These homemade instant noodles are a healthy, vegetarian twist on a classic comfort food! Perfect for meal prepping, they come together easily in mason jars and only need boiling water to prepare. A flavorful combination of miso paste, soy sauce, edamame, and fresh vegetables makes them a nutritious and satisfying meal. Customize the spice level with chili garlic sauce and enjoy a quick, delicious lunch anytime!
Ingredients:
- 4 tbsp miso paste
- 4 tbsp soy sauce
- 2 tbsp chili garlic sauce
- 2 cups shelled edamame
- 1 carrot, shredded
- 1 red pepper, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 green onions, sliced
- 1/2 cup chopped cilantro (or any fresh herbs of choice)
- 2 vegetable bouillon cubes, cut in half
- 2 (85 g) packages ramen noodles (seasoning packets discarded)
Instructions:
- Add 1 tbsp each of miso paste, soy sauce, and 1/2 tbsp chili garlic sauce to the bottom of each 1L mason jar.
- Layer 1/2 cup of edamame in each jar and divide the veggies evenly among the jars.
- Top each jar with half of a bouillon cube and half of each ramen noodle packet.
- Seal the jars and store in the fridge for up to 6 days.
- To prepare, add boiling water to the jar, almost to the top. Let sit for 5 minutes, stir, then pour into a bowl and serve. If desired, microwave for 1-2 minutes after pouring in the boiling water for extra heat.
Notes:
- Add extra protein with shredded chicken or extra-firm tofu.
- Adjust the chili garlic sauce based on your spice tolerance.
- Store jars in the fridge for up to 6 days or freeze them for up to 3 months. To reheat from frozen, microwave for 6-7 minutes.
Nutrition (per serving):
- Calories: 354 kcal
- Carbs: 46g
- Protein: 18g
- Fat: 12g
- Fiber: 8g
- Sodium: 2868mg
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