Healthy Instant Noodles - High Protein Vegan Meal Prep

Name: Healthy Instant Noodles - High Protein Vegan Meal Prep
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 tbsp tahini (approx. 64g); ¼ cup hoisin sauce (approx. 84g); 1 tbsp miso paste (approx. 18g); 1 tbsp sriracha (or other chili sauce; approx. 17g); 3 cloves garlic (minced; about 1 tablespoon or 28g); 2 tsp vegetable bouillon powder (or stock powder); 2 tsp Chinese five spice; 7 oz rice vermicelli noodles (approx. 200g, dry); 1 cup textured vegetable protein (drydry; approx. 80g); 1 bunch bok choy (about 3 stems, chopped (approx. 200g)); 1 red chilli (finely sliced (optional))

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This recipe for Healthy Instant Noodles is not only healthy but nostalgic! When I was a student, I used to live off instant noodles. They were cheap, easy, and filling – perfect for someone always on the go. But as much as I loved them, I knew they weren’t the healthiest option.
So when I discovered this healthy instant noodle recipe on TikTok, I was so excited! It’s as easy to make as regular instant noodles but includes healthy ingredients such as veggies, textured vegetable protein, and tahini. You can also customize it to your taste by adding different sauces or spices.
This recipe is the perfect way to get your meal prep on point. You can prepare it a week in advance; all you have to do is add hot water when ready to eat. It’s also perfect for taking to work – pour boiling water into the container in the office kitchenette, and you’re good to go!
So, if you’re looking for a healthier alternative to regular instant noodles, try this recipe! You won’t be disappointed. If you’re on the lookout for another recipe featuring textured vegetable protein, consider giving the Vegan Sloppy Joes Recipe a try.

Key Ingredients for Healthy Instant Noodles

Vermicelli Noodles

Instant noodles are a convenient and affordable way to get a meal on the go. Still, they’re only sometimes the healthiest or allergen-friendly option. This recipe for Healthy Instant Noodles uses vermicelli noodles made from rice flour and are naturally gluten-free. As the noodles are so delicate, they also cook quickly – an essential factor for instant noodles!

Bok Choy

Bok choy is an excellent ingredient for this Healthy Instant Noodle lunch recipe because it’s low in calories but high in nutrients. It’s an excellent source of vitamins A, C, and K and minerals like potassium and calcium. It’s perfect for this recipe because it cooks quickly when covered with boiling water.

Textured Vegetable Protein

Textured vegetable protein (TVP) is a dehydrated plant-based meat alternative made from soy. It’s a high-protein, low-fat food often used in vegetarian and vegan meals. TVP is a great ingredient for this Healthy Instant Noodle lunch recipe because it’s low in calories but high in protein. It’s also a convenient work-lunch option because it weighs very little when dry and rehydrates quickly when covered with boiling water. Therefore, you can minimize the weight in your work bag and still enjoy a satisfying protein-rich lunch that keeps you full all afternoon.

Hoisin Sauce

Hoisin sauce is used in this recipe as it gives the stock paste a distinctive sweet, fragrant, and umami flavor, which is typical of Asian cuisine. It is often used as a glaze or an addition to stir-fries and soups like Vietnamese pho.

Substitutions for ingredients in Healthy Instant Noodles

If you’re looking for a healthier alternative to regular instant noodles or if you’re allergic to some of the ingredients in this recipe, you can make plenty of substitutions. Here are a few suggestions:

Tahini can be replaced with smooth, natural peanut butter
Sriracha can be replaced with any hot sauce
Bok choy can be replaced with other leafy greens like spinach, kale, or wombok (Chinese cabbage)
Textured vegetable protein (TVP) can be replaced with any other plant-based meat alternative like tofu, tempeh or seitan

Instructions

Follow along with this step-by-step guide to make your Healthy Instant Noodles. You’ll find all the exact times, temperatures, and measurements in the recipe card below.

Hand slicing fresh bok choy leaves on a wooden chopping board with a sharp kitchen knife.

Step one: Prep your veggies – mince the garlic, slice the chili if using, and chop the bok choy into bite-sized pieces.

Minced garlic added to a thick reddish stock paste in a glass measuring jug, with chopped bok choy in the background.

Step two: In a small bowl, whisk together tahini, hoisin, miso, sriracha, garlic, stock powder, and five spice to form the stock paste.

Layered jar of instant noodles with dry rice vermicelli, chopped bok choy, red chilli slices, TVP, and stock paste, being sealed with a gold lid.

Step three: In each of four jars (or meal-prep containers), layer broken vermicelli, TVP, bok choy, chili, and a scoop of stock paste. Seal the containers and refrigerate until you’re ready to eat.

Boiling water poured into a jar of dry noodles, TVP, and vegetables, starting to soften the ingredients and create broth.

Step four: To serve, pour boiling water over the contents until just covered. Let sit for a few minutes, then stir to dissolve the paste and enjoy straight from the jar.

Storage instructions for Healthy Instant Noodles

You can store this Healthy Instant Noodle Recipe in the fridge for up to 5 days. Place them in a sealed container and store them in the refrigerator. When you’re ready to eat, add hot water and enjoy.

FAQs

What is the difference between regular instant noodles and this Healthy Instant Noodle recipe?

Regular instant noodles are often high in calories, carbs, and fats. At the same time, the Healthy Instant Noodle Recipe is lower in all of these. Additionally, regular instant noodles are made from wheat. They are often not vegan-friendly, while this Healthy Instant Noodle Recipe is gluten-free and plant-based.

Can this recipe be stored in the fridge?

Yes, You can store this Healthy Instant Noodle Recipe in the fridge for up to 5 days. Simply place them in a sealed container and store them in the refrigerator. It’s safe to leave room temperature for a couple of hours before lunch at the office (but not much more, as you don’t want the greens to go wrong). When you’re ready to eat, just add hot water and enjoy!

Can I customize this recipe for Healthy Instant Noodles?

Yes, absolutely! You can adjust the quantities in the stock paste to suit your taste. In addition, you can swap the TVP for a protein of your choice, like tofu or tempeh. You can also use any leafy green that wilts quickly in boiling water instead of bok choy (like spinach, kale, or Lombok). Some other simple substitutions include swapping tahini for peanut butter or removing the chili for a milder flavor.

This Healthy Instant Noodle Recipe is an excellent way to get a healthy meal on the go. Also, if you love quick Asian-inspired soups like this one, be sure to check out this delicious viral Miso Dumpling 15 Minute Soup by Naturallie Plant Based.It’s quick and easy to make, and you can customize it to your own taste. For something with a totally different vibe but just as quick and satisfying, try my Buffalo Chickpea Wrap – it’s spicy, protein-packed, and perfect for lunch on busy days. Plus, it’s perfect for taking to work or school.

So if you’re looking for a healthier alternative to regular instant noodles, give this recipe a try! You won’t be disappointed. Have you tried this recipe? Let me know what you think in the comments below.