Mason Jar Instant Noodles
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!
Servings 3 jars
Equipment
- 3 mason jars with lids
Ingredients
- 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
Optional
- fresh basil or cilantro
Instructions
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!
