Sourcing dried egg noodles from China
Dried egg noodles from China have a standard UK duty of 6% plus £20 per 100 kg; the listed suspension is 0%, subject to its exclusions. Confirm suspension eligibility and animal ingredient controls against the recipe and processing method before ordering. Cambridge China Bridge sources dried egg noodles.
Compound duty and a conditional suspension
Read from the UK Trade Tariff on 16 October 2026, heading 1902 covers pasta, noodles, stuffed pasta and couscous. Uncooked, unstuffed egg noodles fall within the egg-containing subdivisions; other prepared dried noodles have separate lines. The relevant lines carry standard duty of 6% plus £20 per 100 kg and list a 0% autonomous suspension. No anti-dumping or countervailing measure is recorded.
The suspension footnote excludes mixtures, preparations or products made up of different components containing these products. Ask your customs broker to confirm whether the actual noodles qualify before using 0% in a costing. The tariff also attaches veterinary, organic and genetically modified organism controls to relevant lines. For the rice-related control, confirm the required documents with your customs broker.
Provide the full recipe, egg ingredient form, rice content and cooking or heat-treatment process when checking the commodity code. Drying alone should not be treated as proof of an import-control exemption. See the wider pasta and dumplings guide for other products within the heading. For mung bean noodles, see our glass noodle sourcing guide.
| Goods | Commodity code | Duty | Anti-dumping or countervailing duty on China |
|---|---|---|---|
| Uncooked dried egg noodles, without rice | 1902 11 00 90 | 6% + £20.00 per 100 kg | None |
| Uncooked dried egg noodles containing rice | 1902 11 00 20 | 6% + £20.00 per 100 kg | None |
| Other prepared dried egg noodles, without rice | 1902 30 10 80 | 6% + £20.00 per 100 kg | None |
| Other prepared dried egg noodles containing rice | 1902 30 10 20 | 6% + £20.00 per 100 kg | None |
Specify the egg ingredient and drying process
Specify flour type, egg ingredient and proportion, noodle width and thickness, straight strands or nests, colour, cooking behaviour and pack format. Record whether the factory uses raw egg or previously processed egg, and obtain its process description. Agree moisture, breakage and shelf-life acceptance criteria against approved samples.
For Great Britain, do not assume every dried egg noodle is exempt from veterinary checks. The official composite-product note lists uncooked egg pasta among products subject to controls; its exempt noodle list names other subdivisions. If raw animal material is processed during manufacture, the manufacturing establishment must be approved. Have the recipe and process assessed before placing an order.
Organic noodles imported from China need a Great Britain certificate of inspection for each consignment and checks against the non-UK organic registers. Exempt composite products still need a commercial document from the exporter. Confirm food business registration requirements with your local authority and ask Trading Standards to review the English label, including ingredients, emphasised allergens, net quantity, dates, storage and a UK address.
Inspection checklist
Recipe: compare production records with the approved flour and egg specification, including any seasoning ingredients and allergen changes.
Cooking: cook arrival samples using the agreed instructions; compare firmness, clumping, strand integrity and cooking-water appearance with the approved sample.
Dryness and packing: check moisture results, damaged seals, damp cartons, mould, off odours and broken strands or nests.
Labels and batches: check English artwork against the signed recipe, emphasised wheat and egg allergens, pack weights, date coding and correspondence between cartons and batch records.
What goes wrong
A yellow noodle sample does not establish its egg content. Substituted flour or egg ingredients can change cooking texture and the recipe used for the import assessment. Weak moisture barriers or incomplete drying can leave noodles mouldy or stale; thin packs and loose nests can arrive broken.
Orders also fail when the buyer assumes the suspension or a veterinary exemption applies without checking the actual product. Resolve the recipe, processing evidence and border documents before dispatch, then use quality inspection to compare production with the approved sample.
Cambridge China Bridge sources these products for UK businesses, checking the factory and the documents before shipment. See factory verification. For repeat volumes, see container programmes.
Frequently asked questions
What is the UK import duty on dried egg noodles from China?
The relevant lines have standard duty of 6% plus £20 per 100 kg and list a 0% suspension with exclusions. Confirm eligibility for the actual recipe. No anti-dumping or countervailing measure is recorded.
Are dried egg noodles exempt from veterinary checks?
Do not assume so. The official composite-product note lists uncooked egg pasta under controls. Have the commodity code, egg ingredient and processing method assessed before shipping.
What should the English noodle label show?
Ask Trading Standards to confirm the required label particulars, including the name, ingredients with allergens emphasised, net quantity, dates, storage and a UK address. Check wheat and egg declarations against the production recipe, including any seasoning.
How do I check dried egg noodle quality on arrival?
Check moisture results, seals, odour, breakage and batch coding. Cook samples against the approved sample to compare firmness, clumping and strand integrity.