Ramen Noodles To-Go
Try this easy make-and-take meal if you’re bored to tears by your Monday-to-Friday lunch routine. Upgrade your instant ramen with this tasty, healthy, and inexpensive “Cup Noodles” copycat that you can prep at home and take to work in a mason jar.
Instant ramen is a dirt-cheap, convenient, and filling meal — but it’s no surprise that those flavor packets are filled with corn syrup, MSG, and other suspect ingredients. That’s why we love instant ramen hacks, because we can customize the noodles to make a meal that’s more, and more exciting, but just as effortless.
We tossed the flavor packet, and built our own Asian-inspired broth from a few squirts of sauces you probably already have in your fridge: vegetable bouillon base, soy sauce, chili garlic sauce (like Sriracha), and tahini (a.k.a. sesame seed paste — the stuff that makes hummus so creamy).
Then we added colorful layers of fresh veggies. We used spinach, carrot, and mushrooms, but you could totally swap in your favorites — we’re thinking snow peas, cabbage, or tofu would all be delicious. And it’s just not ramen without a perfect hard-boiled egg on top.
It all fits into a mason jar, then all you have to do is add hot water for an umami-rich, satisfying meal in no time. These noodles stay fresh in the fridge, so spend a little extra time on a Sunday evening prepping four jars — then take yourself out to eat on Friday with all the money you saved.