Monday, 25 May 2015

Instant Noodle Cups

This is one of the greatest finds of a long time. A friend made them for a group of us and I was hooked. I've been eating these lately like they're going out of style. If you're making them and eating them right away, a jar isn't necessary, just throw everything in a large enough bowl. But if you want to use this recipe for it's greatness (it's take-and-go ability), get yourself a case of 500mL mason jars and make a whole batch. The recipe calls for optional tom yum paste, but as of this point I can't find it anywhere, even though my friend swears she found it at one of the stores, but they don't carry it now. I'll keep looking because it does make a difference if you can find it, but is still good without.

Recipe from The Londoner, and is for one serving in one, 500mL jar.


1 Sheet of Rice Noodles
Assorted Vegetables (I like broccoli florets, small cubes of carrot, green onion and bok choi)
Cooked Meat (chicken, pork, beef, seafood), cut in small pieces

1 Tbsp. Soy Sauce
1 Tsp. Hot Sauce
1 Tsp. Coriander
1 Tsp. Bouillon Powder
1 Tsp. Miso Paste (soybean paste)


~Bend sheet of rice noodles and slide into jar
~Fill remaining spaces with vegetables and meat
~In a small dish combine soy sauce, hot sauce, coriander, bouillon and miso paste, and mix until smooth
~Add sauce into jar
~Put lid on jar and store in fridge until ready to eat.
~Fill jar with boiling water to the top, screw lid on (careful lid gets hot) and invert jar a couple of time to dissolve sauce.
~Allow to sit for a couple of minutes, then


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