It was a moment of glory. I was deeply craving some instant cup noodles the other day, but I couldn’t bring myself to actually go buy one. I’ve outgrown my instant cup noodle days during college. Instead, I made a healthier version by swapping out the deep-fried noodles for fresh zucchini noodles. I also substituted the MSG-filled flavor packets for my own curry sauce blend. For the curry sauce, I used yellow curry powder for one version, and Thai red curry paste for the other. Feel free to tweak the seasonings to your liking. I am obsessed with these cup o’ zoodles right now. They’re great for those days when I don’t have much time to cook, and I can make them one or two days ahead. It all comes together in 20 minutes, and this includes prep time! Feel free to add more zucchini noodles, chicken, tofu or vegetables. Enjoy!
MASTERING MY MISTAKES / COOKING NOTES
Hot contents! This is probably obvious to you already, but your glass jar will get quite hot when you’re making the noodles. If you want to be extra careful, you can wrap the jar with a tea towel when you are preparing and eating the noodle soup.Julienne the carrots: Because carrots can be quite thin, they don’t work as well with the spiralizer. To make carrot noodles, I prefer using a julienne peeler. You can also slice carrots thinly with you knife or create carrot ribbons with a vegetable peeler.
If you make this recipe, let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump!
TOOLS I USED FOR THIS RECIPE
Paderno Spiralizer: This is the best spiralizer I’ve used for making zucchini noodles. I’ve tried some brands that spit out small zucchini noodle fragments, but the Paderno creates noodles that are more uniform in shape. The entire until does slide on my counter sometimes, but I’m willing to deal with it for zucchini noodles that are cut better.Kuhn Rikon Julienne Peeler: I love that this peeler is stainless steel and the handle fits well in my hand.
