Quick & Easy Microwave Instant Noodles With Canned Potatoes

Craving a hearty meal but stuck with a tight budget and even tighter time? This microwave recipe costs less than $2 per serving and cooks faster than waiting for delivery.

We combine instant noodles’ salty kick with the creamy starchiness of canned potatoes—no stove, no pots, just 5 minutes of microwave magic.

Learn how to upgrade basic ramen into a budget-friendly feast with zero prep stress. We’ll walk you through choosing noodles, prepping potatoes safely, and customizing flavors without breaking the bank.

What Are Canned Diced Potatoes?

Picture this: my brother Joseph once tried making “homestyle” potatoes for his birthday party. They turned out… crunchy. Canned diced potatoes saved the day—pre-cooked, soft, and ready to microwave. These taters are peeled, chopped, and preserved in water or brine, making them a lazy cook’s best friend.

Microwaving Canned Diced Potatoes: Safety and Convenience

Drain and rinse them first—this cuts sodium by up to 40% while preventing a salt-bomb meal. We microwave them in 30-second bursts (600W) to avoid mush. Pro tip: stir between bursts. No one wants a lukewarm potato center judging their life choices.

Choosing the Right Instant Noodles for Microwaving

My mom Linda swears by store-brand ramen. “Why pay extra for fancy packaging?” she says, waving a 35-cent pack of chicken-flavor noodles. But not all noodles play nice with microwaves. Avoid thick udon—they turn gummy. Stick to standard ramen or rice noodles. For a quick meal, try cooking ramen noodles in the microwave for a fast and easy option. Just add water, cover, and in a few minutes, you’ll have a steaming bowl ready to enjoy.

Where to Find Affordable Microwave-safe Instant Noodles

Dollar stores and bulk bins are goldmines. Look for “cup noodles” labeled microwave-safe—their containers withstand heat. Our go-to: Maruchan Instant Lunch (89¢) or Great Value Ramen (22¢ per pack). Skip styrofoam cups unless you enjoy melted plastic confetti. They’re perfect for quick and easy microwave instant noodles when you’re short on time.

Low-sodium Vs. Regular Instant Noodles: Pros and Cons

Regular packs pack 1,500+ mg sodium—65% of your daily limit. Low-sodium versions (like Koyo Seaweed, 480mg) taste milder but let potato starch balance flavors. Mix half the seasoning packet first. You can always add more, but you can’t un-salt soup.

Vegan and Vegetarian Instant Noodle Options

Joseph’s vegan phase taught us this: check for “chicken flavor” or “beef extract.” Nissin Top Ramen Soy Sauce (30¢) and Indomie Mi Goreng (vegan hack: skip the chili oil) work. Canned potatoes are naturally plant-based, making this dish accidentally vegan-friendly.

Now that your noodles and taters are sorted, let’s raid the pantry for flavor boosters. (Spoiler: Sriracha and ketchup count as “gourmet” here.)

Ingredients for Microwave Instant Noodles With Canned Potatoes

Let’s talk pantry heroes. You’ll need instant noodles (any flavor), canned diced potatoes, and water. That’s it—seriously. My college roommate once added crushed Takis instead of seasoning. We don’t recommend that. Adding some canned corn can elevate your dish, making it not just a quick meal but also a tasty one. Cheap microwave instant noodles with canned corn create a satisfying combination for busy days.

Essential Ingredients and Substitutes

No canned potatoes? Frozen diced hash browns (thawed) work in a pinch—microwave 45 seconds first. Swap noodles with microwaveable rice vermicelli ($1.25 at Asian markets). For gluten-free needs, Lotus Foods Millet Ramen ($2.50) holds up beautifully. If looking for quick meal ideas, cheap microwave ramen paired with canned diced potatoes can create a filling dish. This combination provides an easy and budget-friendly option for busy days.

