This low carb instant "noodle" recipe utilizes zucchini noodles, is loaded with veggies and protein and has the most rich and flavorful broth. With only 3 grams of net carbs and cooked in about 5 minutes, this noodle cup makes eating healthy so easy. Make this recipe as a meal prep for lunches or a busy weeknight dinner.
Instant noodles are straight nostalgia for millennials. You either love them or hate them, but they bring back memories of simpler times and simpler lunches either way.
These Low-Carb Instant "Noodles" are the grownup version. They are healthier, packed with vitamins and minerals, a good source of protein and no strange ingredients. Prepare them at the beginning of the week and you have a quick and nutritious lunch that can be ready in just 5 minutes.
Ingredient Notes
- Chicken Thighs - I love the taste of chicken thighs in this recipe because they are tender and juicy and add so much flavor to the soup. You can absolutely use a different cut of chicken if you have a favorite. This recipe is a great way to utilize leftover chicken too (just make sure to consume within 3-4 days of cooking the chicken). If you want to make this a "no-cook" recipe, you can purchase a rotisserie chicken from a store deli and just slice or pull the meat. Do not use any type of raw meat in this recipe.
- Vegetables - You can use any mix of veggies in this recipe! I like carrots, bell peppers and thinly sliced celery, but feel free to add some variety. Make sure the veggies you select are easily cooked or can be enjoyed al dente. Mushrooms, onion, shallot, pickled ginger, green beans, snap peas or even frozen veggies make great additions. If you skip the celery, consider adding about ⅛ teaspoon of ground celery seed to add some additional flavor to the soup base.
- Better Than Bouillon - Better Than Bouillon is recommended in the recipe because has great flavor and mixes easily when water is added. Bouillon cubes don't work quite as well because they are harder to dissolve. Better Than Bouillon does not appear to be certified gluten-free, so if you need to substitute this ingredient, I recommend using a liquid soup base concentrate or a seasoning mix like Trader Joe's Vegan Chicken-less Seasoning Salt.
How To Cook The Chicken
These low-carb instant noodles can utilize leftover chicken or even pulled rotisserie chicken. However, if you don't have any chicken on hand this super simple recipe yields juicy chicken thighs in just 20 minutes.
Here is what you will need:
- 1 lb of boneless, skinless chicken thighs
- 1 tbsp. of avocado oil (or your preferred high-heat cooking oil)
- ½ tsp. of kosher salt
- 1 tsp. of black pepper
- 1 tsp. of garlic powder
To cook:
- Preheat the oven to 425 F.
- Line a baking sheet with parchment paper and set aside.
- In a small bowl mix together the salt, pepper, and garlic powder and set it aside.
- Lay the chicken thighs down on a cutting board and trim any of the excess fat. Place the trimmed chicken into a large bowl.
- Toss the chicken thighs in the oil and evenly cover them in the seasoning blend.
- Place the chicken flat on the lined baking sheet and place on the middle rack of the oven. Bake for about 20 minutes or until the chicken reaches an internal temperature of 165 F.
- Remove the chicken from the oven and allow to rest for 5 minutes. Then thinly slice and set aside.
Building The Low-Carb Instant "Noodle" Jars
For full instructions on how to prep the ingredients scroll down to the recipe card below. Once you have all the ingredients prepped, building the jars is a breeze. Here's how:
- Line 4 16-ounce jars in a row.
- Add the "soup base" to the bottom of the jar. Each jar should have 1 teaspoon Better Than Bouillon, 2 teaspoon coconut aminos, 1 teaspoon sesame oil, ½ teaspoon sesame seeds, ¼ teaspoon dried parsley, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ⅛ teaspoon ground ginger.
- Top the "soup base" with about ½ cup of zucchini noodles and about ½ cup of the other veggies.
- Add about 4 ounces of sliced chicken thigh.
- Seal with the lid and store in the fridge until ready to consume.
Heating The Instant "Noodles"
To heat the noodle jars, simply fill the jar with boiling water and replace the lid. Let the jar sit with the lid on for about 5 minutes while the hot water cooks the veggies and reheats the chicken. Once cooked, remove the lid, give it a good stir and enjoy.
If the glass jar sat in the fridge for quite some time it will absorb a lot of heat. If you like your soup piping hot or enjoy your veggies a little more cooked, you can microwave the soup for 3-5 minutes depending on microwave wattage and personal preference. Be careful when removing the jar from the microwave as it will be very hot.
Storage
Store the finished noodle jars with sealed lids in the fridge for 3-4 days (from when the chicken was cooked). The noodle jars without the chicken will be safe to eat longer, however, the veggies will start to deteriorate in quality around the same timeframe.
FAQ's
Yes! With 20 grams of protein, under 400 calories, 5 grams of fiber and 3 grams of net carbs, this recipe is a satiating and nutritious meal. One serving is an excellent source of vitamin A and potassium.
No. This recipe is healthier in many ways (hello veggies!) compared to traditional Instant Noodles. However, it is not low sodium because of the Better Than Bouillon contains quite a lot of salt. If you need to follow a low sodium diet, I recommend substituting the low sodium variety of Better Than Bouillon.
For those with celiac disease or a severe intolerance I would caution against using Better Than Bouillon. While it doesn't appear to contain gluten on the ingredients, it is not certified gluten-free. If you need to follow a gluten-free diet, opt for a bouillon that you can trust is gluten-free! All other ingredients in this recipe are compliant with a gluten-free diet.
Yes! Substitute extra firm, cubed tofu in place of chicken and select one of the vegan Better Than Bouillon options to make this recipe vegan-friendly.
Bouillon cubes are not recommended in this recipe because they do not dissolve well with hot water.
Absolutely! You can add more chicken and/or veggies to make this a larger meal. To make a larger portion you will need a larger jar (21 oz. or 32 oz. would work). If you keep the amount of water used consistent with the original recipe (~8-10 ounces) then you will not need to increase the "soup base" but if you double to water used, I recommend also doubling the "soup base" also.
Other Great Low-Carb Recipes
Did you try these Low-Carb Instant "Noodles"? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Low Carb Instant "Noodles"
Equipment
- Baking sheet
- Parchment paper
- Knife
- Cutting board
- Bowls One large and one small
- Vegetable peeler
- Spiralizer
- 4 16-ounce jars with lids
Ingredients
Chicken Thighs
- 1 lb Chicken thighs Boneless, skinless
- 1 tablespoon Avocado oil Or preferred high heat cooking oil
- ½ teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
Noodle Jars
- 1 lb Cooked chicken thighs From the recipe above or leftovers
- 2 cups Zucchini noodles About 1 large zucchini spiralized
- 2 small Carrots Peeled and jullienne
- 2 Celery stalks Thinly sliced
- 1 small Red bell pepper Cut into strips
- 4 servings "Soup base" Listed below
Soup Base **PER JAR**
- 1 teaspoon Better Than Bouillon Chicken Flavor
- 2 teaspoon Coconut aminos
- 1 teaspoon Sesame oil
- ½ teaspoon Sesame seeds
- ¼ teaspoon Dried parsley
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ⅛ tsp Ground ginger
Instructions
Chicken Thighs
- Preheat the oven to 425 F.
- Line a baking sheet with parchment paper and set aside.
- In a small bowl mix together the salt, pepper, and garlic powder. Set aside.
- Lay the chicken thighs down on a cutting board and trim any of the excess yellow/white fat. Place the trimmed chicken into a large bowl.
- Toss the chicken thighs in oil and the seasoning blend. Toss until they are evenly covered.
- Place the chicken flat on the lined baking sheet, spaced evenly. Place the baking sheet in the preheated oven on the middle rack and bake for about 20 minutes or until the chicken reaches an internal temperature of 165 F.
- Remove the chicken from the oven and allow to rest for 5 minutes. Then thinly slice and set aside.
Prepping the Vegetables
- If you didn't purchase premade zucchini noodles, begin by removing the ends from the zucchini and spiralizing.
- Peel the carrots, cut in half and julienne them. It is helpful to use a mandolin, however, this can be done by hand by cutting the carrots into thin strips. The thinner the better they will cook in the hot water.
- Remove both ends from the celery stalks and thinly slice.
- Cut the bell pepper, removing the stem and core, and slice into thin strips.
Preparing the Noodle Jars
- Line up 4 open 16-oz jars on a table or working surface.
- Begin by adding the ingredients listed under "soup base" to the bottom of each jar. Note that the "soup base" ingredients are listed in quantities per jar. Each jar should have 1 teaspoon Better Than Bouillon, 2 teaspoon coconut aminos, 1 teaspoon sesame oil, ½ teaspoon sesame seeds, ¼ teaspoon dried parsley, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ⅛ teaspoon ground ginger.
- Top the "soup base" with about ½ cup of zucchini noodles.
- Divide the other prepared veggies between the four jars.
- Add about 4 ounces or ½ of a large cooked and sliced chicken thigh to each jar.
- Seal the jars with the lids and store them in the fridge until ready to eat. Consume within 3-4 days of cooking the chicken.
To Heat
- To cook the prepared noodle jars, simply fill the jars to the bottom portion of the lip with boiling water (make sure it is boiling and not just hot). Replace the lid and let sit for about 5 minutes, remove the lid, stir well and enjoy.
- You can also heat it in the microwave if you want the soup hotter or the veggies cooked more. Simply fill the jar with water and microwave for about 3-5 minutes (time will vary based on the microwave). Be sure to remove the metal lid if using the microwave and handle carefully when removing the jar as it will be hot.
Nutrition
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