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!
Servings: 4 mason jars
Calories: 354kcal
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.
Notes
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.
Nutrition
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