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, scallion, 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
Equipment
Ingredients
- 1 serve vermicelli rice noodles
- ½ medium (½) carrots
- ½ cup (74 g) shelled edamame
- 1 cup (70 g) pak choy
- 3 shiitake mushrooms
- 1 nori sheet
- 1 scallion
- 1 tbsp (7 g) fresh ginger
- chili flakes - to taste
- 1 tbsp (15 ml) tamari - reduced-sodium preferred
- 1 tbsp (17 g) white miso paste
- ½ tsp (1 g) vegetable stock powder - reduced-sodium preferred
- 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
Per Serving/Portion
You might also like
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
Just leave a comment on any recipe and attach a photo
Thank you! I should have asked how much water to use also.
Just enough to cover everything 😊
what size is the glass container you are using?
This one is 1L from decor 😊
How long does it keep in the fridge before we can add the water to eat it?
2 to 3 days 🙏
What brand stock powder do you use? Love this easy recipe, TY!
So happy to hear that! I like the vegetable broth powder from Nutri Organic (Australian Brand)
Took longer than 15 minutes and a microwave heating for the rice noodles to cook through. Tastes great, though
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 🙂
what brand of rice noodles did you use?
I’m not sure of the brand, it was from Harris Farms. But any vermicelli noodles will work 🙂
How many does this serve?