December 11, 2020

Instant Noodle Cups

SERVES 1 Persons  PREPARATION TIME 10 min. 

INGREDIENTS

  • ¾ cup cooked or par-boiled noodles  (ramen, soba, udon, hokkien, singapore or vermicelli)
  • ¼ cup cooked chicken or marinated tofu
  • ¼ cup finely sliced vegetables (carrot, zucchini, baby spinach, mushroom, corn, capsicum)
  • ½ - 1 tbs flavour base (miso, thai curry paste, laksa paste or tom yum paste)
  • 1-2 tsp additional flavours (chillii oil, garlic oil, sriracha, coconut milk, sesame oil, soy sauce)
  • 200ml hot chicken or vegetable stock*

Optional extras

  • 2 spring onions, finely sliced
  • ½ chilli, finely sliced
  • Bean shoots
  • Fresh coriander
  • Lemon or lime wedges 

METHOD

  1. Layer all ingredients into a Crystal Wave mug and pour over hot stock. Seal and set aside for 2 minutes. Gently stir to combine.
  2. Garnish with optional extras and enjoy immediately.

TUPPER TIP:

  • Try making your own stock using the recipe found in the Micro Pressure Cooker Cookbook.

MUG 1:

Ramen or Soba Noodles + Miso Paste + Soy/Tamari + Tofu + Vegetables + Stock

MUG 2:

Hokkien or Singapore Noodles + Laksa Paste + Chilli Oil + Coconut Milk + Chicken + Vegetables + Stock 

MUG 3:

Vermecelli Noodles + Thai Curry Paste + Chicken + Vegetables + Stock

MUG 4: 

Thai Rice Noodles + Tom Yum Paste + Tofu + Vegetables + Stock