Homemade Instant Noodle Cups are perfect for a work lunch or travel

Left to right - Chicken tortilla soup, Native flavor noodle cup, Pho with an egg 

Left to right - Chicken tortilla soup, Native flavor noodle cup, Pho with an egg 

Chicken Tortilla Cup - Serves 2

  • 2 Mason Jars
  • 1 C cooked black beans
  • 1/2 C corn
  • 1 Tbsp minced green chilis
  • 1/3 C shredded chicken, cooked
  • 1/4 C zuchinni noodles, or any cooked variety
  • 1/2 C diced tomatoes, in juice no flavor
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 garlic clove, minced or 1/2 tsp powder
  • 1/4 yellow onion, diced or 1 tsp powder
  • fresh cilantro
  • lime wedge
  • 1 tbsp olive oil
  • Fresh avocado/tortilla strips -optional
  • sriracha 

In a sauce pan combine oil, cumin, onion, chili powder and garlic. Saute' or 3 min then add your tomatoes cook another few min, and let cool. To assemble your jar, on the bottom add your mixture, then hot sauce if desired. Next layer is beans, corn and chilis. On top of that is your noodles, then chicken. Top layer is cilantro, lime wedge, and tortillas or avocado. If you use broth instead of water, they will be more flavor and health benefits. Just fill with very hot liquid, cover for a 3 min and stir well. I prefer to use chopsticks to get it mixed well.

Native Noodle Cup 

  • 2 Mason Jars
  • 1 C combined frozen carrots, cooked black beans, and diced celery
  • 2 Tbsp dried nettles
  • 1/4 C leeks, minced 
  • 1 garlic clove, minced
  • 1/4 tsp oregano dried
  • 1/8 tsp sage, dried
  • 1/8 tsp paprika
  • Pinch of red pepper flakes
  • 1 Tbsp olive oil or butter
  • 2 C fresh zuchini noodles
  • 1/2 C shredded chicken- optional
  • Black pepper/Sea salt

In a sauce pan combine oil, leeks, garlic, sage, paprika, oregano, nettles and saute' for 3 min. Let the mixture cool before filling your jar. Bottom layer is the saute mixture, then top with pepper flakes, and your beans, corn and carrots. Next layer is noodles, then chicken. You could add fresh herbs instead, but won't pack a lot of flavor unless you add broth. Place in the fridge and just add hot liquid when ready to eat. Leave enough room in your jars for the liquid. 

Instant Pho Noodle Cup

  • 2 Mason Jars
  • 1/2 C mushrooms, sliced thin
  • 1/2 C bok choy,
  • 1/4 C bamboo shoots, rinsed
  • 1/8 tsp fish sauce
  • 1-2 tsp ginger, ground
  • 1 garlic clove, minced
  • green onion, diced 
  • Fresh Bean sprouts
  • 1 C yaki soba noodles, cooked 
  • lime wedge
  • fresh Basil, diced 
  • 2 soft or hard boiled eggs
  • 1 tbsp sesame oil
  • sriracha or chili oil

In a sauce pan saute sesame oil, garlic, fish sauce, ginger, mushrooms for 3-4 min  Then Add bok choy for additional 2 min. Remove from heat and let cool, then fill bottom of mason jar. Next layer is your hot sauce if desired. Then top with Yaki soba noodles, and fresh basil and bean sprouts. Top layer is lime and egg or any protein source of choice. I would prefer to use broth with this recipe for rich flavor, but cooking the ingredients prior is essential.