Alternatives to Canned Diced Potatoes

Fresh potatoes take 8+ minutes to microwave—ain’t nobody got time for that. Try canned sweet potatoes for a vitamin A boost or rinsed canned white beans for protein. My aunt Karen uses Spam… but we’ll pretend she didn’t say that. For a truly effortless meal, consider incorporating lazy microwave pre-cooked bacon with those canned beans for a tasty protein-packed dish.

Also See: Lazy Microwave Canned Chicken and Noodles Recipe

How to Make Microwave Instant Noodles With Canned Potatoes

This isn’t rocket science—it’s microwave science. Total cook time: 4 minutes. I’ve burned exactly 17 batches perfecting this. You’re welcome. Interestingly, some foods can actually taste better when microwaved rather than baked, which might surprise you. Discovering those delicious options can transform your microwave into a culinary ally.

Preparing Canned Potatoes in the Microwave

Drain those taters! Rinsing cuts sodium by 30%. Microwave ½ cup potatoes + 1 tbsp water for 90 seconds (600W). Stir halfway—cold spots breed rebellion. They should soften without turning to baby food. It’s just one of those tricks you need when you’re in a hurry, similar to cooking potatoes in the microwave for quick dishes like instant noodles with canned diced potatoes.

Combining Noodles and Potatoes: Step-by-step Instructions

1. Break noodles into quarters (fits better in mugs)
2. Add noodles + seasoning to microwave-safe bowl
3. Pour boiling water until 1” above noodles
4. Mix in microwaved potatoes

Never microwave dry noodles—they spark like Fourth of July. Ask Joseph’s charred “experiment.” If you’re looking for a quick meal, microwave cup noodles are a much safer choice. They are specifically designed for microwaving, providing a convenient and tasty option for busy days.

Microwave Timing and Power Settings for Perfect Texture

Microwave Wattage	Time	Result
600-700W	2.5 mins	Al dente noodles, firm potatoes
800-900W	1.5 mins	Softer texture, broth absorbs faster

Stop at 1-minute intervals to stir. Noodles continue cooking off-heat—factor in “carryover cooking” like a pro chef. For an easy meal, consider cooking egg noodles in the microwave. It’s a quick way to have a satisfying dish ready in no time.

Also See: How to Reheat Sandwich in Microwave: Quick Tips!

Common Mistakes and How to Avoid Them

We’ve all created noodle soup cement. Here’s how to dodge kitchen disasters:

Overcooking Potatoes in the Microwave

Canned potatoes already cooked during canning. Overheating makes them disintegrate into starchy sludge. Microwave max 2 minutes total. If they’re fork-tender at 90 seconds, stop!

Avoiding Mushy or Undercooked Noodles

Mushy noodles = too much water. Use 1:1.5 ratio noodles to water. Cook noodles in microwave for quick and easy preparation. Undercooked? Add 2 tbsp water and zap 20 seconds more. Pro tip: Thicker noodles (like Sapporo Ichiban) need 30 extra seconds.

Balancing Flavors With Seasoning Adjustments

Canned potatoes add extra salt. Start with ½ seasoning packet, taste, then add. Too salty? Squeeze in lemon juice or 1 tsp sugar. Too bland? Garlic powder or chili crisp ($3.99 at Trader Joe’s) saves the day. Be careful when adding seasonings especially if you’re using them in microwaved dishes with canned potatoes.

Now that you’re a microwave noodle-potato ninja, let’s tackle the real challenge: storing leftovers without them turning into a science experiment. Properly reheating those leftovers is essential, as it can also help kill pesky germs. Microwaving for just a few minutes can significantly reduce harmful bacteria, making your food safer to eat.

Now It’s Your Turn to Try!

We’ve covered everything from choosing the right noodles to perfecting the microwave timing for your instant noodle and canned potato combo. This budget-friendly meal is ready in minutes and packed with comfort.

Give it a shot—tweak the seasonings, toss in some extras, and make it your own. Let us know how your microwave noodle-potato creation turns out!