I’ll show you how to make 2 minute noodle recipes! I’ll show you 3 ways to elevate your instant noodles to create delicious homemade noodle dishes in 2 minutes.
Here are the different types of noodle recipes I will share: healthy instant noodles, spicy udon noodles, and miso rice noodles.
Recipe for 2 Minute Noodles
All you need is instant noodles and ingredients for 1 of the 3 noodle recipes depending on which one you would like to make. The best part about these homemade noodles is that you can prepare them in advance (feel free to double, triple or quadruple the recipe and just distribute the ingredients evenly!) and simply add some boiled water and it should be ready to eat instantly. You can also add regular water and microwave for about 2-3 minutes if you prefer!
Healthy Instant Noodles:
Making healthy instant noodles is possible in 2 mins! I’ll show you how to create a cup full of wholesome goodness. By incorporating protein-packed tofu and edamame beans, and an assortment of colourful vegetables, you’ll enjoy a satisfying and filling meal that will keep you energized throughout the day.
Spicy Udon Noodles:
If you’re a fan of bold and fiery flavours, this spicy udon noodle recipe will make your taste buds dance with joy. Picture thick and chewy udon noodles enveloped in a luscious broth infused with the heat of gochujang, a traditional Korean chili paste.
Miso Rice Noodles:
Indulge in the umami-rich flavours of miso with a twist. This miso rice noodle recipe takes the traditional Japanese soup base and combines it with delicate rice noodles, creating a lighter yet equally satisfying cup noodle. With the addition of fresh vegetables, such as bok choy, and healthy plant-based proteins like tofu and/or edamame beans, this miso rice noodle cup offers a harmonious blend of textures and flavours that will leave you craving more.
Related Recipe: Potato Noodles
Ingredients
Healthy Instant Noodles
- Ramen noodles
- Garlic
- Green onion
- Corn
- Broccoli
- Carrots
- Tofu
Spicy Udon Noodles
- Udon noodles
- Gochujang
- Better Than Bouillon / Vegetable Bouillon
- Soy sauce
- Garlic
- Green onion
- Baby bok choy
- Edamame beans
- Tofu
- Kimchi
Miso Rice Noodles
- Miso paste
- Better Than Bouillon / Vegetable Bouillon
- Garlic (or garlic powder)
- Green onion
- Baby bok choy or Baby spinach
- Vermicelli rice noodles OR Regular rice noodles
- Edamame beans
- Tofu
- Corn
The recipe is vegan, egg-free, nut-free and can be made gluten-free and soy-free.
- To make this recipe gluten-free, make rice noodles or other gluten-free noodles.
How To Make 2-Minute Noodles
Healthy Instant Noodles Instructions:
- Cook the instant noodles according to the package instructions, but reduce the cooking time by about half. For example, if the instructions recommend cooking for 4-5 minutes, cook them for about 2 minutes instead. This is to prevent them from becoming too soggy when combined with hot water later.
- Rinse the cooked noodles under cold water thoroughly to stop the cooking process and prevent them from getting soggy. Set them aside.
- Prepare a large mason jar or a similar container for assembling your DIY cup noodles.
- Into the jar, add minced garlic, green onion, the soup packet included with the instant noodles, and spicy sauce (if desired).
- Add corn, shredded carrots, and broccoli.
- Take the partially cooked noodles and place them in the jar, on top of the other ingredients.
- To add protein, include tofu cubes.
- If desired, add vegan kimchi on top of the ingredients for an additional burst of flavour.
- When ready to eat, fill the jar with hot, boiled water just until the ingredients are submerged.
- Mix and close the jar tightly and let it sit for about 2-3 minutes to allow the noodles to cook and the flavours to infuse. If you are preparing this straight out of the fridge, you might need to microwave for 1-2 minutes to make sure the contents are hot enough.
- Once the noodles are tender and the ingredients are “cooked”, your DIY cup noodles are ready to eat.
- Open the jar carefully and enjoy your homemade instant noodles. You can enjoy this straight out of the jar or add into a large bowl for easier consumption.
Spicy Udon Noodles
- Start by cooking the udon noodles according to the package instructions, for about 2 minutes. Drain the noodles and rinse them under cold water to prevent further cooking. Set aside.
- Prepare a large mason jar or a similar container for assembling your DIY cup udon noodles.
