DIY instant noodles {GF, vegan}

When you are intolerant and allergic to most staple ingredients, it can be hard to pull together a quick meal. Instant noodles are not a great nutritional choice when you can eat them, but they are fast.

I’ve been toying with the idea of DIY instant noodles for a while and I think you’ll be happy with this recipe – it’s simple, it’s tasty and it’s much healthier than two-minute noodles. You can even put the ingredients in a mason jar to take to work. Just add boiling water and garnish when you are ready to eat.

DIY instant noodles {GF, vegan}
Serves 2

For the soup base
1 tbsp chickpea miso powder (or a soy-based miso)
1 tbsp vege stock powder (see note below)
1/2 tsp wakame flakes

For the fillings
100g dried mung bean vermicelli noodles
1 carrot, julienned
1 cup white cabbage, finely sliced
1/2 cup tuscan kale, finely sliced
2 tbsp ginger, grated
3-4 cups boiling water
1 tbsp gluten-free soy sauce
Spring onion, to serve
Thai basil, to serve
Lime juice, to serve

Place the soup base ingredients in the bottom of a bowl or glass container. Add noodles and vegetables.

Pour boiling water into the bowl or container until all ingredients are covered. Let sit for 5 minutes, with a saucer or lid on top.

Garnish with spring onion and Thai basil, and drizzle with fresh lime juice.

NOTE: I make my own vegetable stock powder from 2 tbsp mushroom powder mixed with 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp cracked pepper and 1/2 tsp celery seeds.