Looking for a super cosy soup that’s actually filling and that you can bring to the office? You need to try these delicious instant noodles. They are so easy to make, and because zero cooking is required, you can put them together in less than 20 minutes. To make them super flavoursome, we’ve created a tahini and miso-based sauce, which packs so much flavour and turns into a creamy broth once you add water. It’s so convenient, nourishing and perfect for a cosy day!
If you like this recipe, you’ll also love our Spring Roll Salad Jars (Meal Prep), or Turmeric Quinoa Edamame Meal Prep.
Healthy Instant Noodles (Meal-Prep)
A quick, flavorful instant noodle recipe with a tahini and miso-based sauce, perfect for a cozy day or a packed lunch.
Equipment
Ingredients
- 4 servings vermicelli rice noodles
- 4 cups (280 g) shredded veggies - cabbage, carrots, Pak Choy, mushrooms
- 2 cups (296 g) frozen shelled edamame thawed
- 200 g marinated tofu - teriyaki preferred
- 1 scallions - finely chopped
- 4 tbsp kimchi - optional
- 4 tbsp tahini
- 2 tbsp white miso paste
- 4 tsp tamari
- 1 tbsp agave syrup - or sweetener of choice
- 4 cloves garlic - minced
- 2 tbsp ginger - minced
- 2 tbsp sesame oil
- 1 tsp vegetable stock powder or 1 tbsp mushroom powder
- 1 tbsp Gochujang - or hot sauce or chili flakes to taste
- 4 tbsp soy milk
Instructions
- Add the tahini, miso, tamari, agave, garlic, ginger, sesame oil, vegetable stock powder, Gochujang and soy milk in a blender and process until smooth. If you don’t have a blender, mince the garlic and ginger finely and combine with all the ingredients in a bowl, using a little hot water if needed.
- Prepare the vegetables: grate the carrot, shred the Pak Choy and cabbage, dice the mushrooms and spring onions thinly, and cut the tofu into small cubes. The edamame can be added frozen directly.
- To a Tupperware, add the sauce, noodles, vegetables, tofu, and edamame. When you’re ready to eat, let it rest for 10 minutes at room temperature, then cover with boiling water and let it sit covered for 10 minutes.
- Stir well, add kimchi if using, and enjoy your instant noodles.
Video
Nutrition Information
Per Serving/Portion
Calories: 614 kcalCarbohydrates: 83 gProtein: 22 gFat: 23 gSodium: 656 mgFiber: 9 gVitamin A: 386 IUVitamin C: 28 mgCalcium: 365 mgIron: 5 mg
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Will any other noodle work, like ramen noodles?
Hey Chris, if you want to try any other kind of noodles, you’ll have to pre-cook them. I would recommend rinsing them under cold water to stop them from cooking further, and adding them to the tupperware when completely cooled. Hope you love it!
What size are the glass jars?
Thanks
Chantal
Hey Chantal, these balls are 600ml in size. They are from Ikea. Hope you love the recipe 💚
Can I use soba noodles here? Meaning add them only when I am ready to eat and pouring hot water over.
Hey there! This only works because we are using vermicelli noodles that take less than 5 minutes to cook when they are in hot water. For soba noodles, you will have to pre-cook them, then rinse them well to stop them from cooking any further and add them to the bowl. Then you can add the hot water and use it the same way. Hope you love it!
I thought Edamame beans needed to be cooked for a certain amount of time before consuming?
Frozen edamame are already precooked and safe to eat once thawed. You can thaw them by leaving them out of the freezer, covering them with boiling water for a few minutes, then draining, or even quickly microwaving or steaming them if you prefer them warm. For this particular recipe, thawing is recommended, as the ingredients will later be heated with the broth.