Meal Prep Instant Noodle Cups

broth Chicken dietary adaptations DIY healthy lunch Homemade ingredients instant noodle cups meal prep nutrition protein-packed Recipe reheating rice noodles storage substitutions variations Vegetables

Posted October 16, 2023 by: Admin #Kitchen

Meal preparation becomes effortless with these protein-enriched instant noodle cups. Packed with rice noodles, chicken, vegetables, and a delightful broth, these do-it-yourself instant noodle cups are an ideal choice for a nourishing and wholesome lunch throughout the week. DIY Instant Noodle Cups

If you’re a fan of instant noodles, you must give these DIY instant noodle cups a try! They are not only incredibly quick and simple to put together, but the ingredient combinations are virtually endless. Once you grasp the concept, you can effortlessly customize these DIY noodle cups to your liking.

What You’ll Need

Here is the list of ingredients you’ll need to create my version of homemade instant noodle cups:

Instant Noodles: The spotlight is on rice vermicelli, but you can opt for rice noodles, ramen, soba noodles, or udon noodles as well.
Chicken: A bit of cooked shredded chicken for added protein.
Edamame: Frozen edamame to boost the protein content.
Cabbage and Carrots: Some shredded napa cabbage and carrots for texture and fiber.
Green Onion: For color and crunch.
Chicken Bouillon: A dollop of chicken bouillon paste to transform boiling water into a flavorful noodle broth.
Soy Sauce: To season the broth with a touch of salt.
Red Chili Paste: To add a spicy kick to these instant noodle cups. I suggest gochujang, but other chili paste or chili oil varieties will work just as well.

Besides these core ingredients, I like to finish off my instant noodle cups with a sprinkle of chopped cilantro for a touch of freshness and vibrancy.

How to Make DIY Instant Noodle Cups

Creating homemade instant noodles is such a breeze that it hardly requires a recipe. Here’s a simple guide:

Add the ingredients to a glass container (or mason jar) and store them in the fridge.
When you’re ready to enjoy, fill the cups with boiling water, cover, and let them sit for 10 minutes.
Once the noodles become tender, give the ingredients a good stir and savor the flavors!

While I’ve designed these instant noodle cups for meal prep purposes, perfect for keeping in the fridge throughout the week, they also make an excellent choice for a quick and easy weeknight dinner, weekend lunch, or a delightful way to serve a crowd on a chilly day. Simply lay out the ingredients on a table and let people construct their own instant noodle cups.

Nutrition Tip

Chicken bouillon is one of those puzzling ingredients that isn’t exactly “real food” but isn’t inherently unhealthy either. As not all brands are created equal, it’s best to scrutinize the ingredients and opt for versions made with the most wholesome ingredients possible. However, don’t stress too much about it since the per-serving quantity is minimal and doesn’t warrant much concern. How to Make Homemade Instant Noodle Cups

Variations and Substitutions for DIY Noodle Cups

Homemade instant noodle cups are exceptionally versatile and can feature a variety of noodles, protein sources, vegetables, and broth flavors. Here are my top ingredient recommendations for delicious and nutritious instant noodle cups.

Best Noodles for Instant Noodle Soup

While I utilized rice vermicelli noodles in my recipe, you can use several different types of noodles for homemade instant noodle cups. As long as the noodles are quick-cooking with boiling water, they will work perfectly. Options include:

Rice vermicelli
Rice noodles
Ramen noodles
Udon noodles
Soba noodles

Ways to Add Flavor to Instant Noodles

Instant noodle soup relies on a robust broth for its flavor. Fortunately, you likely have several pantry ingredients that can quickly create a savory base for your soup. Any combination of the following will be delicious:

Bouillon, chicken, vegetable, beef, or mushroom
Ginger, fresh or powdered
Garlic, fresh or powdered
Soy sauce
Tamari
Fish sauce
Miso paste
Red chili paste, like gochujang, sambal, sriracha
Curry paste
Garlic chili paste
Chili oil
Sesame oil
Kimchi

Ways to Add Protein to Instant Noodles

Incorporating a protein source into your instant noodle cups ensures a more well-balanced meal. While my recipe includes a combination of chicken and edamame, other

protein options consist of:

Cooked chicken
Cooked shrimp
Cooked beef
Cooked pork or bacon
Beef jerky
Smoked fish
Soft-boiled egg
Tofu
Edamame

Best Veggies for Instant Noodles

To increase the fiber content, you can add a variety of cooked, frozen, and raw vegetables to your instant noodles. Cooked and frozen veggies will reheat easily once boiling water is added. If using raw vegetables, such as cabbage or carrots, make sure they are thinly sliced or shredded for easy softening in the boiling water. The top vegetables for your instant noodles are:

Shredded cabbage
Shredded bok choy
Shredded carrots
Shredded zucchini
Diced broccoli
Diced bell peppers
Sliced mushrooms
Sliced baby corn
Baby spinach
Bean sprouts
Frozen peas
Frozen corn
Fresh herbs, like cilantro and mint
Scallions
Chilies

Instant Noodle Cups with Chicken Recipe

Dietary Adaptions

To Increase the Protein Content: Simply increase the amount of chicken and edamame or add another protein source.

