HOMEMADE CUP NOODLES » 3 Easy & Healthy Recipes for Homemade Ramen Meal Prep

If you love a warm, comforting bowl of ramen but want a healthier, more customizable homemade option that's perfect for meal prep, then this video is for you. I’ll show you how to meal prep your own instant noodle jars using fresh ingredients, in under 5 minutes with only a few simple steps. Plus, I’ll share 3 tasty recipes that are super easy to make, and perfect for using up any leftovers in your fridge. Just add boiling water and enjoy a delicious, homemade meal anytime!


► TIMESTAMPS:
0:00 - Intro
0:49 - 1 - Chicken & Vegetable Vermicelli Cup
4:57 - 2 - Spicy Miso Tofu Udon Cup
6:34 - 3 - Thai Curry Shrimp Egg Noodle Cup
8:02 - Outro

DIRECTIONS:
► 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 (1/2 tsp / 1.5 g)
► Sesame oil (1 tsp / 5 ml)

Vegetables:
► Sliced carrots (1/4 cup / 32 g)
► Baby spinach (1/4 cup / 8 g)
► Corn (1/4 cup / 38 g)
► Sliced tomatoes (2 tbsp / 30 g)
► Sliced shiitake mushrooms (1/4 cup / 30 g)

Protein:
► Shredded cooked chicken (1/3 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 (1/2 tsp / 2.5 g)
► Grated ginger (1/2 tsp / 2.5 g)
► Soy sauce (1 tsp / 5 ml)
► Sesame oil (1 tsp / 5 ml)

Vegetables:
► Broccoli florets (1/4 cup / 23 g)
► Green bell peppers (1/4 cup / 37 g)
► Sliced tomatoes (1/4 cup / 60 g)
► Frozen peas (1/4 cup / 36 g)
► Sliced carrots (2 tbsp / 16 g)
► Kimchi (1/4 cup / 28 g)

Protein:
► Cubed firm tofu (1/3 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 (1/4 cup / 59 ml)
► Fish sauce (1 tsp / 5 ml)
► Sesame oil (1 tsp / 5 ml)
► Brown sugar (1/2 tsp / 2 g)

Vegetables:
► Baby spinach (1/4 cup / 8 g)
► Sliced red bell peppers (1/4 cup / 37 g)
► Broccoli florets (1/4 cup / 23 g)
► Edamame (1/4 cup / 37 g)
► Sliced shiitake mushrooms (2 tbsp / 15 g)

Protein: ►
Cooked shrimp (1/3 cup / 80 g)
► Hard-boiled egg (1/2 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)