Healthy Instant Noodles
I usually make this as a meal prep for work in plastic containers but apparently you shouldn’t put boiling water in plastic containers so I’ve been transferring all the ingredients into a bowl at work and covering with a plate.You could get a glass container or BPA safe if you’re concerned about the plastic-y thing but I’m not sure what the whole thang is. Either way – I love this as something different than your meal prepped salads and broccoli with chicken 🤪Tag me on TikTok or Instagram if you make it!
Servings 1 Person
Equipment
- 1 Heat proof container
- 1 Kettle
- 1 Microwave
- 1 Knife
- 1 Chopping Board
Ingredients
- 40 g vermicelli bean thread noodles
- 50 g button mushrooms
- 30 g cabbage
- 50 g chilli tofu
- 1 stalk spring onion
- 2 tsp miso paste
- 1 tsp stock powder
- 1 tsp garlic
- 1 tsp chilli oil
- 3 drops sesame oil
Instructions
- Start by getting your containers together – I find it helps with mess to chuck everything in as I go.
- Add a bundle of uncooked rice noodles into each container.
- Thinly slice your mushrooms, cabbage, snow peas, spring onion and any other veggies (feel free to swap any out that you don’t like!).
- Cut up your protein of choice, I usually use the chilli tofu from Coles but you could use cooked shredded chicken, thinly sliced raw beef (you can sometimes get this frozen from any asian supermarket).
- Add the miso paste, stock powder, garlic, chilli oil, sesame oil on top (it doesn’t matter on the order it all gets mixed together eventually).
- Store in the fridge for up to 3 or 4 days (depending on what protein you use, for meat I would only stick to 3 days and always check the best before dates).
- Once at work, add boiling water straight to the container or add everything to a bowl then add boiling water. Note: if you don’t have boiling water but you do have a microwave you could always add water and heat up in the microwave for a few minutes.
- Make sure you mix everything up especially the miso and enjoy! You can eat the noodles and the soup. 🍜
Do you know of a gluten free and seafood free alternative to miso paste? Keen to try these noodles
I use this one which I don’t think has seafood or gluten but take a look and make sure 😊
What sort of stock do you recommend and how much of it? Want to try this but want to do it right first time haha
Hey Laura, I use this one (Vegeta) and use about a teaspoon per container. 😊
How many calories would one serving be?
I’m not 100% sure but I’d guess no more than 400cal depending on what ingredients you use. 😊
Looks delicious.
How much boiling water is needed ?
Can’t wait to try this.
Thank you
Hey Maria, about enough to just cover all the veggies and noodles. 😊
Excited to try this! Does it matter how much water? I’m probs over thinking it lol but not a big cook
Hey Anne, I do it till it just covers all the veggies/noodles, you can do it to taste. It took me a few goes to get how salty etc I liked it. 😊
What kind of stock powder do you use?
Hey Demi, I use Vegeta – this one here