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
Dene Payan says
I saw that it says 1 L mason jar, I was wondering if you know what the size of the jar was? I wanted to order some from Amazon. I see they have mason jars up to 1 gallon size and I am assuming it was not that size, LOL
Taylor Stinson says
It’s a 1 Litre jar, hope that helps!
Bobbie says
Omg i just loved this! This introduced me to new products to eat and flavor with. Showed this to the guys at work and they are jealous haha
Taylor Stinson says
I’m so happy you enjoyed and thanks for spreading the word 😀
Heather says
This was very tasty! I didn’t use the mason jars. I made it in a pot. Only used half the soy sauce and 7 cups of water. Everything else I did as the recipe says and I would make it again.
Taylor Stinson says
I’m so happy you enjoyed!
Kristen says
These are fantastic! The broth is so simple and yet so delicious. And the serving size keeps me perfectly satiated, which frankly never happens with soup. This will definitely stay in the repertoire!
Taylor Stinson says
I’m so happy you love them!
Kelly Root says
Oh my gosh!! So good!!
Ann says
If I’m not using a mason jar, about how much boiling water do you think it is? 2 cups? Thanks:)
Taylor Stinson says
Yes I would say 2 cups is about right! Maybe start at 1.5 cups and then you can add from there.
Cynthia Mininni says
I cannot express in words just how delicious this is!!! I don’t like fresh cilantro so I used about 1/2 TBSP of the squeeze tube cilantro (in each jar) instead, along with 1/2 TBSP of the squeeze tube Thai seasoning in each jar as well. I also used granulated chicken broth instead of cube so it would dissolve faster/easier. The flavor of the broth is so balanced and touches all the senses on my tongue perfectly (I was worried it would be too hot due to the chili garlic sauce, but it wasn’t. It was just enough to wake up my mouth). I don’t know if its just the amount of veggies, &/or how small they’re cut up, but the noodle:veggie ratio was spot on too! This will forever be in my regular rotation. I’m glad I made all 4 jars because I’m eating this everyday until they’re gone. Thanks so much for sharing this recipe!!
Taylor Stinson says
I’m so happy you loved it as much I know the rest of the community does! This is one of the oldest recipes on my site so I’m happy to see it’s still being discovered and loved by everyone! Thank you for sharing and love the upgrades you made!
Norma says
What size are the mason jars?
Taylor Stinson says
It says in the recipe card that they are 1 L jars.
Michelle says
If the Mason jar was taken straight from the refrigerator and still very cold it could explode when boiling water is poured in. After removing from the refrigerator, run the jar under a little lukewarm water in the sink to bring the jar up to room temperature. @Bridgett
Debby says
I was going to suggest the same. Do not pour hot water into a mason jar that just came out of the fridge. It will crack or explode.
Bridgett says
My mason jar exploded when I poured in the boiling water!
Taylor Stinson says
If you are not using a proper mason jar there is the chance it could shatter/crack (not explode). Mason jars are used in canning and are designed to be used in extreme temperatures, in fact they are often submerged right in boiling water. I have been making these for over 10 years using proper mason jars (which I’ve linked to in the post) without incident and would never recommend doing something that is unsafe on my blog.
Theresa says
Prepped these DIY Ramen Noodles this week (thanks Dinner Prep Pro) and they are SO good. We will be keeping this in our rotation for sure.
Taylor Stinson says
I’m so happy to hear that! Thank you Theresa! 🙂