Gluten Free Instant Noodles with Kimchi

Say goodbye to boring desk lunches and brace yourself because these Gluten Free Instant Noodles with Kimchi are going to blow your mind and really liven up your midday meals!

{{ The recipe and post for these Gluten Free Instant Noodles with Kimchi were made in partnership with Pompeian. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}

3 glass weck jars are on a wooden table top. The jars are layered with ramen ingredients - on the bottom is a yellow layer of spices and seasonings, then a layer of shredded green cabbage, shredded orange carrots, and red kimchi. Then the jars are layered with gluten free ramen noodles and green scallions.

Consider these Instant Noodle guidelines just that…guidelines. It is so easy to swap up the flavors and textures to make your own variations based off of what you like. The options for these noodle cups are literally endless, and always delicious!

The noodles || Considering the noodles are THE most important part of this entire Gluten Free Instant Noodles post, we should probably talk about them first. I happened upon brown rice ramen noodles a few years ago during a deep dive on Google. Ever since I have been sending Todd to work with lots of different home made variations of gluten free noodle cups during the cooler months. He loves them and I love how simple it is to make a week’s worth of wholesome lunches at one time for him.

A woman in a green thermal short and orange sweater with a linen apron is holding a jar of ramen noodles and vegetables in one hand and spraying a can of grapeseed oil into the jar with the other hand.

I parcook the ramen noodles for these noodle cups for only a few minutes, rinse them under cold running water, thoroughly drain, then lightly spritz and toss them with Pompeian 100% Grapeseed Oil Spray. This will keep the noodles from sticking together. Then once you are ready to eat all you have to do is simply pour boiling water into the glass jar and allow the noodles to steep for 1 minute before you stir everything together and eat.

A woman in a green thermal shirt with an orange sweater and tan linen apron is using a fork to remove kimchi from a glass jar. She is transferring the kimchi from the storage jar to a glass jar that is layered with shredded cabbage, carrots, and spices. The jar is sitting on top of a wooden table top.

The flavorings || There are all sorts of flavor combinations for noodle cups out there, but Todd and I have been enjoying Korean flavors the most lately. Kimchi is the standout flavor in this version. Kimchi is a staple side dish in Korean cuisine and is made of salted and fermented vegetables. Since Todd is a vegetarian I use a  vegan kimchi that he really likes since kimchi is often made with salted shrimp, fish sauce, or anchovy sauce.

The other flavorings in these delicious instant noodles with Korean influence are gochujang, a red chili paste that is a savory, sweet, and spicy fermented condiment; gluten free miso paste, which has a salty, umami-rich flavor; and Tamari, a gluten free soy sauce alternative.

A woman wearing a green thermal, an orange sweater, and a linen apron is sprinkling yellow nutritional yeast into a glass jar. There is a spray can of Pompeian grapeseed oil in the background.

The vegetables || The vegetables are the really fun part because they can be swapped up about a million different ways. My holy trinity for any gluten free instant noodles are sturdy greens, shredded carrots, and green onions. For the greens I rotate between finely shredded Napa or Savoy cabbage, bok choy, and spinach just depending on what I have on hand, but I never swap out the carrots or green onions, they’re essential flavors in the noodle cups.

A glass jar layered with kimchi cup o noodles ingredients is sitting on wooden table. A woman with red manicured fingernails is putting half of a hard boiled egg that has been rolled in black sesame seeds.

The protein || Lots of times I just send Todd with noddle cups filled with vegetables, but sometimes I add cubed tofu or hard boiled eggs into the jars for him as well. If you eat meat you could change it up by adding in a layer of shredded chicken too.

A woman in a green thermal shirt with a orange sweater is pouring hot water from a kettle into a jar that is layered with gluten free cup of noodles with kimchi. There are 2 other jars of noodle ingredients sitting on the wooden table next to the woman.

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Gluten Free Instant Noodles with Kimchi

A glass week jar filled with the ingredients for messing gluten free cup of noodles with kimchi sits on a wooden table in front of a dark wood wall.

These Gluten Free Instant Noodle jars make for a pretty perfect desk lunch or a thoughtful gift for a friend that is under the weather. 

  • Author: This Mess is Ours
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 1 jar 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Korean



1/2 tablespoon gluten free red miso paste

1 teaspoon Tamari

1 tablespoon gochujang

1 tablespoon nutritional yeast

1 vegan “beef”bouillon cube, crushed or ground in a spice grinder

1/4 cup shredded sturdy greens: Savoy or Napa cabbage, bok choy, or spinach

1/4 cup shredded carrots

1/4 cup vegan kimchi

Pompeian 100% Grapeseed Oil Spray

1 nest gluten free brown rice ramen noodles, par cooked for 1 minute less than the package indicates.

1/2 cup diced tofu, shredded chicken, or 1/2 a boiled egg

1 tablespoon scallions, light and dark green parts, thinly sliced


Prep: In a clean glass jar that will hold up to 1/2 liter layer the ingredients in this order:

Miso paste, Tamari, gochujang, nutritional yeast, and ground bouillon cube. Top with shredded greens, carrots, and kimchi. Lightly spritz par cooked ramen noodles with Pompeian 100% Grapeseed Oil Spray  before adding to the jar. Layer in the choice of protein and top with scallions. 

Place a lid on the jar and store in the refrigerator for up to 5 days. 

To serve: Add boiling hot water to the jar, leaving about an inch of space at the top is you can stir the soup. Let sit for 1 minute. Stir to incorporate all of the seasonings from the bottom of the jar. Eat immediately. 

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  1. Veronica November 16, 2020 at 8:33 am

    This recipe sounds amazing! I’m so happy that there’s a way to make instant noodles that are gluten free. I knew it was possible but didn’t know how to do it.

    1. meg@thismessisours November 24, 2020 at 12:14 pm

      YES!!! I had been craving instant noodles for so long myself – this recipe really hit the mark!

  2. Marlene October 29, 2018 at 6:33 pm

    I just KNEW this could be done. I just hadn’t put much thought into making it happen. Thank you SO much for this recipe. It will be nice to have this to add to the weekday lunch arsenal for me and hubby. I just ordered the jars. So excited!

    1. thismess October 29, 2018 at 7:10 pm

      Hooray!! I am so glad that you are excited about the recipe Marlene, I hope you love these as much as we do. I’m sure you will be making up your own noodle cup variations in no time – be sure to come back and tell me all about them!

  3. JoAnne October 27, 2018 at 2:50 pm

    I can’t wait to try. Where did you get the glass jars with lids?

    1. thismess October 27, 2018 at 9:25 pm

      Hi JoAnne,
      The glass jars are weck jars, I have ordered them from Amazon and seen them at World Market before. 🙂

  4. Kate October 26, 2018 at 6:02 pm

    Which brand of noodles did you use in this recipe?

    1. thismess October 27, 2018 at 9:24 pm

      Hey Kate, I use King Soba ramen noodles. They have brown rice and black rice ramen. Both are great!

    1. thismess October 26, 2018 at 12:46 am

      Thank you so much!!


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