Healthy Lunch Ideas: DIY Instant Noodle Cups

• Produce

  • 1 tbsp Cilantro, leaves
  • 1 tbsp Green onions
  • 1 tbsp Peas, frozen

• Canned Goods

  • 2 tbsp Soup stock base

• Condiments

  • 1 tbsp Hoisin sauce

• Pasta & Grains

  • 1/2 cup Rice noodles, thin

• Other

  • 1 tablespoon bean sprouts (fresh or canned both work

Found on asavoryfeast.com

Description

Ingredients

• 2 tablespoons soup stock base (I used Better Than Bouillon Chicken)
• 1 tablespoon hoisin sauce
• 1 tablespoon frozen peas
• 1/2 cup uncooked thin rice noodles (I used the Thai Kitchen brand)
• 1 tablespoon bean sprouts (fresh or canned both work)
• 1 tablespoon green onions, sliced
• 1 tablespoon cilantro leaves

Directions

• Layer the ingredients in the order listed in a pint-sized mason jar or other heat-safe container.
• Seal the lid on tight and place in the refrigerator until you are ready to eat, up to 1 week.
• When you are ready to eat, open a jar and fill with boiling water until the noodles are covered. Seal the jar back up and let steep for 2-3 minutes.
• Open the jar and stir thoroughly to mix the flavors throughout. You could also pour into another bowl to mix.
• Enjoy immediately!