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The Organic Noodle Kitchen range is authentic Asian-Style gourmet meal solutions.

Need meal solutions – try some of these delicious recipes:

Green Chilli & Lemon Chicken with Spirulina Organic Noodle


4 small chicken breast fillets
Juice of 1 lemon
100ml of olive oil
2 garlic cloves, crushed
200g Spirulina Organic Noodle
1 teaspoon of ground cumin
1 tablespoon butter
250ml of boiling water
10 cherry tomatoes, quartered
1 Lebanese short cucumber, diced
12 mint leaves
1 large green chilli, seeded and finely chopped
A handful of coriander leaves
2 spring onions, finely sliced
A pinch of nutmeg 



Preheat the oven to 180°C 

Cut the chicken breasts into thin strips.  Put the chicken strips in a large ceramic ovenproof dish.  Whisk together the lemon juice, olive oil and garlic, then pour the mixture over the chicken strips.  Marinate for at least 10 minutes.

Bake the chicken in the oven for 20 minutes

Put the organic noodles, cumin, and butter in small bowl and pour the boiling water over it.  Cover the bowl with plastic wrap and allow the noodles mix to soak for 10 minutes. Fluff with a fork, season with freshly ground black pepper and nutmeg.

Put the chicken strips and cooking liquid in a bowl and season with sea salt.  Allow to cool a little then add the tomatoes, cucumber, mint, chilli, coriander and spring onion.  Toss a few times then spoon over the noodles.


Goats cheese, basil with Whole Wheat Organic noodles


200g whole wheat organic noodles
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 red chili seeded and finely sliced
200g baby spinach leaves
½ bunch basil, shredded
Sea salt and black pepper
150g goat’s cheese, crumbled into large pieces



Cook the noodles in a large saucepan of salted boiling water according to the packet instructions. Drain, cover and keep warm.

Heat the oil in a large non-stick frying pan over medium heat.  Add the garlic and chilli and cook for 1 minute.  Add the spinach leaves and cook for 2-3 minutes or until starting to wilt.  Season

Fold through the noodles, tossing to coat well in the chilli and garlic.  Cook over low heat for 2 minutes then fold through the basil.

To serve, top with crumbled goats cheese. Serve with a simple salad or bread.

Serves 4


Baby Beetroot and Parsnips, and pomegranate, molasses with Beetroot Organic Noodles


200g Beetroot Organic Noodles
Bunch of Baby beetroots
Bunch of Baby Parsnips
3 tablespoons Pomengrante
3 tablespoons Molasses
2 Red onions
2 teaspoons sesame seeds
Chopped parsley to garnish
½ tin chickpeas



Preheat oven to 175˚C

Peel and prepare beetroot, parsnips or a good scrub and red onions. A large beetroot can be used and cut into chunks.

Toss vegies in a mix of cumin powder, sea salt and black pepper. Add a splash of olive oil and into roasting pan, drizzle with pomergranate and molasses.

Roast for 30 -45 minutes in pan and shake the pan half way through. Remove from pan and cool. Serve with your favourite dressing

Toss chickpeas through the vegies, sprinkle sesame seeds over. Place on a platter with Beetroot Noodles and roast vegies.

Serves 4 


Zucchini & Capers with Charcoal Noodles


4 tablespoons of extra virgin olive oil
2 garlic cloves, crushed
7 medium zucchini’s, grated
200g Charcoal Organic Noodle
10 oregano leaves, finely chopped
2 tablespoons small salted capers, rinsed
Juice of 1 lemon
70g grated parmesan cheese
Sprinkle with pepita seeds




Bring a large saucepan of salted water to the boil.

Heat a deep frying pan over a medium heat and add the olive oil and garlic.  Move the garlic around in the pan with a spatula until it is lightly golden, and then add the grated zucchini.  Slowly braise the zucchini, stirring it as it cooks, for about 15 minutes, or until it begins to dry out and catch the bottom of the pan.

Cook the pasta until it is al dente, then drain and return to the warm saucepan.  Add the oregano, capers, lemon juice, most of the parmesan and the zucchini.  Toss the ingredients together and add the noodles (follow the instructions on the back of the pack)

Sprinkle with pepita seeds and the rest of the parmesan.

Serves 4