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I can’t wait to make these for lunch! It’s as easy as putting them together the night before and then pouring a little hot water in the jar right before serving!
Ingredients for each noodle cup:
1 to 3 teaspoons flavor base — soup stock paste (like Better Than Bouillon), miso paste, curry paste
1 to 3 teaspoons flavoring extras, optional — chili-garlic sauce, soy sauce or tamari, coconut milk, sesame oil, Sriracha or other hot sauce
1/4 to 1/2 cup filler ingredients — frozen corn, frozen carrots, frozen peas, diced tofu, leftover cooked meat, dried or thinly sliced mushrooms, thinly sliced spinach or other hearty greens, kimchi, soft-boiled or hard-boiled egg
3/4 to 1 cup noodles — cooked udon, cooked yakisoba or ramen, cooked soba noodles, cooked spaghetti or fettuccine, cooked rice noodles, cooked shirataki noodles, dry vermicelli or maifun noodles
1/4 to 1/2 cup fresh ingredients — fresh herbs, sliced green onions, bean sprouts, sliced lime or lemon
Equipment you’ll need:
Pint-sized widemouth glass jars with lids, or other heatproof containers
Measuring cups and spoons
Chopsticks or a fork, for eating
Click HERE For The Full Tutorial
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