Make Your Own Kimchi Beef Instant Noodles
I remember cooking instant noodles more than any other food during my college years. The preparation was easy and quick, and it was filling and inexpensive. The only thing I was concerned about was its high sodium content and processed ingredients. These noodles, however, were a way for us to satisfy our hunger, and we loved them as a result.
As a grownup, I have not yet given up having instant noodles. If you are the same, then why not create your own DIY jars (or in this case, cups)? Jars can be packed with fresh vegetables and ingredients to make them healthy and convenient. Let’s find out how.
Reasons for Loving Those Homemade Instant Noodle Jars
You will love these jars because they are great for hot lunches on the go. If you are tired, you can just grab a jar, add hot water, and skip cooking.
A second reason is that it’s better than ramen packages. These packets contain preservatives, salt, and sometimes MSG. A homemade cup, on the other hand, can easily be made with fresh ingredients and is far tastier.
Spicy Kimchi Beef Flavored Instant Noodles
Following is the recipe for kimchi beef instant noodles. Additionally, you will find ideas for adding variety to your homemade instant noodle jar.
You will need the following ingredients to make four jars of kimchi beef instant noodles:
4 tablespoons beef base
2 cups of kimchi with pickling liquid
4 tablespoons chili-garlic sauce (use as much or as little as you’d like)
1 cup thinly sliced shiitake mushroom (top part only)
4 ounces beef jerky, cut into 1/2-inch squares
4 small nests of rice noodles or pre-cooked ramen
1 cup thinly sliced scallions
How to Make the Soup
The soup can be made in 15 minutes. By adding unique vegetables or spices to the basic recipe, you can make them in a variety of flavors.
Step 1. Choosing the Jar
For the number of ingredients listed above, you will need four jars. Mason jars are perfect for this recipe. A pint jar can hold enough food and still allow you to stir everything around after adding hot water. The large size also keeps the ingredients from getting soggy before they can be mixed. Glass does not leach chemicals into food, so it is considered safe.
Step 2. Add the Flavor Base
The first step in making instant noodle soup is to add the flavor base. Choose a flavor base that’s moist and of high quality. A good base is made with a high proportion of real meat. Avoid using flavor powder in this recipe.
Step 3. Add the Other Components
In this step, you divide the kimchi and add its juices and chili-garlic sauce to the jar. Add shiitake mushroom slices. Place the pieces of beef jerky on top of the mushrooms.
For a better flavor to the kimchi beef instant noodle soup, you can use old kimchi that’s super sour. If your kimchi comes in large pieces, cut them into smaller pieces.
Meat always enhances the taste of your soup. For variation, you can add pork, leftover steak, or chicken to the kimchi ramen noodles. To add a different flavor, you can use jerky-like those found on https://www.fatcatjerky.com/. Adding a soft-boiled egg is also an option. You can also add chickpeas or tofu as protein alternatives.
Be aware that adding hot water won’t actually cook any of the ingredients, so be sure to cook anything that needs to be cooked (like chicken) before adding it to the jar.
Adding vegetables to soup is also an option. Keep in mind that hard vegetables, such as fresh carrots, broccoli, and beans, are best if they are cooked ahead of time and sliced thinly or julienned.
Step 4. Add the Noodles
Now you can add your noodles to the jar. Rice noodles do not need to be boiled. At this point, the top should be relatively dry. This will keep your noodles from getting too soggy.
You can vary the recipe by using different noodles, such as pre-cooked Chinese-style egg noodles or any pasta noodles. Make sure to cook pasta noodles until al dente (1-2 minutes less than fully cooked). Once the hot water is added, it will soften again. Vermicelli and veggie noodles do not need to be pre-cooked. The rice vermicelli pasta is an extremely thin cut of pasta that cooks very quickly. After soaking it in hot water for a few minutes, it is ready to eat. You can also use dried Thai or Vietnamese rice noodles without preparing them.
Step 5. Add the Topping
This step involves adding thinly sliced scallions to the top. However, you shouldn’t do this right away. Keep it separate in a plastic wrap or ziplock bag and put it in the jar. You will simply remove it when adding hot water and add it back to the soup once it is hot and ready to eat.
You can use fresh herbs and other “finishing” flavors such as cilantro or dill for variation. As discussed above, cut and keep them separate.
Step 6. Seal & Store
Seal the jar and store it in the refrigerator. It will last up to four days because all components are either fresh, cooked, dried, or salty. If you take these pots out of the fridge, they should be safe to sit at room temperature for about four hours. Throwing them in the mini-fridge at school or the office isn’t a bad idea. However, these instant noodles cannot be frozen.
Step 7. Add Boiling Water
When it’s time to enjoy your delicious noodle creation, remove the scallion packet and add boiling water to the jar. Let the jar sit for 3-5 minutes. Stir in the scallions and serve. If you cannot wait, you can microwave your jar for a minute to speed up the process.
I hope that making instant noodles is something that you decide to try. You and your college-bound kids can adopt healthy eating habits by using these types of recipes. Cooking your own food means choosing the ingredients yourself. When you use fresh ingredients, everything tastes better, as you will find out when you make this recipe for kimchi beef instant noodles.