This homemade cup of noodles is packed full of flavor and the perfect on-the-go lunchtime meal. Packed full of a homemade chicken soup base, fresh greens, cooked noodles, roasted chicken, and fresh herbs. Just add boiling water and you’ll have lunch in minutes!
First – let me start off by apologizing for the sheer number of photos in the post – I KNOW!
I could not stop taking pictures because I loved this recipe so much.
Plus, I really wanted to show you step-by-step how easy this dish is to make.
I also made a fun video that you should check out because videos are fun.
But, honestly, the best part about this whole post is the recipe. This homemade cup of noodles is so easy you’ll be making it every. single. week.
I have some plans on making even more varieties of this homemade cup of noodles but for now, I started with classic flavors.
I made my own soup base starting with one key ingredient – chicken base.
The brand I use is Better than Bouillon and it’s easily found in most grocery stores and online.
It’s a thick, concentrated chicken base that, when added to hot water, gives you chicken stock.
I love it because it takes up less room than cartons of stock and works perfectly for this recipe. Once opened, it does need to be refrigerated, but it’s so convenient!
Plus it comes in other flavors like beef, ham, vegetarian, lobster, mushroom, and even roasted garlic.
And no – this is not sponsored. I really like the stuff.
The first step to making all this work is gathering up four glass jars with lids.
The size you want can be customized (a larger jar requires slightly more of each ingredient), but I like to use something around the 8- to 12-ounce size.
For this post and recipe, I based it on 8-ounce jars.
I have used everything from canning jars to a few Weck jars in my pantry.
Both work great. You’re just looking for something that makes taking and storing this homemade cup of noodles easy.
After you have your jars ready, it’s time to start the fun!
I mixed the chicken base with ginger, lemongrass, chili garlic sauce, and rice vinegar. AKA: all of my favorite things.
Then I just divided it between the jars and stuffed them with pre-cooked noodles, fresh pea shoots, rotisserie chicken, and lots of fresh herbs and sliced green onions.
All you have to do is pour over boiling water, stir, wait a few minutes, and DEVOUR!
Tips for making homemade cup of noodles
- Use greens that will work well in a soup such as chopped baby spinach, chopped napa cabbage, bean sprouts, and escarole.
- Precook hard veggies such as sweet potatoes and squash before adding them.
- Cut your herbs fresh the day you’re going to eat the soup. This helps them stay crisp and fresh.
- Bring extra herbs for topping to pack in even more flavor.
- Add a few drops of sriracha to the jar if you want it even spicier.
- Use cooked noodles, as the added boiling water will not cook dry noodles.
- Noodle options include pre-cooked soba, udon, spaghetti, or ramen
I like to store my homemade cup of noodles in the fridge for up to 2-3 days, but they should last up to 5 days.
I make only a few at a time so the vegetables stay super crunchy.
I’m pretty high-maintenance in that way.
These homemade cups of noodles are also the perfect way to use up leftovers.
Since your noodles need to be precooked it’s a great use to use up leftover pasta. Which, for me, is almost always a thing.
I always cook more pasta than I need. I’m not sure why I think a pound is necessary for two adults.
Also, if you have any leftover roasted or grilled vegetables, this is the perfect recipe to toss them into. The other week I made a batch with leftover roasted sweet potato and was in heaven!
It’s such a perfect use.
More soup recipes
- Want a traditional soup? Try my Easy Ham and Bean Soup.
- Craving a flavor-packed soup? Try my Peruvian Chicken Soup.
- Need to use your Instant Pot? Try my Instant Pot Asian Chicken and Rice Soup.
- Love a veggie based soup? Try my Instant Pot Butternut Squash Soup.
Homemade Cup of Noodles
Ingredients
- 2-1/2 tablespoons chicken stock base
- 4 teaspoons chili garlic sauce
- 4 teaspoons grated fresh ginger
- 4 teaspoons grated lemongrass
- 4 teaspoons rice vinegar
- 2 cups cooked ramen noodles
- 2 cups pea shoots
- 1 cup chunked roasted chicken
- 4 tablespoons roughly chopped cilantro
- 4 tablespoons roughly chopped basil
- 4 tablespoons thinly sliced green onions
- Boiling water
Instructions
- Lay out 4 (8 ounce) glass jars with lids, set aside.
- In a small mixing bowl add chicken stock base, chili garlic sauce, ginger, lemongrass, and rice vinegar.
- Divide the stock base equally between the 4 jars.
- In each jar add 1/2 cup cooked noodles, 1/2 cup pea shoots, 1/4 cup chunked chicken breast, 1 tablespoon cilantro, 1 tablespoon basil and 1 tablespoon sliced green onions.
- Top each jar with a tight fitting lid and store in the refrigerator.
- When you’re ready to serve, remove the lid, pour in boiling water, loosely cover, and let sit for 3 minutes.
- Stir to combine and enjoy.
Video
Notes
Nutrition
Danielle
Saturday 7th of October 2023
Have you thought about a freezer version using freezer bags? I want to replace using cup o noodles with less sodium and more fresh veggies but want it to be easy to cook and go. Even if i had to saute veggies. I was thinking i needed a seasoning base and aromatics and then basic veggies. I could always toss in other things like noodles, chicken, bibigo wontons, meat balls etc. Thoughts or ideas will be great. Sometimes i am the only one that wants a simple chicken soup.
Erin | Dinners,Dishes and Dessert
Tuesday 29th of January 2019
These sound delicious right about now!
Stephanie
Monday 28th of January 2019
My family loved these! If they could eat cup of noodles every day, they would!
Krista
Monday 28th of January 2019
I have to make these for my next meal prep day!
Allyson Zea
Sunday 27th of January 2019
I love these so much and it's so easy!