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21 Apr Homemade Instant Noodle Recipe


A great quick lunch recipe that is ideal when you are on the go. This homemade version of the popular ‘Pot Noodle’ is not only healthier but also a great way to use up any leftover vegetables you might have in the fridge.



Prep Time: 5 minutes 

Cooking Time: 5 minutes 

Equipment: Kettle, chopping board, knife, measuring spoons, scales.

Ingredients - Serves 1

1 tsp Miso paste

1 tbsp Soy sauce

1 Garlic clove, minced

40g Dried noodles, soaked in boiling water for 5 minutes to soften

80g Extra firm tofu, cut into cubes

40g Frozen edamame beans

40g Frozen sweetcorn

½ Red pepper, diced




Method

To a glass jar add the miso paste, soy sauce and garlic and mix together.

Layer on top the softened drained noodles.

Top with the edamame, sweetcorn, pepper and tofu.

If not eating immediately seal the jar and refrigerate.

When ready to eat, top with boiling water and enjoy!


Notes

Swap out the edamame, sweetcorn and red pepper with whatever leftover vegetables you have in the fridge. Just bear in mind that there is no cooking involved in this recipe, so you may want to pre – cook any vegetables you add (if needed) before you add them to the jar.

Change the tofu for tempeh, vegan ‘chicken’ or soy pieces for different flavour combinations.