Instant ramen has been a staple in many of our lives for as long as we could remember. It’s very affordable, comes in several flavor options and can be enjoyed as is or with a custom twist. As a kid I would spruce things up, mix and match flavor packets or add a protein; hot dogs were my favorite. It might’ve even been one of the first foods I learned how to make for myself. Much like many others, it would keep me fed through my college years and when I first began living on my own.
Although I remember those days fondly, I’d come to find that instant ramen tends to be very high in sodium. One package contains 1760 mg, or 88% of the 2-gram recommendation suggested by WHO. That’s oodles and oodles of sodium. Because of that, as an older and more health conscious person, I still enjoy ramen but rarely eat the instant variety.
With health becoming more of a focus in our daily lives, it’s no surprise someone found a way to marry our love for instant ramen with our desire for healthier alternatives. Founded by Harvard Business alum Isabel Khoo, NOODIE is a new plant-based instant ramen. It’s served in the single-serve style we’re all accustomed to, yet features real whole vegetables (kale, bok choy, and broccoli), non-fried spirulina jade noodles and MSG-free broth and sauce.
Inspired by her grandmother’s recipe, Khoo, like many of us, had an instant-ramen-filled college experience. After realizing that the ingredients contained harmful additives, artificial powdered flavors and processed carbohydrates, she decided to be the change she wanted to see in her single-serve cup.
In addition to whole vegetables, each NOODIE cup is recyclable and includes 16g of protein, a fraction of the sodium found in leading instant noodle brands and NOODIE’s flavors; Peanut Chili (Vegan), Tonkotsu (Vegan), and Smoky Garlic (Vegetarian).