These healthy homemade instant noodles are an easy and delicious vegetarian lunch idea! Prep them in mason jars then just add water!
I LOVE a mason jar recipe and this one hits that nostalgic comfort, except it’s actually good for you. It takes a little prep, but it’s just as convenient and WAY better. I love prepping a few jars for the week so I know I’ve got lunches ready to go.
Why you’ll love this recipe
- Healthier Classic: Get all the comfort and convenience of instant ramen without the sodium overload or mystery ingredients.
- Customizable: Swap in any veggies, protein, or spices you love or have on hand. Make it your own!
- Meal Prep Friendly: Prep jars in advance for an easy grab-and-go lunch that’s ready in minutes with just hot water.
Ingredients and substitutions
- Miso paste – add in some extra soy sauce if you don’t have any miso paste.
- Soy sauce – coconut aminos or tamari are the best soy sauce substitutes.
- Chili garlic sauce – sriracha, Sambal Oelek or chili paste would all help add some spice.
- Shelled edamame – snap peas, green peas or fava beans would be good too.
- Carrot – try adding in some shredded cucumber or slices of celery instead.
- Red pepper – use any colour bell pepper of your choice.
- Red cabbage – napa cabbage or bok choy would also be yummy in these noodles.
- Green onions – scallions, diced red or white onion can be used instead.
- Cilantro – or another fresh herb like parsley or Thai basil.
- Vegetable bouillon cubes – chicken bouillon cubes would also work here.
- Ramen noodles – use an instant ramen pack from popular brands like Nissin Cup Noodles, Sapporo Ichiban or Nongshim Shin Ramyun. For even more flavor, try Tingly Chili Wavy Noodles.
How to make instant noodles
Step 1: Add seasonings and veggies to a mason jar.
Add miso paste, soy sauce and chili garlic sauce to the bottom of each mason jar, then add some edamame and the other veggies.
Step 2: Top with noodles.
Top with 1/2 a bouillon cube, then half of each ramen noodle packet.
Step 3: Add boiling water.
When ready to serve, add hot water overtop and let sit for 5 minutes.
Step 4: Dump into a bowl and dig in!
Stir and mix everything together, then pour your ramen soup into a bowl, serve and enjoy!
Make it your own
We love classic ramen noodles, but let’s be real, we need a full meal that’s actually nutritious. Luckily, these noodles are a blank canvas. Try these ideas and have fun making them your own!
- Seasonings: Fresh garlic, minced ginger, sriracha, hoisin sauce, teriyaki, soy sauce, miso paste, chili garlic sauce, sesame oil, lime juice, rice vinegar
- Veggies: Baby corn, snow peas, spinach, mushrooms, broccoli florets, bok choy, sliced water chestnuts, shredded carrots, bell peppers, napa cabbage, green onions
- Protein: Shredded chicken (leftover rotisserie too), shrimp, extra-firm tofu, edamame, tempeh, cooked pork or beef
- Toppings: Hard or soft-boiled egg, sesame seeds, lime or lemon wedge, nori strips, cilantro, crushed peanuts, chili flakes, fried shallots, pickled ginger
Frequently asked questions
Are instant noodles healthy?
These DIY instant noodles are a much healthier take on classic ramen. You skip the sodium-packed seasoning packets and use fresh veggies, protein, and seasonings instead so you get all the comfort and flavour without the preservatives or unknown ingredients.
Are these ramen noodles spicy?
Totally up to you! Add chili garlic sauce or sriracha for heat, or leave it out if you prefer mild. You control the spice.
Can I meal prep these noodles?
Yes! Prep your noodles, veggies, and seasonings in jars ahead of time. When you’re ready to eat, just add hot water for a quick, satisfying lunch, dinner or snack.
Storing and reheating
Storing: Assemble your mason jars ahead of time and store in the fridge for up to 6 days.
Heating & Reheating: Add boiling water to your jar and let it sit until heated through. Reheat leftovers in a microwavable safe bowl for a couple minutes.
Freezing: You can freeze these noodles after they’ve been assembled, water added and cooled. Store in an airtight container or jar for up to 3 months.
Defrosting and reheating: Defrost in the fridge overnight then microwave for 2-3 minutes or reheat from frozen in the microwave for 6-7 minutes until piping hot and heated through.
Meal Prep Tools
- These are the mason jars I use.
- This is the brand of tamari I like, and I love this low-sodium soy sauce!
- If you’re in need of a Y peeler, here’s the one that I use.
The Best DIY Instant Noodles
Equipment
Ingredients
- 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
Instructions
- 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.
Comments & Reviews
Cecilia Hevia says
I have made this recipe several times now. I have added tofu cubes to increase the protien. It is a life saver for busy weeks and for travel
Taylor Stinson says
I’m so happy you love them!
Bob Trimm says
Just tried these and they are great. Easy to put together and easy to make me and my daughter really enjoyed for our lunches this week. Thanks for the recipe
Taylor Stinson says
I’m so happy you love them!
Kim F says
Any suggestions on how to cut the sodium?
Katie Didow says
Hi Kim! I would look for low sodium soy sauce and low sodium bullion cubes.
Hazel Peters says
Close to a quart jar
Harlean says
Cooking for one is always a challenge and I find making mason jar meals quick and easy and there is no wasting of ingredients. I can also add the extra ingredients like guacamole etc as a topping .
Grace Frost says
These are fabulous for those days that you are not sure and don’t have a lot of time for. You can mix and put anything you like and we happen to love this idea. I can all summer so I always have jars, it’s great, healthy food for that quick meal.
Taylor Stinson says
I’m so happy these are a favourite of yours!
Vesna says
This recipe is so delicious! I didn’t have 1L mason jars so I used 500 ml jars and halved the quantities in each jar. I found it the perfect amount of soup at this size for lunch. This will be one of my new go-to meal preps for my shift work (days and nights). Thank you!
Taylor Stinson says
I’m so happy you love it!
P says
Not sure if I’m just a spiciness wimp or if my chili garlic stuff was just really hot, but this was a bit too much for me. I stirred in a bit of coconut cream and some peanut butter and oh my!!! Amazing!