30 Minute Meals/ Fun & Easy/ Recipes/ Soups

Mason Jar Instant Noodles

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These Mason Jar Instant Noodle Soups are the perfect on-the-go work lunch and packed full of raw veggies, quick-cook vermicelli noodles & shredded chicken!

Mason Jar Instant Noodles

Easy, delicious, comforting lunches. Somehow after the holiday season, with all the snow and cold ahead of us, it seems impossible to create lunches from scratch and still keep to our healthy eating resolutions.

Factor in work and school, and you’re looking at a lot of plain, paper bag sandwiches or expensive meals out and about.

Well, it’s my personal belief that these Mason Jar Instant Noodles are going to change all that! I had seen ideas for these cute little soup jars elsewhere, but was skeptical of creating one myself.

I thought that they couldn’t possibly be so simple, easy and delicious.

But let me tell you.

This is probably going to be my favourite recipe of 2016. A little premature I know, but that’s just how damn good they are!

Mason Jar Instant Noodles   Mason Jar Instant Noodles

These healthy, no-preservative Mason Jar Instant Noodles with shredded chicken, hot sauce, vermicelli and veggies are beyond easy to make and are the perfect on-the-go lunch for school, work, or anything else you’ve got going on in your busy day.

You could seriously eat these all five days of the week – all you have to do is cook your chicken ahead of time on Sunday, pick whatever vegetables you’ve got lying around, and go nuts!

I suggest bringing a bowl wherever you’re off though to so that it’s easier to eat, but other than that this recipe is super low maintenance.

Mason Jar Instant Noodles

The “instant” broth is remarkably simple and I still can get over the shock of how delicious it really is: just drizzle some soy sauce, Sriracha hot sauce and lime juice over the shredded chicken so that it has time to marinate.

Layer in your fave vegetables, add a vegetable bouillon cube and some quick cooking vermicelli noodles along with your fave fresh herbs (mine is cilantro), and that’s really all there is to it!

Mason Jar Instant Noodles   Mason Jar Instant Noodles

I don’t fill my mason jar up all the way (I only do it about two-thirds full), so before you go all crazy with it know that you want to leave a little bit of room so that everything fits in a big bowl.

I mostly just use the mason jars as transporting containers until I can get myself to a kettle.

Mason jars are actually sooooo handy to keep on hand.

You can get them at Canadian Tire, and they fill in perfectly for plastic containers, allowing you to layer the food you’re transporting.

Mason Jar Instant Noodles

I don’t know about you, but I had SUCH a great holiday with family and friends.

A true break that I needed.

I am proud, however, that I was able to stick to a fairly clean diet over the course of the break, and look forward to developing more super easy and healthy recipes like this for the New Year ahead.

There’s nothing better than something so simple being the reason you’re able to stay on track with a healthy diet.

Make these on a Sunday, and pop ’em in the fridge for the rest of the week.

Mason Jar Instant Noodles   Mason Jar Instant Noodles

You can always customize these Mason Jar Instant Noodles by adding different seasonal vegetables, different herbs, and even adding different flavourings like fish sauce or miso paste.

It really all just depends on what you have on hand, and what you’re craving!

Mason Jar Instant Noodles

Will you be trying my Mason Jar Instant Noodles recipe? If you do be sure to tag me on Instagram and Twitter so I can see your custom creations!?

Print Recipe
Mason Jar Instant Noodles Yum
These DIY Mason Jar Instant Noodles are the perfectly quick and easy on-the-go lunch
Mason Jar Instant Noodles
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Course Soup
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Course Soup
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Mason Jar Instant Noodles
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Instructions
  1. To shred chicken, boil in a large pot of hot water for 12-15 minutes until chicken is cooked through. Pull apart with your hands or with a fork once cooled.
  2. Divide the shredded chicken into each mason jar evenly, then add soy sauce, Sriracha and lime juice.
  3. Layer in vegetables, then drop in bouillon cubes. Sprinkle in chili pepper if desired. Finally, finish with vermicelli noodles and keep in fridge until ready to eat.
  4. Pour boiling water up to about two-thirds of the jar and stir contents, making sure to dissolve bouillon cube completely.
  5. Pour contents into large bowl when ready to eat (should be within 5 minutes of pouring boiling water) and eat right away!

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32 Comments

  • Reply
    Iman Brooks
    January 4, 2016 at 16:28

    Love this idea for lunch during the week.

    • Reply
      Taylor Stinson
      January 4, 2016 at 19:02

      Thanks Iman!!

    • Reply
      John
      August 17, 2016 at 09:16

      Perfecto! Great idea, thanks for sharing. I used some mini jars for personal servings and sent a half dozen to work and surprised the crew at lunch ????

      • Reply
        Taylor Stinson
        August 18, 2016 at 08:56

        Woo hooooooo! Lemme know how they liked them!!! (btw, you sound like an AWESOME boss/co-worker 😉 )

  • Reply
    heather @french press
    January 5, 2016 at 10:15

    I LOVE noodle jars! I make them all winter long for my husband to take to work. So handy, delicious, and healthy!

    • Reply
      Taylor Stinson
      January 5, 2016 at 20:16

      I had never made them before if you can believe it!! Sooooo good 🙂

  • Reply
    Priya
    January 13, 2016 at 02:02

    I’m loving this idea of instant noodle jar and so tempted to make it right away!

    • Reply
      Taylor Stinson
      January 13, 2016 at 09:52

      Thanks Priya!! If you make it let me know how it turns out!

  • Reply
    Lisa H. | Lisa’s Lemony Kitchen
    January 13, 2016 at 07:45

    Yumms 😀 love the idea… its meal on the go.

    • Reply
      Taylor Stinson
      January 13, 2016 at 09:51

      Thanks Lisa! Yes it’s perfect for on-the-go 🙂

  • Reply
    Zahra
    January 13, 2016 at 11:46

    Oh wow! That’s super cool! I can honestly say I have never seen something like this. I too am trying to eat healthier and pack healthier lunches for work but I keep falling behind on that. This is a great idea for making ahead of time 🙂

    • Reply
      Taylor Stinson
      January 13, 2016 at 12:47

      Thank you Deepika, that means alot 🙂

  • Reply
    Ana
    March 2, 2016 at 09:36

    Can you microwave the jar? We don’t have a kettle at work

    • Reply
      Taylor Stinson
      March 3, 2016 at 09:15

      You can definitely microwave the jar Ana! 🙂

  • Reply
    Olivia - Primavera Kitchen
    August 17, 2016 at 10:24

    This is such a great recipe!

    • Reply
      Taylor Stinson
      August 18, 2016 at 08:56

      Thanks so much Olivia!

  • Reply
    Sarah
    August 17, 2016 at 10:38

    Do you use rice vermicelli or the pasta kind? And do you have an idea on what I could sub if I want to reduce the refined carbs? Maybe other veggies or shredded cabbage, I’ll brainstorm! But this looks just delicious!

    • Reply
      Taylor Stinson
      August 18, 2016 at 08:55

      Hey Sarah! I use rice vermicelli – if you’re looking to reduce carbs there are usually other kinds of noodles in Asian markets (or even your local grocery store depending on how big its international section is) that are made from sweet potato starch or green bean starch.

      If you would prefer to opt out of having any kind of starch altogether you could sub in some extra veggies like you mentioned (red/green cabbage would be delish!!) or you could use a spiralizer to create some zucchini noodles, etc. Worst comes to worst you could always just include a TINY bit of the rice noodles and instead use the whole chicken breast in one mason jar as opposed to dividing it in both jars.

      What I honestly love about this recipe is how easy it is to change it up – I’m on a high protein, low carb diet right now myself so I just dumped in double the chicken the recipe calls for and tons of veggies (I made this the other day – ha), then included a teensy tiny bit of vermicelli noodles made with green bean starch.

  • Reply
    Beccy
    August 17, 2016 at 12:17

    What is the capacity of the mason jars please?

    • Reply
      Taylor Stinson
      August 17, 2016 at 16:30

      The mason jars I use hold up to 1L! I will update this in the recipe!

  • Reply
    J
    August 17, 2016 at 14:30

    When you pour boiling water into the mason jar, doesn’t it crack? Do you recommend any other jars that won’t crack with the temperature change?

    • Reply
      Taylor Stinson
      August 18, 2016 at 08:49

      No it definitely doesn’t! People use mason jars in canning and pickling all the time which involves boiling the jars to seal them. I have also made this recipe several times without issue as well. Mason jars are by far the safest thing you can use!

  • Reply
    Sandy Byron
    August 17, 2016 at 15:43

    Hi Taylor, quick question about the recipe–it calls for 1 chicken breast then the instructions tell you to layer in half a chicken breast. Does the recipe only use half a chicken breast or is the other half supposed to be added somewhere in the layers/process? Thanks for clarifying!

    • Reply
      Taylor Stinson
      August 17, 2016 at 16:34

      Hey Sandy! I have updated the recipe to clarify that it’s 2 mason jars. You cook and shred the chicken, then divide the chicken between the two jars. Hope this helps! 🙂

      • Reply
        angela
        August 30, 2016 at 18:24

        Hi Taylor – I understand that you divide the chicken between 2 jars, but do you add half the amount of soy, sriacha and bouillion to each jar as well – 1 tsp soy and sriacha, 1/2 tsp lime to each jar? Or do you add the recipe’s measurements to each jar?

        Thanks

        • Reply
          Taylor Stinson
          August 31, 2016 at 08:32

          Hi Angela! It’s 1 tsp soy and sriracha then 1/2 tsp lime juice in each jar – I have updated and clarified this in the recipe 🙂

  • Reply
    LaRee
    August 22, 2016 at 17:01

    Since i don’t like using bullion cubes due to their high salt content (even low sodium ones) and additives, I’ll just bring along another jar with homemade chicken broth, veg., or beef broth. A little extra work but works fine for me. The vermicelli noodles made with green bean starch or sweet potato starch also sound interesting. Thanks

  • Reply
    Matt L.
    December 9, 2016 at 11:55

    Just made some of these with my office mates today. Great idea! Cheers!

    • Reply
      Taylor Stinson
      December 13, 2016 at 15:59

      Yay! So glad to hear that Matt 🙂

  • Reply
    EricaM
    January 9, 2017 at 17:46

    These look fabulous and I’ve been making a similar meal at home, but need a take to work version. Thx! If I may suggest, try using miso paste instead bullion cubes. I agree with LaRee on bullion cubes. If you can, find an unpasteurized miso paste , it’s full of probiotics for healthy gut flora and has much better flavour. Any good whole food store will carry in the refrigerated section. I highly recommend Traditional Miso which is locally made in southern Ontario. Just make sure the water isn’t boiling when you add it to your mason jar. My suggestion is to boil the kettle and then wait a minute or so for the temperature to drop below boiling and then add the water to the mason jar. Boiling water will kill the good bacteria in the miso. I’d suggest a heaping tablespoon to start and then adjust to your own taste. Your jars are 1L which is what I’m basing it on. Enjoy!

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