Description
Mason Jar Noodles are a convenient, flavorful, and customizable noodle bowl prepared ahead of time in a mason jar. This recipe layers dry noodles, vegetables, sauces, and optional proteins for an easy meal that can be stored in the refrigerator for up to three days and quickly prepared by adding hot water when ready to eat. Perfect for a quick lunch or dinner, it combines Asian-inspired flavors like soy sauce, miso, sesame oil, and sriracha with fresh veggies and protein options.
Ingredients
Scale
Noodles and Base
- 1 package instant ramen noodles (or any noodle of your choice)
Sauces and Seasoning
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon miso paste (optional, for extra flavor)
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger powder or fresh grated ginger
- 1/2 teaspoon garlic powder
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce (optional for heat)
Vegetables
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced bell peppers (red, yellow, or green)
- 1/4 cup chopped green onions
- 1/4 cup baby spinach (or any leafy greens)
- 1/4 cup corn kernels (optional)
- 1/4 cup mushrooms (optional, thinly sliced)
Protein
- 1 boiled egg (peeled and halved, can be added before or after heating)
- 1/4 cup cooked shredded chicken (or tofu for a vegetarian option)
Garnishes
- Fresh cilantro or parsley
- Sesame seeds
- Chili flakes
- Lime wedges
Instructions
- Layer the Ingredients: In a mason jar, start by adding the dry ingredients first. Break the ramen noodles into smaller pieces or leave them whole if they fit, placing them at the bottom of the jar.
- Add Flavorings: Add soy sauce, miso paste, sesame oil, ginger powder, garlic powder, rice vinegar, and sriracha sauce if using. These ingredients create the flavorful broth base.
- Layer Vegetables: Add shredded carrots, bell peppers, green onions, spinach, corn, mushrooms, or any other vegetables on top of the noodles, leaving some space at the top.
- Add Protein: Place your protein choice—boiled egg halves, shredded chicken, or tofu—last on top of the jar contents.
- Seal the Jar: Tightly close the mason jar with its lid. Store the jar in the refrigerator for up to three days until ready to eat.
- Prepare to Serve: When ready, pour the jar’s contents into a bowl or leave them in the jar if it’s microwave-safe.
- Add Hot Water: Pour 1 to 1 1/2 cups of hot water over the ingredients to your preferred soupiness.
- Mix and Rehydrate: Stir well to combine and allow the noodles and vegetables to soak and soften for 3-5 minutes.
- Add Final Touches: If a boiled egg is included, slice it in half and place it on top. Garnish with sesame seeds, fresh herbs, chili flakes, and lime wedges as desired.
- Enjoy: Stir everything once more and enjoy your quick and delicious mason jar noodles!
Notes
- Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
- Adjust sriracha or chili flakes to control the heat level.
- To keep the veggies crisp, add them fresh just before serving if preferred.
- The recipe is easily customizable with different vegetables or proteins according to preference.
- Miso paste is optional but adds depth to the broth flavor.
- If storing multiple jars, keep them in the fridge and consume within 3 days for best taste and safety.
- To save prep time, use pre-cooked or rotisserie chicken.
