These low carb 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 snack idea is full of veggies and protein.
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 a Whole30 snack 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.
Why these cup zoodles are the perfect Whole30 snack:
- They’re so easy to make and keep in the fridge.
- This recipe makes a truly Whole30 compliant snack, following a mini version of the meal template with plenty of veggies, fats from the egg and/or bone broth, and protein.
- This Whole30 snack recipe is deliciously savory and satisfying, plus so versatile.
And these Whole30 cup zoodles are bringing the convenience of 90s snacks 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, a Whole30 compliant snack or 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 snack recipe miracle.
Because, let’s face it: Whole30 snacks are tricky. You can’t just shovel a Larabar in your face; that’s not exactly a compliant process right there! Instead, Whole30 snacks should be like a mini meal, with veggies, fats, and protein. See now why these “cup zoodles” are one of the most perfect Whole30 snacks?
- Use hot bone broth in place of the stock concentrate + water combination. My Instant Pot bone broth is perfect for this!
- Replace the frozen cooked shrimp with cooked chicken or sliced beef.
- Mix up the veggies you use: I love a frozen Asian mix. If you’re not on a Whole30, shelled edamame would be amazing!
- Make sure your egg is very soft boiled; the hot water will turn it mostly hard-boiled anyway. If you really prefer a soft-boiled egg, like I do, simply pack your Whole30 snack with a soft-boiled egg, take it out when you pour your water or stock over, and then replace it. If you like hard-boiled eggs, there’s no problem just included a hard-boiled egg in the first place!
- If you use frozen cooked shrimp and veggies, make sure your Whole30 snack has a bit of time to thaw in the fridge. A couple hours is plenty, and this will ensure they don’t cool down your hot water or stock.
If you are 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 snack recipe, but these individual packs of Whole30-compliant chicken broth are super easy to bring to work with your cup zoodles, too.
Where can I find compliant sriracha?
You won’t likely be able to find any premade, but it’s so easy to make yourself! Try my Whole30 sriracha recipe. If you don’t have any on hand, a regular compliant hot sauce will work to spice things up, or try a big pinch of crushed red pepper flakes instead.
How to make this Whole30 snack recipe:
Combine the stock concentrate, sesame oil, hot sauce, and salt in the bottom of a mason jar.
Layer zoodles, veggies, shrimp, egg, and scallions on top. Seal lid and keep in fridge until ready to eat.
Pour hot water over, wait a few seconds, stir, and eat! Alternately, use hot stock instead of water and leave out the stock concentrate.
Other recipes you’ll love:
- Egg Roll in a Bowl with Creamy Chili Sauce
- Whole30 Sriracha Recipe
- Whole30 Thai Chicken Zoodle Bowl
- Whole30 Food List (with Printable Download)
- How to Prepare for a Whole30
Whole30 Cup Zoodles (Whole30 Lunch Recipe, Paleo, Gluten Free)
- 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.