There is something about Cup Noodles/instant noodles that is incredibly bad for you: extra salty ramen with the tiniest sprinkle of dried vegetables and possibly meat. Maybe a couple of the tiniest shrimps. Packed in styrofoam, plastic, and paper. But they are the worst comfort food, just calling to the tummy. When I am sick, there isn’t anything else I want. And that is with me fully knowing how bad they are for me.
They also are not cheap like they used to be. If I want them affordably, I have to buy a 12 or 24-pack, and then the boys see them. And poof. Because to fill them up, they will eat 2 packs at once, which isn’t sustainable. They don’t need that much sodium.
I have a better solution. And the boys loved this version as it had lots of meat. I am not saying you will save money making my version, but at least it will have plenty of vegetables and meat, and the broth is lower in sodium than if you buy Cup Noodles. And no, this isn’t healthy food, as it still uses ramen. But it’s better for you and tastes great, and will fill you up.
These Meals In A Jar are great to pack up for long-term food storage, to take to work or school, or to have along in case you need a quick meal. All you need is a fork and boiling water. You can boil water in a coffee pot, as a barista for a cup of water nicely or even in hotels they often have a thermos of hot water next to the coffee all day.
Homemade Cup Noodles, Quart Size
Ingredients:
- 3-ounce ramen noodles, discard the flavor packet
- 2 packets or 2 tsp no sodium broth powder
- 1 tsp freeze-dried garlic
- 1 cup freeze-dried vegetables*
- ¼ cup freeze-dried meat*
- 2 Tbsp or 2 packets of lower-sodium soy sauce
Directions:
In a quart wide-mouth mason jar add the ramen noodles, broken up. Sprinkle the broth powder and garlic over it.
Add in the vegetables and meat. If planning for long-term storage, place the soy sauce packets in a snack-size ziptop bag and place in the jar.
Seal with a food vacuum if desired using a mason jar sealer.
*For the quart size, we used beef broth, ¼ cup each of freeze-dried ground beef, corn, dried crumbled mushrooms, and ½ cup of freeze-dried peas.
To Prepare:
Bring 2½ cups water to a boil, and slowly pour over the dry 2 cups worth. Add more if needed to cover everything. Add the soy sauce. Seal the lid and let sit for 8 to 10 minutes. Stir well and enjoy.
Homemade Cup Noodles, Pint Size
Ingredients:
- 3-ounce ramen noodles, discard the flavor packet
- 1 packet or 1 tsp no sodium broth powder
- 1 tsp freeze-dried garlic
- ¼ cup freeze-dried vegetables*
- ¼ cup freeze-dried meat*
- 1 Tbsp or 1 packet of lower-sodium soy sauce
Directions:
Add half of the ramen noodles, broken up in a pint wide-mouth mason jar. Sprinkle the broth powder and garlic over it.
Add in the vegetables and meat. Gently knock the jar to settle and pack in as much of the ramen left as you can fit in.
If planning for long-term storage, place the soy sauce packets in a snack-size zip-top bag and place them in the jar.
Seal with a food vacuum if desired using a mason jar sealer.
*For the pint size, we used chicken broth, freeze-dried chicken, and freeze-dried broccoli.
To Prepare:
Boil 1½ cups water, slowly pour over the ramen 1 cup, and if needed the rest. Add the soy sauce. Put the lid on and let sit for 8 to 10 minutes. Stir well and enjoy.
~Sarah