Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is International!
Although Hong Kong isn’t exactly the area of origin for instant noodles (that’d be Japan!), there’s something like 36 different countries now with their own version of instant noodles, so we’re gonna go with that today! (No one said the theme had to be from my culture! ;P ) Yay for DIY Instant Noodles?!
When I was growing up (sigh), I used to eat instant noodles pretty regularly (sigh).
They were my go-to midnight snack from junior high through high school, usually when I was deeply absorbed in a book and didn’t want to sleep yet because I wanted to finish it! (This habit was also the reason why I ended up getting contacts, because having fogged-up glasses while you’re trying to read is a total downer.)
I can’t remember the last time I actually had packaged instant noodles, but I did make a healthified ramen bowl a couple years(?!) back!
Now I’m back again for a more portable version of instant noodles to suit my/your on-the-go needs! These are super tasty and highly customizable, so you can go to town on the different mix-in’s in accordance to whatever it is that you want to add!
We’re likely going to be making this again at some point in our meal-prepping gatherings, so stay tuned, but in the meantime, read on to find out what we stuck in our DIY Instant Noodles! :]
DIY Instant Noodles In A Jar
DIY Instant Noodles In A Jar
|Yield: 6 8-oz. jars|
- 3 7-oz. packs of shirataki noodles
- 4 red cabbage leaves, diced
- 1 in. piece of ginger, diced
- 3 cloves garlic, minced
- 4 oz baby carrots, diced
- 3 sprigs green onion, diced
- 1-2 chicken breasts
- 1-2 tbsp soy sauce
- 3-4 tbsp oyster sauce
- 6 soft-boiled eggs
- Drain and rinse noodles before portioning them into each jar.
- Cook chicken breasts with garlic + ginger in soy sauce + oyster sauce until not longer pink in center. Let cool before cutting into bite-sized pieces.
- Layer in carrots, red cabbage + green onion.
- Top with soft-boiled egg, if desired.
You can add hot water with with mushroom/chicken bouillon powder if you'd like, but we actually enjoyed this with just the hot water (or even without) and it still tasted delicious!
- How the hecks is it already April!? Come catch up on life with me (kindasorta) on this month’s Ultimate Coffee Date!
- Have you ever gone hiking in Tahoe? Check out the Tahoe-Yosemite Trail from Meeks Bay to Stony Ridge Lake with me for Travel Tuesday!
- What’s something you used to eat a lot when you were growing up?
- Got any favorite on-the-go recipes?
- Farrah | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
Join us next week for Pinterest Curiosities!