Mason Jar Noodle Meal (Print Version)

Layer noodles, protein, and fresh vegetables in jars for quick, flavorful lunches or dinners.

# Components:

→ Noodles

01 - 7 oz dried ramen or rice noodles

→ Protein

02 - 7 oz cooked chicken breast, tofu, or cooked shrimp, diced

→ Vegetables

03 - 1 cup shredded carrots
04 - 1 cup thinly sliced red or yellow bell peppers
05 - 1 cup baby spinach or kale
06 - 1/2 cup thinly sliced scallions
07 - 1/2 cup bean sprouts

→ Sauce

08 - 4 tbsp soy sauce (substitute tamari for gluten-free)
09 - 2 tbsp rice vinegar
10 - 2 tbsp sesame oil
11 - 1 tbsp honey or maple syrup
12 - 2 tsp Sriracha or chili sauce (optional)
13 - 1 clove garlic, minced
14 - 1 tsp fresh grated ginger

→ Toppings (optional)

15 - 2 tbsp chopped cilantro
16 - 2 tbsp chopped roasted peanuts or cashews
17 - 1 tbsp sesame seeds
18 - Lime wedges

# Directions:

01 - Prepare noodles according to package directions. Drain and rinse with cold water to halt cooking. Set aside.
02 - Whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha (if using), minced garlic, and grated ginger until blended.
03 - Divide sauce evenly into four large mason jars (approximately 25 fl oz each).
04 - In each jar, layer diced protein atop sauce, then add carrots, bell peppers, spinach or kale, scallions, and bean sprouts, finishing with noodles on top.
05 - Seal jars tightly and refrigerate until serving.
06 - To eat, remove lid, add desired toppings, pour about 1/2 cup hot water into jar, let sit 2-3 minutes, stir thoroughly and consume directly or transfer to bowl.

# Expert Advice:

01 -
  • Four homemade lunches come together in the time it takes to chop vegetables and boil water—no daily cooking required.
  • The sauce-on-bottom trick keeps noodles from getting soggy until you're ready to eat, so everything tastes fresh and intentional.
  • You can customize every single jar to match what you're craving that week without feeling like you're eating the same thing four days running.
02 -
  • If your noodles aren't completely cool before they go in the jar, they'll continue cooking from residual heat and turn to mush by day two—patience during the cooling step saves four future lunches.
  • The order of layering matters less than keeping delicate vegetables away from prolonged sauce contact if you want them crunchy; if you like everything soft and mingled, ignore this entirely.
03 -
  • Cook your protein in batch and dice it immediately while it's still warm—it seasons itself and stores better than room-temperature chopped meat.
  • Make enough sauce for all four jars at once and divide it evenly; this is what separates the lazy meal prep from the intentional kind.
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