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 who was 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 just as easy to make as regular instant noodles, but it’s loaded with healthy ingredients like veggies, textured vegetable protein and tahini. Plus, you can customize it to your own 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, and all you have to do is add hot water when you’re ready to eat. It’s also perfect for taking to work – just 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, give this recipe a try! You won’t be disappointed.
Key Ingredients for Healthy Instant Noodles
Instant noodles are a convenient and affordable way to get a meal on the go, but they’re not always the healthiest or allergen-friendly option. This recipe for Healthy Instant Noodles uses vermicelli noodles, which are made from rice flour and are naturally gluten free. As the noodles are so fine, they also cook quickly – an essential factor for instant noodles!
Bok choy is a great 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, as well as 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 dehdryated plant-based meat alternative made from soy. It’s a high-protein, low-fat food that’s 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 very convenient work-lunch option because it weighs very little when dry, and rehydrates very quickly when covered with boiling water. Therefore, you can minimise the weight in your work bag, and still enjoy a satisfying protein-rich lunch that keeps you full all afternoon.
Hoisin sauce is used in this recipe as it gives the stock paste a distincitve sweet, fragrant and umami flavour 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, there are plenty of substitutions you can make. 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
Storage instructions for Healthy Instant Noodles
This Healthy Instant Noodle Recipe can be stored in the fridge for up to 5 days. Simply place them in a sealed container and store in the fridge. When you’re ready to eat, just add hot water and enjoy.
Regular instant noodles are often high in calories, carbs, and fats, while the Healthy Instant Noodle Recipe is lower in all of these. Additionally, regular instant noodles are made from wheat and are often not vegan-friendly, while this Healthy Instant Noodle Recipe is gluten-free and plant-based.
Yes, this Healthy Instant Noodle Recipe can be stored in the fridge for up to 5 days. Simply place them in a sealed container and store in the fridge. It’s safe to leave at 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 bad). When you’re ready to eat, just add hot water and enjoy!
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 wombok). Some other simple substitutions include swapping tahini for peanut butter or removing the chilli for a milder flavour.
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. 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.
Healthy Instant Noodles
- 3 tbsp tahini
- 1/4 cup hoisin sauce
- 1 tbsp miso paste
- 1 tbsp sriracha
- 3 cloves garlic minced
- 2 tsp vegetable stock powder
- 2 tsp chinese five spice
- 1 bunch bok choy (3 stems) chopped
- 200 g rice vermicelli noodles
- 1 cup textured vegetable protein dry
- 1 red chilli finely sliced (optional)
- Prepare vegetables. Mince garlic. Finely slice chilli (optional – omit if you prefer less heat). Wash and trim the ends of the buk choy, the chop into 2-3cm pieces.
- Make the stock paste buy combining all the ingredients in a small bowl. Mix well until combined.
- Lay out four medium sized jars or lunch size tupperware containers. Break the vermicelli noodles into 4 sections and place into each container, followed by 1/4 cup of TVP in each, then dividing the buk choy and chilli between each container evenly, plus a scoop of the stock paste in each. Seal the containers and keep in the fridge until ready to use.
- When you are ready to eat, pour boiling water into the container, enough so that the ingredients are covered. Leave this to sit for 2-3 minutes before stirring gently until the stock paste is dissolved. Eat immediately!