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Kimchi Shrimp Cup of Noodles
Kimchi Shrimp Cup of Noodles
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From: EatingWell Magazine, Soup Cookbook
Make your own cup of instant soup at home with this Korean noodle recipe. Pack several jars at once to take to work for easy lunches throughout the week.
- By: Devon O'Brien Senior Food Editor
Ingredients 3 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 3 servings
Nutrition per serving may change if servings are adjusted.
- 3 teaspoons reduced-sodium chicken bouillon paste, divided
- 3 teaspoons gochujang, divided
- 1½ cups chopped cabbage, divided
- 1½ cups sliced mushrooms, divided
- ¾ cup chopped kimchi, divided
- 9 ounces cooked shrimp, divided
- 1½ cups cooked rice noodles, divided
- 1 sliced radish, divided
- 2 teaspoons chopped cilantro, divided
- 3 slices lime, divided
- 3 cups very hot water, divided
Preparation
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Prep
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Ready In
- Place 1 teaspoon bouillon paste and 1 teaspoon gochujang in each of three 1½-pint canning jars. Layer ½ cup cabbage, ½ cup mushrooms, ¼ cup kimchi, 3 ounces shrimp and ½ cup noodles in each jar. Top each with some radish slices, 1 teaspoon cilantro and 1 lime slice. Cover and refrigerate for up to 3 days.
- 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
- Serving size: 1 jar
- Per serving: 239 calories; 1 g fat(0 g sat); 3 g fiber; 32 g carbohydrates; 26 g protein; 23 mcg folate; 161 mg cholesterol; 5 g sugars; 59 IU vitamin A; 15 mg vitamin C; 87 mg calcium; 1 mg iron; 926 mg sodium; 408 mg potassium
- Nutrition Bonus: Vitamin C (25% daily value)
- Carbohydrate Servings: 2
- Exchanges: 3 lean protein, 1½ starch, 1 vegetable
