oomi noodles are the latest gluten-free noodle to hit the market, but unlike other instant noodles these ones are made from fish. Yes, you heard it. Fish.
Packing in 12g protein per portion, these high-protein, low-carb noodles combine the fishy, easily-digestible goodness of sustainable Alaskan Pollock, Pacific Whiting and Hoki for an entirely unusual and altogether exciting new take on your classic instant noodle. And all with 75% less carbs than regular chilled egg noodles.
Because that’s what these look like. Pleasingly yellow with a reassuringly light, springy texture, these gluten-free noodles move away from the typical flat rice noodle or waterlogged Japanese Sharitaki, offering an innovative, egg-noodle-like alternative for all your favourite Asian recipes.
They’re also much easier to get hold of (available in-store at Tesco and online at Ocado), and surprisingly low maintenance: individually packaged into two snap-pack portions, with a decent shelf life of around about a month. They’ll need to be kept refrigerated, but this does mean you can enjoy them hot or cold at a moment’s notice. We tried ours both stir-fried and microwaved and found the noodles held up surprisingly well under both.
Do they taste like fish? No, but they do leave a slight fishy aftertaste that isn’t unpleasant but does mean they taste better cooked on their own or separately from marinades which involve seasonings such as Fish Sauce. We particularly enjoyed ours when microwaved (full power for 90 seconds), then added to a leftover bowl of stir-fried vegetables with tuna for a quick, filling and super-tasty lunch.
The portion size also perfectly positions oomi noodles as a low-carb lunch option, with the £2.50 price tag (for two portions) making them as affordable as they are accessible. See you in the supermarket aisle!