Eating at Noodles & Company with celiac disease, IBS or food allergies

Noodles & Company publishes an allergen chart and a nutrition and allergen calculator called MyMenu, linked from its menu page. As of October 2026, its disclaimer asks you to tell the manager at your location about any food allergy or dietary restriction ahead of ordering, and says the chain is "unable to guarantee that any menu item is completely free from any particular allergen." It also says that "normal kitchen operations involve shared cooking and preparation areas, and cross-contact with other foods may occur."

On gluten specifically, Noodles & Company says its restaurant environments contain gluten, that it cannot guarantee any of its dishes are completely gluten-free due to potential cross contact during cooking, and that if you are highly allergic or intolerant to gluten, you should check with your physician first. So this guide doesn’t point to "safe" dishes. It summarizes what the chain itself publishes, so you can see where wheat, milk, egg, soy, peanut, sesame and common FODMAP sources appear, and what to ask.

As of October 2026, the MyMenu allergen chart has columns for eggs, fish, dairy, peanuts, shellfish, soy, tree nuts, wheat, gluten and sesame. The chart says its information is based on the standard preparation of each menu item, and asks you to inform a manager of any allergies or special dietary needs. The MyMenu disclaimer adds that:

• Supplier data: the nutrition, allergen and gluten information is based on information from food manufacturers and ingredient suppliers, whose ingredients or methods may vary or change without notice.
• Shared kitchens: normal kitchen operations involve shared cooking and preparation areas, and cross-contact with other foods may occur.
• Substitutions: the chain may occasionally need to substitute ingredients in menu items.
• Read and tell: read the allergen and cross contact information and tell a manager or your wait staff about your particular needs.
• Gluten: dishes "made without gluten-containing ingredients" are made with ingredients that do not contain gluten, but the chain cannot guarantee any dish is completely gluten-free.

One inconsistency to be aware of: the general disclaimer refers to "the eight major allergens" and leaves out sesame, while individual item pages in MyMenu say each item has been reviewed for the nine most common food allergens, including sesame, plus gluten. The chart itself does include a sesame column. If sesame matters to you, check the item page and ask.

To filter the menu in MyMenu, the tool asks you to agree to its disclaimer and terms. The chart and individual item pages can be viewed without filtering.

As of October 2026, the allergen chart marks wheat and gluten for the Baked Cheese Tortellini, Basil Pesto Cavatappi, Buttery Parmesan Noodles, Roasted Garlic Cream Tortelloni, Japanese Pan Noodles, Pasta Fresca, Spaghetti & Meatballs, Spicy Korean Steak Noodles, Lemon Garlic Shrimp Scampi, all three Macs, the Caesar salads, Mediterranean Chicken Salad, Chicken Noodle Soup, the baguette, Cheesy Garlic Bread, Potstickers and Korean BBQ Meatballs.

Pad Thai is the main entrée the chart doesn’t mark for wheat or gluten; it’s made with rice noodles. In MyMenu’s order builder, the noodle choices also include a Gluten-Sensitive Pipette Noodle. Noodles & Company doesn’t describe either as gluten-free, and both are cooked in the same kitchens as wheat pasta. The Celiac Disease Foundation lists traditional soy sauce as a gluten source, which is worth remembering with Asian-style sauces such as the Japanese Pan Noodles’ sweet soy glaze.

Whether a shared pasta kitchen is an acceptable risk is a decision to make with your gastroenterologist or dietitian. Our guides to eating out with celiac disease and gluten-free vs celiac-safe explain the difference between "made without gluten-containing ingredients" and a meal that suits celiac disease.

These examples come from Noodles & Company’s allergen chart as checked in October 2026, for the standard recipe. They describe what the chain marks; they are not recommendations, and they can change.

Pad Thai is the dish to know about for peanut and fish allergies: the chart marks both, and the menu describes it as topped with peanuts. Tree nuts weren’t marked on any item in the chart when we checked, but that doesn’t rule out cross-contact in a shared kitchen. The chart also lists a Chili Garlic Ramen that didn’t appear on the main menu page, a reminder that items differ by time and place.

For any allergy, FARE advises telling a manager or server about your allergies, asking what is in your dish and how it’s prepared, and making sure staff understand that cross-contact must be avoided.

Noodles & Company’s menu descriptions, as of October 2026, name several common FODMAP sources:

• Garlic: roasted garlic in Pasta Fresca; garlic butter in the Lemon Garlic Shrimp Scampi and Cheesy Garlic Bread; garlic croutons on the Caesar salads.
• Onion: a "light roasted garlic & onion cream sauce" on the Roasted Garlic Cream Tortelloni; red onion in Pasta Fresca and the Mediterranean Chicken Salad; crispy onions on the Buffalo Chicken Ranch and Pulled Pork BBQ Macs; onion in the Chicken Noodle Soup.
• Wheat: in most noodles, the baguette, garlic bread, potstickers and croutons.
• Mushrooms: in the Basil Pesto Cavatappi, Japanese Pan Noodles and Roasted Garlic Cream Tortelloni.
• Lactose: in the cream and cheese sauces, Macs and parmesan toppings.

Monash lists garlic, onion, wheat-based breads, mushrooms and cow’s milk among higher-FODMAP foods, and rice- or corn-based pasta among lower-FODMAP ones. Menu descriptions only name the main ingredients, so sauces and seasonings can contain garlic or onion that isn’t mentioned. MyMenu’s order builder lets you see and change parts of a dish, such as red onion or mushrooms. How much any of this matters depends on your own triggers and portion size. Our guides to Italian restaurants and hidden garlic and onion have more ideas.

1. Check the current allergen chart and open the item page in MyMenu for the dish you want.
2. Tell the manager about an allergy or celiac disease when you order, as Noodles & Company asks, even if you order online.
3. Ask how your dish is cooked: which water or pan the noodles go in, and whether utensils are shared with wheat pasta.
4. Keep changes simple and ask for them from the start rather than removing things later.
5. If you’re unsure, skip it. It’s fine to choose something else or eat elsewhere.

Helpful phrases: "I have celiac disease. How is the Gluten-Sensitive noodle cooked here?" and "I have a peanut allergy. Which dishes have peanuts, and what do you do to keep them apart?" Our guide to talking to restaurant staff about allergies has more.