These quick and easy homemade Mason Jar Instant Noodle cups are packed with plant-based protein, take only 5 minutes to make, and are a super convenient packable lunch option!
I have a confession… I kind of hate making lunch. Okay, I really hate making lunch. In the middle of the day I just don’t have the brainpower to decide what to make, but I still want it to be nourishing, easy, and delicious. Because of this, I try to make sure whatever I make has a great dose of protein, veggies, fiber and fat. This helps me to stay feeling fuller for longer and actually feel satisfied from my lunch.
Now, I feel super lucky that I get to work from home, so my options for lunch are relatively endless. However, my partner goes into the office three days a week, so I can see second hand the struggle of needing a packable, portable lunch. He also doesn’t have access to a fridge or microwave at work, so this really limits the options. He does, however, have a kettle!
Enter these Mason Jar Instant Noodles. They’re the perfect packable lunch option that doesn’t need to be refrigerated, take 5 or 10 minutes to prep in the morning (depending on if you chop things ahead of time). All you need to do is layer the sauce, uncooked rice noodles, edamame and veggies in a mason jar and add the lid. When it’s time to eat, just pour hot water over and let sit for five minutes to cook the noodles and veggies!
What Are Mason Jar Instant Noodles?
Mason Jar Instant Noodles are pre-made noodle cups that you can enjoy on the go. They consist of layers of the sauce, made from veggie bouillon, sesame oil, sriracha and lime juice, rice noodles, vegetables, and edamame, all stored in a mason jar with a lid. When you’re ready to eat, simply add hot water to the jar, let it sit for a few minutes, and voila! You have a delicious and nutritious meal in a jar.
Why I Love These Mason Jar Instant Noodles
- They are incredibly convenient. All you need to do is add hot water to the jar and you’re good to go! They are perfect for a busy day at work, school, or on the go.
- They’re packed with plant-based protein from the edamame, making these noodle cups a nutritious and filling lunch option.
- There’s no shortage of veggies in these mason jar noodles! We use mushroom, cabbage, bok choy, and shredded carrots for tons of nutrients and fiber.
- They’re super customizable. You can add different veggies, such as bell peppers or snap peas, swap out the edamame for tofu or tempeh, and even switch up the type of noodles used. The possibilities are endless!
How to Make These Mason Jar Instant Noodles
Making these Mason Jar Instant Noodles is super easy. Here is what you will need:
- Mason jar with a lid
- Uncooked rice noodles
- Sliced mushrooms
- Shredded cabbage
- Shredded carrots
- Shelled edamame
- Chopped boy choy
- Soy sauce or tamari
- Sesame oil
- Lime juice
- Vegetable bouillon (cubes or paste)
- Hot water
Start by adding the soy sauce, sesame oil, sriracha, lime juice and veggie bouillon to the bottom of the jar. Add a layer of rice noodles (you may need to break them up a bit). Next, add a layer of sliced mushrooms, shredded cabbage, shredded carrots, bok choy and edamame. Add the lid. When you’re ready to eat, simple pour boiling water over the top until the jar is full. Close the lid tightly and let it sit for a few minutes to allow the noodles to cook. After 5 minutes, you can give it a quick stir and enjoy!
One of the great things about Mason Jar Instant Noodles is that you can easily swap out ingredients to suit your preferences. Here are some suggestions:
Vegetables: I used cabbage, bok choy, mushrooms and shredded carrot in these noodle cups, but shaved broccoli, bell peppers or snap peas would also work well!
Protein: Swap out the edamame for tofu if you’d prefer. If you’re going to use tofu, I recommend storing these in a fridge up until you eat them.
Noodles: Use vermicelli or soba noodles instead of rice noodles.
- If you don’t have a mason jar, you can use any other heat-resistant container with a lid.
- I used frozen, shelled edamame in this recipe. Shelled is extremely important, otherwise they’ll still be in the pods and hard to eat!
- I used rice noodles in this recipe, but ramen or buckwheat noodles would also work well.
- I recommend following the directions on your noodle package for cooking times. Some noodles will only need to sit for a couple of minutes, others will need to sit for longer.
- I used ‘Better Than Bouillion’ vegetable stock paste for this recipe, but any veggie stock cubes or paste will work well.
- My veggie bouillon calls for 1 tsp of bouillon base per cup of water, so I added 2 tsp to the bottom of the jar. Adjust as needed based on your bouillon base measurements per cup.
- Make sure to stir the contents of the jar before tasting to ensure the flavors are well distributed.
- Feel free to adjust the seasonings to suit your taste preferences.
How to Store
If you want to make these Mason Jar Instant Noodles ahead of time, they can be stored in the refrigerator for up to 3 days. When you’re ready to eat, simply add boiling water and enjoy. However, if you’re planning on storing them for longer, it’s best to store the ingredients separately and assemble the jars right before eating to prevent the noodles from becoming mushy.
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I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
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Mason Jar Instant Noodles
- 3 mason jars with lids
- 150 grams rice noodles or as much as you'd like
- 150 grams cremini mushroom
- 2 heads bok choy
- 1 cup sliced cabbage
- 1½ cup shelled edamame I used frozen
- 2 large carrots shredded
For the sauce
- 2 tbsp sesame oil
- 2 tbsp bouillon base I used Better Than Bouillon Vegetable Stock Base, but adjust as per the base you're using for 2 cups of stock per mason jar
- 3-6 tsp sriracha to taste (I used 2 tsp)
- 3-6 tsp soy sauce to taste (I used 2 tsp)
- 3 small limes, juiced
- 6 cups hot water
- fresh basil or cilantro
To make the jars
- Distribute all ingredients evenly amongst the three mason jars, starting by adding 1-2 tsp of sesame oil, 1-2 tsp of bouillon base (or adjusted to your bouillon base instructions for 2 cups of stock), 1-2 tsp of sriracha, 1-2 tsp of soy sauce, and the juice of 1 small lime to the mason jar.
- Next, add the uncooked noodles to the jar, breaking up as needed to fit in the jar. Layer with edamame, sliced mushrooms, sliced carrot, cabbage and boy choy. Add basil or cilantro to the top if using. Add the lid to the mason jar.
To cook the mason jar instant noodles
- Carefully pour 2 cups of boiling water into the jar, over the ingredients and let sit for 5-7 minutes (adjust time as per the noodle instructions for cooking). Stir well to combine all ingredients and enjoy!
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