Mason jar instant noodles

I’m usually skeptical of trends, and this whole mason jar instant noodle thing seemed too good to be true. But it was all over my feed and as the Asian Allergy Mom, …I had to give it a try.

And I am impressed. It didn’t take too long to put together, and I would definitely prep 2-3 jars all at once and then pull them out over the next few days when I’m ready to eat them and a tasty homemade meal with noodles, protein and vegetables is ready within minutes.

See my reel of how I put this together on my Instagram: The Asian Allergy Mom.

Another fantastic aspect of mason jar instant noodles is how customizable they are. I’ll give you the basic recipe I used and talk about some other options below in the notes.

Mason jar instant noodles
Makes 1 jar (1 serving)

1 cake of Lotus Foods Rice Ramen, cooked and cooled
1 TBS Organic* Better Than Bouillon Roasted Chicken Base
1 TBS miso paste
1 TBS tamari or soy sauce
1/4 c fresh spinach
1/4 c chopped mushrooms
1/4 c purple cabbage, shredded
1/8 c carrots, julienned
1/4 c cooked chicken, shredded

Materials needed:

1 wide-mouthed mason jar with tight-fitting lid that holds 3 cups

Directions

1. Add bouillon paste, miso paste and tamari/soy sauce into jar. Add vegetables, chicken and then noodles on top. If storing for later use, place lid on jar and store in the refrigerator up to 2-3 days (this will depend on how fresh your chicken is).

2. Before you’re ready to serve, take mason jar out of the refrigerator and let it come closer to room temperature. (This will make it less likely that the glass will crack with the boiling water.) When you’re ready to serve, boil water on the stove or in a kettle. Remove lid from mason jar and pour water into the jar to the 3-cup line.

3. Using chopsticks that reach to the bottom of the jar, dissolve soup base (miso and bouillon pastes) by vigorous stirring. When the liquid looks homogenous, serve and eat.

Contains: soy

Notes:

• Use organic Better Than Bouillon as it is dairy-free (whereas the non-organic one does have dairy)

• The order of the ingredients is kind of important: separate the noodles from your soup base with the vegetables and protein in between.

• The water is not going to stay hot long enough to cook your vegetables, so use whatever vegetables you’re willing to eat basically raw.

• You can substitute chicken for tofu cubes or edamame.

• If you really want to dig in and look at a ton of different variations, check out this article by one of my favorite scientists/cooks J. Kenji Lopez-Alt.