Healthy Homemade Cup of Noodles {gluten free}
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
- For the soup base
- 1 chicken bouillon cube
- 2 tbsp coconut aminos
- 1 tsp fish sauce
- 2 tsp lime juice
- ½-1 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)
- ½ head baby bok choy shredded
- 1 medium carrot shredded
- ¼ cup purple cabbage shredded
- 2 tbsp green onion chopped
- 1 brick gluten-free ramen
- Hot water to serve
Instructions
- Using a small jars (I use these) or containers add the soup base ingredients and set in the fridge.
- 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.
- 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.
- 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.
- 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!
Nutrition
Serving: 1g | Calories: 561kcal | Carbohydrates: 85.5g | Protein: 40.9g | Fat: 7.8g | Fiber: 8.5g