- Begin by adding a generous amount of Korean red pepper paste to the jar. This spicy and flavourful sauce will provide the base for your soup. Adjust the quantity based on your desired level of spiciness.
- Add Better than Bouillon vegetable stock paste, soy sauce, minced garlic and green onions.
- Prepare the baby bok choy by tearing it into smaller, thinner pieces. Add into the jar. If you prefer, you can substitute baby bok choy with spinach or broccoli.
- Carefully place the cooked udon noodles into the jar.
- For protein, add tofu and edamame beans.
- When ready to eat, fill the jar with hot, boiled water just until the ingredients are submerged.
- Mix and close the jar tightly and let it sit for about 2-3 minutes to allow the noodles to cook and the flavours to infuse. If you are preparing this straight out of the fridge, you might need to microwave for 1-2 minutes to make sure the contents are hot enough.
- Once the noodles are tender and the ingredients are “cooked”, your udon noodles are ready to eat.
- You can enjoy the spicy udon noodle soup straight from the jar or pour it into a bowl for easier consumption.
Miso Rice Noodles Instructions:
- Prepare a large mason jar or a similar container for your DIY cup noodles.
- Add the miso paste, Better than Bouillon, minced garlic, green onion and grated ginger.
- Choose your preferred vegetables for the soup and add them to the jar. Baby bok choy works well, but you can also use baby spinach or other suitable vegetables.
- Break apart the thin rice noodles (if needed) and place them in the jar. If the rice noodles you’re using are very thin, you don’t need to pre-cook them. If they are slightly thicker or flat noodles, you may need to cook them (not fully) for a few minutes.
- Add tofu to the jar, along with some edamame beans for protein.
- Include some corn kernels for added texture and flavour.
- If you like, sprinkle some fried shallot over the ingredients for an extra taste boost.
- Keep in the fridge for up to 4-5 days until ready to eat.
- When ready to eat, fill the jar with hot, boiled water just until the ingredients are submerged. Start with filling it halfway and adjust as needed after tasting.
- Mix and close the jar tightly and let it sit for about 2-3 minutes to allow the rice noodles to cook and the flavours to infuse. If you are preparing this straight out of the fridge, you might need to microwave for 1-2 minutes.
- Once the noodles are tender, your DIY cup noodles are ready to eat.
- Open the jar carefully and enjoy your homemade instant noodles. You can enjoy this straight out of the jar or add into a large bowl for easier consumption.
2 MINUTE NOODLES
How to make 2 minute noodle recipes! I'll show you 3 ways to elevate your instant noodles to create delicious homemade noodle dishes in 2 minutes.
Print
Pin
Rate
Servings: 1
Calories: 383kcal
Equipment
- 1 Mason Jar
- 1 Cutting Board
- 1 Knife
Ingredients
Healthy Instant Noodles
- 1 serving ramen noodles cooked for 2 minutes
- 1 tsp garlic minced
- 1 tsp ginger grated (optional)
- green onion chopped
- 1 tsp spicy sauce ex: sriracha (optional)
- 1/4 cup corn
- 1 cup broccoli chopped
- 1/4 cup carrots shredded
- 1/2 cup Tofu soft or medium firm tofu, cubed
- 1/4 cup Kimchi optional
Spicy Udon Noodles
- 1 serving Udon Noodles
- 2 tsp gochujang or 1 tbsp
- 1/2 tsp Better Than Bouillon
- 1 tsp Soy Sauce
- 1 tsp Garlic minced
- 1 green onion chopped
- 1 baby bok choy
- 1/3 cup edamame beans
- 1/3 cup tofu soft or medium firm tofu, cubed
- 1/4 cup Kimchi optional
Miso Rice Noodles
- 2 tsp miso paste
- 1 tsp Better Than Bouillon
- 1 tsp Garlic minced (or garlic powder)
- 1 Green onion chopped
- 1 tsp Ginger grated (optional)
- 1/2 head baby bok choy or small handful of baby spinach
- 60 g vermicelli rice noodles dry thin, OR around 1 serving 1/2 cooked regular rice noodles
- 1/3 cup edamame beans
- 1/3 cup tofu cubed, soft or medium firm tofu
- 1/4 cup corn
- 1 tbsp fried shallots optional
Instructions
Healthy Instant Noodles
- Cook the instant noodles according to the package instructions, but reduce the cooking time by about half. For example, if the instructions recommend cooking for 4-5 minutes, cook them for about 2 minutes instead. This is to prevent them from becoming too soggy when combined with hot water later.
