Whole30 Cup Noodles
Whole30 Cup Noodles with 3 flavors – Umami chicken ‘miso’, Spicy kimchi, and creamy Thai coconut curry. Just add hot water and enjoy the most healthy instant Chicken Cup Noodles!
Growing up in Asia I’m obsessed with cup noodles. There are endless instant noodle selections and believe it or not, most of them taste seriously quite good.
In my opinion, Japanese Cup Noodles usually taste the best and in recent years Korean instant ramen has also become very popular.
Despite the fact that we know these cup noodles are high in carbs and the nutrition is nowhere near real fresh food, the convenience and low price cost made it hard to pass on.
The good news is that there seemed to be a healthier trend toward making Instant Cup Noodles in the U.S. market but so far I have yet to taste one that really impresses me taste buds with authentic Asian cup noodle flavor. Most of instant ramen on the market are weak in flavors and the taste is quite off.
How to make Whole30 Cup Noodles
Whether you are making a low carb healthy Cup Noodles that are Whole30, Keto, or Paleo or just a regular version with noodles made with rice or wheat, a good instant Cup Noodles start with a solid broth. To achieve that you’ll need a paste and a concentrated powder packet that can be instantly turned into a rich and complex broth after adding hot water.
I Heart Umami Chicken Bouillon
When I was developing I Heart Umami Chicken Bouillon I dreamed of all the possibilities that I can do with my bouillon powder and one of them is to be used for quick instant soup.
Healthy Whole30 Cup Noodles (Keto, Paleo, Gluten-Free, Just Add Hot Water)
Building a good cup of instant cup noodles is all about layering. You’ll need –
- Flavor base such as I Heart Umami Chicken Bouillon and a paste – miso paste or Japanese faux miso paste (see recipe below), Korean gochujang paste, or Thai curry paste.
- Frozen veggies, cooked veggies, spinach, or Paleo kimchi. Any vegetables that can be “cooked” with hot water.
- Cooked protein of choice
- Vegetable noodles. If use real wheat or rice noodles they need to be cooked first.
- Toppings: scallions, boiled egg, kimchi, cilantro and lime …etc.
Easy Meal Prep and Whole30 lunch on-the-go
Grab a few mason jars and start layering and building your Whole30 Cup Noodles with my chicken bouillon, add one type of paste, vegetables, cooked protein, zoodles or noodles, and topping of your choice. Seal the lid and store in the fridge for up to 3 days. When ready, just add hot water. Stir and enjoy!
Is Cup Noodles Healthy?
The store-bought version such as maruchan cup noodles is high in carbs with low quality fat and no fresh vegetables and protein. It’s often high in starch, sugar, and additives however, the I Heart Umami Whole30 Cup Noodles come with real chicken, zucchini noodles, vegetables, and are soy, gluten, wheat free with no added sugar.
So my friends, to build your own healthy Whole30 Cup Noodles is super easy with my chicken bouillon. Just select one paste – faux miso paste, gochujang paste, or Thai curry paste – add protein and vegetables. When you are ready, grab a jar from the fridge, add hot water, stir and you’ll have a super nourishing and delicious Instant Whole30 Cup Noodles ready in no time.
If you give this Healthy Instant Cup Noodles a try, be sure to rate the recipe and leave a comment below. It will help me and my blog tremendously.
And be sure to hit the social media button to share with family and friends. The more share the better so more people can enjoy good healthy food with us! Thanks in advance! XO!
Whole30 Cup Noodles (3-flavor, Low carb, Paleo, Keto)
- 2 tbsp I Heart Umami Chicken Bouillon, , for a 16 oz. mason
Japanese “Miso” ramen flavor:
- 2 tbsp Tahini, , stir-well
- 1 tbsp coconut aminos
- ½ tsp Red Boat fish sauce
- Small dash of toasted sesame oil
Korean Kimchi flavor:
- 2 tbsp Paleo Gochujang
- Paleo Kimchi
Thai curry flavor:
- 1 tbsp Thai red curry paste
- 2 tbsp full fat coconut milk
- 1 slice Lime wedge
- Wide mouth mason jar, , 16 oz. or larger
- Frozen vegetables or cooked vegetables, : carrots, broccoli, cauliflower, shiitake
- Cooked protein, : chicken, beef, pork, shrimp
- Spiralized zucchini noodles
- Toppings of choice, : chopped scallions, cilantro, toasted sesame seeds, boiled eggs
- Flavor base: Add 2 tbsp I Heart Umami Chicken Bouillon to a mason jar. Select one cup noodle flavor – miso ramen, kimchi, or Thai curry. Add the paste to the jar.
- Vegetables: add frozen or cooked vegetables of choice. Select vegetables that can be quickly “cooked” with hot water.
- Protein: add cooked protein of choice.
- Noodles: add zucchini noodles. If use wheat or rice noodles, they need to be cooked first.
- Toppings: scallions and toasted sesame seeds are great for Japanese and Korean cup noodles. Cilantro and lime are great for Thai cup noodles.
- Store: Seal the jar and store in the fridge for up to 2-3 days in advance. (see notes)
- Serve: Add 1 cup hot water to the jar. Stir well and serve.
Just what Im looking for
I have a question, is it best to pre-cook (lightly steam) all veg before packing the jars. Thank you
It depends on the type of vegetables you use. Frozen ones are usually pre-cooked and diced to smaller bits so they heat up quickly.
Just found out I have hypothyroidism and was getting depressed thinking of all the Asian food I can’t really have anymore (at least if I eat out anyway) thank you for an alternative to traditional miso! Look forward to trying it!
No problem, Ruth!
I have made the miso ramen and Thai curry versions several times. They are so delicious! They are so convenient to bring for lunch and everyone wants to know what I’m eating because they look and smell so good. Thank you!
So happy to hear that. Thank you, Kim!
They all look so yummy! I love that this is so healthy and portable too. Perfect to take for lunch.