DIY Chicken and Dill Instant Noodles Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated February 26, 2019

Why It Works

  • All the convenience of a package of instant noodles, but with better ingredients and better flavor.
  • By keeping the dill separate from the rest of the ingredients, you can stir it into the hot soup for bright, fresh, layered flavor.
  • Shredded rotisserie chicken, rice noodles (or par-cooked ramen or Italian noodles), and frozen peas make for quick and easy prep.

This pot of noodles, flavored with roast chicken, peas, and onions, can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh-herb packet, and you've got a hot lunch ready.

20140929-instant-noodles-diy-recipe-chicken-dill-peas-11.jpg
DIY instant noodles made with fresh ingredients. Just add boiling water, and you've got lunch. . Photograph: J. Kenji López-Alt. Video: Natalie Holt

Recipe Details

DIY Chicken and Dill Instant Noodles Recipe

Active 5 mins
Total 8 mins
Serves 4 servings

Ingredients

  • 4 tablespoons (60ml) high-quality chicken base, such as Better Than Bouillon

  • 1 cup frozen peas

  • 1 small onion, thinly sliced

  • 12 ounces (340g) shredded chicken meat from 1 rotisserie chicken

  • 4 small nests rice noodles or pre-cooked ramen or Italian pasta (see note)

  • Kosher salt and freshly ground black pepper

  • 1/2 cup minced fresh dill leaves

Directions

  1. Divide chicken base, peas, onion, chicken, and noodles evenly between 4 resealable glass jars. Season lightly with salt and pepper. Divide dill between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.

  2. When ready to serve, remove dill packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in dill, and serve.

Notes

Dry Thai or Vietnamese rice noodles can be used with no prep. Alternatively, use precooked and chilled ramen-style noodles or fresh Italian pasta. Cook the fresh noodles in boiling water for 1 minute, shock in cold water, drain well, toss with 2 teaspoons (10ml) oil until coated, then proceed with step 1.

Special Equipment

4 resealable 1-pint glass jars

This Recipe Appears In

Nutrition Facts (per serving)
382Calories
12gFat
37gCarbs
31gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories382
% Daily Value*
Total Fat 12g16%
Saturated Fat 3g16%
Cholesterol 112mg37%
Sodium 457mg20%
Total Carbohydrate 37g13%
Dietary Fiber 4g13%
Total Sugars 3g
Protein 31g
Vitamin C 10mg49%
Calcium 48mg4%
Iron 3mg15%
Potassium 413mg9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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