Mason Jar Noodles

These Mason Jar Noodles are full of a richly flavored broth base, rice noodles, and your favorite veggies- plus diced chicken for protein. Homemade instant noodles can be prepped ahead of time and will stay fresh for a few days, just make sure to keep them in the fridge until you're ready to use.

The perfect lunch on the go or at home. These homemade noodle cups are easy to prep the night before and actually exciting to eat come lunchtime. No need to buy special jars for these, you can reuse any glass jar that is 20 oz. or larger.

These noodle cups are also totally customizable to your tastes and have a rich broth base from bouillon, sesame oil, and soy sauce. And just like store bought noodle cups, all you need to do is add boiling water and let it sit for a few minutes and you have a delicious soup made with very clean ingredients.

These jars can be prepped ahead of time and will stay fresh for a few days, just make sure to keep them in the fridge until you're ready to use!

I have included the vegetables that we used for the recipe portion but feel free to use whatever you like. This noodle cup broth base offers you the freedom of possibilities for your favorite veggies and toppings to be included. A lot of the flavor comes from the Better than Bouillon Chicken base, I used the jar variety that is a and that's what the measurements reflect.

For more make ahead lunch ideas, try Turkey Pesto Sandwich, Burger Bowl with Homemade Big Mac Sauce, and Tuna Noodle Casserole.

Ingredients

• Chicken Bouillon: Better than bouillon organic roasted chicken base is my favorite.
• Soy Sauce: This adds saltiness as well as a deeper flavor to the broth.
• Sesame Oil: Just a bit, the flavor is strong but so good.
• Rice noodles: I love vermicelli noodles or another similarly thin noodle for these cups. They soften better from the boiling water than a thicker noodle. Glass noodles like in Miến Gà (Vietnamese Clear Noodle Soup) or Glass Noodle Salad would work as well.
• Diced Chicken: Rotisserie chicken is perfect here if you have it.
• Garlic and Ginger: Both of these are strong flavors when raw, so make sure to mince them finely so they cook. I like to keep pre grated ginger in the freezer.
• Mushrooms: Any variety would work, like cremini or white button. Feel free to use more interesting types or even dried mushrooms.
• Green Onions: For a light onion flavor without any bitterness.
• Cilantro: If you don't like cilantro, try fresh basil instead.
• Fresh Spinach: Spinach doesn't need much time to cook which is what makes it perfect for these mason jar noodles. I love how silky it gets.

How to Assemble

Step 5. Add noodles and herbs. Close lid tightly, refrigerate until you're ready to use. Remove lid, add boiling water, and replace lid. Let steep for about 10 minutes. Stir well and enjoy!

Additional topping ideas

• Edamame
• Broccoli
• Tofu
• Bell pepper
• Red onion
• Peas/Snap peas
• Cabbage

Storage

Store dry noodle cups with lid securely attached in the fridge for up to 3 days.

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