Mason Jar Instant Noodles Recipe
Love the convenience of instant ramen but need an on-the-go version with fresh veggies and protein for the office? Let these mason jar noodles solve your dilemma.
This recipe for ramen noodles in a mason jar uses fresh veggies and protein, automatically making it a more health-conscious meal option. Seasoning it with Lee Kum Kee Sriracha Sauce lends a spicy kick to the broth, while Lee Kum Kee Cooking Soy Sauce adds saltiness and general umami to the entire dish.
WHY WE LOVE IT
You’ll find it hard to top the convenience of these instant mason jar noodles. The fact that it takes just 20 minutes to prepare—and not much more than that even if you double the recipe—makes it a sure win for busy people.
And since the noodles come in mason jars, this portability makes it ideal for packed office or school lunches for the whole family.
What You Will Need
Ingredients
- 2 chicken breasts, cooked and shredded
- 4 tsp. lime juice
- 4 vegetable bouillon cubes
- ½ cup julienne broccoli stems
- ½ cup julienne carrots
- ½ cup sliced green onions
- ½ cup julienne red bell pepper
- 1 lb. vermicelli noodles
Seasoning
- 4 tsp. Lee Kum Kee Sriracha Chili Sauce
- 4 tsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
Made with
Lee Kum Kee products
How to make it
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Divide the shredded chicken between 4 mason jars.
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Add a teaspoon of Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Premium Cooking Soy Sauce, and lime juice to each mason jar. Then place a vegetable bouillon cube into each mason jar.
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Evenly divide the vegetables and vermicelli noodles between each jar.
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When ready to eat, add boiling water to each jar and let it sit for 5 minutes. Enjoy!
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