Healthy Instant Noodles

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

August 21, 2022


Healthy Instant Noodles (high protein, gluten free and vegan)

This healthy high protein riff on instant noodles is vegan, gluten free and a great lunch option to take to the office! Perfect for meal prep.
Course Soup
Cuisine Chinese
Keyword easy vegan soup, healthy instant noodles, healthy two minute noodle recipe, healthy vegan noodle recipe, healthy vegan soup recipe, high protein vegan soup, high protein vegan soup recipe, instant vegan noodle soup, soup in a jar, tiktok food trend, tiktok healthy noodles recipe, tvp soup, tvp soup recipe, vega meal prep, vegan noodles
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 people
Cost $11


Stock paste

  • 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

Noodle soup

  • 1 bunch buk choy (3 stems) chopped
  • 200 g vermicelli noodles
  • 1 cup TVP 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!

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