I have a confession. I love noodle cups. You know, those store-bought cups with little pellets of dehydrated vegetables, artificial ingredients, food coloring… powder — and then you add water and microwave. Yes — those cups.
An embarrassing love – hate relationship.
Truth. I never allow myself to have them.
And to be honest… I might not like them anymore if I tried them anyway. It’s a college carryover. They were good, and fast… and cheap, back then.
And every time I travel down that grocery store isle — my eye will wander to those little cups and skip on by. I keep walking.
Imagine my delight when I tried my own version of noodle cups! No more unknown ingredients — no more plastic cups.
Yes — it’s on my menu this week. I’m always looking for quick and healthy lunch ideas.
It’s easy — and fast — and perfectly tailored with all the ingredients I love.
Keep reading after the recipe to view 6 Nearly Instant Noodle Cup Ideas.
Make ahead… ready to go.
Homemade Cup Of Noodles
3 teaspoons stock base (see below)
flavor boost (see below)
9 ounces protein
1 1/2 cups cooked noodles (about 4 ounces dry)
1 1/2 cups vegetables
Divide Stock Base and Flavor Boost between three microwaveable pint-size jars with lids. Layer with Protein, Noodles, and Vegetables, in that order. Place lids on jars. Store in the refrigerator 3 to 5 days.
Tote in a lunch bag with a freezer pack. Before heating, let stand at room temperature 10 minutes or run warm water over the jar for a minute or so to warm slightly. Nearly fill the jar with water (about 1 1/4 cups water) and microwave, uncovered, 2 minutes*. Let stand 5 minutes. Stir to combine.
Choose from 1 tablespoon beef stock base, chicken stock base, or vegetable stock base (such as Better Than Bouillon)
Choose one or two: 1 1/2 teaspoons lime, lemon, or orange zest; 3/4 teaspoons chili powder; 3/4 teaspoon Cajun seasoning; 3/4 teaspoon lemon-pepper seasoning; 3/4 teaspoon Old Bay® seasoning; 1 tablespoon soy sauce; 3 tablespoons teriyaki sauce; 2 tablespoons white miso paste; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 2 cloves minced garlic; 1 tablespoon snipped fresh herbs (dill weed, cilantro, chives, sage, parsley)
Choose from: 7 ounces cooked smoked sausage, cooked shredded chicken, cooked shredded beef roast, cooked peeled shrimp, cooked chopped pork, cooked meatballs (quartered), 1 cup canned beans or frozen edamame, 2 ounces smoked salmon, or 3 sliced hard-cooked eggs
Cook noodles 1 minute less than package directions. Drain. Immediately rinse in cold running water to stop cooking. Drain and toss noodles in vegetable oil to coat. Cut long noodles into shorter lengths. Choose from: spaghetti, angel hair pasta, shell pasta, linguini, elbow pasta, rice noodles, ramen noodles, or mini farfalle
Use 2 to 3 of the following: julienned carrots, frozen peas, frozen corn, frozen peas and carrots, sliced green onions, broccoli slaw, fresh baby spinach, sliced button or shiitake mushrooms, finely chopped zucchini, sliced snow pea pods, chopped bok choy
Visit this link for suggested flavor combinations and to watch a 45-second BHG Video on DIY Instant Noodles
6 Nearly Instant Noddle Cup Ideas
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