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
Spiralized Carrot and Zucchini Curry Noodles
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:
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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.
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.
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.
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