Convenient layered noodle meals with fresh vegetables, protein, and flavorful sauce in portable mason jars.
# What You'll 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 (optional)
15 - 2 tbsp chopped cilantro
16 - 2 tbsp roasted peanuts or cashews, chopped
17 - 1 tbsp sesame seeds
18 - Lime wedges
# How-To Steps:
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 25 oz each).
04 - Add the diced protein (chicken, tofu, or shrimp) on top of the sauce. Next, layer the carrots, bell peppers, spinach or kale, scallions, and bean sprouts.
05 - Finally, add the cooked noodles as the top layer. 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.
