Make meal prep a breeze with Vermicelli Instant Noodle Bowls! Quick, easy, healthy and absolutely customisable.
I’m excited to share with you one of my favourite hacks for a quick and delicious meal on busy days: DIY Vermicelli Instant Noodle Bowls ! 💫 Since it’s Ramadan, I’ve been experimenting a lot with meals that are easy to meal prep! I refuse to do too much cooking in the early pre-dawn mornings, and this DIY Vermicelli Instant Noodle Bowls have been one of my absolute favourite things to make.
I definitely see myself making more of these in the future on especially busy days when I need a quick meal fix! Or maybe even as a midnight snack; definitely a healthier alternative to traditional instant noodles.
These are an adaptation of the viral mason jar instant noodles, except I hate using mason jars so I can’t quite call them that – but the premises are total genius. These vermicelli instant noodles are quick and easy to pull together, comforting, healthy and so convenient!
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
- 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.
- Healthy: Packed with veggies and noodles, it’s a nutritious meal option that’s also visually appealing.
- Versatility: You can get creative with the ingredients, switching up veggies, proteins, and sauces to keep things interesting.
Key Ingredients to make Spicy Chicken Noodle Bowls
- 1 bundle of dry Vermicelli (makes about 1 cup cooked): Rice vermicelli or Mung Bean Vermicelli (also known as glass noodles or cellophane noodles) will work the best for this recipe.
- 1 cup of your favourite vegetables: I used shredded carrots, beansprouts and spinach.
- 2 tbsps Shredded Chicken: Or protein of choice
- Garlic and Ginger: Either mince or grate the garlic and ginger, or use my easy and convenient garlic and ginger pastes.
- Chili Oil: For a boost of flavour and spice!
- Light soy sauce
- Chicken stock powder
- Ground White Pepper
- Spring Onions
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
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 of a beef bouillon cube
- pinch of ground white pepper
- pinch of sugar
- sriracha (optional)
Tom Yum
- You favourite vegetables
- Shrimp, cooked
- 1 tsp Ready-made tom yum paste
- 1 tsp Fish sauce
- 1 tsp Sugar
- 1 tbsp lime juice
Kimchi Chigae
- 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 fish sauce
- 1 tsp sesame oil
More Recipes Like This
- Overnight Oats – 4 ways!
- One-Pan Frozen Prata Breakfast Wrap
- Meal Prep Series: Essential Aromatic Pastes
- Meal Prep Series – 5 Essential Sauces
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