You 'estimate' as best you can from the knowledge and information available to you. You learn to eyeball portion sizes.

And that depends on the kind of noodle. Is it yellow noodle or glass noodle? Is the broth clear soup or coconut milk based curry? Is it chicken, beef or pork? Was the meat fried beforehand? Figure it out from there.

You learn to estimate these things with learning the calories of individual foods lah. Like I know how many calories are in eggs, fish and chicken, rough estimates of vegetables and salad dressings so most salads I can guess. Pastas too. Rice dishes. Etc.

yeesh, use the myfitnesspal link they gave, when in doubt look for closest food type. Use logic to guesstimate calories in foods - fried foods are going to be higher than steamed or boiled for example. It is common sense. I suggest taking time and just googling the calories for foods you eat most often then build from there.

Also, get a kitchen scale and weigh your meats and produce from the supermarket when you cook at home. You quickly realize what an ounce of chicken or fish or meat actually looks like. You see what a portion of rice is. What a portion of nuts are. It is a process.

There are many fast food calorie information too so if you eat out you can plan meals.

Stop asking for a sure fire database. There isn't one. We all learn to estimate. It is extremely easy now compared to bygone days with the availability of the information online.