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Instant Cup of Noodles with Spiralized Vegetables
Instant Cup of Noodles with Spiralized Vegetables Inspiralized

When it comes to convenience, it’s tough to beat the real deal. But Inspiralized founder Ali Maffucci’s recipe for instant cup of noodles with spiralized veggies makes our grocery-store guilty pleasure a million times healthier. It swaps in spiralized carrots and zucchini for regular noodles and red curry paste for MSG. It takes only 10 minutes to prep the ingredients and assemble them in a mason jar. Stash it in the fridge and pour boiling water over everything when you’re ready to enjoy. Can every recipe be this easy?

For more tips, tricks and recipes from Ali Maffucci, check out her website, Inspiralized, and her exclusive interview on The Coterie.

RELATED: Zoodles Might Be the Best Thing to Ever Happen to Dinner

2 Servings

1 large carrot, peeled

1 medium zucchini

4 teaspoons red curry paste

¼ cup sliced scallions

2 tablespoons fresh cilantro leaves

2 hard-boiled eggs, halved

2 lime wedges

1. Spiralize the carrot and zucchini with Inspiralizer blade D, the “spaghetti” blade. While spiralizing, apply light pressure to yield thinner noodles (like angel hair pasta). When you’re finished, trim the noodles with kitchen shears.

2. Build your cups: Spread the red curry paste on the bottom of each mason jar. Top with equal portions of scallions, cilantro and spiralized veggies. Divide the eggs and limes between the jars and seal the lids.

3. Refrigerate the jars for up to two days. To serve, remove the lime wedges and eggs and fill the jars with boiling water. Seal the jars and let them steep for about 3 minutes. Remove the lids and stir the red curry paste into the broth. Serve with the eggs and lime wedges.

125 calories

6g fat

11g carbs

9g protein

5g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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