The Best DIY Instant Noodles
These healthy homemade instant noodles are an easy and delicious vegetarian lunch idea! Prep them in mason jars then just add water!
Prep Time30 minutes mins
Cook Time5 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 mason jars
Calories: 354kcal
- 4 tbsp miso paste
- 4 tbsp soy sauce
- 2 tbsp chili garlic sauce
- 2 cups shelled edamame
- 1 carrot shredded
- 1 red pepper thinly sliced
- 1 cup red cabbage thinly sliced
- 2 green onions sliced
- 1/2 cup chopped cilantro or other fresh herbs of choice
- 2 vegetable bouillon cubes cut in half
- 2 (85 g) packages ramen noodles seasoning packets discarded
Add 1 tbsp each miso paste and soy sauce along with 1/2 tbsp chili garlic sauce to the bottom of each 1 L mason jar, then add 1/2 cup edamame to each jar and divide veggies evenly among jars.
Top with 1/2 a bouillon cube, then half of each ramen noodle packet.
Store in the fridge up to 6 days. When ready to serve, add boiling water overtop, filling almost to the top of the jar and let sit for 5 minutes. Stir everything together, then pour into a bowl and serve and enjoy. If you'd like them a little hotter, microwave for 1-2 minutes after pouring in boiling water.
Add in some extra protein using shredded chicken or extra-firm tofu.
Adjust the amount of chili garlic sauce based on your spice tolerance.
Store your instant noodle jars in the fridge for up to 6 days. Add boiling water, let sit, dump into a bowl and enjoy!
Freeze the noodles with boiling water for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave.
Calories: 354kcal | Carbohydrates: 46g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 2868mg | Potassium: 670mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3807IU | Vitamin C: 58mg | Calcium: 96mg | Iron: 5mg