To Increase the Fiber Content: Add an extra handful or two of vegetables.

To Make them Gluten-Free: Substitute soy sauce with gluten-free soy sauce or tamari and ensure that your chicken bouillon is gluten-free.

To Make them Low-Carb: Swap the rice noodles for shirataki or konjac noodles.

To Make them Low-Sodium: Utilize low-sodium chicken bouillon and low-sodium soy sauce, and/or skip the soy sauce altogether.

FAQs

Are instant noodles healthy?

Absolutely! Instant noodles are pre-cooked noodles sold in dried form. Ramen noodles, made from wheat flour, are the most popular type of instant noodles, but you can also find instant noodles in the form of rice noodles and buckwheat noodles. Some prepared instant noodle cup products come with a broth seasoning packet, but you can also purchase standalone instant noodles.

How often should you eat instant noodles?

You can enjoy instant noodles every day if you wish! When it comes to noodles, not considering the prepared instant noodle cups, instant noodles provide carbohydrates and, when consumed within a balanced diet rich in protein, fiber, and healthy fats, they offer a great energy source.

Can you lose weight eating cup noodles?

Yes! When consumed as part of a calorie-controlled diet that results in a calorie deficit, instant noodles can be part of a healthy diet that supports weight loss.
Meal Prep Instant Noodle Cups

Best Containers for Instant Noodle Cups

Containers play a crucial role in DIY instant noodle cups, as they serve as both storage and consumption vessels. While many people use mason jars, I recommend round glass containers or glass meal prep bowls because they are heat-resistant and won’t crack or break when boiling water is added. If using mason jars, ensure they are at room temperature before adding hot water to prevent thermal shock and potential cracking.

Storage + Reheating

To Store: Keep the prepared instant noodle cups in the fridge without water for up to 4 days.

To Freeze: **Do NOT** freeze the uncooked instant noodle cups. If you wish to freeze them, add boiling water, allow the noodles to cook, let them cool entirely, and then store the prepared soup in the freezer in an airtight container (but **not** mason jars) for up to 3 months.

To Reheat: When you’re ready to eat, simply add hot water. If you’ve already added hot water and want to store the noodle cups, let them cool completely, then cover them with a lid and store them in the fridge for up to 24 hours.

Meal Prep Instant Noodle Cups

Make meal prep an enjoyable experience with these highly adaptable and customizable instant noodle cups. Loaded with chicken and vegetables, these instant noodles make for a straightforward and wholesome meal prep idea.

Ingredients

12 oz. rice vermicelli, or instant noodles
12 oz. cooked chicken, shredded
2 cups napa cabbage, shredded
2 cups carrot, shredded
1 cup edamame
4 tablespoons soy sauce
4 teaspoons chicken bouillon paste or powder
4 teaspoons gochujang, or other red chili paste
1 green onion, sliced
1/4 cup cilantro, roughly chopped
Boiling water

Instructions

In 4 glass meal prep containers or mason jars, add soy sauce, chicken bouillon, and gochujang (or chili paste) to the bottom, dividing the ingredients evenly across the containers.
Add the cooked chicken, shredded cabbage, shredded carrot, edamame, and rice vermicelli to the containers, divide the ingredients across the 4 containers, and top with a sprinkle of green onion and cilantro.
Seal the containers with lids and store them in the fridge until mealtime.
When you’re ready to eat, pour boiling water into the container, just enough to cover the ingredients, ensuring the noodles are well submerged in water, then cover and let sit for 10 minutes, or as per instant noodle package directions.
Once the noodles are tender, give the ingredients a good stir with a fork or chopsticks to ensure that everything is well combined, ensuring the chicken bouillon and chili paste are well incorporated in the broth, and serve immediately.
The prepared bowls can be stored, without water, in an airtight container or jar in the fridge for up to 4 days. Note: If using a mason jar, bring the mason jar to room temperature before adding hot water to avoid thermal shock, which can cause the jar to crack or break.