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Meal Prep Instant Noodle Cups
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Meal Prep Instant Noodle Cups are a healthier version to packaged ramen noodle options! Assemble your jars on Sunday, and during the week, simply add boiled water straight from the kettle!
Course
Meal Prep Lunch
Cuisine
American
Keyword
Instant Noodle Soup, Meal Prep Soup
Prep Time
15
minutes
mins
Cook Time
3
minutes
mins
Servings
1
jar
Calories
346
Author
Steph
Equipment
Weck tulip jar
Ingredients
1
cup
cooked
ramen noodles
1/2
cup
cooked
rotisserie or shredded chicken
1/4
cup
carrots, julienne cut
1/4
cup
frozen edameme beans, thawed.
1/4
cup
cilantro
2
tbsp
chopped green onion
add salt to your own preference. The amount used will depend on the saltiness of your soy sauce
Flavor Base
1/2
tsp
sesame oil
1-2
tsp
chicken broth powder
1
tsp
soy sauce, low sodium
1/2
tsp
sriracha
add more to taste
1/2
tsp
rice vinegar
optional
Instructions
Cook the ramen noodles according to the package directions. Rinse under cold water, drain and set aside.
Assembly for meal prep
To a 1/2 pint jar, add the flavor base ingredients.
Add the cooked chicken to the jar.
Add the noodles to the jar.
Add the carrots and edememe.
Add the cilantro and green onion.
Put the lids in the jar and store in the fridge for up to 4 days.
To eat
Boil water, and pour into jar and gently stir your soup.
Put the lid on and steep for 3-4 minutes.
Add salt yo your preference, and enjoy immediately!
Notes
I prefer to use the wide mouth weck jars, but res assured, you can use any 1/2 pint jar you like!
Nutrition
Calories:
346
kcal
|
Carbohydrates:
49
g
|
Protein:
20
g
|
Fat:
7
g
|
Fiber:
3
g
|
Sugar:
3
g