Growing up, sometimes my family teased me for being Japanese and loving Cup Noodle. But I don’t really blame them because I ate it an obscene amount (I went through a phase). I still love me a good, classic, high-quality ramen, but sometimes it’s nice to eat some mid-tier ramen when you’re at work that’s easy to meal prep (and honestly, really good!).
My Homemade Cup Noodles (or ramen in a jar–or Tupperware) is a convenient and customizable meal-prep option where you layer ingredients like veggies, proteins, sauces, and seasonings in a container, top it with dried noodles, and then store it until you’re ready to eat. When it’s time to enjoy, you simply add hot water, let it sit for a few minutes, and you have a quick, flavorful, homemade ramen soup.
Noodles
Packaged ramen noodles are typically made from wheat flour, water, salt, and kansui (a type of alkaline mineral water), which gives them their characteristic chewy texture and yellow color; they come in various forms, including instant noodles that are precooked and dried or fresh noodles that need to be boiled before use.
Here is a link to the ramen noodles I used, and would recommend using for this recipe–they’re more malleable, making them easier to fit into a jar.
If you are wanting to make homemade ramen at home (that is not in a jar), here is my recipe for that. It includes other types of ramen noodles to use.
Homemade Cup Noodles
- Total Time: 10 minutes
Description
Ramen in a jar is a meal-prep-friendly dish where you layer broth flavorings, vegetables, and dried noodles in a container, then just add hot water for a quick, customizable homemade soup.
Ingredients
- 3 large jars or tupperwares
- 3 tablespoons soy sauce
- 3 tablespoons miso
- 1 1/2 teaspoons ginger, minced
- 1 1/2 cups bean sprouts
- 2 large carrots, julienned
- 1 1/2 cups edamame
- Other vegetables of choice: cabbage, corn, bok choy, mushrooms, peas, bamboo shoots, etc.
- 3 servings ramen noodles (I highly recommend using the ones I linked, as they cook quickly and easily with just hot water)
- Chili crisp (optional; adjust according to spice preference)
- Boiling water
Instructions
- Prep each of your jars or Tupperwares to fill by removing the lids.
- Place 1 tablespoon of soy sauce, 1 tablespoon of miso, 1/2 teaspoon ginger, and some chili crisp (optional) into each of the jars.
- Divide each of the vegetables into thirds, and place each third into a jar.
- Place 1 serving of ramen noodles directly on top of the vegetables, and close the lid. Keep stored in fridge for up to 5 days.
- When ready to eat, pour enough hot water to cover the noodles and loosely cover the jar or Tupperware with a napkin to retain heat. Avoid sealing the lid tightly, as this can cause pressure build-up, especially when transitioning from cold to hot, making the lid difficult to remove.
- Allow the noodles to cook for as long as the noodle package instructs (being careful not to let it sit too long and overcook), and enjoy.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 3 servings
34 responses to “Homemade Cup Noodles”
What brand of Miso, Sesame Oil and and soy sauce do you use?
For miso, most brands will do just fine. I usually find myself purchasing Shirakiku just because it’s what’s available to me! For sesame oil, just make sure that it is toasted. I love Ottogi or Kadoya. And for soy sauce, if I’m feeling cheap then I use Kikkoman. If you are fine with splurging, I highly recommend Yamaroku. Hope that helps!
Do you happen to know of any good gluten free ramen noodles?
Hi Roslyn! I recommend using gluten-free vermicelli noodles!
This looks sooooo good!! What brand are the noodles?
Hi Nina! They are from Hakubaku! Here is a link to them: https://liketk.it/4PPno?product=e003737e-6d9f-11ef-b653-0242ac11002a
Can you please recommend some ramen noodles?
Hi Ashley! Absolutely, here’s a link to my favorite for this: https://liketk.it/4PPno?product=e003737e-6d9f-11ef-b653-0242ac11002a
Hi! Your video mentions sesame oil but it isn’t in the recipe. How much is in each jar, about 1 teaspoon?
I would say about 1/2 teaspoon! It’s not necessary, but you can definitely add it in!
What brand of ramen noodles do you use?
Hi there! I love using Hakubaku for these!
Hi!
If I want to add some kind of protein, is just a matter to put them pre cooked or something like this?
Hi Daniel, yes! I would add them precooked and place it at the bottom, right below the vegetables! Best of luck!
How long does this stay good for?
Hi Austin! I would say about 3-5 days.
Do you rinse the noodles before you pack in Tupperware? I followed your recipe and the noodles are quite gummy. Perhaps they should be stored in the fridge? Thanks!
Hi Regina, I don’t rinse them! I’m not sure why they are gummy for you, but I store them at room temperature. If you want another recommendation, I love vermicelli noodles for this!
Is there a good GF Ramen noodle you would recommend at all?
Hi Wendy! I recommend using a gluten-free vermicelli noodle. Those cook great in the jars!
amazing !! loved it, please post more :))
Thank you so much Chiara! 🙂
I love this idea! Super quick and easy prep and it actually tasted really good for such a simple meal–I added a soft boiled egg.
Thanks Marisa! So glad you tried it out! Thanks for your feedback!
I love this but the noodles are pricey for our budget. Do you have alternatives links for the noodles ◡̈
Hi Sarah! I recommend using vermicelli noodles. They’re relatively cheap and also cook really well in the jars!
How long do these keep in the fridge?
I’d say up to 3-5 days!
How much sesame oil?
Hi Tracie! Just about 1/2 teaspoon will do.
Would cucumber work or would that be too far out there for ramen?
I’m not sure if it would sit well in the ramen just because it’d get warm and mushy unfortunately!
Love this recipe!roughly what size jars do you recommend?
Thank you so much Kara! I use quart size wide-mouth jars. 🙂