This recipe for mason jar instant noodles is written for 1 mason jar, and you can easily scale it for the number of jars you would like to make. My noodles come in an 8-ounce box, so I typically prepare 4 jars at a time. Fresh bean sprouts were not available to me at this time but they make a great addition here.
Ingredients
- large mouth mason jar with lid: 1 piece (32 ounce)
- cooked chicken: 0.5 cup (cubed)
- baby carrots: 2 piece (shredded)
- cabbage: 0.25 cup (chopped)
- shiitake mushrooms: 2 piece (chopped, dried)
- green onion: 1 piece (chopped)
- sesame oil: 1 tsp
- soy sauce: 1 tsp
- sriracha sauce: 0.5 tsp
- ounces thin rice noodles, broken up: 2 piece
- chicken bouillon cube: 1 tsp
- 1/2 cups boiling water: 2 piece
Metric Conversion
Stages of cooking
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Place chopped chicken in the bottom of the mason jar. Add carrots, cabbage, mushrooms, and green onion.
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Top with sesame oil, soy sauce, and Sriracha sauce. Add noodles. Crumble bouillon cube over the top. Refrigerate until ready to use.
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When ready to serve, pour boiling water into the jar. Screw the lid on and let sit 5 minutes. Stir well and eat.