- Rinse the cooked noodles under cold water thoroughly to stop the cooking process and prevent them from getting soggy. Set them aside.
- Prepare a large mason jar or a similar container for assembling your DIY cup noodles.
- Into the jar, add minced garlic, green onion, the soup packet included with the instant noodles, and spicy sauce (if desired). Add corn, shredded carrots, and broccoli.
- Take the partially cooked noodles and place them in the jar, on top of the other ingredients.
- To add protein, include tofu cubes. If desired, add vegan kimchi on top of the ingredients for an additional burst of flavour.
- When ready to eat, fill the jar with hot, boiled water just until the ingredients are submerged.Mix and close the jar tightly and let it sit for about 2-3 minutes to allow the noodles to cook and the flavours to infuse.
- If you are preparing this straight out of the fridge, you might need to microwave for 1-2 minutes to make sure the contents are hot enough.
- Once the noodles are tender and the ingredients are “cooked”, your DIY cup noodles are ready to eat. Open the jar carefully and enjoy your homemade instant noodles. You can enjoy this straight out of the jar or add into a large bowl for easier consumption.
Spicy Udon Noodles
- Start by cooking the udon noodles according to the package instructions, for about 2 minutes. Drain the noodles and rinse them under cold water to prevent further cooking. Set aside.
- Prepare a large mason jar or a similar container for assembling your DIY cup udon noodles. Begin by adding a generous amount of gochujang, Korean red pepper paste, to the jar. This spicy and flavourful sauce will provide the base for your soup. Adjust the quantity based on your desired level of spiciness.
- Add Better than Bouillon vegetable stock paste, soy sauce, minced garlic and green onions.
- Prepare the baby bok choy by tearing it into smaller, thinner pieces. Add into the jar. If you prefer, you can substitute baby bok choy with spinach or broccoli.
- Carefully place the cooked udon noodles into the jar. For protein, add tofu and edamame beans.
- When ready to eat, fill the jar with hot, boiled water just until the ingredients are submerged.
- Mix and close the jar tightly and let it sit for about 2-3 minutes to allow the noodles to cook and the flavours to infuse. If you are preparing this straight out of the fridge, you might need to microwave for 1-2 minutes to make sure the contents are hot enough.
- Once the noodles are tender and the ingredients are “cooked”, your udon noodles are ready to eat. You can enjoy the spicy udon noodle soup straight from the jar or pour it into a bowl for easier consumption.
Miso Rice Noodles
- Prepare a large mason jar or a similar container for your noodles. Add the miso paste, Better than Bouillon, minced garlic, green onion and grated ginger (optional).
- Choose your preferred vegetables for the noodles and add them to the jar. Baby bok choy works well, but you can also use baby spinach or other suitable vegetables.
- Break apart the thin rice noodles (if needed) and place them in the jar. If the rice noodles you’re using are very thin, you don’t need to pre-cook them. If they are slightly thicker or flat noodles, you may need to cook them (not fully) for a few minutes.
- Add cubed tofu to the jar, along with some edamame beans for protein. Include some corn for added texture and flavour. If you like, sprinkle some fried shallot over the ingredients for an extra taste boost.
- Keep in the fridge for up to 4-5 days until ready to eat. When ready to eat, fill the jar with hot, boiled water just until the ingredients are submerged. Start with filling it halfway and adjust as needed after tasting.
- Mix and close the jar tightly and let it sit for about 2-3 minutes to allow the rice noodles to cook and the flavours to infuse. If you are preparing this straight out of the fridge, you might need to microwave for 1-2 minutes. Once the noodles are tender, your homemade noodles are ready to eat.
- Open the jar carefully and enjoy your homemade instant noodles. You can enjoy this straight out of the jar or add into a large bowl for easier consumption.
Nutrition
Calories: 383kcal | Carbohydrates: 49g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1077mg | Potassium: 615mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6046IU | Vitamin C: 86mg | Calcium: 237mg | Iron: 5mg
NEED MORE RECIPE INSPO? CHECK THESE OUT:
Love this idea, I made the rice noodles yesterday and they cooked to perfection with boiled water. So good. I will try the udon next.