Are you looking for a healthier alternative to egg noodles? Following a gluten-free diet and getting bored of rice noodles or ‘zoodles’ being on offer? I may have found you the perfect treat! The innovative team at Oomi have used patented technology and sustainable white fish to create the yummy wholesome noodles you find in the eye-grabbing, snap-packs you’ll find on the shelves today. Each pack is two portions!
Tell me a bit more about them…
The fish protein used to make the noodles is from pristine Pacific Whiting, Pollock and Hoki fillets, sourced fresh from the Arctic and Pacific Oceans encompassing Alaska. They don’t contain wheat therefore are completely gluten free! They’re also 75% less carbs than the average noodle, and are low in saturated fats and sugars, which is an extra bonus.
I was fortunate enough to be sent a packet of Oomi noodles to try out some new recipes. To my surprise, there were also cute chopsticks and vouchers for free packs! So it brings me to how excited was I when they arrived just in time for lunch? Very is the answer. Almost immediately, I decided to experiment and make a delicious veggie stir-fry concoction which ended up being very healthy too.
This is the end result!
Oomi noodles (1/2 a pack – 1 little snap pack)
1 red pepper
100g of fresh spinach
2 cloves of chopped fresh garlic
A handful of frozen green beans
2 handfuls of frozen sweetcorn
Cracked black pepper
A sprinkle of mixed herbs
Chop and prepare all veg whilst olive oil oil is heating in a large wok (you can use any oil or alternative). Cook the pepper, garlic and spinach together first, followed by chucking in the green beans and sweetcorn once the spinach has wilted slightly. Simply add the Oomi noodles and seasonings once tossed/stirred through first.
You can find their Instagram here.
If you do decide to try them out, or have already, please send me your photos of recipes or let me know what you thought of them yourself as I’m interested. Enjoy!