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PdfDIRECTIONS:
► STEP 1: Add ingredients to a mason jar.
► STEP 2: Refrigerate mason jar for up to 3-4 days until you're ready to eat. Keep in mind, shelf-life will depend on the ingredients you use (e.g. tofu has shorter shelf life - see below).
► STEP 3: Remove mason jar from fridge and let jar come to room temperature for 15-20 minutes by resting on the counter, or run it under lukewarm water for a couple of minutes. This will help prevent the hot water from cooling down too quickly, and reduce risk of glass cracking.
► STEP 4: Boil 2 cups (500 ml) of water.
► STEP 5: Add boiling water to mason jar until ingredients are fully covered. Cover with lid.
► STEP 6: Let ingredients steep for 5 minutes until ingredients are softened.
► STEP 7: Remove the lid, squeeze lime wedge, give contents a stir to mix soup base, and enjoy!
► NOTE: You can enjoy the noodles straight out of the jar, or pour the jar contents into a bowl to enjoy. Warm it up in the microwave (using a microwave-safe bowl) for an extra minute or two if desired.
#1 - CHICKEN & VEGETABLE VERMICELLI NOODLE CUP
(410 calories per cup)
Soup Base:
► Bouillon paste or powder (2 tsp / 12 g)
► Soy sauce (1 tbsp / 15 ml)
► Garlic powder (½ tsp / 1.5 g)
► Sesame oil (1 tsp / 5 ml)
Vegetables:
► Sliced carrots (¼ cup / 32 g)
► Baby spinach (¼ cup / 8 g)
► Corn (¼ cup / 38 g)
► Sliced tomatoes (2 tbsp / 30 g)
► Sliced shiitake mushrooms (¼ cup / 30 g)
Protein:
► Shredded cooked chicken (⅓ cup / 46 g)
Noodles:
► Vermicelli (dry rice noodles) (1 serving / 50 g)
Garnishes:
► Sliced green onions (1 tbsp / 6 g)
► Chopped cilantro (1 tbsp / 0.5 g)
#2 - SPICY MISO TOFU UDON NOODLE CUP
(462 calories per cup)
NOTE: Cubed tofu has a short shelf-life (1-2 days) compared to other protein. Opt for other protein sources for a longer shelf-life - or you can cook your tofu first (bake, air-fry, pan-fry) to extend the shelf-life by a few days.
Soup Base:
► Bouillon paste or powder (1 tsp / 6 g)
► Miso paste (1 tsp / 6 g)
► Sriracha (1 tsp / 4 g)
► Minced garlic (½ tsp / 2.5 g)
► Grated ginger (½ tsp / 2.5 g)
► Soy sauce (1 tsp / 5 ml)
► Sesame oil (1 tsp / 5 ml)
Vegetables:
► Broccoli florets (¼ cup / 23 g)
► Green bell peppers (¼ cup / 37 g)
► Sliced tomatoes (¼ cup / 60 g)
► Frozen peas (¼ cup / 36 g)
► Sliced carrots (2 tbsp / 16 g)
► Kimchi (¼ cup / 28 g)
Protein:
► Cubed firm tofu (⅓ cup / 83 g)
Noodles:
► Japanese udon noodles (cooked) (1 cup / 200 g)
Garnishes:
► Sliced green onions (1 tbsp / 6 g)
► Basil leaves (2-3)
► Lime wedge (1)
#3 - THAI CURRY SHRIMP EGG NOODLE CUP
(535 calories per cup)
Soup Base:
► Bouillon paste or powder (1 tsp / 6 g)
► Thai red curry paste (2 tsp / 10 g)
► Coconut milk (¼ cup / 59 ml)
► Fish sauce (1 tsp / 5 ml)
► Sesame oil (1 tsp / 5 ml)
► Brown sugar (½ tsp / 2 g)
Vegetables:
► Baby spinach (¼ cup / 8 g)
► Sliced red bell peppers (¼ cup / 37 g)
► Broccoli florets (¼ cup / 23 g)
► Edamame (¼ cup / 37 g)
► Sliced shiitake mushrooms (2 tbsp / 15 g)
Protein:
► Cooked shrimp (⅓ cup / 80 g)
► Hard-boiled egg (½ egg)
Noodles:
► Thick egg noodles (1 cup / 100 g)
Garnishes:
► Sliced green onions (1 tbsp / 6 g)
► Chopped cilantro (1 tbsp / 0.5 g)
► Lime wedge (1)
► STAY CONNECTED:
Instagram: / toastyapron
Pinterest: / toastyapron
Full recipes:
https://toastyapron.comNOTE: This contains affiliate links, which means I'll receive a small commission if you purchase through one of the product links.
#cupnoodles #mealprep #homemaderamen #healthyramen #healthyrecipes #easymealprep #healthymealprep