Chef Crafted Noodles, Just the Noods

Looks Instant. Cooks Like Tradition.

Our signature noodles are ready for whatever you're craving, becoming your canvas for creativity. Trained by a Japanese noodle master and made in the U.S., they've got that springy, chewy texture that works in everything—ramen bowls, stir-fries, cold noodle salads, you name it. Choose from 1, 3, or 5 serving packs and make them yours.

Chef-crafted noodles that happen to be high in protein and fiber. No compromises, just really good noodles.

Crave-worthy ramen, built to satisfy:

• Complete amino acid profile — Our proprietary blend combines Vital Wheat Gluten, Pea Protein, Potato Protein, and Egg Whites for all nine essential amino acids. Pea protein (rich in lysine) pairs with potato protein (high in methionine) to create a complete plant protein matrix.
• Perfectly paired plant proteins — pea protein (lysine-rich) + potato protein (high in methionine) = a complete protein matrix
• Oat fiber for gut & heart health — naturally rich in beta-glucan, which helps trap cholesterol and supports healthy digestion
• Alkaline noodle magic — made with traditional kansui for the springy, chewy texture you know and love (QQ = “damn good bounce” in Taiwan.
  

Each serving packs 34g of complete protein with the authentic texture of traditional Asian noodles. Cook for just 6-7 minutes for that perfect QQ chew (that's Taiwanese for "damn good bounce") that'll make you forget you're eating something actually good for you. Need inspiration? Check out our recipes for endless delicious ways to elevate your noodle game.

Contains: WHEAT, EGG

1. Boil noodles directly from frozen for 45 seconds (al dente) or 1 minute (soft).
2. Transfer noodles to an ice bath (bowl of ice water) for 30 seconds to stop the cooking.
3. Then add to soup or sauce of your choice.

We crafted this recipe to easily cook from frozen in less than 2 minutes without sacrificing flavor or texture. DO NOT defrost the noodles, they are intended to be cooked from frozen.

1. Boil the noodles in a pot separate from the broth. Use a large pot at least 2 quarts (8 cups) of water. Too little water can cause the excess starch to thicken took quickly and noodles to stick. Too small of a pot can cause the water to boil over quickly.
2. Prepare an ice bath and a glass of cold water to be used in the following steps.
3. Place the frozen noodles directly into the boiling water. See below for cooking time, depending on the style of noodle.
4. If the water starts to foam up, pour some of the cold water into the pot and watch the bubbles subside.
5. Once done cooking, drain the noodles in a colander and put into the ice bath immediately. Swish the noodles around to remove excess starch. The noodles will reheat easily in hot broth or as you stir fry gently in sauce.

Cooking Time

• Thin Noodles: 1 minute max.
• Fettuccine Noodles: 1 minute 30 seconds max.

Note: start the time immediately once the noodles are placed in the boiling water. Do NOT wait to start the time until the water comes back to a boil.

Variations:

• For ramen style noodles, boil the noodles in a separate pot with a 1/4 tsp of baking soda in the water.
• For Korean kalguksu style noodles, cook the noodles in the broth to achieve a thicker soup consistency. Add the noodles last after the broth and the vegetables have cooked through.

What cut of noodle works best?
Thin noodles are delicate and will provide a softer texture, similar to rice noodles. For something more substantial and with more chew, consider the Fettuccine shape.

My noodles are coming out too soft. What should I do?
Decrease the cooking time by 30 seconds and be sure to add to an ice bath. Also do not add your noodles to sauce or broth until immediately before serving.