Healthy Instant Noodles

A glass jar on a white kitchen benchtop filled with vegetable soup

Healthy Instant Noodles

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

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Prep Time 10

Cook Time 2

Total Time 12

Servings people

Calories 414kcal

Cost $11

Ingredients

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 bok choy (3 stems) chopped
200 g rice vermicelli noodles
1 cup textured vegetable protein dry
1 red chilli finely sliced (optional)

Instructions

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!

Nutrition