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These healthy homemade cup of noodles are the perfect alternative to the classic! They’re gluten free, made with tons of veggies, chicken, and a delicious homemade soup base.

Two insant cup of noodles, one with chopsticks pulling up the ramen.

Cup of noodles are a rite of passage! I feel like everyone has had them at least in college, and they’re undeniably comforting and convenient. If you’re gluten and soy free though, it feels like one of those foods that you’ll just never have again… not anymore!

These healthier cup of noodles are the homemade version that you didn’t know you needed! They’re gluten free, soy free, and so simple to meal prep over the weekend. The entire office will be jealous of your lunch.

 

Why You’ll Love These Healthy Cup of Noodles

  • They’re perfect for fast meal prep. This recipe is the perfect quick, no-cook meal prep option to throw together on the weekend! This recipe makes one jar, but you can easily scale it for as many as you’d like.
  • It’s comforting and nostalgic. Something about an instant cup of noodles is just so cozy and nostalgic!
  • It’s a high protein and veggie forward option. This is a lunch that will actually keep you full!

The Ingredients

  • Cooked Chicken. I use cooked and cubed chicken breast, but you can also use rotisserie chicken.
  • Gluten-free ramen
  • Chicken bouillon, coconut aminos, coconut sugar, fish sauce, lime juice, and ginger paste are the main ingredients for the soup base, which gives the ramen its flavor!
  • Bok choy, carrots, cabbage and green onion. These are the main vegetables used in this recipe, but you can easily switch it up.

How to Make Homemade Cup of Noodles

  • Step one. Prepare the soup base and place them in small jars.

  • Step two. Prepare the soup cups, layer the chicken on the bottom and the veggies on the top. Place in the fridge.
  • Step three. Prep the ramen by adding the soup base to jar and top with hot water.
  • Step four. Place the lid on the jar and allow to sit, stirring with a fork to separate the noodles halfway!

Tips & Tricks

  • Make sure you give the ramen enough time to soften. Ramen still takes a while to cook, so don’t rush the process! The ramen will most definitely need to be separated halfway through, so grab a fork and separate it well.
  • Let the ramen sit outside the fridge for 20-30 minutes before adding the hot water. Hot water and cold glass definitely don’t mix! You can risk breaking the glass, and the cold chicken and vegetables will cool down the water, making it take much longer to cook.

Storage instructions

Store both of the jars in the fridge for up to 3 days before serving. These vegetables are pretty hearty and shouldn’t get.

Substitutions

  • Swap out the ramen for vermicelli noodles. I’ve done this recipe both ways, and both will work! The bonus about the vermicelli noodles is that they cook much faster. You only need about 3-4 minutes with this method.
  • Switch up the veggies. You can also add spinach, mushrooms, bell peppers, peas, and more.
  • Swap out the protein. Any cooked protein will work here! You can use shrimp, ground meat, pork, etc!

You’ll also love…

 

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Healthy Homemade Cup of Noodles {gluten free}

  • Author: Michelle
  • Total Time: 20 minutes
  • Yield: 1 jar 1x
  • Diet: Gluten Free
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Description

These healthy homemade cup of noodles are the perfect alternative to the classic! They’re gluten free, made with tons of veggies, chicken, and a delicious homemade soup base.

Ingredients

Scale

For the soup base

  • 1 chicken bouillon cube
  • 2 tbsp coconut aminos
  • 1 tsp fish sauce
  • 2 tsp lime juice
  • 1/2–1 tsp ginger paste (adjust to taste)
  • 2 tsp coconut sugar
  • Salt and pepper
  • 2 tsp garlic powder
  • 1 tsp mushroom powder

For the noodle cups

  • 4 oz chicken, cooked (cubed or shredded)
  • 1/2 head baby bok choy, shredded
  • 1 medium carrot, shredded
  • 1/4 cup purple cabbage, shredded
  • 2 tbsp green onion, chopped
  • 1 brick gluten-free ramen
  • Hot water to serve

Instructions

  1. Using a small jars (I use these) or containers add the soup base ingredients and set in the fridge.
  2. Using a large jar (I use these), add the ingredeints starting with the chicken on the bottom, then the veggies, and then add the noodles on top, breaking  the brick in half if needed. Push down the noodles and add the lid to the top of the jar. Set in the fridge for up to about 3 days.
  3. When you’re ready to serve, remove both the soup base jar and the noodle jar from the fridge about 30 minutes before serving so they reheat more easily. 
  4. Add the soup base to the jar with the noodles, chicken, and veggies. Using a kettle (or water from the stovetop), carefully add very hot, low boiling water to the noodle jar. Carefully stir using a chopstick or fork to combine the soup base. Place the lid on the jar to allow everything to heat and for the noodles to soften for about 4-5 minutes. Remove the lid and use a fork to separate the ramen noodles carefully. Return the lid to the jar for another 5 minutes. 
  5. Carefully remove the lid and use an oven mit or hot pad to pour the jar into a bowl, or carefully eat the noodles out of the jar!
  • Prep Time: 20
  • Category: Main Dishes
  • Method: No Cook
  • Cuisine: Asian Inspired

Nutrition

  • Serving Size: 1
  • Calories: 561
  • Fat: 7.8g
  • Carbohydrates: 85.5g
  • Fiber: 8.5g
  • Protein: 40.9

Keywords: instant cup of noodles, healthy cup of noodles

Images by : Sierra Ashleigh