Nothing says convenience like instant noodles. Microwaving a cup of noodles gives you the feel and satisfaction of takeout without the cost. But what if we told you that you could make your own instant noodle soup at home? This homemade version made with spiralized veggies will make you rethink the next time you reach for a sodium-packed, microwaveable cup from the back of your pantry.
These take-along jars don’t have “noodles” at all. Rather spiralized zucchini and carrots pose as ramen or rice noodles. Once the zucchini and carrots are spiralized using the 3-in-1 Electric Spiralizer, layer the spirals, shredded chicken, bok choy and green onion in mason jars.
In a microwave-safe bowl, mix chicken broth, honey, salt, pepper, ground ginger, and crushed red pepper. Microwave the mixture on high for about two minutes, until it comes to a boil. Pour the broth over the ingredients in the mason jar and serve immediately. It’s just that easy.
What’s great about these instant “noodle” cups is that you can easily prep them as a grab-and-go lunch for the week. If you want to prepare these cups ahead of time, skip the boiling of the broth and pour the cold liquid into mason jars. When you’re heading to work or when the kids head to school, the mason jars will be ready and waiting in the refrigerator. When you’re ready to eat, pour the mixture into a bowl and microwave for about 2 to 3 minutes.
Not only are these instant noodle cups a great back-to-school or desk lunch idea, they are easily customizable. If you wanted to make a vegetarian version, nix the shredded chicken and use vegetable broth instead. Want it a little spicer? Up the ground ginger and red pepper flakes and add sriracha on top.
Whether you are eating these instant noodle cups day-of or a few days later, you won’t miss the .99 cent version you’re used to.
Instant Noodle Soup with Spiralized Veggies
- 2 medium zucchini
- 2 large thick carrots, peeled
- 1 cup shredded cooked chicken
- 1 1/2 cups thinly sliced bok choy
- 2 cups sliced green onions
- 2 cans (15 ounces each) chicken broth
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried crushed red pepper
- Using a spiralizer, make spirals of zucchini and carrots.
- Layer zucchini and carrot spirals, chicken, bok choy and green onions among four (12-ounce) mason jars.
- In a medium microwave-safe bowl, stir chicken broth, honey, soy sauce, salt, black pepper, ground ginger and crushed red pepper. Microwave on HIGH until mixture comes to a boil, about 2 minutes. Divide chicken broth mixture evenly among jars.
- Serve immediately.
Test Kitchen Tip: If jars are to be refrigerated for heating later, skip boiling the broth and pour the mixture into jars cold. Refrigerate up to 2 days. To heat at serving time, microwave until hot, 2 to 3 minutes. Adjust the amount of spiciness by increasing or decreasing the ground ginger and crushed red pepper.
With two speeds and a comfortable grip handle, spiralizing is as simple as adding the food to the chamber and pressing a button using the 3-in-1 Electric Spiralizer.
One convenience of the instant noodles is how long they can be stored. What is the shelf life for these soups? Are there ways to extend it?
Charles, the Test Kitchen says the shelf life is about 2-3 days due to the chicken in the recipe.