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!
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. 🍜