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, simply add hot water, let it sit for a few minutes, and you have a quick, flavorful, homemade ramen soup.
What Type of Noodles to Use
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
