Spice up a package of instant noodles with fresh garlic and red pepper flakes for heat, plus edamame for added protein. This recipe can easily be doubled to serve 2 and use the whole package of noodles. To cut back on sodium, look for noodle varieties with less than 600 mg sodium per serving or use less of the seasoning packet.

Source: EatingWell.com, June 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a small skillet over medium heat. Add bell pepper and sauté for 5 minutes. Add garlic and crushed red pepper; cook for 1 minute more. Remove from heat and set aside.

  • Meanwhile, bring water to a boil in a medium saucepan. Add edamame and cook for 2 minutes. Stir in noodles; cook until tender, about 3 minutes more.

  • Drain the edamame and noodles and return to the pan. Add the bell pepper mixture along with any remaining oil from the sauté pan. Add half of the seasoning packet (discard the remainder or reserve for another use); toss well. Transfer to a bowl and serve.


Find more ideas for instant noodles.

Nutrition Facts

2 cups
333 calories; protein 10.3g; carbohydrates 41.3g; dietary fiber 3.8g; sugars 5.3g; fat 14.5g; saturated fat 1.3g; vitamin a iu 1487.3IU; vitamin c 65.5mg; folate 200.1mcg; calcium 58.5mg; iron 1.5mg; magnesium 47.2mg; potassium 400.6mg; sodium 20.3mg; thiamin 0.1mg; added sugar 2g.