Healthier Instant Noodles

Many people around the world are not getting the nutrients they need, and some are suffering from what they eat.

Our busy schedules lead many of us to turn to convenience foods – I totally get it and don’t blame anyone for doing so. Unfortunately though, most of these foods provide little nutrition, and can harm us in the long run. It is my hope for there to be healthier choices for convenience foods out there!

These instant noodles from WhatIF help take us one step closer to that through their noodles that are not only quick to cook, but nutritious too. They contain more protein, half the fat, and twice the fibre of average instant noodle brands (in Singapore).

Here, I make a complete dish using WhatIF’s Moringa Noodles that doesn’t need more than 20 minutes to put together!

This variant of noodles are made from moringa leaves (known to some of us as the drumstick vegetable or malunggay). It is a type of vegetable that is considered to be climate-resilient as it is drought-resistant and can grow very quickly. During its growth, the moringa plant absorbs 20 times more CO2 than the average vegetation, and it also helps to improve soil quality organically, therefore giving back to the earth instead of depleting it!

We all know by now that our well-being, the health of our plant, and the livelihoods of our farming communities are all interconnected, and I’m in full support of brands that strive to leave an impact on these areas.

Aside from noodles, WhatIF also makes soups and shakes, and each of these are designed such that they are nourishing – for both us and the earth. I’m personally a fan of the noodles! There’s also a variant made from goji berries, and another from bambara nuts (these noodles alone contain 13.5g of protein which is pretty impressive)!

If you want to make a purchase, you can use the discount code thecharlottemei20 for a 20% discount! Happy cooking!

The Recipe serves 2


1" ginger, sliced

3 garlic, minced

5 pieces chai poh, minced

100g tau kwa (firm tofu), mashed

100g minced pork/chicken

100g green cabbage, sliced

5 shiitake mushrooms, sliced

1 tbsp hoisin sauce

½ tbsp Dou Ban Jiang (spicy bean paste)

1 tbsp dark soy sauce

Cornstarch slurry (½ tbsp cornstarch + 2 tbsp water)

90ml/6 tbsp water

2 nests WhatIF Moringa noodle, boiled

Cooking oil


1 ramen-style egg

1 calamansi

Spring onion, sliced


  1. Fry garlic, ginger and chai poh in oil until fragrant.
  2. Add the minced meat and stir fry till browned.
  3. Then, add the tofu, mushrooms and cabbage and stir fry for ~2 min until the cabbage are almost fully cooked.
  4. Add the sauces and stir till well combined. Add the water and leave to cook for a minute.
  5. Add the cornstarch slurry and mix till the sauce has thickened.
  6. Taste for seasoning.
  7. Serve atop cooked noodles and garnish with spring onion, egg and a squeeze of calamansi juice.
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