Not afraid of a little heat? Spice things up with vegan dan dan noodles that pack a punch. Sichuan peppercorn essence is perfectly balanced of numb-spice and heat. To keep things layered, we balanced that mouth tingling heat with savory, toasted peanut creaminess and added a heap of whole veggies—bok choy, broccoli, and kale.
I’m Isabel Khoo, founder of NOODIE. I started NOODIE while in the place everyone associates with instant ramen: college. In between early-morning classes and late-night study sessions, noodles in polystyrene cups were a convenient comfort-food staple in my diet … until I read up on the ingredients: harmful additives, artificial flavors and powders, processed carbohydrates, and who-knows-what. Conceived as a way to elevate the classic instant ramen, a single pack of NOODIE is plant based and offers up to 16g of protein, contains no mystery powder and has nothing fried. Using the latest Japanese food technology, it’s ramen inspired by heritage, but made for today. Tradition that’s now turned into nutrition.
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