Home-Made Cup-o-Noodle

Watch our video and follow the directions below to learn how to make your own Cup-o-Noodle at home!

For many years the words Cup-o-noodles meant a fast and cheap meal mainly consumed by college kids around the globe. Today, we would like to add two more words, healthy and fresh.  By using real ingredients we can transform the humble dehydrated ramen cup to a healthy and fresh alternative. Bonus, have fun with your family customizing your ramen cup to fit your taste.

So, let’s break down this recipe that is perfect for those rainy days or weeks that California has been seeing a lot of lately.
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1. The Cup

First things first, you need something to hold your creation. We are choosing the ever popular mason jar but you can choose anything of similar size that is heat-proof with a secure lid. Also, we noticed that the wider-mouthed mason jar are preferred.

2. The Base

The base is what will give the soup its main flavor, this is also where you can throw in other additives to give your soup an extra kick. If you are using a paste make sure to evenly spread it on the bottom of the jar, this way it will dissolve quicker.

Main base options-1-3 teaspoons- soup stock bases ( like Better Than Bouillion), miso paste, curry paste

Other additives options– 1-3 teaspoons- sriracha, soy sauce, chili garlic paste, curry powder, dried ginger, cinnamon, coconut milk

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3. Veggies and Protein

Most goodies will work here but keep in mind that the hot water will only warm things up and not fully cook things; therefore, when adding items make sure they are thinly sliced and free of big chunks. Almost any frozen vegetable will work. Before adding hot water look to see that your vegetables are defrosted, otherwise they will mess with the temperature of the soup. Protein is a similar story: most things are good as long as they are fully cooked.

Veggie options- 1/4 to 1/2 cup- Frozen corn, frozen peas, frozen carrots, dried mushrooms, kimchi, thinly sliced spinach or onions.

Protein options– 1/4- 1/2 cup- Cooked chicken, beef jerky, hard-boiled egg, tofu

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4. The Noodles

The star of the show is of course the noodle, so pick your favorite. Any noodle can be used for this recipe as long as it’s cooked beforehand. Some noodles don’t need to be cooked beforehand. If you like your noodles a little al-dente you can under-cook them. For a little more flavor we recommend coating your noodles in a little bit of sesame oil, this is especially good for very starchy noodles like udon that tend to stick together.

Noodle options– 3/4 to 1 cup- cooked udon, cooked ramen, cooked yakisoba, cooked soba, cooked linguini, dry vermicelli or maifun.

5. Toppings

Not entirely necessary but these fresh topping will add a lot of flavor. Since many of these ingredients are fresh if you don’t want them wilting with the hot water you can separate them into a little baggy and place them on top the noodles.

Topping options– 1/4 cup or to taste- thinly sliced scallions or green onions, lemons, limes, cilantro, bean sprouts

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6. Assemble!

To assemble just follow the ingredients order 1-5. That’s it, super simple and easy and you can look at all the different layers like a soup stratigraphy.

7. Reheat and Enjoy.

Your custom Cup-o-Noodle will keep in the fridge for 1 week. When you are ready to eat just pour in enough hot water to cover your ingredients and put the lid on. Let the soup sit with a lid on for a full 2 minutes, ensuring everything gets properly heated. I know it’s hard, but wait, it’s worth it.  Next stir the entire cup, making sure to really break up the items at the bottom. After this your soup is ready for consumption, Enjoy!

Combinations we liked:

  1. Chicken base, curry powder, chili-garlic paste, cooked chicken breast, frozen peas and carrots, cooked soba noodles, green onions and lemon
  2. Beef base, soy sauce, cinnamon, beef jerky, corn, frozen peas and carrots, cooked udon noodles, green onions, cilantro, and lime
  3. Miso base, soy sauce, dried ginger, tofu, frozen peas and carrots, cooked vermicelli noodles, green onions and lemon.

We used a combination of these wonderful recipes from The Kitchn and Serious Eats.

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