How to Make Instant Noodle Cups (DIY)

Ever wonder how to make healthier instant noodles at-home? The packaged stuff is often loaded with SO much sodium and other weird ingredients, but this recipe is a healthier version that you can make at home (while also being able to pronounce and find everything that goes into it). 

Why you’ll love these instant noodles: 

• Quick: The point of instant noodles is that they are quick, and this homemade recipe is quick too! Make them in just 10-minutes 
• Delicious: Full of wholesome, delicious, and flavorful ingredients, these are so good!
• Meal Prep: Prep these and have them ready for a quick, healthy lunch 

Ingredient Notes: 

Ginger: Loaded with antioxidants, ginger can help your body fight off disease, sickness, and promote healthy aging. 

Ramen Noodles: Ramen noodles don’t actually have a ton of health benefits, which isn’t really surprising, but they do have iron, B vitamins, and manganese. So that’s something! 

Tofu: Soft tofu works best in this recipe. Tofu adds a great protein source to make this a well rounded meal. 

How to make instant noodles: 

1. Chop the green onion into small pieces.
2. Prepare the carrot, ginger + tofu. Set aside.
3. Cut the dry ramen noodles into quarters.
4. In a bowl, combine the miso, tamari, garlic chili paste, sesame oil, rice wine vinegar, and bouillon paste. Mix to combine. 
5. Stack your ingredients in a 750ml / 26oz jar.
6. Pour in boiling water until 1 ½ inch from the top of the jar.
7. Seal the jar and allow it to sit for 10 – 15 minutes.
8. At this point, you can enjoy it once cooked or set in the fridge until ready to enjoy!

Expert Tips & FAQ: 

Meal Prep/Storage: Prepare the ramen a few days in advance! It can keep in the fridge for 4 – 5 days.

Customize: You can add ANY extra spices or vegetables that you wish. Customize it- because you’re eating it! But it is DELICIOUS as is! ☺

What kind of jar should I use? Typical mason jars work great and can be found at the Dollar Store. You can also reuse old jars that you had things like spaghetti sauce in!

Other recipes you’ll love:

• Garlic Roasted Brussel Sprouts
• Healthy Lemon & Herb Baked Zucchini
• Creamy Vegan Lentils with Spinach
• Roasted Potato Salad
• Tabouleh Salad

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How to Make Instant Noodle Cups (DIY)

★★★★★ 5 from 15 reviews

• Author: Maria Koutsogiannis
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1
• Category: Vegan Meals
• Method: Assemble
• Cuisine: Asian-Inspired, Dairy-Free, Vegetarian, Vegan
• Diet: Vegan

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Description

An easy meal prep/lunch idea for the week, these instant noodles are healthier, and delicious!

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Ingredients

Scale 1x2x3x

1 pack ramen noodles

3 sprigs green onion

½ medium carrot (shredded)

1 tbsp fresh ginger (grated)

¾ cup soft tofu (cubed)

1 tbsp miso

1 tbsp tamari

1 ½ tsp sambal garlic chili paste

1 ½ tsp sesame oil

1 ½ tsp rice wine vinegar

1 tsp vegetable bouillon paste

Boiling water to fill the jar

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Instructions

Chop the green onion into small pieces.

Prepare the carrot, ginger + tofu. Set aside.

Cut the dry ramen noodles into quarters.

In a bowl, combine the miso, tamari, garlic chili paste, sesame oil, rice wine vinegar, and bouillon paste. Mix to combine. 

Stack your ingredients in a 750ml / 26oz jar.

Pour in boiling water until 1 ½ inch from the top of the jar.

Seal the jar and allow it to sit for 10 – 15 minutes.

At this point, you can enjoy it once cooked or set in the fridge until ready to enjoy!

Notes

Prepare the ramen a few days in advance! It can keep in the fridge for 4 – 5 days.

You can add ANY extra spices or vegetables that you wish. Customize it- because you’re eating it! But it is DELICIOUS as is! ☺

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Nutrition

• Serving Size: 1
• Calories: 440
• Sugar: 4g
• Sodium: 1528.5mg
• Fat: 19.2g
• Saturated Fat: 2.5g
• Unsaturated Fat: 10.1g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 34.2g
• Cholesterol: 0mg

Keywords: pot, soup, make, ramen, best