I’m sure you’re all already familiar with instant ramen noodles. I’ve never actually eaten them, but it always raised my hackles whenever my classmates at school or university used to make them. Why? Because the “classic” instant noodles are anything but good for us.

Instant Noodles Walmart

A while back, I found a recipe for a homemade version of these “instant noodles” on Instagram that looked okay – so I decided to give them a shot. But first: I was going to make them healthier!

Knowing that many of you are looking for healthy office recipes – and that I myself am a fan of this idea – I’m excited to share my recipe with you today! The instant noodle “cup” takes only a few minutes to prepare (best to do it the evening before) and the meal is incredibly quick to make at work – actually, it doesn’t take any longer than a cup of tea! You don’t even need a kitchen to make them; just a kettle. :-)

Healthy Instant Noodles1

These Healthy Instant Noodles are vegan, gluten-free, and made without any flavor enhancers and additives. By the way, I’ve noticed over the years that more and more Asian restaurants in Hamburg are cooking without flavor enhancers: I’ve seen tons of NO MSG posted on signs out front or written on the menus.

The rice noodles that I’ve used here don’t have to be boiled – it’s enough to just pour hot water on them and let them “cook” for 3–5 minutes. Rice noodles are made from rice flour and are thus gluten-free. You can find them in Asian markets; there’s also whole-grain brown rice noodles available at health food stores and online.* I make my own vegetable stock using the recipe from my book Clean Eating Basics.* I also used my favorite tofu, which my husband also loves: the basil tofu from Taifun.*

Healthy Instant Noodles

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Rezept drucken
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time
  • 10 g rice noodles
  • 1 carrots
  • 2 scallions
  • 1 tbsp oil
  • 1 tsp vegetable stock powder
  1. Wash and peel carrot, remove ends, and grate.
  2. Wash scallions, remove ends, and cut middle part into rings.
  3. Dice tofu and sauté briefly in olive oil.
  4. Add vegetable stock powder, grated carrot, spring onion, and rice noodles in a glass (break rice noodles if necessary).
  5. Seal jar tightly and store in the fridge.
  6. Bring the jar to work, school, anywhere. Then just add boiling water, let stand for 3–5 minutes, and stir or shake. Enjoy!
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For packing up the noodles to take to work, I usually use Mason Jars (Mason Jar 500 ml* or Mason Jar 700 ml with BNTO insert,* which I haven’t used here). As long as the lid of the Mason Jar is screwed on properly, the jar won’t leak if you shake the jar after adding the water.

So, does it keep you full? In my experience, these noodles are enough, as long as I’d had a filling breakfast and snacks in between. Otherwise, the quantities I’ve given here (enough for one portion) might be a bit light – if you want to bulk things up a bit, just use more carrots, tofu, and noodles. Feel free to add any other ingredients – for example, peas also work really well here.

I love how quickly this healthy lunch can be prepared – and how delicious it is! The noodles are definitely going into my regular rotation. I’m curious about how your healthy ramen noodles turn out, so let me know! :-)


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