Instant Cup of Noodles with Spiralized Vegetables

gluten freeveganvegetarian
Instant Cup of Noodles with Spiralized Vegetables

Instant Cup of Noodles with Spiralized Vegetables

I used to loooooove Cup Noodles. Just this image brings me back to my childhood, when my mother used to stock the pantry with some, almost like a treat.

Cup Noodles were so salty and filling, but pretty much has the same nutritional value as its styrofoam container.

Today, we’re making a much, much healthier version using spiralized veggies!

I’ve created two different versions – one vegan and one vegetarian (with a hard boiled egg!) Both are jam-packed with veggies and are meant to be made the day or night before and enjoyed the next day – the perfect work lunch.

The key is this: spread out the base (the paste – here, I used curry paste and miso paste) on the bottom of the mason jar and then top with veggies.

When you go to eat, just pour boiling water on top, stir up the paste well, let steep for a couple of minutes and enjoy! If you have one of those mini soy sauce packets that come from Asian takeout, squeeze half of one in as well for an extra shot of umami flavor.

The contents of these can be whatever you’d like, but I’m giving you two ideas:

Spiralized Daikon Miso Noodles with Tofu

Instant Cup of Noodles with Spiralized Vegetables

Instant Cup of Noodles with Spiralized Vegetables

Spiralized Carrot and Zucchini Curry Noodles

Instant Cup of Noodles with Spiralized Vegetables

Instant Cup of Noodles with Spiralized Vegetables

However you enjoy yours, you’ll be amazed at how easy these are to put together and how fun they are to have as lunches (or dinners!)

Watch our video to learn how to spiralize a carrot and zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


PLEASE NOTE: Currently, I am celebrating my one year wedding anniversary with my husband, in Southeast Asia. Thus, I am not checking blog comments and messages. If you do leave a comment, Meaghan, our Brand & Community Manager is here to respond and help with any questions. You can always e-mail her if you need anything while I’m gone. I return July 4th weekend, and will respond to everything that week when I’m back in the office. Thank you for your patience and understanding as I enjoy this time with my husband! 

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Nutritional Information & Recipe

Spiralized Carrot and Zucchini Curry Noodles

Weight Watchers SmartPoints*: 4 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Ingredients

1 large carrot, peeled
1 medium zucchini
4 teaspoons red curry paste
¼ cup sliced scallions
2 large pinches cilantro (about 2 packed tablespoons)
2 hard boiled eggs, halved
2 lime wedges

Directions

Spiralize the zucchini and carrot with Blade D. While spiralizing, apply light pressure to yield thinner noodles, something between a spaghetti and an angelhair pasta. When finished, trim the noodles with kitchen shears.

Build your cup: spread the curry paste out on the bottom of the mason jar. Top with scallions and cilantro. Top with spiralized veggies. Top with 1 egg per jar and then add a lime wedge on top and seal.

Refrigerate for up to 2 days for optimal freshness. When ready to serve, remove the lime wedge and egg and then fill with boiling water. Using a large spoon, mix the paste on the bottom so it combines well. Seal and let steep for 2-3 minutes and then uncover, squeeze over with lime wedge, top with eggs, and enjoy.

Spiralized Daikon Miso Noodles with Tofu

Weight Watchers SmartPoints*: 4 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Ingredients

1 daikon radish, peeled
4 teaspoons miso paste
2 teaspoons chili paste (like Sriracha)
½ cup cubed tofu (drained and patted dry)
¼ cup sliced scallions
½ cup sliced shiitake mushrooms
1 bunch baby bok choy chopped with ends trimmed

Directions

Spiralize the daikon with Blade D. While spiralizing, apply light pressure to yield thinner noodles, something between a spaghetti and an angel hair pasta. When finished, trim the noodles with kitchen shears.

Build your cup: spread the miso and chili paste out on the bottom of the mason jar. Top with tofu, scallions, mushrooms, and bok choy. Top with spiralized veggies.

Refrigerate for up to 2 days for optimal freshness. When ready to serve, remove the top and then fill with boiling water. Using a large spoon, mix the paste on the bottom so it combines well. Seal and let steep for 2-3 minutes before enjoying.

Vegetarian Instant Noodle Cups with Spiralized Vegetables

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Leave a Comment

24 comments

Sharon Gilbert says:
I love these blog recipes but I do not see a print button to print these recipes off. Am I missing something? I have to use my cutting tool on my computer to copy and paste and print out in Word. Let me know if there is a better more efficient way. Thanks.
Meaghan says:
Typically when we just have a single recipe available, our recipe box does have a print button. But in this case - because we did share two recipe with you all - you'll need to copy and print to get just those recipes!
Katie says:
Amazing! I love this idea and I'm pretty sure my fridge is going to be stocked with like 20 jars ASAP :)
Angelina says:
What a great idea! I can't wait to try this for lunch.
Meaghan says:
You're going to love it!
Hillary says:
So does each recipe make two mason jars??
Ali Maffucci says:
Each recipe makes two mason jar servings! Great question!
Rachel says:
What sized mason jar and approx. how much water to keep the broth flavorful? Hard to tell the size of the jar from the pix.
Ali Maffucci says:
32oz works well! Just fill to the top!
Cassie says:
The curry noodles look fantastic! I love how you stored them in Mason jars to keep them fresh and to make things more sustainable than using plastic!
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Vivianne says:
Hey Ali! I absolutely love this idea for quick on the go healthy light meals. I was just wondering if you have tried freezing them, either before or after the added water. If so, how did they turn out?
Vivianne says:
And as a follow up question, have you shared your recipe for curries? That would be very helpful!
Deb says:
How spicy is the red curry paste? Is one curry less spicy than another? I have a difficult time with spicy foods but want so much to try this recipe. Is there another flavoring ingredient I can use that would work well for this wonderful 'make ahead' idea? Thank you!
Azure says:
This looks great! I was thinking about making this for a school lunch - put the spiralized veggies and paste in the thermos the night before, then in the morning adding the hot water. Would it get too mushy if it sat in the hot water until lunch time? Have you tried eating it several hours later?
Gabrielle Viens says:
Just made and ate the curry one, though I messed up and bought green curry paste, no matter thought, it was still delicious! ☺
Kathy says:
Thanks! I can't have curry, or miso, so I did my own thing with the broth, and used some leftover spiralized cucumber, red bell pepper, daikon, zucchini, and added chopped scallion, portabella, and the baby bok choy. It turned out really well, and I'm going to keep doing it.
Amber says:
Boiling water doesn't cause the jars to crack? I would think if you took them from the fridge and put boiling water into it, the glass would have thermal shock and crack. Do you need to warm the jars up first? Or should the water just be hot, not boiling?

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