Sentaiyuan is proud to introduce the new high protein cup noodles spicy curry flavor – the perfect combination of deliciousness, convenience, and nutrition to help you start your active life. Each cup of noodles contains 32 grams of protein and 220 kcal, and it takes less than 5 minutes to prepare, making it a quick and healthy choice for busy people!
We created a delicious and nutritious plant-based ramen that is significantly less taxing on the environment. It’s good for our bodies, and together we can create lasting change! 

High Protein Cup Noodles Spicy Curry Flavor Ingredients

Ramen: Vital wheat gluten, Pea protein, Wheat flour, Buckwheat flour, Pea fiber powder, Tapioca starch, Konjac flour, Xanthan gum, Sodium carbonate.

Spicy Curry Seasoning: Salt, Chili Powder, Garlic Powder, Onion Powder, Curry Powder, Soybean Oil, Starch, Yeast Extract, Acid-Hydrolyzed Vegetable Protein Powder, Tomato Powder, Disodium 5′-Ribonucleotide, Food Flavoring.

Vegetables: Green onion, Carrot.

Contains: Wheat, Soy products.

Nutrition Facts – Serving size 1 Bag(66g)

High Protein Cup Noodles Brand Story

In 2018, when Sentaiyuan’s R&D team was inspecting konjac cultivation bases in the Tibetan region of western Sichuan, they stumbled upon a special dietary habit of local herders: they mix yak cheese powder into barley noodles to make storage-resistant, high-protein “energy noodles” for long-distance grazing. This simple yet wise recipe doubles the protein content of the noodles, making them highly satiating and providing long-lasting energy, even on the coldest days.

This discovery touched the thoughts of the team’s scientific expert, Prof. Li: “If modern people can also eat such high protein noodles, will it be able to solve the ‘carb-dependence’ problem prevalent in urban populations?”

Back in the lab, the team began experimenting with combining plant proteins (e.g., soy and pea proteins) with traditional wheat proteins, but found that the taste was rough and difficult to accept by the general public.

Until a fortuitous “failed experiment” – the researcher mistakenly high temperature extrusion of konjac gum and protein mixture, accidentally obtained the elastic and glutenous “protein noodles”, the texture is close to the texture is close to spaghetti, but contains three times the protein of ordinary noodles.

We are not creating new foods; we are decoding the nutritional wisdom of our ancestors.