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Kimchi Shrimp Cup of Noodles

Kimchi Shrimp Cup of Noodles

Devon O'Brien

"Make your own cup of instant soup at home with this Korean noodle recipe. Pack several jars at once to take to work for easy lunches throughout the week."
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Ingredients

15 m servings 239 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Ready In

  1. Place 1 teaspoon bouillon paste and 1 teaspoon gochujang in each of three 1 1/2-pintcanning jars. Layer 1/2 cup cabbage, 1/2 cup mushrooms, 1/4 cup kimchi, 3 ounces shrimp and 1/2 cup noodles in each jar. Top each with some radish slices, 1 teaspoon cilantro and 1 lime slice. Cover and refrigerate for up to 3 days.
  2. To prepare one jar of noodles: Add 1 cup very hot water to a jar. Cover and shake to combine. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Let stand 5 minutes. Stir before eating.

Footnotes

  • To make ahead: Store precooked jars in the refrigerator for up to 3 days.
  • Equipment: Three 1 1/2-pint wide-mouth canning jars
  • [EW-IMPORT][ServingSize] 1 jar
  • [EW-IMPORT][NutritionBonus] Vitamin C (26% daily value)
  • [EW-IMPORT][CarbServings] 2
  • [EW-IMPORT][Exchanges] 3 lean protein, 1 1/2 starch, 1 vegetable
  • [MACRO]{"PublicationHubId":"0","PublicationTitle":"EatingWell.com, December 2016"}

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