Mason Jar Noodles
Looking for a nutritious lunch you can enjoy on the go? These Mason Jar Noodles are packed full of prebiotic veggies and fermented kimchi designed to support good gut health and show your gut a little love…
Servings: 3 servings
Ingredients
For the sauce:
- 4 tbsp peanut butter
- 4 tbsp soy sauce
- 4 tbsp chilli crisp oil I like peanut rayu
- 2 tbsp rice wine vinegar
- 3 tbsp runny honey
- 2 garlic cloves crushed
For the noodles:
- 3 nests of glass noodles
- 600 g cooked chicken shredded
- 3 handfuls of veg and herbs of your choice I went for chopped mushrooms, shredded carrot, spring onions, parsley, fresh chilli, broccoli and bean sprouts
- 3 tbsp kimchi
Instructions
- First, make the sauce: in a small bowl, whisk together the peanut butter, soy sauce, chilli crisp oil, rice wine vinegar, honey and crushed garlic. Taste and adjust accordingly. Divide equally between 3 mason jars (or large pots/tupperwares).
- Place a noodle nest in each mason jar, then divide the shredded cooked chicken equally between the 3. Top each with a tablespoon of kimchi, then add handfuls of your choice of vegetables. Cover with a lid and fully seal. Pop in the fridge for up to 3 days.
- When ready to eat, pop the kettle on. Pour in enough boiling water to just cover the noodles - don’t add too much water as you don’t to dilute the sauce too much. It should be about 500ml but I tend to eyeball it. Leave to stand for 5 minutes.
- Mix well to combine the sauce with the noodles, vegetables, chicken and kimchi to create the most gorgeous Mason Jar Noodles soup. Enjoy!
Notes
Scroll up for a helpful step by step guide with images to help you assemble this recipe.
To store: store prepared jars in the fridge, sealed, for up to 3 days.
To reheat: pour over the boiling water as instructed above.
Make ahead: add everything to the jar aside from the boiling water. You can keep in the fridge until ready to eat. When ready to eat, pour over boiling water and leave to stand. Mix together and then enjoy. You can eat from the jar or pour into a bowl and add more chilli oil on top!
Adapting for Vegetarians and Vegans: you can easily make vegetarian Mason Jar Noodles by swapping the cooked chicken for pan-fried tofu or adding extra veggies. Go a step further and make vegan Mason Jar Noodles by swapping the honey in the dressing for maple syrup.
Noodles: you can use any dried noodles you wish for these Mason Jar Noodles - as long as they are cooked in boiling water. Vermicelli rice noodles work really well too.
Jazz it up: these Mason Jar Noodles are one of my favourite meal prep lunches to take with me when I am on the go. They are also great for busy days working from home when you can jazz them up by topping with crispy onions, toasted sesame seeds, chopped roasted peanuts or cashews and extra herbs just before serving.