RECIPE

DIY Instant Lunch Jars

INGREDIENTS:

• 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:

1. Place 1 teaspoon of bouillon paste or miso paste into the bottom of each clean pint-size mason jar.

2. Add 1 teaspoon soy sauce and a pinch of red pepper flakes or a small amount of sriracha if desired.

3. Layer in ¼ cup protein followed by ½ cup mixed vegetables.

4. Place ½ cup cooked noodles on top.

5. Repeat for all four jars. Seal tightly and refrigerate for up to four days.

6. 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.