DIY Cup Of Noodles: Here’s a DIY way to get your noodles fix while also upgrading it to be more delicious and packed with fresh ingredients. Easy and delish
DIY Cup Of Noodles
If you take your food to work or have to sometimes eat near your kid’s school then this DIY Cup of Noodles is for you! Enjoy the ease and convenience of the store bought the version in a healthier and fresher way. It’s easy, delicious and convenient. My kind of meal!
Being a food blogger one would think that I eat gourmet meals daily. On the contrary, If I’m lucky I sometimes I get a full meal near the computer. Life gets so busy that I hardly have time to sit down and eat something hot. To avoid eating the same thing every day, I came out with this easy, delicious and filling DIY Cup of Noodles.
To start, you need the following ingredients:
I hope you can try this delicious DIY Cup Of Noodles at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- Rice Noodles or any noodles you'd like
- 1 cup Chicken broth
- 1 tsp sesame oil
- 1 tsp ginger powder
- 1 tsp chili pepper
- 1/4 cup grated carrot
- 1/3 cup corn
- 1/3 cup peas
- 1 egg hard boiled
- 1/3 cup chopped spinach
- Dry seaweed
- 1 teaspoon Soy sauce or more to taste
- salt/pepper to taste
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First, bring a small pot with water to a boil. Cook the noodles in the boiling water until they have come apart and are still very al dente. Do not cook them all the way!
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Put the noodles in a glass container. Next, add the 1/2 cube of chicken broth (if using the liquid version don't add at this time). Add the ginger, chili pepper and sesame oil. Mix all the vegetables together and arrange it over the noodles. Slice egg in half and put them over the vegetables.
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When it's time to prepare your cup of noodles, remove the hard boiled egg first, then bring 2/3 cup of water to a boil (or the broth) and pour inside the jar. Stir. Close lid and allow to steep for 8 minutes or until the noodles are soft.
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Add some soy sauce and season with salt and pepper to your taste.
Do you know how long these keep in the fridge? I’d like to prep a few. Maybe a week’s worth? I know hard boiled eggs keep about 5 days.
That’s exactly what I do Holly. I keep them for week maximum.
I see this was posted quite awhile ago, but I hope it’s not too late to ask a couple of questions:
Did you use a pint jar?
Are the carrots left raw?
Are the peas and corn fresh or frozen?
“1/2 cup cube or 1 of Chicken broth” — Could you explain what this sentence means?
Would appreciate any clarification you can give me, as I’d really like to try this recipe. Thanks!
Hi Diane!
Yes! a pint jar. To answer your question:
Carrots are shredded and left raw
– Corn and peas can be frozen and thawed in the soup
– 1 cup of chicken broth or 1/2 bouillon cube mixed with water