Nothing says convenience like instant noodles. Microwaving a cup of noodles gives you the feel and satisfaction of takeout without the cost. But what if we told you that you could make your own instant noodle soup at home? This homemade version made with spiralized veggies will make you rethink the next time you reach for a sodium-packed, microwaveable cup from the back of your pantry.
These take-along jars don’t have “noodles” at all. Rather spiralized zucchini and carrots pose as ramen or rice noodles. Once the zucchini and carrots are spiralized using the 4-in-1 Electric Spiralizer, layer the spirals, shredded chicken, bok choy and green onion in mason jars.
In a microwave-safe bowl, mix chicken broth, honey, salt, pepper, ground ginger, and crushed red pepper. Microwave the mixture on high for about two minutes, until it comes to a boil. Pour the broth over the ingredients in the mason jar and serve immediately. It’s just that easy.
What’s great about these instant “noodle” cups is that you can easily prep them as a grab-and-go lunch for the week. If you want to prepare these cups ahead of time, skip the boiling of the broth and pour the cold liquid into mason jars. When you’re heading to work or when the kids head to school, the mason jars will be ready and waiting in the refrigerator. When you’re ready to eat, pour the mixture into a bowl and microwave for about 2 to 3 minutes.
Not only are these instant noodle cups a great back-to-school or desk lunch idea, they are easily customizable. If you wanted to make a vegetarian version, nix the shredded chicken and use vegetable broth instead. Want it a little spicer? Up the ground ginger and red pepper flakes and add sriracha on top.
Whether you are eating these instant noodle cups day-of or a few days later, you won’t miss the 99 cent version you’re used to.
Using a spiralizer, make spirals of zucchini and carrots.
Layer zucchini and carrot spirals, chicken, bok choy and green onions among four (12-ounce) mason jars.
In a medium microwave-safe bowl, stir chicken broth, honey, soy sauce, salt, black pepper, ground ginger and crushed red pepper. Microwave on HIGH until mixture comes to a boil, about 2 minutes. Divide chicken broth mixture evenly among jars.
Pho is one of my favourite cold-weather foods. In my mind, the broth has unexplainable healing powers. Some people have their go-to chicken noodle soup for chilly days or when they are feeling under the weather – I have pho.
While I usually order in from one of the various pho restaurants in town (there are too many to count), making slow cooker chicken pho means I can stay in my pajamas, save a little cash, and avoid the blustery cold weather. Score.
It’s easy to make the base of this pho in the slow cooker. Just combine chicken broth, brown sugar, and a variety of spices including star anise, cloves, ginger, lemongrass, and cinnamon. Add chicken thighs and breasts to the crock and cook on HIGH for 2 ½ hours or on LOW for 4 to 5 hours until the chicken is cooked and tender.
Remove the chicken from the crock and strain the broth using a cheesecloth or a fine mesh sieve and a colander. Pour the broth back into the crock, add rice noodles, and continue to cook until the noodles are soft and plump.
Slice or shred the chicken breasts and add to the pho broth and noodles. If you want to enjoy your pho just like you would at your favourite restaurant, serve with plenty of toppings. We topped ours with chili peppers, chili sauce, Thai basil, bean sprouts, and hoisin sauce but you could add extra chilis and sriracha for added spice or even extra steamed vegetables like mushrooms, carrots, or broccoli.
Not only is this soup easy to make in your slow cooker, you can wow your family or friends with the presentation. Whether you are eating a restorative bowl in your coziest pajamas or having this Vietnamese noodle soup for a weeknight dinner, you’ll soon pho-rget you ever had it any other way.
In a slow cooker crock, combine chicken broth and brown sugar. Add garlic, star anise, cloves, ginger, lemongrass, cinnamon, cilantro and peppercorns. Arrange chicken and onion in an even layer in crock.
Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 4 to 5 hours or until chicken is tender. Remove chicken from crock. Line a colander with cheesecloth and strain broth. Pour broth back into crock. Set on HIGH. Add rice noodles and cook until noodles are soft, about 25 minutes.
Slice chicken breasts for soup, discarding bones. Reserve dark meat for another use.
To serve, pour noodles and broth into bowls. Add sliced chicken and desired accompaniments.