Mason Jar Noodle Meal Prep (Printable)

Customizable noodle bowls layered in mason jars with vegetables, protein, and flavorful sauce. Perfect for meal prep and on-the-go dining.

# What You Need:

→ 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 bell peppers (red or yellow)
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 (use 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 ginger, grated

→ Toppings

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

# How To Make It:

01 - Cook the noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha (if using), garlic, and ginger until well combined.
03 - Divide the sauce evenly among four large mason jars (about 750 ml each).
04 - Layer the ingredients in each jar in the following order: First, add the diced protein (chicken, tofu, or shrimp) on top of the sauce. Next, add the carrots, bell peppers, spinach or kale, scallions, and bean sprouts. Finally, add the cooked noodles as the top layer.
05 - Seal the jars tightly and refrigerate until ready to eat.
06 - To serve, remove the lid, add toppings as desired, and pour hot water (about 1/2 cup) into the jar. Let sit for 2-3 minutes, then mix well and enjoy directly from the jar or transfer to a bowl.

# Expert Tips:

01 -
  • You can grab lunch without thinking, because everything is already layered and waiting for you.
  • The sauce sits at the bottom and keeps the noodles from getting soggy, so day four tastes just as good as day one.
  • It is endlessly adaptable, you can use whatever protein or vegetables you have on hand and it still works beautifully.
02 -
  • Always rinse your noodles in cold water after cooking, or they will stick together in a gummy clump by the time you are ready to eat.
  • Put the sauce at the bottom of the jar first, not on top, because it keeps the noodles from absorbing too much liquid and turning soft.
  • Do not add the crunchy toppings like nuts or sesame seeds until right before you eat, or they will lose their texture sitting in the jar.
03 -
  • Use quart size or 750 ml mason jars so everything fits comfortably without being too tightly packed, which makes stirring easier when you are ready to eat.
  • Warm your water to just below boiling before pouring it in, because boiling water can crack the glass if the jar is cold from the fridge.
  • Taste your sauce before dividing it up, because it is much easier to adjust the seasoning at this stage than after everything is layered.
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