Even if you’ve got healthy recipes dialed in for when you’re home, one of the even more challenging things is finding easy, delicious and nutritious recipes that are good for on-the-go; which is exactly why we asked our strong friend JamaRR Royster, aka @pancakegawd, to come up with something that would be perfect for on-the-go eating. And boy did he deliver – this recipe is amazing because you can customize it to your exact taste and it’s super easy (and fun)!
It’s an especially great option for your weekly lunches. In 15 minutes, you can make as many as you need. You can even make them different flavors by adding unique veggies or spices. But the basic method is the same! We gave you a list of ingredients options, and then broke down one of our favorite combinations.
DIY Instant Noodle Cup Recipe
By JamaRR Royster (@pancakegawd)
Customize your cup in this order:
Step #1: Choose 1 Stock Base
- Beef stock base
- Chicken stock base
- Vegetable stock base
Step #2: Choose 1-2 Flavor Boosts
- Teriyaki sauce
- Fice vinegar
- Fresh ginger or fresh herbs
- Minced garlic
- Lime, lemon, or orange zest
- Spice Blend
- Bouillon Cube
- Soy Sauce
Step #3: Choose 1-2 Proteins
- Shredded chicken or beef
- Shrimp (precooked)
- Boiled egg
- Tofu
- Smoked salmon
- Beans
- Edamame
Step #4: Choose as many Vegetables as you want!
- Carrots
- Bok choy
- Sliced mushroom
- Green onion
- Zucchini
- Snow peas
- Corn
- Red cabbage
- Red onion
Step #5: Choose 1 Pasta
- Angel hair pasta
- Vercimille
- Ramen noodles
- Rice noodles
- Linguine
- Lo mein noodles
Shredded Chicken Instant Noodle Recipe
By JamaRR Royster (@pancakegawd)
Estimated Nutrition Info:
250 Cal | 26g of Protein | 2g of Fat | 30g of Carbs
Ingredients (selected from the above option):
- Base – 1 tbsp chicken stock base
- Flavor Boost – Chopped cilantro and dill as desired
- Protein – 1/2 cup of shredded chicken
- Vegetables – 1 oz sliced mushrooms, .5 oz green onions, 1/3 cup zucchini, .25 oz red cabbage, .25 oz red onion
- Noodles – 28 g vercimille
Directions:
- Choose a high-quality flavor base (vegetable, beef, chicken), and add about 1 tablespoon to the bottom of the mason jar.
- Cook the chicken and shred it. Layer the chicken in the jar over the base. (It is super easy if you have left over chicken from another meal. Just shred it and add it to your jar.)
- Pour the liquid ingredients over the chicken. This would be the soy sauce, hot sauce and lime juice, etc.
Cut and layer the vegetables next. - Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions, until just tender. Drain and divide among 4 to 6 pint-size jars.
- When ready to eat, cover the noodles in each jar with boiling water. Stir and enjoy! (Can be eaten in a mason jar, but recommended to be served in a bowl).
Tip: To avoid over cooking vegetables or if you just like them raw, store sliced vegetables into a zipper-lock bag. Add to soup once finished. These should last about 4-5 days in a mason jar in the refrigerator. Let’s jump into some ingredient options, and then we’ll share our favorite Shredded Chicken Instant Noodle Cup options (which is great replaced with Tofu for a vegan option).