Mason Jar Instant Noodles

These Mason Jar Instant Noodles are the perfect work lunch. The jars are packed full of veggies, vermicelli noodles and shredded chicken!

This recipe went viral for a reason! It’s one of my favourite recipes I’ve ever shared and one I always recommend if you want a fast, healthy lunch that doesn’t feel boring. Not to mention how Instagram-worthy it is!

Why you’ll love this recipe

• Meal prep friendly: Prep these mason jar instant noodles ahead of time, then just add boiling water when you’re ready to eat.
• Healthy & customizable: Packed with protein and veggies and easy to switch up with your favourite add-ins so you’re never bored.

Ingredients and substitutions

• Chicken breasts – Swap for chicken thighs or another protein of choice.
• Soy sauce – Coconut aminos or tamari are great substitutes.
• Sriracha chili garlic hot sauce – Leave out if you don’t like heat, or swap for lemon pepper, Italian seasoning, or Old Bay.
• Lime juice – Fresh or bottled lime or lemon juice can be used.
• Vegetable bouillon cubes – Chicken bouillon cubes would also work.
• Julienned veggies – Use any mix you like. Other great options include beans, chickpeas, lentils, spinach, kale, zucchini, cabbage, or cooked mushrooms.
• Rice vermicelli noodles – These are great because they are thin and cook fast! Zucchini noodles could also work.
• Sunflower sprouts – Swap for cilantro or bean sprouts, or leave off entirely.

How to make mason jar noodles

Step 1: Cook the chicken.

Cook the chicken then shed it.

Step 2: Prep the veggies.

Slice, chop and shred any veggies you are using.

Step 3: Layer ingredients in the jars.

Gather ingredients and jars and start layering. Follow these layering rules!

Step 4: Store for later.

Store the prepped jars in the fridge until you’re ready to eat.

Frequently asked questions

What order do you layer the jars in?

When layering your mason jar soup, start with the shredded chicken, followed by the sauces (soy sauce, sriracha, lime juice), then the vegetables, bouillon cubes, and finally the noodles on top.

How do you serve mason jar soup and how much water do you add?

When you’re ready to eat, pour boiling water into the jar until it’s about 3/4 of the way full (do not fill to the top!). Stir to help the bouillon dissolve and let the noodles cook. If needed, microwave the jar for a couple of minutes. Once everything is hot, pour the soup into a bowl and enjoy.

What jars should you use?

Mason jars work best for this recipe. A 1L or 32 oz jar holds plenty for lunch and keeps liquids at the bottom, away from the noodles. I love glass jars because they are safe, easy to clean, and fit neatly in the fridge.

What can you prep ahead of time?

All the prep can be done in advance. Cook and shred the chicken, chop the veggies, and assemble the jars ahead of time so you have easy, ready-to-go lunches all week.

Storing and reheating

Storing: Store prepped mason jars in the fridge for up to 4–5 days (without the added water). If you don’t finish your soup, you can store leftovers in the fridge, but make sure to enjoy within a day or two for best texture.

Reheating: Reheat in the microwave or on the stovetop until heated through.

Freezing: For best results, fully prepare the soup (including the boiling water), let it cool, then freeze in a freezer-safe container or Souper Cubes for up to 3 months.

Defrosting and reheating: Reheat straight from frozen in the microwave for 6–7 minutes, stirring halfway through, until heated through.