What will they think of next? Noodle companies are making cup of noodles more healthy or aiming for particular diets that people consume. There's like non-fried instant noodles, high-protein noodles, and now low carb noodles. I picked up this Myojo Chicken White Broth Low Carb Noodle Cup along with a shoyu cup awhile back. I kind of wondered if I would notice a difference between these noodles and the regular noodles. For example, when I tried a particular type of high protein noodles once they were had a fine grain to them - kind of like buckwheat noodles.
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| The packaging design of these noodle cups is quite distinctive. The chicken is bright yellow and green with the Low Carb logo in a big black rectangle. Flavour oil packet on lid. |
Myojo's low-carb noodles achieve this by using a non-fried noodle process and a heavy infusion of dietary fiber. While traditional instant ramen noodles are deep-fried to dry them (adding fat and starch density), Myojo uses a specialized dough formula that replaces high-glycemic wheat flour with functional plant-based ingredients. By using large amounts of dietary fiber it significantly lowers the net carbohydrate count and doesn't raise blood sugar. Ingredients like soy protein or wheat protein are used to provide structure and "chew" while also replacing a portion of the starchy wheat flour. Polysaccharides and seaweed-derived thickeners (alginates) are used to replicate the springy mouthfeel of gluten-heavy noodles. This means the noodles are meticulously crafted to reduce the carb count.
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| View of the lid. |
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| Front view. The noodles and soup look like a thick chicken broth. The bright yellow complements the bright creamy soup nicely in the picture that takes up half of the front. |
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| Back of the cup, with ingredients, nutritional info, allergens, and manufacturing info. |
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| Scan for more info. |
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| Opening the cup reviews some interesting looking noodles. They are quick thin and look more desiccated than usual. Add boiling water to hydrate them for 4 minutes. You get the typical instant noodle toppings of ground pork blocks and green onions. |
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| The rehydrated noodles and toppings. |
These noodles rehydrated to look more like normal noodles in an amazing way. They must absorb more water to plump up than regular wheat noodles. The slightly cloudy and creamy soup smelled lightly of chicken with a nice full broth that is savory yet not overly chickeny when tasted. Adding the seasoning oil from the lid added a big flavour boost to the powdered soup base. The meat chunks have a Smokey / grilled taste and are meaty and chewy. The noodles looked thinner kind of scraggly when dry but rehydrated to look like your typical noodle with a decent chew. Seems starchier than regular noodle but it is low carb. Their flavour and bite are quite similar to regular noodle.
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| Closeup of the noodles. |
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