Noodelist Shares Ideas for Recipes Using Their Premium Plant-Based Instant Noodles

Noodelist are delicious instant noodles made from Moroheiya, a super plant that has been used in the kitchen since ancient Egyptian times that contains great amounts of vitamins, minerals and dietary fibers in quantities that surpass most known vegetables and herbs. Founder Thuong Tan has always loved to eat noodles and wanted to close the gap between healthy and tasty by creating a healthier option to standard instant noodles. Drawing inspiration from her Vietnamese Chinese heritage and her mom’s homemade noodle soups, she teamed up with award-winning chef Petteri Luoto to create the bespoke Noodelist flavors Bold & Juicy Shiitake and Lemongrass Vegan Chicken’ish. You can enjoy them as a guilt-free, flavor-packed, nutritious meal that is high in fiber, carotene, calcium, iron, vitamin B, C, and antioxidants in just five minutes. Or you can use them as a base for other dishes. Here Thuong shares recipes for some of her warmer weather favorites.

Shiitake Consommé with Eggs

This recipe is our founder Thuong’s favorite hack since she is known to be a lousy cook. Adding two eggs is the easiest and tasty way to boost up your Noodelist meal.

17.6 oz (500 g) water
1 packet of Bold & Juicy Shiitake
2 pcs garlic, crushed
1 tbsp ginger, grated
1 tsp sesame oil
2-3 eggs
1 tbsp cilantro, chopped
0.56 oz scallion, chopped
Crushed red pepper flakes

1. Boil the broth: water with Bold & Juicy Shiitake soup base together in a saucepan.
2. Add crushed garlic, grated ginger and sesame oil.
3. Break the eggs separately into their own cups.
4. Don’t cook broth anymore, just let it simmer.
5. Pour the eggs one by one into the hot broth.
6. Simmer the eggs in the broth for 3-4 minutes.
7. Carefully lift them out of the broth with a spoon and place on the bottom of the plate.
8. Sprinkle coriander and scallion on the bottom of the plate.
9. Now bring the broth to a boil again in a saucepan and pour onto a plate.

Recipe: chef Petteri Luoto
Photo: @onblueplate

Vegan Spring Rolls


Noodelist noodles
1 4.2 cups / 1 liter of water
1 pack of Noodelist Lemongrass Vegan Chicken’ish soup base
1 pack of Noodelist Moroheiya noodles

Noodle and Vegetable mix
4.9 oz (140g) boiled Moroheiya noodles
1.05 oz (30g) red cabbage
1.05 oz (30) carrot
0.35 oz (10 g) cilantro
0.17 oz (5 g) mint

Spicy sauce for the noodle and vegetable mix
6 pcs Spring rolls rice wrappers
0.7 oz (20 g) fresh lime juice
0.7 oz (20 g) olive oil
0.7 oz (20 g) Mizkan Yuzu dressing
1 tsp sesame oil
½ tsp fish sauce
0.17 oz (5 g) lemongrass, chopped
0.1 oz (3 ) ginger, grated
3 pcs Shiso leaves, chopped
1 scallion, chopped
0.17 oz (5 g) brown sugar

Mayonnaise dip
3.5 oz (100 g) Hellmann’s mayo
0.88 oz (25 g) Mizkan Yuzu dressing
0.1 oz (3 g) wasabi paste
1 sp sesame oil
0.07 oz (2 g) garlic, crushed


1. Heat the broth and boil one set of Moroheiya noodles in the broth for two minutes.
2. Strain the noodles, save the broth.

Noodles and Vegetable mix
1. Cut the red cabbage and carrot into very thin slices.
2. Chop fresh cilantro and mint.
3. Mix together fresh vegetables, herbs and noodles.

Spicy sauce for the noodle and vegetable mix

1. Mix all ingredients together and stir well.
2. Dip the rice paper wraps in cold water quickly and place them on a cutting board.
3. Lift the filling over the rice paper and make a tight roll.

Mayonnaise dip

1. Mix all ingredients together and stir well.

Recipe by: chef Petteri Luoto

Refreshing Noodelist Noodle Salad by Maija Lähdesmäki


Noodelist noodles, your choice of flavor (Shiitake or vegan Chicken’ish)
4-6 mini bok choy, halved
1 package of shimeji (or similar) mushrooms, cleaned
1 package of firm tofu, cubed
A handful of bean sprouts
5-6 radishes, thinly sliced
Juice of two limes
1/4 cup olive oil, divided
1 tablespoon honey dijon mustard
Pinch of salt
Pinch of pepper
1/4 cup cilantro, roughly chopped
5-6 scallions, thinly sliced diagonally
Black sesame seeds

1. Prepare the Noodelist noodles, then drain. (Tip: you can save the broth, and have a hot cup of broth later.) Place the noodles in the fridge to cool.
2. Heat 2 tablespoons of olive oil (set aside the remaining oil to use later) in a medium sauté pan over medium heat. Stir fry the mushrooms, tofu, and bok choy for about 5 minutes; season with salt and pepper. You can also add the bean sprouts during the last few minutes, if you prefer them cooked.
3. Make the dressing by whisking the juice of two limes (add zest if you want) with the remaining olive oil, honey mustard, and a dash of salt and pepper.
4. Put chilled noodles on a plate, top with stir fried vegetables; add radishes on the side. Then pour the dressing on top of everything. Finally, garnish with cilantro, scallions, and sesame seeds.

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