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products
How are your noodles different from regular instant noodles?
We’re pretty different from regular instant noodles.
Our noodles are chewy, non-fried, and way cleaner than those deep-fried bricks.
We use rich, concentrated sauces — not powder packets — so the flavors taste real and restaurant-level.
You’ll also find actual veggies in your bowl (think carrots, potatoes, mushrooms), not tiny dehydrated flakes.
And yes, our portions are bigger too — enough to be a full meal for an adult.
Our noodles are chewy, non-fried, and way cleaner than those deep-fried bricks.
We use rich, concentrated sauces — not powder packets — so the flavors taste real and restaurant-level.
You’ll also find actual veggies in your bowl (think carrots, potatoes, mushrooms), not tiny dehydrated flakes.
And yes, our portions are bigger too — enough to be a full meal for an adult.
Are your products vegan-friendly?
Yes! All our current Noodeeloong varieties are made without animal-derived ingredients, including meat, eggs, and dairy. However, please be aware that our noodles are crafted in a facility that may also process animal-derived ingredients. We have strict, standard cleaning procedures in place between batches, but we always want to keep it fully transparent with our community.
Do your products contain any allergens?
We're super serious about this. We list all major allergens clearly on each product. Here's the quick guide:
- Soybeans: In almost all varieties.
- Wheat: In our noodle-based dishes (like Beijing fried sauce noodles & Dan Dan noodles).
- Peanuts & Sesame: In some of our spiciest options (like Dan Dan noodles).
- Coconut: In our Tom Yum and Thai Red Curry flavours.
I’m a first-time customer—do you have a video tutorial on how to cook the noodles?
Absolutely. Just scan the QR code on the package with your phone, and you’ll get step-by-step video instructions.
The veggies say "irradiated." Is that safe?
It sounds intense, but it's a common and safe FDA & EFSA-approved process. It uses a tiny amount of energy to ensure our dehydrated veggies are completely free of microbes and safe to eat. It does not make your food radioactive – it just makes it safer.
How long is the shelf life of your products?
All of our products have a shelf life of 270+ days.
For the exact “best-by” date, just check the stamp on your box — that’s the most accurate one.
For the exact “best-by” date, just check the stamp on your box — that’s the most accurate one.
Is your palm oil sustainable?
We're committed to doing better for the planet. The palm oil in our products is from RSPO-certified sustainable sources.
packaging
Is your packaging recyclable?
- ✅The BOX is fully recyclable in standard paper recycling.
- 🔄The inner PACKETS are trickier. They're currently not widely recyclable in curbside bins, as they are made of mixed materials to keep food fresh. We are actively testing better, mono-material solutions, including home-compostable materials, because we hate plastic waste as much as you do.
brand
What does the name Noodeeloong mean?
“Noodee” is our playful nickname for noodles. “Loong” comes from the Chinese character 龙 (lóng)—the dragon, a symbol of energy and good fortune. In pinyin, it’s written lóng and pronounced /loʊŋ/, rhyming with moon. And our logo brings this to life: a dragon woven from noodles—young, cool, smiling, and full of spirit.
How often do you launch new flavors?
We usually drop something new every few months—sometimes even faster.
Want to be the first to know? Just add your email at the bottom of the page and we’ll keep you posted.
Want to be the first to know? Just add your email at the bottom of the page and we’ll keep you posted.
retail
Your noodles look delicious! Where can I buy them?
You can find Noodeeloong on Amazon for easy online shopping. You’ll also see us in select convenience stores and supermarkets across the UK and EU.
I’m interested in bulk orders—how can I get in touch?
We’d love to hear from you! For wholesale or bulk inquiries, please reach us at hello@noodeeloong.co
new to Chinese noodles?
I’ve never tried YUNNAN rice noodles—what do they taste like?
What they are. Think of rice noodles (local name: mi xian) as the Asian cousin of Italian pasta—long and thin like linguine, but made from rice instead of wheat. They’re silky and springy, lighter on the palate
Where they come from. In China, rice noodles are most closely linked to Yunnan, often traced to Mengzi, the hometown of the famed “Crossing-the-Bridge” rice noodles.
How ours taste. Our Yunnan rice noodles (classic Yunnan mushroom flavor) taste a little like if Japanese ramen met Vietnamese pho, but with a Chinese twist. The broth is clear yet deeply savory, with the earthy richness of wild mushrooms and a clean, aromatic finish. It feels like a comforting restaurant soup—elegant, satisfying, and 100% plant-based
Where they come from. In China, rice noodles are most closely linked to Yunnan, often traced to Mengzi, the hometown of the famed “Crossing-the-Bridge” rice noodles.
How ours taste. Our Yunnan rice noodles (classic Yunnan mushroom flavor) taste a little like if Japanese ramen met Vietnamese pho, but with a Chinese twist. The broth is clear yet deeply savory, with the earthy richness of wild mushrooms and a clean, aromatic finish. It feels like a comforting restaurant soup—elegant, satisfying, and 100% plant-based
I’ve never tried BEIJING fried sauce noodles —what do they taste like?
