Homemade instant noodles are healthified with whole wheat pasta, rotisserie chicken and real vegetables. Just add water!
I’ve read that as an adult, you should seek out the things you loved as a kid.
Maybe that’s why adult coloring books are a thing (I’m totally going to get one!), and Ninja Turtles are back on TV. I have to admit I can’t pass up the opportunity to sing along to the Disney songs when they come up on Kai’s favorite Spotify playlist, and I have definitely read the Paperbag Princess to Kai many many times.
And when it comes to food, for some reason I always think of instant noodles. I was never allowed instant noodles in my lunch box, and I always had instant-noodle-envy of my friends. I totally get why my parents never bought them for me: full of chemicals, in a styrofoam bowl wrapped in plastic. Bad for your body, bad for the planet, but just so tasty!
So maybe I was feeling nostalgic? I decided to jazz up my lunch routine with my own healthy homemade instant noodles…free from nasty chemicals, and in a re-usable container.
I posted a photo of DIY Instant Noodle Cups from The Londoner on my Facebook page, and the response was pretty clear: you guys like instant noodles as much as me!
So I’ve been obsessed with the concept ever since.
Really, these homemade instant noodles are a perfect work lunch for the colder months: soup that you don’t have to worry about spilling in your bag, and you don’t need a fancy thermos (they never seem to hold the heat for me anyways). At lunch, just boil up some water, add it to your soup, let it steep for 2-3 minutes, then give it all a good stir and enjoy your healthy homemade instant noodles!
Here’s how it goes:
- On the bottom layer: your flavorings. In this case: sesame oil, soy sauce, ginger and chicken stock concentrate (I recommend Better Than Bouillon Chicken Base
because the ingredients are natural). - Next: your noodles. I used whole wheat spaghetti that I cooked al dente.
- Next: veggies. You can use cooked vegetables, maybe some fresh spinach, or frozen vegetables. I used a blend of frozen vegetables meant for a stir fry. (Make sure to thaw your frozen veggies before adding the water!)
- Next: some rotisserie chicken. You can poach and shred your own if you wish.
- Finally: a sprinkling of toasted sesame seeds…for a little extra sesame flavor.
because the ingredients are natural).**One important note: I used mason jars for these photos because I wanted you to be able to see the contents, however heating the jars too quickly can result in explosion, and we don’t want any exploding instant noodles, do we? Instead of mason jars I recommend these stoneware mugs
which are totally safe to add boiling water to!
Recipe Variations:
- swap the whole wheat spaghetti for zucchini and carrot noodles
- swap the chicken for chickpeas
- or try this Thai Coconut Healthy Homemade Instant Noodles recipe
Healthy Homemade Instant Noodles (Sesame Ginger)
Ingredients
Per cup
- 2 teaspoons chicken stock concentrate *see note
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1/2 teaspoon ginger finely grated
- 1 cup whole wheat spaghetti cooked al dente and cooled (2 oz of dry pasta)
- 1/2 cup veggies either cooked & cooled or from frozen
- 1/4 cup shredded chicken
- 1 teaspoon toasted sesame seeds
Instructions
- Add ingredients to a portable stoneware mug with lid in the order listed above.
- When you are ready to enjoy, fill with boiling water up to an inch below the top of the mug.
- Put the lid back on and steep for 2-3 minutes.
- Stir for a few minutes to ensure that all stock concentrate has dissolved.
Amy Branconnier
September 30, 2018 at 12:46 pmHi Denise,
I was just wondering what size mason jar I should use?
Denise
October 4, 2018 at 9:03 amHi Amy! I used a 1 pint jar.
Noelle
August 19, 2018 at 10:51 amWould it work to add (non-boiling) water to the mixture and then microwave the whole thing?
Denise
August 22, 2018 at 9:48 amYou could probably try that without the lid? I have actually just been adding the boiling water to the jars since writing this post and it has been OK for me so far…
Sadie Kiley
January 5, 2018 at 2:24 pmWhen you make the thai coconut curry version, how is the recipe different?
Denise
January 6, 2018 at 10:41 pmHere’s the link to the Thai curry version! https://sweetpeasandsaffron.com/2016/08/thai-coconut-healthy-homemade-instant-noodles.html It has curry paste and coconut milk 😀
Luna
December 12, 2017 at 1:38 pmAny suggestions for making these vegan?
Denise
December 13, 2017 at 10:51 amHi Luna! You could swap the chicken stock for a veggie version, and switch up the chicken for chickpeas. I also think some zucchini noodles would be awesome in this soup!
Ashley
March 5, 2017 at 5:00 pmCan you freeze this for later use?
Denise
March 8, 2017 at 4:53 pmHi Ashley! I’m not sure if you can freeze the stock base…maybe? But I definitely wouldn’t freeze the pasta, you would probably end up with some really mushy noodles.
Susan
April 3, 2017 at 2:17 pmAshley & Denise: Freeze your noodles separate in a zip bag by individual serving. Then you can add them in when your broth / soup is hot. You should be able to add the noodles when reheating without a problem. They’ll soak up the liquid in your container if you freeze them with the soup.
