How to Make Instant Noodle Cups (DIY)
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How to Make Instant Noodle Cups (DIY)
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An easy meal prep/lunch idea for the week, these instant noodles are healthier, and delicious!
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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
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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.
- 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! ☺
- 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 Information
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Serving
1
Calories
440kcal
(22%)
Carbohydrates
35g
(12%)
Protein
34.2g
(68%)
Fat
19.2g
(30%)
Saturated Fat
2.5g
(13%)
Polyunsaturated Fat
10.1g
Sodium
1528.5mg
(64%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 440kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 34.2g | 68% |
| Fat | 19.2g | 30% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 10.1g | 59% |
| Sodium | 1528.5mg | 64% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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