Tag Archives: make-ahead

Homemade Instant Noodle Cups – 4 Flavors

4 types of instant noodle jars in a fridge

It is not my original idea to make homemade instant noodle cups, but these are 4 flavor combinations I’ve tried and enjoyed. I’m basing the proportions in the recipes below on this recipe from the Kitchn. Serious Eats also has a great article on how to make these instant noodle cups. The 4 suggested combinations I offer below are plant-based or can be made plant-based.

There are countless combinations you could try. The general format from the Kitchn is:

1-3 teaspoons flavor base

1-3 teaspoons flavoring extras

1/4-1/2 cup filler ingredients

3/4-1 cup noodles

1/4-1/2 cup fresh ingredients

I usually reuse 16 ounce glass jars (repurposed nut butter jars), but you could use 16 ounce canning/mason jars or another heat safe container. Just be sure to use a potholder and handle it carefully because it will get very hot once you pour the hot water in.

Other advice: use soft vegetables that will soften in hot water such as thinly sliced mushrooms, shredded carrots, baby spinach, tomato, or thawed frozen vegetables. Adding hot water will not cook the vegetables, just soften slightly, so don’t add things like chunks of zucchini. The examples I share below are plant-based, but if you eat meat or eggs, you could add cooked versions (boiled egg, shredded chicken, etc.). I like to add silken tofu because it’s easy and doesn’t require cooking, but you could also add other plant proteins like edamame, cooked tofu, or other types of raw tofu (such as medium firm)

Miso Ramen Instant Noodle Cup

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword instant, Japanese, Lunch, make ahead, meal prep, miso, noodles, plant-based, ramen, vegan, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 teaspoon vegetable bouillon paste or vegetarian no chicken bouillon
  • 1 teaspoon reduced sodium miso
  • 1 teaspoon reduced sodium soy sauce or tamari
  • 3 ounces silken tofu or 1 soft boiled egg (1/4 of a 12 oz box tofu)
  • shredded carrots
  • baby spinach
  • frozen corn, thawed
  • 2 ounces dried ramen
  • Toppings: sliced green onion, seaweed strips, and/or furikake

Instructions

  1. Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can keep the toppings in a separate container to keep them extra crisp if you'd like. Store the sliced green onion in the fridge.

  2. To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.

Miso Ramen – Prepared

Spicy Thai Red Curry Ramen

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword easy, entree, Lunch, make ahead, meal prep, noodles, plant-based, soup, Thai, vegan, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 teaspoon vegetable bouillon paste or vegetarian no chicken bouillon
  • 2 teaspoons red curry paste or other curry paste, which may be milder
  • 2-3 tablespoons coconut cream
  • 3 ounces silken tofu (1/4 of a 12 ounce box)
  • thinly sliced shiitake mushrooms
  • shredded carrot
  • baby spinach
  • 2 ounces dried ramen
  • Topping: Thai basil

Kimchi & Vermicelli Soup

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword easy, entree, kimchi, Korean, Lunch, make ahead, noodles, plant-based, soup, vegan, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 teapoon vegetable boullion paste or vegetarian no chicken bouillon
  • kimchi – use a vegan version if necessary (kimchi may contain fish)
  • 3 ounces silken tofu (1/4 of a 12 ounce box)
  • Thinly sliced shiitake mushrooms
  • Dried bean vermicelli
  • Topping: Sliced green onion
  • 1 teaspoon Gochugaru (Korean chili flakes) optional

Instructions

  1. Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can refrigerate the sliced green onion in a separate container to keep it extra crisp if you'd like.

  2. To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.

Tom Yum Ramen

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword easy, entree, Lunch, make ahead, meal prep, noodles, plant-based, soup, Thai, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 2 teaspoons tom yum paste vegetarian if necessary
  • 3 ounces silken tofu (1/4 of a 12 ounce package)
  • cherry tomatoes, halved about 8
  • shiitake mushroom, thinly sliced
  • shredded carrot
  • baby spinach
  • 2 ounces Dried ramen
  • Toppings: lime wedge, cilantro (optional)

Instructions

  1. Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can keep the toppings in a separate container to keep them extra crisp if you'd like. Store the sliced green onion in the fridge.

