Mason Jar Noodle Meal (Print)

Layered noodles with fresh vegetables and protein, prepared in mason jars for easy meals anytime.

# Ingredients:

→ Noodles

01 - 7 oz dried ramen or rice noodles

→ Protein

02 - 7 oz cooked chicken breast, tofu, or cooked shrimp, diced

→ Vegetables

03 - 1 cup shredded carrots
04 - 1 cup thinly sliced red or yellow bell peppers
05 - 1 cup baby spinach or kale
06 - ½ cup thinly sliced scallions
07 - ½ cup bean sprouts

→ Sauce

08 - 4 tbsp soy sauce (use tamari for gluten-free)
09 - 2 tbsp rice vinegar
10 - 2 tbsp sesame oil
11 - 1 tbsp honey or maple syrup
12 - 2 tsp Sriracha or chili sauce (optional)
13 - 1 clove garlic, minced
14 - 1 tsp fresh ginger, grated

→ Toppings (optional)

15 - 2 tbsp chopped cilantro
16 - 2 tbsp chopped roasted peanuts or cashews
17 - 1 tbsp sesame seeds
18 - Lime wedges

# Directions:

01 - Prepare noodles according to package directions. Drain and rinse under cold water to halt cooking; set aside.
02 - Whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha (if using), minced garlic, and grated ginger until fully combined.
03 - Divide sauce evenly among four quart-sized mason jars (750 ml each).
04 - In each jar, layer the diced protein over the sauce, then add carrots, bell peppers, spinach or kale, scallions, and bean sprouts. Top with cooked noodles.
05 - Seal jars tightly and refrigerate until ready to serve.
06 - Remove lid, add desired toppings, pour approximately ½ cup hot water into jar, let sit 2–3 minutes, stir thoroughly and enjoy directly from the jar or transfer to a bowl.

# Expert Tips:

01 -
  • Four lunches or dinners ready in 30 minutes, no thinking required on busy mornings.
  • The sauce keeps vegetables crisp while noodles stay tender, so every bite tastes fresh even on day four.
  • You can swap proteins or vegetables based on what's in your fridge, making this foolproof and endlessly adaptable.
02 -
  • Layer your sauce at the bottom so it actually flavors everything as it sits, not just the top layer like a forgotten bottle of dressing.
  • The vegetables must be thin-sliced because a thick carrot disk won't soften properly, and you'll end up chewing instead of enjoying.
03 -
  • Make your sauce a day ahead so the garlic and ginger have time to mellow and bond with the oil and acid.
  • Toast your nuts right before assembling so they have maximum crunch, and if you're using peanuts, let them cool completely or the warm oil will soften them.
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