Chicken Curry Cup of Noodles

Chicken Curry Cup of Noodles

1 Review
From: EatingWell Magazine, Soup Cookbook

Make your own cup of instant soup at home with this chicken curry zoodle (spiralized zucchini noodles) recipe. Pack several jars at once to take to work for easy lunches throughout the week.

Ingredients 3 servings

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Original recipe yields 3 servings
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  • 3 teaspoons reduced-sodium chicken bouillon paste, divided
  • 6 teaspoons red curry paste, divided
  • 6 tablespoons coconut milk, divided
  • 1½ cups frozen stir-fry vegetable mix, divided
  • 9 ounces chopped cooked boneless, skinless chicken breast, divided
  • 1½ cups spiralized zucchini noodles, divided
  • 3 teaspoons chopped cilantro, divided
  • 3 cups very hot water, divided


  • Prep

  • Ready In

  1. Add 1 teaspoon bouillon paste, 2 teaspoons curry paste and 2 tablespoons coconut milk to each of three 1½-pint canning jars. Layer ½ cup vegetables, 3 ounces chicken and ½ cup noodles in each jar. Top each with 1 teaspoon cilantro. Cover and refrigerate for up to 3 days.
  2. To prepare one jar of noodles: Add 1 cup very hot water to a jar. Cover and shake to combine. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Let stand 5 minutes. Stir before eating.
  • To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
  • Equipment: Three 1½-pint wide-mouth canning jars

Nutrition information

  • Serving size: 1 jar
  • Per serving: 235 calories; 8 g fat(5 g sat); 1 g fiber; 9 g carbohydrates; 29 g protein; 13 mcg folate; 72 mg cholesterol; 5 g sugars; 3,068 IU vitamin A; 7 mg vitamin C; 41 mg calcium; 1 mg iron; 825 mg sodium; 324 mg potassium
  • Nutrition Bonus: Vitamin A (61% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean protein, 1 fat, 1 vegetable

Reviews 1

March 09, 2017
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By: Victoria Seaver, M.S., R.D.
I love making a batch of these ramen cups to take to work.
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