Learn how to make home-made instant noodles bowls perfect for a quick lunch or snack. Make these once a weekend take them to work or school for lunch! This is an easy, quick and delicious recipe that is totally vegan!
Total Time
20min
4.8
4 Ratings
Author: The Edgy Veg
Servings:
1
Ingredients
•
1
pckg
Ramen Noodles
•
1
bunch
Scallions
, chopped
•
to taste
Pickled Ginger
•
4
Tbsp
Shiitake Mushrooms
, cooked
•
1/4
Carrot
, julienned
•
3
Tbsp
Green Peas
•
1
Tbsp
Soy Sauce
•
1
Tbsp
Sesame Oil
•
1
Vegetable Bouillon Cube
•
1
tsp
Chili Oil
(optional)
Cooking Instructions
1.
Half cook your Ramen Noodles (1 pckg) and cool in cold water.
2.
Transfer pre-cooked ramen into the mason jar.
3.
Add the Vegetable Bouillon Cube (1), Soy Sauce (1 Tbsp), Sesame Oil (1 Tbsp) and Chili Oil (1 tsp) if using.
4.
Add your Carrot (1/4), Green Peas (3 Tbsp), Shiitake Mushrooms (4 Tbsp). Pickled Ginger (to taste) and Scallions (1 bunch).
5.
Seal and store for up to 3 days.
6.
When ready to eat, just add hot water and let stand for 4 minutes.
7.
You can make several noodle jars and keep them in the fridge for a quick and healthy lunch or snack for work.
Nutrition Per Serving
CALORIES
199
FAT
19.0 g
PROTEIN
3.4 g
CARBS
6.5 g
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