With flavours such as Chicken Ramen, Katsu Curry and Singapore Noodles tasty and filling enough as a standalone meal, it is now the trend for fans of Kabuto Noodles to ramping up their ramen by adding ingredients of their own and personalising their pots - and sharing their secrets on Instagram and TikTok. 

Such creativity inspired Kabuto to ask TV Chef, cookbook author and mega foodie Kwoklyn Wan to create some of his own recipes to share with noodle fans everywhere. 

Kwoklyn's culinary background begins with his grandfather who came to the UK from China and opened Leicester's first ever Chinese restaurant, serving up Chop Suey. Kwoklyn's Dad then went on to open his own restaurants too: the Beatles even visiting one of his popular establishments in 1964 when they played Leicester! “The Panda” restaurant was Kwoklyn's first foray into food, helping out during the week, then becoming a full-time chef there when he was 16. Kwoklyn now runs a cookery business and is a regular on TV Shows, in magazines and newspapers, on the radio, and at live events. He is the author of books including The Chinese Takeaway Cookbook, which is the Ultimate Guide to recreating your favourite Chinese dishes at home.

Kwoklyn's recipes for Kabuto are easy and quick, tasty and perfect for busy lives.

No Cook Kabuto is a surefire way to inject your meal with a kick of heat - crunchy, fresh spicy beansprouts are the perfect complement to the creamy Kabuto Noodles Vegetable Laksa: perfect for office lunches or a lighter meal in the evening.

Easy Midweek Kabuto is a bit of a treat: shredded roast chicken, American style cheese and a soft-boiled egg with the Kabuto Katsu Noodles pack a protein punch as well as feeling a little indulgent. Forget the takeaway - this is just as satisfying and ready in less than 10 minutes.

Super Salmon Kabuto is an Omega 3 packed delight - Miso Kabuto Noodles with fresh salmon, kale and pomegranate seeds for a healthier and nourishing meal, perfect for the family.

Campfire Kabuto - inspired by Kwoklyn's love of his campervan and camping trips - is chilli chicken Kabuto Noodles with tinned meat, (the ultimate camping accessory!) spinach and egg for an energy boosting campfire treat to keep you going on your holidays.

Crispy Kabuto is Singapore Kabuto Noodles is a stir-fried delicious delight, with tofu pieces, fried in sesame oil to make them crispy, with a zingy sauce. Wonderful as a Friday night 'fakeaway'.

Kwoklyn Wan says,

“People want quick, easy, quality and amazing value, and the Kabuto community of fans are becoming more and more creative by the minute with their pot personalisation - you'll never be stuck for more ways to enjoy Kabuto Noodles. I wanted to create something exciting and fun for Kabuto fans. Working from home has never been so tasty!”

Asian-inspired flavours and all natural ingredients has meant that Kabuto Noodles is now the most premium pot on the supermarket shelves, and the only instant noodle brand to have 100% recyclable packaging. 

Follow https://www.instagram.com/kabuto_noodles/ for Kwoklyn's recipes and more!

Kabuto Noodles come in the following flavours: Miso Ramen, Katsu Curry, Chicken Ramen, Chilli Chicken Ramen, Vegetable Laksa, Singapore Noodles. All pots standalone are Vegetarian and non-HFSS.* Available from all major retailers from June / July 2022. RRP £1.65 for 65g.

For interview time with Kwoklyn, imagery and recipes and samples, please contact joanne@joannebaird.com // 07814 267 444.

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*non high salt, non high sugar

Notes to Press

About Kwoklyn Wan - www.kwokynwan.com 

Kwoklyn's grandfather came to the UK from China in the 1950s, heading to Leicester, opening the city's first ever Chinese restaurant in 1962. Consisting mainly of Chop Suey dishes (beansprouts), the popular establishment was even visited by The Beatles when they played Leicester in 1964. Kwoklyn's father ran the restaurant for the family until he opened his own in 1978, 'The Bamboo House,' Leicester's first Cantonese restaurant. Business boomed! In 1983 they bought a new place called 'The Panda,' as it had living accommodation above, enabling them to spend more time with their children, (Kwoklyn is brother to TV Star Gok.)

Kwoklyn began to help out in the kitchen and this was the start of his career as a chef and fuelled his obsession with food. At sixteen Kwoklyn left school and assumed his role as a full-time chef at The Panda created Cantonese and Szechuan dishes, a listing in The Good Food Guide followed.

Kwoklyn now runs a cookery business and is a regular on TV Shows, in magazines and newspapers, on the radio, and at live events. He is the author of books including The Chinese Takeaway Cookbook, which is the Ultimate Guide to recreating your favourite Chinese dishes at home.

About the new Veggie Formulation: Previously Kabuto Noodles used small dried chicken cubes and real chicken and beef.

From 2018 Kabuto Noodles started selling to the USA under the brand name Kusari. Import rules meant that EU meats were incredibly difficult to import into the US. The UK recipe was adapted to make it 100% Vegetarian for export. As of 2022, the UK will now be able to purchase the Vegetarian versions of the original recipe.

Packaging: The new 65g K3® pot uses far less plastic – helping us work towards our goal of becoming B corp accredited in 2022. 

About Kabuto Noodles: https://www.kabutonoodles.com  

Crispin Busk has taken that 'small-brand', entrepreneurial attitude and combined it with big ambitions. Founded in 2010, the company now employs a team of 7 in Bristol and has sold over 23 million pots to date, and launched in the US in 2019.

A keen foodie, Crispin started off on his food career with Bristol-based success story Pieminister as a Sales Manager for five years. Constantly scouring the supermarket shelves for new ideas, he saw a gap in the market between the ready noodles stocked in supermarkets and the noodle dishes available in restaurants. We've all been through an 'instant-noodle phase', often when we're students and Busk's mission was to catch people who are considering giving up on noodles and give them another reason to carry on eating them - with grown-up flavours, and premium, authentic ingredients.