Mary
March 5, 2017 at 12:45 pmHi,
I just stumbled upon your blog the other day while looking for some healthy lunch ideas. I had weight loss surgery a couple years ago and really need to jump back on my cleaner eating. I took this to work with me and oh my gosh was it delicious! I added some hot water from our water bubbler at work and let it steep about 5 mins and it was perfect 🙂 and not to mention delicious! No more spilling soups in my bag! Thank you so much for sharing this 🙂
Denise
March 8, 2017 at 4:53 pmHi Mary! I’m so glad you liked these! Isn’t it nice having an easy hot lunch?
Andrew
July 17, 2016 at 7:41 pmThis sounds incredibly awesome! I’m totally doing this, but substituting spiralized zucchini “noodles”.
Denise
July 17, 2016 at 8:54 pmAndrew, I LOVE that idea! Then you don’t have to cook the pasta…even easier! Let me know how you like it!
Terry
November 23, 2015 at 11:35 pmHi Denise,
When making individual pasta salads in mason jars in the summer, I always have a jar of glop if I layer the noodles directly on the dressing. It works a lot better if you follow the dressing layer with the veggies and then the noodles. Do you have that problem with these?
Denise
November 24, 2015 at 4:36 pmHi Terry! Well I made these the day before and they were fine. I guess if you are storing them for longer you may wish to put the veggies directly on top of the sauces?
Denise
October 27, 2015 at 11:33 amHa ha! Thanks so much, Jessica!
Danielle
October 26, 2015 at 7:39 pmI absolutely love this idea, Denise! I’m always looking for easy and healthy lunch ideas, so this sounds perfect!
Denise
October 27, 2015 at 11:32 amThanks, Danielle! This is definitely easy 🙂 🙂
Liz @ Floating Kitchen
October 26, 2015 at 5:32 pmThis is such a great idea, Denise! And I totally want to guy and buy an adult coloring book. I hear they are all the rage now!
Denise
October 27, 2015 at 11:33 amYes! I am going to get one soon, I’ve heard that they are just as good as meditation! And my brain needs a break these days 😉
Dani @ Dani California Cooks
October 26, 2015 at 1:37 pmWhat an AWESOME idea. My “treat” to myself after I finished midterms in college was always some bad tv show, in bed, with instant ramen. Love this more adult and a bajillion times more healthy take!
Denise
October 27, 2015 at 11:34 amYour treat sounds like my perfect day! I will admit that I still have a huge soft spot for ramen…but this is definitely a much healthier alternative 🙂 Thanks, Dani!
Geraldine | Green Valley Kitchen
October 26, 2015 at 11:44 amThis is a brilliant idea, Denise. I’m going to have to swap a few things to veggie-fy it but that should be easy. What a great, healthy twist on instant noodles!
Denise
October 27, 2015 at 11:34 amOh you can totally use veggie stock, I tested it with some veggie stock concentrate and it was good! And I guess ditch the chicken 😉 Thanks, Geraldine!
marcie
October 26, 2015 at 7:51 amWhen my boys were little I loved coloring with them — they were such a great excuse to color without people looking at me funny. lol And the Paperbag Princess is such a great book!
Denise, this is the absolute best idea ever! I loved cup ‘o noodles but never eat them anymore because yes — they’re so bad! These are so good and I can’t wait to try them!
Denise
October 27, 2015 at 11:35 amI love the Paperbag Princess! We do all the huffing and puffing and knocking sounds and Kai loves it 🙂 Thanks, Marcie!
Sarah @Whole and Heavenly Oven
October 26, 2015 at 5:44 amHoly cow! These cups are absolutely nothing short of GENIUS, Denise! Often times I come home from school starving and craving exactly this kind of comfort food, so you can bet that these cups are gonna happen this week! 🙂
Denise
October 27, 2015 at 11:36 amOh thanks, Sarah! Sometimes you just need to EAT! I hope you like them!
Catherine
October 26, 2015 at 4:37 amDear Denise, I absolutely love, love, LOVE this idea. How creative. This is a must try…it would be great to have these on hand throughout the winter. I have to pick up some of those stoneware mugs and give this go. Thank you for the wonderful idea! xo, Catherine
Denise
October 27, 2015 at 11:36 amThank-you so much, Catherine 🙂 They are definitely nice in the cold weather!
Kelly - Life Made Sweeter
October 25, 2015 at 12:15 pmOh my gosh, I love these healthier instant noodles cups! They look incredible and such a great idea for a perfectly portable and comforting lunch at work! 🙂
Denise
October 25, 2015 at 3:08 pmThanks so much, Kelly! They are so portable, and make me feel like I’m a cool kid with cool instant noodle cups 😉 🙂
Rachel @ Bakerita
October 25, 2015 at 9:23 amThis is seriously BRILLIANT Denise!! I need to whip a few of these to keep in the fridge for those days when my kitchen is filled with baked goods and I can’t be bothered to make a real meal. Instant perfection 🙂 pinned!
Denise
October 25, 2015 at 3:09 pmThank-you, Rachel! I hear you…there have been so many nights after I’ve cooked all day when I’m like….Ben, you’re up! Nice to have a back-up plan 🙂
Cheyanne @ No Spoon Necessary
October 24, 2015 at 6:35 pmThese “instant” Noodles are fabulous! Love the asian flavors and how super quick and convenient this is! Plus I adore that it’s well balanced, healthy, light, yet substantial and filling! Perfect anytime! Pinned! Cheers to a beautiful weekend!! 😉
Denise
October 25, 2015 at 3:09 pmOh thank you, Cheyanne! I am an instant noodle junkie 😀