These Whole30 cup zoodles are a twist on the ramen from your past. With veggies, shrimp, a hard boiled egg, zoodles, and a savory broth, this Whole30 lunch recipe is so easy to keep in the fridge and devour when you’re ready! These Whole30 cup zoodles are light and healthy and such a great Whole30 lunch recipe idea.
I love dried ramen noodles. Always have, and I’ll never deny it.
In fact, I wrote an ode to them in grade school, a poem for some reason detailing my love for the dried noodles with the salty, MSG-ridden seasoning sprinkled on top, kept on our desks in third grade for a continuous sodium kick. That was the thing back then, but me? I had to write a poem about it.
There’s just no explaining me.
So when we did our first Whole30 and subsequently went paleo, I knew I had to create a healthy take on the über-convenient dried ramen of my past, specifically Cup Noodles, because… does it get any more convenient? Pour microwaved boiling water into a styrofoam cup (And yes, the thought of heating styrofoam around food I’m about to eat makes me seriously cringe now), then devour? It just doesn’t get any easier.
And these Whole30 cup zoodles are bringing the convenience of 90s lunches back to the workroom, y’all. They’re beyond simple: zoodle some noodles, layer them with a stock concentrate, frozen veggies, frozen salad shrimp, and a hard-boiled egg all in a mason jar, and keep it all in the fridge. Then, when you’re ready, pour hot over the whole thing, stir it up, and bam, lunch is served.
Savory and comforting, loaded with veggies and protein, and all real food. The opposite of those $0.59 styrofoam cups of our past. Whole30 lunch recipe miracle.
Because, let’s face it: Whole30 lunches are tricky. You don’t want to spend the time making a full-on recipe, but you can’t get by with apple slices wrapped in prosciutto and dipped in almond butter every damn day. You’ll get tired of leftovers, and eventually chicken salad will stop sounding appetizing. And that, my friends, is when the Whole30 cup zoodles make their dramatic entrance.
If you’re on a Whole30, make sure you use a compliant stock concentrate. These LonoLife chicken bone broth concentrate packets are totally perfect. If you can’t find stock concentrate without sugar or maltodextrin (or any other weird non-Whole30 additives), feel free to simply heat up compliant stock in place of the water and skip the concentrate entirely.
I love how easy using just water makes this Whole30 lunch recipe, but these individual packs of Whole30-compliant chicken broth are super easy to bring to work with your Whole30 cup zoodles, too.
This Whole30 lunch recipe is flexible, too: swap the salad shrimp for cooked chicken or steak, add tofu if you’re vegan! Use whatever frozen veggies you have on hand. Basically: do you with these Whole30 cup zoodles.
To make this Whole30 lunch recipe, I used…
Whole30 Cup Zoodles (Whole30 Lunch Recipe, Paleo, Gluten Free)
These Whole30 cup zoodles are a twist on the ramen from your past. With veggies, shrimp, a hard boiled egg, zoodles, and a savory broth, this Whole30 lunch recipe is so easy to keep in the fridge and devour when you're ready! These Whole30 cup zoodles are light and healthy and such a great Whole30 lunch recipe idea.
- 5 teaspoons Whole30-compliant chicken stock concentrate or 1 1/2 cups chicken stock
- 1/2 teaspoon sesame oil
- salt to taste
- squirt of Whole30-compliant hot sauce or sriracha
- 1 small zucchini spiralized
- 1/4 cup frozen vegetables of your choice
- 1/4 cup frozen salad shrimp or other cooked protein
- 1 green onion thinly sliced
- 1 soft-boiled egg
Layer ingredients in a mason jar: chicken stock concentrate, sesame oil, salt, and hot sauce go on the bottom. If using chicken stock instead of concentrate, omit the chicken stock entirely here. Put spiralized zucchini next, followed by frozen vegetables, salad shrimp, and then green onion. Top it all with a soft-boiled egg. Keep refrigerated until ready to serve. If serving immediately, thaw shrimp and vegetables first.
When ready to serve, heat 1 1/2 cups water (or chicken stock, if not using stock concentrate) to boiling. Pour over ingredients - you may not use all the water. Let sit for 30 seconds then stir. Serve.
This method will hard-boil your soft-boiled egg. If you prefer a soft-boiled egg when eating, remove the egg when filling with water. When ready to serve, replace your soft-boiled egg.