These meal-prep instant ramen jars are shelf stable, and a great option for make-ahead lunches. They’re healthy, delicious, and super easy to make. Just add hot water and mix, and your instant ramen is ready to eat!
Why You’ll Love This Recipe
- This instant ramen recipe is much healthier than the instant ramen you’ll find on the supermarket shelves. Made with simple ingredients like spices, rice noodles, and vegetables, you’ll not only love the flavor, but you’ll be fueling your body with healthy ingredients.
- You can prepare this recipe in under 5 minutes. Simply combine a few ingredients into mason jars, seal the jars, and pop them on the shelf. When you’re ready to eat your ramen noodles, all you have to do is boil hot water, pour, and mix. Making it a quick and easy meal-prep idea!
- Food can be so expensive these days, but this instant ramen recipe only requires a few inexpensive ingredients that you likely already have in your pantry. It’s a delicious and affordable meal idea that will help you lower your grocery bill and save you some money.
- It’s shelf-stable. Since this ramen recipe is made with dried ingredients, like powdered bouillon, ground spices, dried rice noodles, and dried vegetables— this ramen will last you up to 8 months on the shelf!
Ingredients
- 10 tbsp chicken bouillon powder
- 6 tsp garlic powder
- 3 tsp onion powder
- 3 tsp dried parsley
- 1 & ½ tsp ground cumin
- 1 & ½ tsp ground ginger
- 1 & ½ tsp black pepper
- 1 & ½ tsp salt
- 1 & ½ tsp coconut sugar (optional)
- 4 blocks of dried rice ramen noodles
- 2 cups dried mixed vegetables (like peas, corn, carrots or peppers)
Equipment You’ll Need
For this shelf-stable ramen recipe, you’ll need:
- 4- 16 ounce mason jars with lids
- A jar vacuum sealer
How to Make Shelf-Stable Instant Ramen
1. Mix all of the seasonings and bouillon together in a small mixing bowl.
2. Gather your mason jars. Add 2 tbsp of seasoning mix into each jar, along with 1 block of dried rice ramen noodles, and ¼ cup mixed veggies.
3. Seal the jar with a jar vacuum sealer and store on the shelf for up to 8 months.
4. When ready to eat, bring 1 & ½ cup of water or broth to boil (per jar), and pour into the jar. (I like to use bone broth). Let sit for 5 minutes.
5. Add any toppings you’d like, like chopped cilantro, a squeeze of lime, or a dash of coconut aminos. Enjoy!
Instant Ramen Recipe
Equipment
- 4 16 ounce mason jars
- jar vacuum sealer
Ingredients
- 10 tbsp chicken bouillon powder
- 6 tsp garlic powder
- 3 tsp onion powder
- 3 tsp dried parsley
- 1 & 1/2 tsp ground cumin
- 1 & 1/2 tsp ground ginger
- 1 & 1/2 tsp black pepper
- 1 & 1/2 tsp salt
- 1 & 1/2 tsp coconut sugar optional
- 4 blocks dried rice ramen noodles
- 2 cups dried mixed vegetables (like peas, corn, carrots, or peppers)
Instructions
- Mix all of the seasonings and bouillon together in a small mixing bowl.
- Gather your mason jars. Add 2 tbsp of seasoning mix into each jar, along with 1 block of dried rice ramen noodles, and ¼ cup mixed veggies.
- Seal the jar with a jar vacuum sealer and store on the shelf for up to 8 months.
- When ready to eat, bring 1 & ½ cup of water or broth (per jar) to boil. (I like to use homemade bone broth). Pour into the jar. Let sit for 5 minutes.
- Add any toppings you’d like, like chopped cilantro, a squeeze of lime, or a dash of coconut aminos. Enjoy!
Notes
Want to Learn How to Make More Delicious Recipes From Scratch?
Once you start swapping store-bought food staples for healthier, homemade alternatives– you won’t ever go back! There is nothing better than creating wholesome meals for your family that are nourishing and delicious! Which is why I created a recipe guide full of healthier, from-scratch versions of your favorite kitchen staples that you and your family will love. Grab a copy today, and fill your kitchen with delicious and simple recipes just like this one!
Did you make my instant ramen recipe? Let me know in the comments! And to explore the latest recipes on the blog, check out my recent posts: