Recipe for homemade cup noodles with mushrooms and vegetables
Vegetarian, healthy, and easy homemade cup noodles with mushrooms and vegetables. Perfect for lunch at work or on the go!
“But cup noodles… Isn’t that what you eat when you’ve just moved out or when you simply don’t feel like making a real meal?” you might think. And yes, cup noodles are perhaps not what you associate with the most nutritious meal or the greatest gastronomic experience.
However, cup noodles don’t have to be “bland” or devoid of nutrition – it’s actually entirely up to you how healthy and filling they are!
For example, do you have some leftover vegetables from dinner? They’re perfect for using in a super easy and quick lunch for the next day! Just add boiling water, and you’ll have a delightful and flavorful meal.
You can also consciously choose to cut a few extra vegetables while you’re preparing dinner.
I haven’t listed quantities for the vegetables in the ingredients list because it depends on what you have on hand – and how big of an appetite you have for lunch 😉
Homemade Cup Noodles with Mushrooms and Vegetables
Ingredients
- 0.25 package noodles
- 1 pcs. Vegetable Broth
- 0.5 clove Garlic
- Broccoli
- Red bell pepper
- Carrots amount as needed
- Sugar Snap Peas amount as needed
- Mushroom amount as needed
- Red Cabbage amount as needed
Instructions
- Find a Mason jar.
- Start with adding a bouillon cube and noodles to the jar.
- Add the sliced vegetables.
- Put the lid on the Mason jar and place it in the fridge.
- Just before mealtime, turn on the kettle and boil water.
- Fill the jar with the boiling water and stir a little.
- Put the lid on the jar and wait for 3 to 5 minutes.
- Enjoy your delicious homemade cup noodles 🙂