Description
These homemade cup noodles are a customizable, high-protein, and veggie-packed meal that’s quick, nourishing, and perfect for meal prep. For around 750 calories, you can eat about 64 grams of protein!
To make these in a jar, I recommend using wide-mouth 32 oz. jars. You can also use deli containers if that’s what you prefer!
Ingredients
Units
Scale
- 2 cups bone broth (feel free to substitute water)
- 1 serving ramen noodles (make sure to use noodles that cook by simply adding boiling water, rather than ones that need to be boiled on the stove. I like this brand from Lotus Foods)
- 1/4 cup corn
- 1/4 cup carrots, julienned
- 1/4 cup bean sprouts
- 1/4 cup edamame, shelled
- 1 chicken thigh, shredded (feel free to substitute for any meat! My instructions on how to shred your own chicken thighs are below)
- 1 boiled egg (I love eating ajitsuke tamago, also known as "ramen eggs" in this dish - see my recipe here, but a regular boiled egg is great as well!)
Flavor Add-Ins:
- 1 tsp ginger, grated or minced
- 1 clove garlic, minced
- 1 1/2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp toasted sesame oil
- 1/2 tbsp doubanjiang or gochujang
- 1 tsp salt (add more or less depending on your saltiness preference)
- Black pepper, to taste
- Optional: drizzle chili crisp on top
Poached Shredded Chicken Thighs:
- Up to 3 chicken thighs (feel free to save the leftover chicken thighs for other jars or future use)
- 4 cups water
- 2 tbsp black peppercorns
- 1 tbsp salt
- 1-inch piece of ginger
Instructions
- Prepare the Chicken (optional – you can use any type of meat!): Place chicken thighs in a small pot with: 4 cups of water, 2 tbsp black peppercorns, 1 tbsp salt, and 1-inch piece of ginger, sliced. Cover with water and bring to a gentle simmer for 15-20 minutes, or until fully cooked. Remove chicken, let cool slightly, and shred using two forks.
- Into your jar, add the flavor add-ins: ginger, garlic, soy sauce, mirin, sesame oil, doubanjiang/gochujang, salt, and black pepper.
- Next, add your shredded chicken directly on top, followed by your vegetables (corn, carrots, bean sprouts, edamame) and the ramen noodles.
- When you’re ready to eat, pour 2 cups of boiling bone broth into the jar. Cover the jar (don’t seal it!) and let it sit for 6-7 minutes, or until the noodles are tender.
- Stir gently to mix the flavors. I like to use chopsticks to make sure all the broth ingredients at the bottom get mixed into the broth.
- Slice your boiled egg in half and place on top. Taste and adjust seasoning as needed. Enjoy straight from the jar or transfer to a bowl.
Notes
These homemade cup noodles typically last up to 5-7 days in the fridge; however, bean sprouts only last about 2-3 days. If you would like your jars to last longer, omit the bean sprouts and/or substitute another vegetable!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1