What they are. BEIJING fried sauce noodles (local name: zhajiang mian) are often compared to Italian spaghetti with Bolognese sauce—but with a Chinese soul. The noodles are hand-pulled, wide and chewy, closer in bite to fresh Italian pasta than instant ramen.
Where they come from. This dish originated in Beijing, China, and has been a staple in family kitchens and old hutong eateries for generations.
How ours taste. The sauce is a savory blend of fermented soybean paste, garlic, and onion—rich and slightly sweet, with depth like an Italian Bolognese or ragu. Tossed with hearty toppings like bean sprouts, wood ear mushrooms, and carrots, every bite is thick, saucy, and satisfying. Think of it as Beijing’s answer to comfort pasta
Where they come from. This dish originated in Beijing, China, and has been a staple in family kitchens and old hutong eateries for generations.
How ours taste. The sauce is a savory blend of fermented soybean paste, garlic, and onion—rich and slightly sweet, with depth like an Italian Bolognese or ragu. Tossed with hearty toppings like bean sprouts, wood ear mushrooms, and carrots, every bite is thick, saucy, and satisfying. Think of it as Beijing’s answer to comfort pasta
I’ve never tried SICHUAN dan dan noodles—what do they taste like?
What they are. SICHUAN “Pole-carried” mala street noodles (local name: dandan mian) use alkaline wheat noodles—springy and chewy, similar to fresh ramen or Italian spaghetti.
Where they come from. The dish originated in Chengdu, Sichuan, China, where street vendors once carried noodles and sauce in baskets hung from a shoulder pole, known as a dan dan.
How ours tastes. Imagine pasta tossed in a creamy sesame-peanut sauce, then lifted with chili oil and Sichuan peppercorns. The flavor is nutty, savory, spicy, and slightly tingly, with crunchy peanuts and pickled vegetables for extra texture. It’s like if sesame noodles met spicy ramen, but with Sichuan’s signature boldness.
Where they come from. The dish originated in Chengdu, Sichuan, China, where street vendors once carried noodles and sauce in baskets hung from a shoulder pole, known as a dan dan.
How ours tastes. Imagine pasta tossed in a creamy sesame-peanut sauce, then lifted with chili oil and Sichuan peppercorns. The flavor is nutty, savory, spicy, and slightly tingly, with crunchy peanuts and pickled vegetables for extra texture. It’s like if sesame noodles met spicy ramen, but with Sichuan’s signature boldness.
I’ve never tried XI'AN hand-pulled belt noodles—what do they taste like?
What they are. XI'AN hand-pulled belt noodles (local name: biangbiang mian) are famous hand-pulled noodles from China, known for their dramatic width—ribbon-like strips nearly 2 inches (5 cm) wide. They’re thick, chewy, and hearty, more like Italian pappardelle or lasagna sheets than thin spaghetti.
Where they come from. This dish originated in Shaanxi Province, China, especially around the city of Xi’an, where bold flavors and rustic noodle traditions are part of everyday life.
How ours tastes. Biangbiang noodles are tossed with a sizzling mix of chili oil, garlic, vinegar, and aromatics poured directly over the fresh noodles. The result is spicy, fragrant, and slightly tangy, with layers of heat balanced by nutty sesame.
Where they come from. This dish originated in Shaanxi Province, China, especially around the city of Xi’an, where bold flavors and rustic noodle traditions are part of everyday life.
How ours tastes. Biangbiang noodles are tossed with a sizzling mix of chili oil, garlic, vinegar, and aromatics poured directly over the fresh noodles. The result is spicy, fragrant, and slightly tangy, with layers of heat balanced by nutty sesame.
I’ve never heard of SHANXI Knife-Shaved Noodles—what do they taste like?
What they are. Knife-shaved noodles (local name: daoxiao mian) are a traditional Chinese wheat noodle made by shaving each piece directly from a block of dough into boiling water. Unlike flat, machine-cut pasta, each noodle has a distinctive shape—thick in the center with thin, wavy edges.
Where they come from. This noodle style comes from Shanxi Province, China, a region famous for its hearty wheat-based dishes and rich noodle traditions.
How ours tastes. The noodles are chewy, bouncy, and rustic, a bit like Italian pappardelle but with rippled edges that grab onto sauce even better. Their irregular, handmade look and texture make every bite hearty and comforting.
Where they come from. This noodle style comes from Shanxi Province, China, a region famous for its hearty wheat-based dishes and rich noodle traditions.
How ours tastes. The noodles are chewy, bouncy, and rustic, a bit like Italian pappardelle but with rippled edges that grab onto sauce even better. Their irregular, handmade look and texture make every bite hearty and comforting.