Make Ahead

DIY instant noodles {GF, vegan}

January  3, 2018
Photo by Alannah | Kale Mary
Author Notes

I’ve been toying with the idea of DIY instant noodles for a while and I think you’ll be happy with this one. —Alannah | Kale Mary

  • Serves 2
Ingredients
  • For the soup base
  • 1 tablespoon chickpea miso powder (or a soy-based miso)
  • 1 tablespoon vege stock powder
  • 1/2 teaspoon wakame flakes
  • For the fillings
  • 100 grams dried mung bean vermicelli noodles
  • 1 carrot, julienned
  • 1 cup white cabbage, finely sliced
  • 1/2 cup tuscan kale, finely sliced
  • 2 tablespoons ginger, grated
  • 2-4 cups boiling water
  • 1 tablespoon gluten-free soy sauce
  • Spring onion, to serve
  • Thai basil, to serve
  • Lime juice, to serve
In This Recipe
Directions
  1. Place the soup base ingredients in the bottom of a bowl or glass container. Add noodles and vegetables.
  2. 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.
  3. Garnish with spring onion and Thai basil, and drizzle with fresh lime juice.

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