Healthy Instant Noodles

4.7 from 3 votes
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Author: Sarah Cobacho

Healthy Instant Noodles in a Jar Container

I’m always looking for quick and easy ways to make healthy food, and I’ve seen this recipe pop up on my social media feed a few times. I thought it was so simple and brilliant that I had to try and veganize it. And let me tell you, I wish I had thought of this while I was still studying!

We are using vermicelli rice noodles because all they need to cook is boiling water. I couldn’t get my hands on brown rice vermicelli on the day I filmed the recipe, but if you can find some, that would be an excellent addition. I used edamame for protein. You can buy them frozen or pre-cooked, and they are a fantastic source of plant protein. We use grated carrots, spring onion, thinly sliced shiitake mushrooms, and pak choy for veggies. Pak choy is one of my favorite greens. It tastes fantastic, is packed with nutrients, and is super quick to cook, making it perfect for this recipe. To bring some extra flavor, I added ginger, chili flakes, miso paste, toasted sesame seeds, and some tamari and vegetable stock powder. Ideally, you will look for a sodium-reduced version of the last two, especially if you are mindful of your sodium intake.

Healthy Instant Noodles in a Jar Container

Healthy Instant Noodles

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A quick and nutritious recipe featuring vermicelli rice noodles, edamame, veggies, and flavorful seasonings. Simply pour boiling water over the ingredients and let them sit for 15 minutes for a satisfying meal.
Nutrition Information

Per Serving/Portion

Calories: 454 kcalCarbohydrates: 72 gProtein: 15 gFat: 15 gSodium: 109 mgFiber: 14 gVitamin A: 8361 IUVitamin C: 4 mgCalcium: 250 mgIron: 4 mg
Prep 10 minutes
Total 10 minutes

Equipment

Ingredients

  • 1 serve vermicelli rice noodles
  • 0.5 medium (0.5) carrots
  • 0.5 cup (74 g) shelled edamame
  • 1 cup (70 g) pak choy
  • 3 shiitake mushroom
  • 1 nori sheets
  • 1 spring onions
  • 1 tbsp (7 g) fresh ginger
  • chilli flakes - to taste
  • 1 tbsp (15 ml) tamari - sodium reduced
  • 1 tbsp (17 g) white miso paste
  • 0.5 tsp (1 g) low-sodium vegetable stock - sodium reduced
  • 1 tbsp (8 g) toasted sesame seeds

Instructions

  • Grate the carrot and ginger. Cut the pak choy, shiitake mushrooms, and scallions thinly.
  • Add all the ingredients to a glass container.
  • When you are ready to eat, cover it with boiling water and let it sit covered for 15 minutes. Stir well and enjoy!

Video

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7 Comments

  2. Took longer than 15 minutes and a microwave heating for the rice noodles to cook through. Tastes great, though

    Reply

    1. Hi Jan, I’m glad you enjoyed the taste! I would recommend using vermicelli noodles that can be cooked by simply soaking in hot water for 5 minutes to make it easier next time 🙂

      Reply
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