Instant Noodles Recipe
Homemade instant noodles with the goodness of bone broth and vegetables.
Servings: 1 servings
Calories: 139kcal
Ingredients
- 250 millilitres bone broth 1 cup
- 1 noodles
- 1 spring onion Finely sliced
- ¼ cup frozen mixed vegetables
- 1 sheet toasted seaweed torn into pieces
- 1 Tablespoon soy sauce
Instructions
- Heat your bone broth to boiling (this can be done on the stove top or in the microwave)
- While the broth is heating place the remaining ingredients in a jar.
- Pour over the hot broth, screw on the lid and leave to sit for 3-5 minutes until your noodles and vegetables are tender.
- Enjoy!
Notes
- Screwing the lid on the jar will mean that your noodles cook quicker
- If you are impatient and can't wait the five minutes, you can of course remove the lid and pop the jar in the microwave for 2 minutes.
- Rice noodles are equally nice in this recipe
- When I'm making this sort of meal for me, I like to add a little bit of chilli oil and/or sesame oil into the jar.
- Bone broth: You can use beef or chicken broth, store-bought or homemade.
- Noodles: I have used fine-cut egg noodles also known as ramen noodles in this recipe. But it works just as well with rice noodles or bean vermicelli if you need the recipe to be wheat and or gluten-free.
- Soy sauce: If you need your recipe to be gluten-free be sure to substitute for tamari or gluten-free soy sauce.
- Toasted seaweed: I tear up a nori sheet it adds a lovely umami flavour.
- Frozen mixed vegetables: This can be substituted for corn kernels, frozen peas, and sliced capsicum.
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 20g | Protein: 15g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 1125mg | Potassium: 212mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2560IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg