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Home » Recipes » Mason Jar Instant Noodles

Mason Jar Instant Noodles

2/17/21

30 Minute Meals
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This post may contain affiliate links which won’t change your price but will share some commission

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 Noodle Soups

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Ingredients in mason jar instant noodle soup

I like my mason jar instant noodle soups to have a little kick to it. To make yours taste like mine, these are the ingredients you will need:

  • Cooked chicken
  • Soy sauce or tamari
  • Hot sauce
  • Lime juice
  • Boullion cubes
  • Julienned veggies (my favourite are broccoli stems, carrots, peppers and onions)
  • Rice vermicelli noodles
  • Garnishes (like sunflower sprouts or cilantro)

 

Mason Jar Instant Noodles   Mason Jar Instant Noodles

How to make mason jar soup

This is a great way to meal prep your lunches for the week. In 15 minutes, you can make as many as you need. You can even make them different flavours by adding unique veggies or spices. But the basic method is the same:

  1. Cook the chicken and shred it. Layer the chicken in the jar first. (It is super easy if you have left over chicken from another meal. Just shred it and add it to your jar.)
  2. Pour the liquid ingredients over the chicken. This would be the soy sauce, hot sauce and lime juice.
  3. Cut and layer the vegetables next.
  4. Put the bouillon cube on the veggies.
  5. Pack the noodles on top.

The jars will then go right into the refrigerator until you are ready to eat them. At lunch time, boil water, and fill your jar to the top. Let the boiling water dissolve the bouillon cube and soften the noodles. This may take up to five minutes, but if you can’t wait, you can put your jar right into the microwave for a minute to speed up the process.

You will want to pour the soup in a bowl to make it easier to eat.

Mason Jar Instant Noodle Soups

What can you prep ahead of time?

All of the prep work for these mason jar soup lunches can be done in advance. Take the time to cook and shred the meat as well as cut the veggies on the weekend. Pack everything into the jar and have a stash of healthy lunches ready to go.

How to serve mason jar soup

While mason jars are perfect for storage and travel, they aren’t the best for eating out of. Make sure to take a bowl with you so you can pour your mason jar soup in it. Struggling to get a spoon in and out of a mason jar will lead to less enjoyment of your meal prep plan!

Mason Jar Instant Noodle Soups

Ingredient substitutions

You can change most of the ingredients in this recipe to suit your tastes.

Use a different kind of meat or skip the meat completely for a vegetarian version.

If you have gluten sensitivities, the rice noodles are a great way for you to enjoy this meal. They keep it lower in carbs for special diets as well. Just use tamari instead of soy sauce to remove any gluten from the recipe. You can also use spiralized zucchini noodles instead of rice vermicelli to make the recipe completely low carb!

Other ingredients you can try in your mason jar soups include:

  • Canned beans, chickpeas or lentils
  • Cooked split peas
  • Spinach or kale
  • Miso noodles
  • Zucchini or zucchini noodles
  • Cabbage
  • Cooked mushrooms

And if you prefer your soup more mild, leave out the hot sauce or use seasoning other than hot sauce. Try lemon pepper, Italian seasoning or Old Bay.

Mason Jar Instant Noodles   Mason Jar Instant Noodles

What jars should you use?

Mason jars are about perfect for this meal prep plan.

The one liter jars will hold plenty of food for lunch. Unlike plastic, glass is completely safe and will not leach chemicals into your food. You can find mason jars everywhere and they are easy to clean.

They also work perfectly in the refrigerator. Because they are vertical, you can fit a lot more in a small space.

The tall mason jars keep your liquids at the bottom and away from the noodles. There is no chance of soggy ingredients before you are ready to mix it all together.

Mason Jar Instant Noodles   Mason Jar Instant Noodle Soups

What noodles to use

You want to use noodles that don’t require a long cooking time. If you used wheat noodles, you could have to cook them in advance because they need time in boiling water to soften.

Rice vermicelli is a very thin cut of pasta that will cook quickly. Rice noodles don’t require any boiling time. They can soak in hot water for a few minutes and be ready to eat. Make sure that you do indeed use RICE vermicelli as there are some types of bean-based vermicelli that can take up to 8 minutes of cooking time. Just read the label before you buy if in doubt!

Cellophane noodles are also thin enough to be cooked by sitting in hot water for a minute so those are another option.

Mason Jar Instant Noodle Soups

Storing and reheating

The prepared mason jar soups will last for about four to five days in the refrigerator.

If you don’t eat the entire soup, you have another day or two to heat it up and finish it. Just pop it in the microwave for a minute or two to reheat the leftovers.

If you let it sit for more than a day, the noodles and veggies will get soggier than they would if enjoyed fresh, so keep that in mind!

Can you freeze this soup?

The best way to freeze this soup is to make it completely, including the boiling water. Then you can cool and freeze it in glass bowls with lids up to 3 months.

You can freeze anything right in the mason jar too. They are great for all kinds of storage, including in the freezer. To reheat from frozen, simply microwave for 6-7 minutes, stirring halfway through the cooking time.

More mason jar meal prep

If you're looking for more delicious mason jar soups and meal prep, check out my other fave recipes below!

  • Spiralized zucchini chicken noodle soup jars
  • Coconut curry lentil soup jars
  • Mix and match mason jar salads

Mason Jar Instant Noodles   Mason Jar Instant Noodles

Meal prep tools

  • These are the mason jars I use.
  • These are the vermicelli noodles I buy.
  • This is the brand of tamari I like, and I love this low-sodium soy sauce.
  • And of course I get all my free-range chicken breasts from Butcher Box!

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Mason Jar Instant Noodle Soups

Mason Jar Instant Noodles

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
4.22 from 42 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: chicken, instant noodles, mason jar, vermicelli noodles
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 369kcal
Author: Taylor Stinson

Ingredients

  • 4 (1 L) Mason jars
  • 2 chicken breasts cooked and shredded
  • 4 tsp soy sauce or tamari
  • 4 tsp Sriracha chili garlic hot sauce
  • 4 tsp lime juice
  • 4 vegetable bouillon cubes
  • 1/2 cup each julienned broccoli stems, carrots, bell peppers and green onions
  • 1 lb package rice vermicelli noodles
  • Sunflower sprouts or cilantro for garnish

Instructions

  • To shred chicken, boil breasts 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.
  • Divide the shredded chicken into each mason jar evenly, then add 1 tsp of soy sauce, Sriracha and lime juice to each jar.
  • Layer in vegetables, then drop in bouillon cubes. Finally, finish by dividing vermicelli noodles evenly among each jar and keep in fridge until ready to eat.
  • When ready to serve, pour boiling water in to fill jar and carefully stir contents, making sure to dissolve bouillon cube completely and saturate noodles. You may also need to microwave the jar for 1-2 minutes depending on the type of noodles used (some varieties of vermicelli are harder than others). Let the jar sit for 5 minutes before serving.
  • Pour contents of the jar into large bowl when ready to eat (should be within 5 minutes of pouring boiling water) and eat right away!

Video

Nutrition

Calories: 369kcal | Carbohydrates: 52g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1366mg | Potassium: 496mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1189IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg

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! #InstantNoodles #MasonJar 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! #InstantNoodles #MasonJar 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! #InstantNoodles #MasonJar 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! #InstantNoodles #MasonJar

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Crimson says

    October 21, 2020 at 13:59

    I’m so excited to try this prepping sunday. One question….the fresh veggies you put in, do they soften up in the boiling water? What’s your thoughts on a frozen veggie mix or canned mixed veggies?

    Reply
    • Taylor Stinson says

      October 21, 2020 at 14:19

      Hey Crimson – they do soften up with the water but you could use frozen veggies, those would work fine!

      Reply
  2. Sandy says

    December 8, 2020 at 11:53

    I made this the other day and my son loved it. Two jars was enough for 4 servings for us. We added hard boiled eggs, hoisin sauce, bamboo shoots, and tofu. What brand noodles do you use? I’m having a hard time finding instant vermicelli noodles.

    Reply
    • Taylor Stinson says

      December 8, 2020 at 12:00

      So happy you enjoyed, Sandy! I don’t ever buy a particular brand, I usually find the rice vermicelli in with other rice noodles at the grocery store (the same ones used for pad thai). Here’s an example: https://www.amazon.com/Asian-Best-Premium-Stick-Noodle/dp/B012U8CWDC

      Reply
      • Dina says

        January 10, 2021 at 00:28

        iI can’t want to prepare this for my daughter who is a huge fan of Pho. However, I am concerned with the hot liquid in the mason jar. Pouring the hot water into the jar is dangerous. its gonna be hotter than Hades. You may want to rethink that in the recipe

        Reply
        • Taylor Stinson says

          January 10, 2021 at 09:22

          Hi Dina – mason jars are actually heat safe 🙂 They are commonly immersed in boiling water when canning/making pickles so you can feel perfectly safe adding boiling water.

          Reply
  3. Sarah says

    January 7, 2021 at 14:13

    5 stars
    I love this recipe! As a college student who needs healthy and easy meals to make, this is perfect. I used bell pepper, green onions, shredded carrots, onion, mushrooms, vermicelli noodles, and chicken in mine. For the sauce I used 2tsp of soy sauce, the juice of a while lime, garlic powder, 1/2 tsp of better than bouillon chicken flavor, and red pepper flakes. I also used broth instead of water. I had this for dinner three nights in a row lol

    Reply
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