This is my first instructable. Inspired and adapted by a post by Kenji here http://www.seriouseats.com/2014/09/diy-instant-noodle-cups-food-lab.html

Originally featured in Hugh Fearnley-Whittingstall's 'River Cottage Veg' it's a great idea for quick office lunches that can be made in bulk and are good to refrigerate for 5 days. I make mine on a Sunday evening and get them lined up for the week.

This example is for 2 pots so x2.5 for 5 days worth. It's also a vegetarian option so you can use chicken or beef to get some protein in there. I believe beef jerky is the best option as it sustains a better texture once the water has been added and lasts better when refrigerated.

Step 1: Ingedients

For this example you'll need:

1x knorr curry flavour pot (you can use any sauce or concentrated stock here)

1 cup frozen peas

1 carrot (grated)

2 spring onions (scallions)

2 sheets dry noodles


2x Kilner Jars

Dark Soy Sauce

Step 2: Sauce

Add half the flavour pot to each jar.

Step 3: Veg

Grate the carrot and split between the jars. Add the chilli, sliced scallions and peas.

Step 4: Cook Noodles

Boil a pan of water and add a touch of salt. Once boiling add the 2 sheets of noodles and cook for 4 mins.

Step 5: Drain the Noodles

Once cooked, drain the noodles in a colander.

Step 6: Soy Sauce

Add as much soy sauce as required.

Step 7: Season

I love chillies and I use this grinder in all my cooking. It's got salt, pepper and bhut jolokia chillies - firey hot.

Step 8: Voila!

Add the noodles to the jar and seal it up!

Et voila - once you come to use them just add boiling water to the jar - leave enough space at the top to close the jar.

Let it sit for 3 mins and give it a shake to mix up the stock.

Step 9: Serve It Up

As nice as it looks in the jar I'll admit it's a nightmare to eat. There is a lot of water in this dish but the flavour is amazing.

I serve mine up in a dish and then blast them in the microwave for a minute as they cool quite quickly.

<p>You don't need to pre-cook the noodles. I've done this with the <br>packet ramen noodles that say 'simmer for three minutes'. In fact, if <br>you add boiling water and seal in the jar for three minutes, they are <br>cooked anyway. Saves a whole step of faffing about, cleaning a pan AND <br>waiting for them to cool down!</p>
<p>After cooking the noodles, I'd give a thermal shock by pouring cooled water while draining it. It stops the cooking process and keeps the texture perfect!</p>
<p>This is such a great idea! <br>Much healthier than the instant ones (in cups or worse: styrofoams)<br>I think you could also make a dry version (or thicker soup) by keeping the soy sauce, chilli &amp; concentrated stock in a separate container. Mix them in after draining the (was-) boiling water down to preferred level.<br>A little glass bottles / test tubes that fits in the jar would be perfect..<br><br>Thanks for sharing the idea!<br></p>
<p>I can't take credit for the idea only the Instructable</p><p>Deffo going to try less water next time...</p>
<p>Still, Thank for sharing the idea.. i wouldn't have found the original link myself.. :)<br></p>
<p>I work at home so I frequently cook up a big pot of lo mein or mai fun noodles to keep in the fridge to make meals through the week. But if/when I start working away from home again, I'll definitely be trying this idea. Great 'ible!</p>
<p>Heh! Our local LIDL supermarket had same-size jars of pat&eacute;, for &euro;2.49. Good pat&eacute;, but the jar was worth more! I got half-a-dozen.<br>Gotta try this, and as I'm a firm believer of the Flying Spaghetti monster, I'm pleased to see you have been touched by His Noodly Appendage!<br>RAMEN!</p>
<p>When I lived near Marysville, Ca there was a Chinese food's store that got fresh noodles from San Francisco called Aha Ge Nomoto &lt;====///= Sp. They come with a packet that tastes nothing like any Ramen stuff. It's really good. Yup. ~(:-})=&gt; --- ]</p>
<p>If I'm over that way I'll give it a try :)</p>
<p>Waiter, I'll have one of those!</p>
<p>One Noodle Pot for Les on table 2 please chef! :)</p>
<p>Thankyou :)</p>
<p>could you use less water for a more saucey consistency? </p>
<p>I think that's what I'll do :)</p>
<p>That looks great, your office mates would be jealous (as long as you didn't spill it down your shirt). Maybe you could use a straw, spoon and fork to make it manageable.</p>
<p>Haha it's a nightmare - I think I'll try the less water thing next time as suggested but to be fair it's like a spicy consomme so when you've finished the chunky bits you get a soup dessert :)</p>

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