Homemade Cup of Noodles

Below are two suggested recipes for Homemade Cup of Noodles. Each recipe makes one jar.

  • Prep time: 5 minutes
  • Cook time: 4 minutes
  • Yield: 1 (2-cup) serving per jar


For Noodle Cups with Chicken in a Spicy Broth: 

  • 2 teaspoons low-sodium chicken bouillon paste (such as Better Than Bouillon)
  • 1/2 teaspoon finely grated fresh ginger
  • 2 teaspoons sweet Thai chili sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon chili garlic paste
  • 1/3 cup shredded chicken
  • 1/2 cup shredded Napa cabbage
  • 1 cup cooked brown rice ramen noodles
  • 1 tablespoon thinly sliced scallions
  • 1/4 cup herb leaves such as mint, cilantro, or Thai basil
  • Very hot or boiling water

For Noodle Cups with Miso and Tofu:

  • 2 teaspoons white miso paste
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon finely grated fresh ginger
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon Sriracha
  • 1/2 cup (1/2-inch) cubes firm tofu
  • 1/3 cup thinly sliced snow peas
  • 1 cup uncooked thin rice vermicelli
  • Small handful spinach leaves
  • 1 tablespoon finely sliced scallions
  • Very hot or boiling water


1 Layer the ingredients into the jar: For making either of the versions here, layer the ingredients into the jar in the order listed: paste and seasoning ingredients, followed by the protein, vegetables, noodles, and scallions (and the spinach leaves, for the Miso and Tofu Noodle Cups).

If you're making the Chicken in Spicy Broth, wrap the herbs in plastic wrap to make an airtight package. Place on top of the other ingredients.

How to Make Cup Noodles add the seasonings How to Make Cup Noodles from Scratch add the protein From Scratch Ramen Noodle Cups add the veggies Homemade Ramen Noodle Cups add the noodles and scallions and spinach

2 Close the jar with a lid and refrigerate for up to 4 days.

3 When you're ready to eat, heat the soup: Remove the herb package from the Chicken with Spicy Broth. Pour enough boiling water over the ingredients to come to the top of the jar. Cover with the lid and let steep for 4 to 5 minutes. (If you're making Noodles Cups with Tofu and Miso, the noodles should be soft and no longer crunchy; steep for longer if needed.)

Remove the lid and stir the contents with chopsticks or a fork to distribute the flavorings. Transfer to a bowl and top with the fresh herbs.

From Scratch Ramen Noodle Cups fill the cups with hot water

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  • Savannah

    Wow this is such a simple and delicious recipe! I am going to have to try this for my lunch at work next week!

  • Sandy S

    Sally thank you for inspiring me to try this! I love the idea of making 2-3 at a time to have ready for the up-coming week. I wish Ball or Mason or one of the other jar manufacturers would make a 2 cup bowl shaped jar with a lid! :) My neighbor is providing me with lots of fresh veggies that are perfect for this and I always have rice noodles on hand. Lately I am enjoying using a basil paste found in the produce section and will try it to add a twist.
    P.S. Your Savory Dutch Baby recipe has been made so many times this summer!! I have made many variations, as well as several sweet versions . It’s become a weekend staple!

    • Mae ... OTP in the ATL


      Corningware Soup Mugs match all your criteria. Check ’em out here :)

      • Mae ... OTP in the ATL


        AMZN carries those soup mugs, but once you know what they look like, I’m sure you could find elsewhere, both online and off :)