I like this recipe because it’s incredibly convenient—I can prep the containers ahead of time and just add water and heat when I’m ready to eat. The combination of soy sauce, peanut butter, and sweet chilli sauce gives the noodles a rich, savory-sweet taste with a touch of spice. It’s the perfect solution for busy days when I want something homemade but don’t have time to cook from scratch.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 Red cabbage, Finely shredded 200 g Mushrooms, Finely sliced 4 Spring onions, Finely sliced 600 g Ready-to-wok noodles, 2 x 300g packs 130 g Cooked chicken slices, (Optional)
For the sauce: 4 tbsp Soy sauce, (1 tbsp per person) 4 tbsp Peanut butter, (1 tbsp per person) 4 tbsp Sweet chilli sauce, (1 tbsp per person) 2 tsp Garlic paste, (1/2 tsp per person) 2 tsp Ginger paste, (1/2 tsp per person)
To serve: 4 tbsp Water, (1 tbsp per person)
Directions
First, I divide all the vegetables and meat evenly between four containers. This makes it easy to grab one and go when I need a quick meal.
Next, I add the sauce ingredients directly into each container—soy sauce, peanut butter, sweet chilli sauce, garlic paste, and ginger paste—following the per-person measurements. I then put on the lids and store the containers in the fridge until I’m ready to eat.
When it’s time to serve, I add one tablespoon of water to each container, then microwave with the lid loosely on for about 1 minute and 30 seconds, or according to the noodle package instructions. If I’m heating more than one container at a time, I adjust the cooking time slightly.
Once heated, I give everything a good stir (or sometimes a shake with the lid on) to mix the sauce evenly through the noodles. I always make sure the meal is piping hot before serving.
Servings and Timing
This recipe serves 4 and takes about 8 minutes to prepare and 2 minutes to cook, for a total time of 10 minutes.
Variations
I sometimes use cooked beef, prawns, or tofu instead of chicken for variety. If I want more heat, I add a splash of sriracha or a few chili flakes. For extra crunch, I throw in shredded carrots, bean sprouts, or chopped peanuts. I’ve also swapped the peanut butter for tahini or almond butter when I want a slightly different flavor.
Storage/Reheating
I store the prepared containers in the fridge for up to 3 days. When I’m ready to eat, I just add water and microwave as directed. If I’ve already heated them once, I don’t reheat again since the noodles can become too soft. These aren’t suitable for freezing because the noodles lose their texture.
FAQs
Can I use dried noodles instead of ready-to-wok noodles?
Yes, I can cook dried noodles in advance, drain them, and use them just like ready-to-wok noodles.
Can I make these completely vegetarian?
Absolutely. I simply leave out the chicken or use tofu for protein.
What type of peanut butter works best?
I like using smooth peanut butter, but crunchy adds great texture too.
Can I make them spicier?
Yes, I add extra sweet chilli sauce, sriracha, or a pinch of chili flakes.
Can I meal prep these for lunches?
Definitely. I make all four containers at once and store them in the fridge for quick grab-and-go meals.
What vegetables work well in this recipe?
I often use shredded carrots, snap peas, spinach, or pak choi along with the cabbage and mushrooms.
How do I make them gluten-free?
I use gluten-free soy sauce and rice noodles instead of wheat-based ones.
Can I reheat leftovers?
It’s best to enjoy them right after heating, but if needed, I can reheat them once more gently in the microwave.
Can I use another nut butter instead of peanut butter?
Yes, almond or cashew butter works great as a substitute.
How do I keep the noodles from sticking together?
I mix the sauce ingredients well before heating and stir immediately after microwaving to keep the noodles loose and coated.
Conclusion
I find these Homemade Instant Noodles to be one of the most practical and satisfying quick meals I can make. The rich, nutty sauce pairs beautifully with the tender noodles and fresh vegetables, creating a meal that feels both comforting and nourishing. Whether I’m prepping ahead for busy days or just need something fast and homemade, this recipe always hits the spot.
These Homemade Instant Noodles are a quick, flavorful 10-minute meal made with noodles, fresh vegetables, and a creamy peanut-chilli-soy sauce. Perfect for meal prep or busy days, they’re healthy, customizable, and satisfyingly comforting.
Ingredients
1/2 Red cabbage, finely shredded
200 g Mushrooms, finely sliced
4 Spring onions, finely sliced
600 g Ready-to-wok noodles (2 x 300 g packs)
130 g Cooked chicken slices (optional)
4 tbsp Soy sauce (1 tbsp per person)
4 tbsp Peanut butter (1 tbsp per person)
4 tbsp Sweet chilli sauce (1 tbsp per person)
2 tsp Garlic paste (1/2 tsp per person)
2 tsp Ginger paste (1/2 tsp per person)
4 tbsp Water (1 tbsp per person)
Instructions
Divide the vegetables and chicken evenly between four microwave-safe containers.
Add soy sauce, peanut butter, sweet chilli sauce, garlic paste, and ginger paste into each container.
Seal the containers with lids and store in the fridge until ready to eat.
When ready to serve, add 1 tablespoon of water to each container, cover loosely, and microwave for about 1 minute 30 seconds, or as directed on the noodle package.
Stir or shake well to coat the noodles evenly with sauce. Ensure the meal is piping hot before serving.
Notes
Swap chicken for beef, prawns, or tofu for a different protein option.
Add carrots, bean sprouts, or chopped peanuts for extra crunch.
Use tahini or almond butter instead of peanut butter for variation.
Make it gluten-free using rice noodles and gluten-free soy sauce.
Best enjoyed fresh; not suitable for freezing as noodles can become soft.
