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
Servings: 4 servings
- 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
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!
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