  2. To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.

Tom Yum - Prepared
Tom Yum – Prepared

Curried Chickpea Salad

Curried Chickpea Salad - Guess Who's Cooking

This plant-based salad is very easy and full of flavor – great for a quick make-ahead lunch. It’s cool, creamy, crunchy, chewy, sweet, savory, and rich. It’s easy to keep the ingredients on hand and throw this recipe together anytime. You can easily double the recipe and use it throughout the week, switching up how you serve it – on a romaine boat as pictured above (our favorite because it’s crisp and refreshing), on a salad, in a pita or wrap, or on a sandwich. It’s a great lunch to bring to work or school because it doesn’t need to be reheated, making the (delicious) smell much milder.

Curried Chickpea Salad

This plant-based salad is very easy and full of flavor - great for a quick make-ahead lunch. It's cool, creamy, crunchy, chewy, sweet, savory, and rich.

Course Main Course
Cuisine American, Indian
Keyword Beans, Chickpeas, Curry, Lunch, pita, plant-based, Salad, sandwich, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 15 ounce can chickpeas, rinsed and drained or 1 3/4 cup cooked chickpeas
  • 1/2 cup toasted cashews
  • 1/4 cup vegan mayonnaise could use regular mayo if it doesn't need to be vegan or egg-free
  • 1-2 carrots, finely diced
  • 1/4 cup raisins ideally organic
  • 2 tablespoons mango chutney
  • 1 stalk green onion, sliced about 2 tablespoons
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Optional: To achieve a softer texture and a mixture that sticks together more, mash about half of the chickpeas with a fork, picking out the loose skins afterwards. Alternatively, put the chickpeas in a towel and rub with the towel to loosen the skins first, then discard the skins and mash. 

    You can also skip this step and leave the chickpeas whole.


  2. Combine all ingredients in a bowl and stir until well combined. 

  3. Serve on top of a salad, in a romaine lettuce boat, or in a sandwich or pita. 

Curried Chickpea Salad - Guess Who's Cooking
In a whole wheat pita with green leaf lettuce

Curried Chickpea Salad - Guess Who's Cooking
On a whole grain bread sandwich with spring mix

On a spring mix salad

Curried Chickpea Salad - Guess Who's Cooking
On a sandwich, stored in a reusable silicone bag









Make-Ahead Scrambled Chickpea Pitas

Breakfast Chickpea Pitas | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

These hearty, tasty, savory pitas make a great breakfast that you can warm up while getting ready for the day. This recipe is entirely plant-based and is a flavorful alternative to an egg breakfast sandwich. Start your day with protein, whole grains, and vegetables, and be rewarded with steady energy throughout the morning. Adapted from Scrambled Chickpea and Spinach Pitas from The Kitchn.

Breakfast Chickpea Pitas

Serves 6
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Dietary Vegan, Vegetarian
Meal type Breakfast, Lunch, Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Website The Kitchn
These satisfying breakfast pitas can be made ahead and stored in the refrigerator or freezer for a quick, healthy and portable breakfast.

Ingredients

  • 1 yellow onion (diced)
  • 2 tablespoons cooking oil (such as olive, grapeseed, coconut, or canola)
  • 1 red bell pepper (diced)
  • 2 cloves garlic (minced)
  • 3 cans chickpeas (rinsed and drained)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt or to taste
  • 4 cups baby spinach (roughly chopped)
  • 3 whole wheat pitas (halved)
  • 1/2 cup salsa or hummus (optional)

Directions

Step 1
Place half of the chickpeas into a food processor and pulse until mashed but not smoothly pureed. Alternatively, mash in a medium bowl with a fork. Set aside.
Step 2
Heat oil in a large skillet over medium-high heat. Add onions and cook until lightly browned, stirring occasionally, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bell peppers and cook until tender, about 4 minutes.
Step 3
Add whole and mashed chickpeas, cumin, turmeric, and salt. Cook until chickpeas soften, stirring occasionally, about 4 minutes. Add spinach and cook until wilted, about 1-2 minutes.
Step 4
If serving immediately, spread 1-2 tablespoons of hummus or salsa if using inside pitas, then fill each pita with chickpea filling.
Step 5
If freezing, allow chickpea mixture to cool, then follow step 4. Wrap each pita in foil and place them in an airtight bag or container and freeze. To serve, heat in oven at 350°F for about 20 minutes if thawed or 30 minutes if frozen, or until warmed through. Alternatively, remove the foil and microwave until warmed throughout.

Breakfast Chickpea Pitas | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain