Instant noodle jars
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A make-your-own cup noodle: soup base, fillers, cooked noodles and fresh herbs packed in a heatproof jar. Add boiling water to eat.
Ingredients
Per cup
- 1 to 3 teaspoons flavor base: soup stock paste (such as Better Than Bouillon) miso paste, or curry paste
- 1 to 3 teaspoons flavoring extras optional: chili-garlic sauce, soy sauce or tamari, coconut milk, sesame oil, or Sriracha or other hot sauce
- 1/4 to 1/2 cup filler ingredients: frozen corn frozen carrots, frozen peas, diced tofu, leftover cooked meat, dried or thinly sliced mushrooms, thinly sliced spinach or other hearty greens, kimchi, or soft-boiled or hard-boiled egg
- 3/4 to 1 cup noodles: cooked udon cooked yakisoba or ramen, cooked soba, cooked spaghetti or fettuccine, cooked rice noodles, cooked shirataki, or dry vermicelli or maifun
- 1/4 to 1/2 cup fresh ingredients: fresh herbs sliced green onions, bean sprouts, or sliced lime or lemon
Equipment
- mason jars
- cutting board
- chef’s knife
Directions
- Add the flavor base and extras to the bottom of the jar. Smear any pastes out a little so they dissolve more easily.
- Sprinkle the fillers on top (it is fine if they blend into the base).
- Press the noodles down firmly.
- Put the fresh ingredients on top, or tuck them in a baggie to add right before eating.
- Close the lid and write the jar’s contents on a label.
Notes
Keep refrigerated at 40°F (4°C) or below.
Refrigerate up to one week; keep chilled until eating, but jars can ride in a bag up to two hours. Fridge jar (DIY cup noodles). Safety: one week is longer than usual if the jar holds cooked meat or eggs; for those, 3 to 4 days (eggs 1 to 2 days) at 40 F or below. Use a heatproof jar for the boiling water.