ramen noodles and marinated steak each sit moderate, so even without the spinach the sauce keeps it high.

A butter-based noodle without the BBQ sauce and spinach would land lower.

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 Spicy Korean Steak 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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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)