Quick and healthy homemade cup noodles made with real ingredients, two flavorful versions: Spicy Chicken and Miso Tofu.
Servings 1
Prep Time 5 minutesmins
Cook Time 4 minutesmins
Total Time 9 minutesmins
Equipment
Glass jars with lids
Chopsticks or fork
Electric kettle
Ingredients
2tsplow-sodium chicken bouillon paste
½tspgrated ginger
2tspsweet Thai chili sauce
1tsprice wine vinegar
½tspchili garlic paste
⅓cupshredded chicken
½cupshredded Napa cabbage
1cupcooked brown rice ramen noodles
1tbspsliced scallions
¼cupmixed herbs (mint, cilantro, Thai basil)
Boiling water to fill
2tspwhite miso paste
2tsplow-sodium soy sauce
½tspgrated ginger
½tsptoasted sesame oil
¼tspSriracha
½cupfirm tofu, cubed
⅓cupsliced snow peas
1cupuncooked rice vermicelli
Small handful of spinach leaves
1tbspsliced scallions
Boiling water to fill
Instructions
Layer ingredients in jar as listed: paste/seasonings first, then proteins, then vegetables, and finally noodles.
Seal jars with lids and refrigerate for up to 4 days.
When ready to serve, remove any herbs and pour boiling water to the top of the jar.
Cover and steep for 4–5 minutes until noodles are soft.
Stir well with chopsticks or fork to mix layers.
Add herbs back in, stir, and enjoy hot!
Notes
Use glass jars with tight lids for freshness.
Wrap herbs separately to keep them crisp.
Add lemon juice or chili oil for extra flavor.
Store for up to 4 days in refrigerator.
Great for quick lunches, road trips, or cozy nights in.