How to Make Instant Noodles Cups (DIY)
🍜 Better than takeout and WAY healthier! These DIY instant noodle cups ditch the mystery ingredients and excessive sodium for fresh veggies, real spices, and customizable flavors - prep a week's worth in 10 minutes for grab-and-go lunches that only need hot water!
Servings 1
Calories 440kcal
Ingredients
- 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 Better Than Bouillon Vegetable Stock Paste
- Boiling water to fill the jar
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!
Video
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! ☺
Nutrition
Serving: 1 | Calories: 440kcal | Carbohydrates: 35g | Protein: 34.2g | Fat: 19.2g | Saturated Fat: 2.5g | Polyunsaturated Fat: 10.1g | Sodium: 1528.5mg | Fiber: 5g | Sugar: 4g
