DIY Instant Mason Jar Noodle Lunch
An Easy Make-Ahead Lunch in a Jar
Skip the instant noodle cup and make your own. These easy mason jar noodle lunches are loaded with vegetables, your choice of protein and plenty of flavor. Prep several at once, keep them in the refrigerator, then just add boiling water when you're ready for lunch.
WHY YOU'LL LOVE THIS
Make it your own. Use chicken, shrimp, tofu or edamame and whatever vegetables you have on hand.
Meal-prep friendly. Make four jars at once and refrigerate them for easy lunches during the week.
Just add hot water. When lunchtime comes around, there's almost nothing left to do.
INGREDIENTS
Makes 4 pint-size mason jar lunches
2 cups cooked rice noodles or ramen noodles without the seasoning packet
2 cups assorted vegetables such as shredded carrots, spinach, corn, peas, or mushrooms
1 cup cooked protein such as diced rotisserie chicken, shrimp, tofu, or edamame
4 teaspoons bouillon paste or 4 teaspoons miso paste
4 teaspoons soy sauce
½ teaspoon red pepper flakes or 2 teaspoons sriracha, optional
¼ cup chopped fresh herbs such as cilantro, basil, or green onion
INSTRUCTIONS
Place 1 teaspoon of bouillon paste or miso paste into the bottom of each clean pint-size mason jar.
Add 1 teaspoon soy sauce and a pinch of red pepper flakes or a small amount of sriracha if desired.
Layer in ¼ cup protein followed by ½ cup mixed vegetables.
Place ½ cup cooked noodles on top.
Repeat for all four jars. Seal tightly and refrigerate for up to four days.
To serve, fill a jar with boiling water until the noodles and vegetables are just covered. Stir well, cover, and let sit for 3 to 4 minutes until heated through. Sprinkle with fresh herbs before serving.