Rulebreaker Protein Noods, Beet

Better For You Noodles

Healthy noodles has never tasted so good. We've perfected the texture of high fiber and protein noodles and added even more nutritious goodness from super grains like teff and buckwheat to naturally increase the vitamin and mineral contents. Resistant starches alongside added fiber from psyllium husk and oat fiber ensure these noods won't spike your blood sugar and contribute to promoting a healthy gut microbiome.

For our beet noodles, we've added beet puree for a beautiful color and even more added fiber. These noodles have a subtle earthy and sweet flavor that add another dimension to your dish. We love using these for a refreshing ume soba salad or a savory mentaiko pasta. 

We're even happier slurping these super noods down than the real thing and are sure you will be too!

Contains: WHEAT

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.