The Clean Eating Alternative To 2-Minute Noodles

2-Minute Noodles Get A Clean Food Makeover You’re Going To Love

If you’ve ever had to eat on a shoe-string budget (college students know it well!) then you would be well acquainted with the packaged and preservative-laden dehydrated 2-minute noodles that you just add boiling water to and eat.

But since the first ‘rule’ of clean eating clean is to eliminate heavily processed foods, they have probably now become a distant memory.  (If you’ve found it too hard to let go of the packaged fast food snack, then we recommend you watch this video that went viral a couple of years ago!).

Watch This Real Footage Of The Digestion of Ramen Noodles Inside Stomach (Viral Video)

The main attraction of those packages, however, was their simplicity – just add boiling water and eat.  So here is a recipe that recreates that convenience thanks to the ‘mason jar’ concept.  Simply layer your jar or thermos with all your clean food goodies, and pour over your pre-prepared broth when you’re ready to eat.  Simple and delicious!

Bangkok Curry Bowls with Rice Noodles & Vegetables

Total Time: 45 minutes

Yield: Serves 4

Bangkok Curry Bowls with Rice Noodles & Vegetables


  • 1/2 cup coconut milk (TRY: Native Forest Unsweetened Organic Coconut Milk Classic)
  • 1/4 cup fresh lime juice
  • 4 tsp red curry paste
  • 1 tsp fish sauce
  • 4 oz brown rice vermicelli noodles
  • 1 large carrot, peeled and grated
  • ½ large bunch bok choy (about 8 leaves), thick stems removed and thinly sliced
  • 1 1/3 cups sliced mushrooms
  • 1 cup shelled, frozen edamame
  • 1 lb boneless, skinless chicken breasts, cooked, cooled and chopped into bite-size pieces (NOTE: Use any cooked chicken you have on hand, or season with salt and pepper and roast in the oven or poach.)
  • 1/4 cup chopped fresh cilantro leaves
  • 4 cups low-sodium chicken broth, for serving
  • 4 1-qt heat-proof jars or containers
  • Insulated thermos


  1. In a small bowl, whisk together coconut milk, lime juice, curry paste and fish sauce. Cover and refrigerate.
  2. Divide noodles, carrot, bok choy, mushrooms, edamame, chicken and cilantro evenly among jars. Cover and refrigerate until ready to serve, up to 4 days.
  3. To serve, empty the contents of one jar into a heat-proof-thermos. In a small saucepan, bring 1 cup broth and 1 cup water to a boil; add one-quarter of coconut milk mixture (about 3½ tbsp) and heat through. Pour into thermos and keep covered until ready to eat. Alternatively, heated broth mixture can be transported separately in thermos and added to jar just before serving; let stand for 5 minutes before eating. A microwave may also be used to heat the broth mixture.

Source:  Clean Eating Magazine

Feature Image:  Darren Kemper


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