These Healthy Ramen Noodles are the perfect make ahead lunch. Simply add all your ingredients to a mason jar, store in the fridge, and add boiling water over top when you’re ready to eat! Vegan-friendly and packed with plant-based protein.
Disclosure: This post may contain affiliate links. All opinions are my own; I never feature a brand that I don’t love! See my disclosure policy for more details.
Is ramen healthy?
The first thing that probably comes to mind when you think of ramen is the heavily processed packages enjoyed by college students around the world. These flavored packages are filled with high amounts of sodium and a long list of ingredients you can’t pronounce. On the other hand, when it comes to ramen noodles themselves, they are made from just 4 ingredients–flour, water, salt, and kansui.
For this recipe, choose a package of ramen noodles that contains plain ramen noodles without any flavoring. One of my favorites to use is this box of Ocean’s Halo Organic Ramen Noodles. These noodles contain 3 simple ingredients, lower amounts of sodium, and pack in 7 grams of protein per serving. The only downside is ramen noodles contain little to no fiber. That’s why I like to pair these noodles with colorful, fiber-rich vegetables in these make-ahead jars.
So in short, unflavored ramen noodles are definitely a food to enjoy as part of a balanced diet.
How do you make these healthier ramen noodles?
These healthy ramen noodles contain clean ingredients you can feel good about eating. Plus, they are so simple to make. You’ll need 4 – 16 ounce wide mouth mason jars to create this recipe. If you don’t have these, you can also use another jar similar in size.
- Start by layering the jars with edamame, sauce, and ginger knobs. Edamame is a great source of plant based protein with about 9 grams of protein per 3 ounces.
- Then, add in your vegetables and vegetable broth cube. Make sure your vegetables are chopped into bite sized pieces. You can use any veggies you like best!
- Finally, add over 1 package of ramen noodles. Ramen is typically formed into cakes so you will likely need to break it up into smaller pieces to fit into the jar. Again, I love using this box of Ocean’s Halo Organic Ramen Noodles which comes in 4 individually wrapped ramen servings– perfect to split among the 4 jars.
When it comes time to make the noodles, simply pour over boiling water and let sit for a few minutes to cook the noodles. If you find that the ramen is still hard, you can microwave the jar (without the metal lid) for an additional 1-2 minutes.
Customize these noodle jars your way
Like all of my other recipes, this healthy ramen recipe is completely customizable.
- Use any quick-cooking vegetables of your choice. This is perfect to use up any remaining bits of veggies in your fridge.
- Make this recipe gluten-free– instead of using ramen noodles use rice vermicelli noodles and use tamari in place of soy sauce.
- You can also change up the sauces and seasonings depending on what you like best. Sauces like teriyaki or sweet chili sauce would go great in these noodles jars. To kick up the spice, add over more Sriracha and red pepper flakes.
- If you’re wanting to cut down on the sodium, take out the vegetable bouillon cube and be sure to use low sodium soy sauce.
Looking for more customizable recipes made for you and your health goals? Click here to learn more about my coaching + cooking program.
Check out these other make-ahead mason jar recipes too:
- Mason Jar Yogurt Parfaits
- Rainbow Quinoa Salad Jars
- Lentil Brown Rice Dry Soup Mix
- 1 - 12 ounce bag shelled edamame
- 4 teaspoons low sodium soy sauce
- 4 teaspoons Sriracha
- 4 small knobs ginger, peeled
- 1 teaspoon red pepper flakes
- 2 cups chopped vegetables of your choice (broccoli, carrots, bell peppers, spinach, cabbage, kale, green onions, etc)
- 2 vegetable bouillon cubes, cut in half
- 4 individually wrapped plain ramen cakes (from a ~10 ounce package - see recommended product below)
- Divide 3 ounces (about 1/2 cup) edamame among 4 - 16 ounce wide mouth mason jars. Then, add 1 teaspoon of soy sauce, 1 teaspoon of Sriracha, 1 small knob ginger, and 1/4 tsp red pepper flakes to each jar.
- Layer in 1/2 cup vegetables to each jar, then drop in 1/2 bouillon cube. Finish by adding 1 package of ramen into each jar. Keep in the fridge with the lid on for up to 4 days until ready to eat.
- About a half hour before you want to eat, remove the jar from the fridge and let it come to room temperature. (If you pour boiling water into a cold jar, the glass may crack.)
- Pour boiling water to fill jar and stir contents. Let the jar sit with the lid on for 3-4 minutes before serving. Pour into a large bowl to eat.
Please note these are affiliate links. I only link to products I love and recommend!
Nutrition Information:Yield: 4 Serving Size: 1 jar
Amount Per Serving: Calories: 340Total Fat: 5gSaturated Fat: 1gSodium: 900mgCarbohydrates: 55gFiber: 6gProtein: 20g