2 x 115g

Happy. Healthy.
Noodles.

oomi® can be used like regular noodles but they’re tastier and packed full of
nutritious protein.

If you like them hot throw them in the wok or warm in the microwave.

If you’ve got to dash, use them cold straight from the pack in a fresh and zesty lime and
coconut salad.

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Nutrition

    12g of protein

    per portion

    75% less carbs

    than regular chilled egg noodles

    Gluten free

    Low in sugars

    Low in
    saturated fats

Soulful Miso Broth
with Noodles

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Ingredients

    • 500ml water
    • 1 carrot sliced into half moons
    • 1/2 onion sliced
    • 1/2 red chilli sliced thinly
    • handful of shredded kale
    • rapeseed oil for frying
    • 1-2 tbsp brown miso paste
    • 6 shiitake mushroom
    • 1 portion of oomi® noodles
    • 1 tbsp grated fresh ginger
    • soy sauce (optional)
    • sliced spring onions to garnish

Method

    • pour the water into a saucepan and warm gently
    • flash fry carrots, onions, kale and chilli in splash of rapeseed oil
    • mix miso paste and small amount of water to loosen
    • add veg to the saucepan with mushrooms and miso paste, mix gently
    • simmer until veg are gloriously tender
    • add noodles and simmer for 1 min
    • scatter spring onions into broth
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Sweet and Sour
Coconut Noodle Salad

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Ingredients

    • ¼ tsp grated fresh ginger
    • ¼ cup plum sauce
    • 1 tbsp soy sauce
    • 1 tbsp lime juice
    • 1 tbsp sweet chilli sauce
    • handful of blanched beansprouts
    • handful of spinach
    • 45g coconut pieces
    • 50g sugar-snap peas
    • 1 portion oomi® noodles
    • cashew nuts

Method

  • combine fresh ginger with plum, chilli, soy sauces and lime juice to make the dressing

    give it a taste and adjust sweet and sour balance if necessary

    throw in the veg, coconut and noodles and mix thoroughly until everything is glossy and coated with flavour

    lightly toast cashew nuts and scatter over salad for extra crunch

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Vibrant
Summer Rolls

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Ingredients

    • zest of 2 limes
    • handful of fresh mint and coriander
    • 1/2 red chilli finely diced
    • 1/4 cucumber cut into batons
    • 1 beetroot peeled & grated
    • 1 small carrot grated
    • 4 rice paper wrappers
    • ½ portion oomi® noodles

Method

    • finely chop the herbs and combine with lime zest, chilli and a squeeze of lime juice to form a zingy green paste
    • soften rice paper in a pan of hot water, pat dry with a damp tea towel and lay flat on a chopping board
    • stack a quarter of the fillings onto one of the papers in this order leaving a 4cm gap either side for folding:
      • beetroot
      • carrot
      • noodles
      • cucumber
      • herb, chilli, lime mix
    • fold the top and bottom of the paper onto the ingredients, bring in the sides and roll
    • serve with soy sauce
    • tip: use leftover noodles in a vegetable broth for a protein boost!
Download PDF

Protein Packed
Peanut Butter Stir Fry

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Ingredients

    • 1 tbsp light soy sauce
    • 2 tbsp sweet chilli sauce
    • 2 tbsp crunchy peanut butter
    • ¼ tsp chilli flakes (optional if you need an extra kick!)
    • ½ tbsp fresh lime juice
    • sesame oil to fry veg
    • ½ red, yellow and orange pepper sliced
    • 1 small carrot grated
    • handful of radicchio finely sliced
    • 1 portion oomi® noodles

Method

  • Combine soy sauce, chilli sauce, peanut butter, lime juice and chilli flakes

    Flash fry peppers and carrot in sesame oil

    Add the peanut butter sauce to the veg and mix thoroughly with the sliced radicchio and oomi® noodles until everything is coated evenly in nutty goodness

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oomi®, Granville House, 9 Wells Place, Surrey, RH1 3AS. United Kingdom

© 2016 OOMI NOODLES