Description
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.
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Microwave
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 415
- Sugar: 9 g
- Sodium: 950 mg
- Fat: 19 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 35 mg
