Homemade Instant Noodles

These healthy homemade instant noodles are made with whole wheat spaghetti, rotisserie chicken, and veggies, and taste just as good as ramen! Just add water for a delicious, hot lunch.

When I'm craving noodles for lunch, I prep these Cold Sesame Noodle Meal Prep Bowls or these Spicy Instant Pot Peanut Noodles, and sometimes...these healthy homemade instant noodles hit the spot!

These instant noodles really take me back to my childhood, because who didn't love a cup of noodles? (truth be told we got them maybe once a year since the packaging was utterly horrible)

Not only are they simple to prepare, but they taste just as good as instant ramen, without the styrofoam and with healthier ingredients.

You can customize these noodles a ton of different ways! I have three ideas for you here today.

Don't forget to pin this post to save it for later!

Let's talk ingredients

To make DIY homemade instant noodles you will need:

• Flavor base- You will need a chicken stock concentrate, not a powdered bouillon (I use Better Than Bouillon brand), as it dissolves quickly when hot water is added. You can add other flavor enhancers in including sesame oil, ginger, soy sauce, curry paste and more.
• Noodles- I love using whole wheat spaghetti noodles that are cooked al dente, but any pasta will work. You can use veggie noodles or rice noodles without pre-cooking.
• Protein- I recommend pre-cooked chicken or chickpeas.
• Veggies- I use frozen vegetables that have been thawed. This way they have already been cooked most of the way through when you add the hot water.

Endless cup of noodle variations!

There are endless ways you can customize these instant noodle cups. Here are some options for you:

Flavor base

• chicken stock concentrate
• vegetable stock concentrate
• Thai curry paste
• soy sauce/tamari/coconut aminos
• hoisin sauce

Noodles

• pasta cooked al dente
• cooked ramen
• zucchini noodles (uncooked)
• carrot noodles (uncooked; retains some crunch)
• vermicelli (uncooked)

Protein

• cooked chicken
• leftover pork tenderloin
• chickpeas
• tofu

Veggies

• frozen vegetable blend
• chopped tomatoes
• salsa
• fresh or frozen spinach
• spiralized zucchini & carrot

More noodle recipes

• Crockpot Chicken Noodle Soup
• Zucchini Noodle Pad Thai
• How to Cook Zucchini Noodles
• Spicy Tofu Noodle Meal Prep
• Soba Noodle Salad

Homemade Instant Noodle Cups Video

Watch the video below to see exactly how I prepped these instant noodle cups. It’s so easy! You can find more of my recipe videos on my YouTube channel.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Healthy Homemade Instant Noodles (3 flavors)

5 from 14 votes

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

• Pin

Print Rate

These healthy homemade instant noodles are made with whole wheat spaghetti, rotisserie chicken, and veggies, and taste just as good as ramen! Just add water for a delicious, hot lunch.

1

Ingredients

Sesame Ginger (serves 1)

• ▢ 2 teaspoons chicken stock concentrate (I recommend Better Than Bouillon)
• ▢ 1 teaspoon sesame oil
• ▢ 2 teaspoons soy sauce
• ▢ ½ teaspoon ginger finely grated
• ▢ 1 cup whole wheat spaghetti cooked al dente and cooled (2 oz of dry pasta)
• ▢ ½ cup frozen vegetables
• ▢ ¼ cup shredded chicken
• ▢ sesame seeds (to garnish)

Chickpea Zoodle (serves 1)

• ▢ 2 teaspoons chicken stock concentrate (I recommend Better Than Bouillon)
• ▢ ½ cup chickpeas
• ▢ 1 cup whole wheat spaghetti cooked al dente and cooled (2 oz of dry pasta)
• ▢ ½ cup frozen vegetables
• ▢ sesame seeds (to garnish)

Thai Chicken Curry (serves 1)

• ▢ ¼ cup full fat coconut milk
• ▢ 2 teaspoons chicken stock concentrate
• ▢ 1 teaspoon Thai curry paste (red or green)
• ▢ 1 teaspoon lime juice
• ▢ ½ teaspoon brown sugar
• ▢ 1 cup whole wheat spaghetti (cooked al dente and cooled; 2 oz dry pasta)
• ▢ ½ cup frozen vegetables
• ▢ ½ cup shredded chicken

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.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Tips:

*nutritional information is for 1 batch of sesame ginger instant noodles.

** I did not test the recipe using powdered chicken stock and do not think equivalent amounts can be used.

Video

Nutrition Information

Serving: 1jar, Calories: 444kcal, Carbohydrates: 63g, Protein: 21g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 25mg, Fiber: 5g, Sugar: 14g

Author: Denise Bustard

Course: Lunch

Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.