Healthy Instant Noodle Bowls

Have you ever taken ramen for lunch and wished you had something equally comforting, but a little…healthier? I have! Which is why I created this post: for people like us! It should be noted up front that these are a tad more time consuming than grabbing a ramen cup, but not too much. Fortunately, you can let the food industry do a lot of the prep work for you! Prepping one of these bowls takes no more than 10 minutes, start to finish, and can generally be done while making your breakfast or morning coffee! Okay, let’s dive into how to make healthy instant noodle bowls!

Is there a way to make instant ramen healthy?

As annoying as it is to hear, the answer to this question is: it depends on how you define “healthy.” Let’s look at the side-by-side nutrition comparison. The noodle bowl pictured above has 1/4 cup tofu, some slaw mix, 1/4 red bell pepper, a bit of edamame, some green onions, a serving of brown rice noodles, and seasonings. Let’s compare that one to an average noodle cup.

As you can see, this recipe makes a noodle bowl that is higher in calories, sodium, and carbohydrates. If your particular nutrition goals include strict calorie, sodium, or carbohydrate limits, then this recipe may not be for you. However, this noodle bowl is lower in fat, as well as containing more fiber and protein (which makes you feel full longer!) and micronutrients (which are essential for overall metabolism and health!). It should also be noted that the volume of food is much greater than a regular ramen cup, which can be more satiating!

This noodle recipe is better, not perfect! And that’s okay!

What type of noodle is the healthiest?

There are three types of noodles that are generally available in the international section of grocery stores: ramen noodles, rice noodles, and brown rice noodles. Of the three, brown rice noodles are typically the healthiest! Brown rice noodles are made with whole grains, which is naturally higher in fiber and micronutrients. Additionally, the whole grains create a lower glycemic response when eaten. Translation: your blood sugar doesn’t spike as high. Blood sugar spikes are inevitably followed by blood sugar crashes, which make you feel ravenous and lacking in self-control. Lowered blood sugar responses from whole grains means you are less likely to have a blood sugar crash. You may also be able to have more control over what you eat and when for the rest of the day. That’s a win!

If brown rice noodles aren’t available to you, rice noodles are a close second. Their texture is different than that of ramen noodles, but they have a nice bite to them. Give them a try and see how you like them!

How do I limit added prep work?

Simple – let the food industry do the work for you!

There are a variety of pre-prepared vegetable options right in the produce section and the frozen section! Pre-cut onions, peppers, and carrots. Slaw mix for some carrot and cabbage. Frozen veggie mixes. Frozen edamame! All of these are great choices when considering how to add fiber and micronutrients to your lunch without adding a bunch of prep work. Frozen veggies also hold well for quite some time, limiting veggie waste!

There are also a variety of pre-prepared protein choices. Hard boiled eggs, shredded rotisserie chicken, and tofu are available at most grocery stores. You can also prep the tofu ahead of time by pressing it, dicing it, and marinating it to give it some flavor! In the frozen section, some favorites of ours are dumplings, edamame, and cooked (deveined, peeled) shrimp. If you have an Asian market nearby, fish tofu or squid balls are also tasty and add a different texture!

How do I keep the noodles from getting soggy and mushy?

That’s the beauty of this recipe. Though some of the seasonings are liquids, it’s not enough to soften the noodles. That means, you put your seasonings, noodles, veggies, and proteins in a jar, and take that jar to work. When you’re ready to eat, add water and microwave! No soggy or mushy noodles here!

What do I replace ramen’s flavor packet with? Bouillon?

Yes and no. You can just add an equivalent amount of bouillon, but where’s the fun in that? In our kitchen, we prefer to add a touch of minced ginger, some minced garlic, soy sauce, and sesame oil. All of that stores nicely in the pantry/fridge and they’re useful ingredients in many dishes. However, if you stick with just those, in our opinion, the soup feels a bit flat. To really take it over the top, we prefer to add some hoisin sauce or miso paste. These are really great base flavors that add some depth to an otherwise straightforward Healthy Instant Noodle Bowls recipe!

How do I decide what to put in the bowl? It’s all so overwhelming.

First, take a deep breath. You know what vegetables and proteins you like, so you’re already halfway there! Most of the fresh vegetables that go in our noodle bowls is leftover from other meals! For example, the corn in the above bowl was leftover from making corn soup. On the off chance that there is no leftover veggies available, that’s when you can dip into your freezer stash a bit more. For example, in the above noodle bowl, the peas/carrots/green beans came from the freezer to round out the meal! Much like meatloaf, these noodle bowls are a great way to use up excess foods that otherwise might have gone to waste.

But what if you want a good, themed bowl? The noodle bowl pictured below has miso, bok choy, fish tofu, and dumplings. These are some of my favorite ingredients, and I happened to be going to the Asian market that week (for jujubes, obviously. This is a very Chinese time in my life.). So, I made some themed noodle bowls! Since the fish tofu and dumplings start out frozen, I continue to store them that way, and boil them the morning I plan to eat them when I’m making my breakfast bowl and tea. Easy enough!

So, how do I make healthy instant noodle bowls?

It’s easy! First, if you have large chunks of protein that are frozen (like dumplings or fish tofu), boil them until warmed through. If you have veggies that you would like to cook a bit first (like bok choy or baby carrots), boil them until you are satisfied!

Then, add your sauce base to the bottom of the bowl or jar.

Next, place the noodles on top of the soup base. You want to make sure they fit!

Finally, add your choice of veggies and proteins. I like to add 2-3 of each to have a variety of flavors and textures in the soup. Place your lid on, and you’re good to go!

When ready to cook, simply fill the container with water until the noodles are covered. Microwave for 3-5 minutes. If your bowl is too hot to handle, but the noodles are being a bit stubborn, cover the container with its lid. Let it sit for 3-5 more minutes, and your noodles should be ready to go! If they aren’t, microwave again. There’s no rhyme or reason as to what a microwave will do, so be ready to wing it in pursuit of your ideal soup lunch!

Do you have a bit of extra time on the weekend? Make some Steamed Scallion Buns to go with your noodles!

Did our FAQ help you create your perfect instant noodle bowl? Drop us a comment and let us know! Or click the button in the recipe to go to our Pinterest page! Give us a follow and tag us in your noodle bowl creations!

A Dish to Share helps curious home cooks feel proud of what they made, excited about what’s next, and increasingly knowledgeable about food and culture, one global recipe at a time.