Co-founder of Chewy Mooey and Bite Sized Happiness food and wellness blogger Chava, has created a special Instant Beef Jerky and Kimchi Ramen Noodle Soup for your weekly lunches on the go!
As an avid Asian soup lover (understatement of the year), I wanted to make something quick and easy that you can have on the go without having to spend a fortune on lunch or be inconvenienced by having to leave the office. This snazzy little "just add boiling water" number fits into a jar and can be made up to 4 days in advance for easy work lunches with minimal effort.
This recipe can be adapted to have any of your favourite soup ingredients in it, the golden rule is to remember that nothing cooks through, it simply heats and softens the ingredients to that perfect temperature and texture. Remember if swapping out the noodles for vermicelli you will want to make sure that you only par-cook the noodles not pre-cook.
What you'll need: (makes 4)
1x pack of your favourite Chewy Mooey Jerky (100g)
8x tablespoons of good quality beef base (here is Chava's receipe)
4x tablespoons of chilli sauce (we used Sriracha)
2x cups of raw kimchi (we used Foley's Frothing Fermentations)
1x pack of ramen noodles, pre cooked (we used Hakubaku organic ramen noodles)
8x shitake mushrooms sliced
3x scallions/Spring onions sliced
2x heads of bok choy
4x Mason Jars with good seals
1x cup of fresh bean sprouts
Fresh corriander leaves
Simply layer the ingredients in the jars, start with 2 tablespoons of the beef base in each (you can use a store bought if you like or see my recipe here) and spoon in the kimchi and Sriracha sauce. Then layer the sliced shitake mushrooms, followed by the bok choy.
Next grab some kitchen scissors and cut the jerky into 1cm strips into the jars. Place the noodles on top of this, make sure your noodles have been rinsed in cold water and drained.
Now its time to make your fresh packet for the ingredients you will place in after you have added the boiling water to the jar. Grab a zip lock bag and put the coriander, chilli, scallions and bean sprouts in, push the air out, seal and roll. Your fresh pack can now be placed on top of the noodles in each jar and closed ready to take to work.
Now you're ready to take your instant noodles to work, the ingredients used are quite shelf stable and you can keep them out of the fridge for about 4 hours.
When you are ready for your delicious lunch, take out your fresh packet and fill the jar with boiling water, close the lid and wait. I usually leave it for about 5 minutes to really warm the ingredients, par cook the vegetables and get the noodles soft again.
Add the fresh packet and stir up the ingredients and really make sure you get the beef base and sauce from the bottom.
Final Step - enjoy your Asian inspired instant noodles and watch all your co-workers ogle with envy!
You can find more of Chava's recipes on her blog https://bitesizedhappiness.com or follow her on Facebook.