Name: Homemade Instant Noodle Tofu Jars (Vegan Gluten-Free)
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Asian
Ingredients: 2 tbsp chilli oil; 2 tbsp tamari soy sauce; 1 tbsp rice wine vinegar; 1 tbsp maple or agave syrup; ½ vegetable stock cube, crushed; 2 garlic cloves, crushed; 1-inch piece ginger, grated; 2 nests noodles (quick cook); 100g baby mushrooms, cleaned and halved; 100g broccoli, chopped small; 1-2 carrots, peeled or shredded; 200g smoked tofu, cubed; 2 spring onions, sliced; 1000-12000ml boiling water; 2 tbsp crushed nori; 2 tbsp mixed black and white sesame seeds; A few slices fresh chilli; A fresh sprigs fresh coriander

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These Homemade Instant Noodle Tofu Jars are ready in 10 minutes with minimal prep and maximum flavour. Use any vegetables to make high-protein and high-fibre instant pot noodles that are packed with nutrition.

I have been making a variation of these noodle jars for 6 months now, so it’s only right that I finally share the recipe with you. It’s taken me a while to tweak the recipe and find the best noodles to use for these jars (please read the ingredient section for my tried and tested tips) and you can play around with the veggies and protein and they will be delicious every single time. They are great to make ahead of time and can be bought to work or on the go and you just need to add boiling water and let them sit for 5 minutes.

Mixing a Homemade Instant Noodle Tofu Jar — Homemade Instant Noodle Tofu Jars

Why will I love these jars?

These noodles are amazing:

Packed with rich umami, chilli, zingy and fresh flavours
Loaded with good-for-you ingredients
Contain lots of antioxidants, vitamins and minerals
Healthy fats and wholefood goodness
High in fibre and protein
Contain no additives or filler ingredients
Naturally plant-based, egg-free and dairy-free
Easily gluten-free and nut-free
Ideal to make for a quick lunch or dinner
Can be made ahead of time
Ideal for bringing to work or your friend’s house
Use any veggies you have at home
Can be made with tofu, edamame beans or other protein
Ramen-style noodles better than pot noodles
Just add boiling water!

If you already love the sound of these noodles, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

An Homemade Instant Noodle Tofu Jar — Homemade Instant Noodle Tofu Jars

Close up of Homemade Instant Noodle Tofu Jars — Homemade Instant Noodle Tofu Jars

What ingredients do I need?

You can see the ingredients with weights in the recipe card below, and see my favourite and recommended products in the “shop the recipe” section.

For the sauce:

Chilli oil: I love the White Masu chilli oils and the peanut is my favourite, but you can use your favourite one.
Tamari soy sauce: if you are gluten-free, make sure you use tamari which does not contain gluten, but this adds the salty richness.
Rice wine vinegar: this adds tang and balances out the umami richness and chilli heat. You can also use lime/lemon juice if you don’t have this.
Maple or agave syrup: or use light brown sugar, too, to sweeten the sauce and balance the flavours.
Vegetable stock cube: rather than using MSG like a lot of instant noodles rely on, the stock cubes add saltiness and lots of flavour. make sure you use vegan stock cubes, but you can choose a “meaty” flavour if you prefer.
Garlic: peel and crush the garlic for tons of flavour.
Ginger: fresh is best, and add the grated ginger into the bowl/jars.

The top of a Homemade Instant Noodle Tofu Jar — Homemade Noodle Tofu Jars

A Homemade Instant Noodle Tofu Jar filled with hot water — Homemade Noodle Tofu Jars

As for the jars:

Noodles: make sure you use fine, quick cook noodles (ones that need 10 minutes or simmering water to cook will not work for this recipe) like vermicelli, rice noodles, the straight-to-wok noodles in plastic packs or fresh rice noodles work best. Make sure they are gluten-free, where needed.
Vegetables: you can use any vegetables for these jars, you want about two handfuls per jar. I use a mix of mushrooms, broccoli and carrot but I also love red pepper, baby corn and mange tout.
Extra-firm smoked tofu: I love the tastes of smoked tofu and is great to eat un-cooked. You can also prepare some baked/air-fried tofu if you prefer.
Boiling water: boil the kettle and pour over the jars.

And you can also add some sprinkled nori, sesame seeds, chilli slices and coriander, too, but these are all optional extras.

A closed jar of Homemade Instant Noodles and Tofu — Homemade Instant Noodle Tofu Jars

Chopsticks and noodles and a Homemade Instant Noodle Tofu Jar — Homemade Instant Noodle Tofu Jars

Are these gluten-free and nut-free?

These are easily gluten-free, as long as your noodles do not contain gluten, and you use tamari soy sauce. To keep these nut-free, use a regular and not peanut chilli oil.

How do I make them?

These are ready to go in a few steps:

Combine the sauce ingredients: and divide between two jars.
Top with the noodles, the veg and the tofu: then add any optional extras.
Cover with boiling water: and leave to sit for 5 minutes.
Stir and enjoy: or keep the noodles without the hot water in the fridge.

How long will they last?

Once the jars are assembled (i.e. before the boiling water) seal teg jars and place in the fridge for 1-2 days and then add boiling water to eat.

Eating a Homemade Instant Noodle Tofu Jar — Homemade Instant Noodle Tofu Jars

What other recipes can I try?

For other quick and simple recipes, how about: