INSTANT NOODLE CALORIES RECIPES

Name: Healthier Instant Noodles Recipe by Tasty
Total time: 30 min
Yield: 1 serving
Cuisine: American
Ingredients: 2 teaspoons soy sauce; ½ teaspoon toasted sesame oil; pepper, to taste; ¼ cup mushroom, thinly sliced; ¼ cup carrot, cut into matchsticks; ½ cup fresh spinach, chopped; 1 cup dry instant noodle; 2 tablespoons green onion, chopped; 1 cup hot broth, or hot water

HEALTHIER INSTANT NOODLES RECIPE BY TASTY

Healthier Instant Noodles Recipe by Tasty image

Here's what you need: soy sauce, toasted sesame oil, pepper, mushroom, carrot, fresh spinach, dry instant noodle, green onion, hot broth

Provided by Kahnita Wilkerson

Total Time 30 minutes

Yield 1 serving

Number Of Ingredients 9

Ingredients

2 teaspoons soy sauce
½ teaspoon toasted sesame oil
pepper, to taste
¼ cup mushroom, thinly sliced
¼ cup carrot, cut into matchsticks
½ cup fresh spinach, chopped
1 cup dry instant noodle
2 tablespoons green onion, chopped
1 cup hot broth, or hot water

Steps:

Fill a mason jar with soy sauce, sesame oil, pepper, mushrooms, carrots, spinach, noodles, and green onions.
Adjust seasonings to taste.
Store in the fridge for up to 5 days.
When you’re ready to serve, pour in the hot water or broth. Stir well.
Enjoy!

Nutrition Facts : Calories 1533 calories, CarbohydrateContent 162 grams, FatContent 88 grams, FiberContent 6 grams, ProteinContent 18 grams, SugarContent 15 grams

INSTANT POT® CHICKEN NOODLE SOUP RECIPE | ALLRECIPES

Instant Pot® Chicken Noodle Soup Recipe | Allrecipes image

Simple and fast chicken noodle soup made in the Instant Pot®.

Provided by Tim

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons salted butter
3 carrots, or more to taste, peeled and sliced
3 stalks celery, or more to taste, chopped
1 medium onion, chopped
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 cups chicken broth
4 cups water
4 cubes chicken bouillon
2 bay leaves
1 pound frozen skinless, boneless chicken breast halves
1 (8 ounce) package thin egg noodles
1 tablespoon dried parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Nutrition Facts : Calories 300.2 calories, CarbohydrateContent 34.5 g, CholesterolContent 85 mg, FatContent 7.8 g, FiberContent 3.2 g, ProteinContent 22.1 g, SaturatedFatContent 3.4 g, SodiumContent 2046 mg, SugarContent 4.3 g

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HEALTHIER INSTANT NOODLES RECIPE BY TASTY

Here's what you need: soy sauce, toasted sesame oil, pepper, mushroom, carrot, fresh spinach, dry instant noodle, green onion, hot broth
From tasty.co
Reviews 88
Total Time 30 minutes
Cuisine American
Calories 1533 calories per serving

Enjoy!

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