Viral Build

Protein
Ramen Taco

Crispy fried NOMI shells. Korean BBQ filling. 58g protein for 2 tacos. The shell is the protein.

520 Calories
58g Protein
22g Carbs
26g Fat

Ingredients (Makes 2 tacos)

  • 1 pack NOMI Base Protein (prepared, drained)
  • 1 egg (for shell binding)
  • Neutral oil for frying (vegetable or canola)
  • 4oz Korean short rib or bulgogi beef
  • 1/2 cup cabbage slaw
  • 1/4 cup kimchi, chopped
  • 2 tbsp gochujang crema (gochujang + sour cream)
  • Fresh cilantro
  • Lime wedges
  • Toasted sesame seeds

Instructions

  1. Prepare NOMI Base Protein (6 minutes). Drain completely and mix with 1 beaten egg until evenly combined.
  2. Heat 1 inch of oil in deep pan to 350°F. While oil heats, prepare taco shell molds or use a metal taco holder.
  3. Divide noodle mixture in half. Form each half into taco shell shape using mold. If no mold, drape over wooden spoon handle.
  4. Carefully lower noodle shells into hot oil. Fry 2-3 minutes per side until crispy and golden. Shells should hold shape when lifted.
  5. Drain on paper towels. Let cool 1 minute.
  6. While shells cook, grill Korean short rib and slice thin. Prepare slaw and gochujang crema.
  7. Assemble tacos: cabbage slaw as base, sliced bulgogi, chopped kimchi, gochujang crema drizzle.
  8. Garnish with cilantro, sesame seeds, and lime wedge. Serve immediately while shells are crispy.

The Comparison

Metric Chipotle Tacos (2 tacos) NOMI Ramen Tacos (2 tacos)
Protein 24g 58g (+34g more)
Calories 380 520 (+140)
Carbs 42g 22g (-20g fewer)
Shell Foundation Flour tortillas (no protein) NOMI noodle shells (30g protein)
Texture Soft flour Crispy fried (holds together)

The Foundation

The shells are the protein. NOMI noodles fried crispy, shaped into taco shells, holding Korean BBQ. Not a novelty — a structural foundation. 58g protein. The shell is the foundation.

Shop NOMI Base Protein