Vermicelli Instant Noodle Bowls (4 flavour options!)

What are Vermicelli Instant Noodle Bowls

Vermicelli Instant Noodle Bowls (or Mason jar instant noodles) are essentially layers of fresh veggies, flavourful sauces, protein (if you fancy), and, of course, delicate vermicelli noodles, all assembled beautifully in a covered bowl or mason jar.

Store it in the fridge, and when you’re ready to dig in, pour boiling water in, stir everything through and you have delicious soup noodles ready to go. It’s like a portable noodle bowl that’s perfect for taking to work, picnics, or simply enjoying at home when you’re short on time.

Why You will Love These

1. Convenience: They’re super quick and easy to prepare, especially if you already have the ingredients ready to go. When you’re ready to enjoy, you just need to pour over boiling water! No actual cooking required.
2. Healthy: Packed with veggies and noodles, it’s a nutritious meal option that’s also visually appealing.
3. Versatility: You can get creative with the ingredients, switching up veggies, proteins, and sauces to keep things interesting.

How to Make Vermicelli Instant Noodle Bowls

1. Layer Your Ingredients

• Start by layering your favourite veggies at the bottom of the jar.

• I used shredded carrots, beansprouts and spinach, but whatever you fancy can work: think colourful bell peppers, green beans, cabbages!

2. Add Protein

• If you’re looking for an extra protein boost, add some cooked chicken, shrimp or tofu!

• I used shredded chicken here, my trick is that whenever I have any leftover chicken, I would shred them for times like these.

3. Top with Vermicelli Noodles

• Next, add your bundle of vermicelli noodles. I like using mung bean or glass noodles, but rice vermicelli noodles will work as well.

• There is no need to pre-cook these noodles, unless you want them extra soft. These will be al dente (cooked but firm with a bite) without pre-cooking.

4. Drizzle with Seasoning Sauces

• This is where the flavour magic happens! Pour your favourite dressing or sauces over the noodles.

• In this recipe, we are doing a spicy chicken noodle soup, but I included other combinations that you can try further down this post.

5. Seal and Refrigerate

• Cover the bowl or jar with a lid, and pop in the fridge until you’re ready to enjoy.

6. Pour Hot Water and Enjoy!

• When you’re ready to eat, simply pour over hot boiling water, put the lid on for a couple of minutes, and stir through to combine.

• Enjoy!

What Jar to Make These Vermicelli Instant Noodles in?

Mason Jars are the go-to, but I personally don’t like mason jars. They get messy to stir… and can create an even bigger mess to eat out of! Not all mason jars are heatproof, so check that it is first if you’re planning to use them for this recipe.

Instead, I prefer using ceramic bowls that come with a lid! Not only are they a bigger surface area to work with (hence less mess), they are often stackable, so you can make a few for the family and store in the fridge – saves space! Another bonus is that they are heatproof and microwaveable.

These are some options, I use the same bowls for my overnight oats:

• Adewnest Ceramic Bowl with Lid: Microwavable Food Storage Containers with Lids – 5 Inch Porcelain Bowls Set for Lunch, Picnic, Camping – Serving Bowls with Lids, 20 oz, Set of 4 (White)
• Chubacoo Ceramic Bowsl with Lids: Microwavable Bowls with Lids – Porcelain Soup Bowls Set of 4 with Lids – Ceramic Containers with Lids for Picnic, Camping, Lunch – 20 oz, 5 Inch

The recipe and quantity here will work for mason jars too. The general quantity is 2 cups worth of liquid for mason jar.

Alternative Flavour Combinations

1. Tom Yum

• You favourite vegetables
• Shrimp, cooked
• 1 tbsp ready-made tom yum paste
• 1 tsp fish sauce
• 1 tsp sugar
• 1 tbsp lime juice

2. Kimchi Jjigae

• Your favourite vegetables
• 1 tbsp chopped kimchi
• Shredded chicken
• 1 tsp garlic paste (or 1-2 cloves minced garlic)
• 1 tsp chicken bouillon powder
• 1 tsp gochugaru
• 1 tsp gochujang
• 1 tsp light soy sauce
• 1 tsp sesame oil

3. Beef Pho

• Your favourite vegetables
• Thinly sliced beef, or shabu shabu beef. If you are using any other cut of beef, cook before adding to the dish.
• 1 tsp ginger paste (or grated ginger)
• 1 tbsp onions, sliced
• 1/4 beef bouillon cube
• 1 tsp fish sauce
• 1/4 tsp ground white pepper
• 1/2 tsp sugar
• sriracha (optional)

Let me know if you’ve tried this with any other flavour combinations!