Pin it My coworker used to bring these glass jars to the break room, and I thought she was showing off until she poured boiling water from the kettle and stirred it into a full meal in under three minutes. I asked for the trick that same afternoon. Now I keep four jars lined up in my fridge every Sunday night, and my lunch breaks feel less like a chore and more like a small reset in the middle of the day.
I started making these during a particularly busy month when I was barely home for dinner. My partner would text me photos of the jars on the counter with captions like which one is mine, and it became this unspoken thing where we both knew we were taking care of each other even when we were too tired to cook. One night I came home to find all four jars empty and a note that said these saved my week.
Ingredients
- Dried ramen or rice noodles (200 g): Ramen cooks faster and soaks up the sauce beautifully, but rice noodles give you a lighter, gluten free option that holds up just as well in the jar.
- Cooked chicken breast, tofu, or shrimp (200 g, diced): Whatever protein you use, make sure its already cooked and cooled before layering so it stays safe in the fridge and heats through evenly when you add the water.
- Shredded carrots (1 cup): These add a slight sweetness and a satisfying crunch, and they never get soggy no matter how long they sit in the jar.
- Thinly sliced bell peppers (1 cup, red or yellow): I prefer red or yellow because theyre sweeter and more colorful, but any color works as long as you slice them thin so they soften quickly with the hot water.
- Baby spinach or kale (1 cup): Spinach wilts almost instantly, while kale stays a bit firmer, so pick based on what texture you like better.
- Thinly sliced scallions (1/2 cup): These bring a mild onion flavor without overpowering the dish, and they stay bright green even after a few days in the fridge.
- Bean sprouts (1/2 cup): They add a fresh, crisp bite that balances out the softer noodles and vegetables.
- Soy sauce (4 tbsp, use tamari for gluten free): This is the salty backbone of the sauce, so dont skip it, and if youre watching sodium, try a low sodium version.
- Rice vinegar (2 tbsp): It cuts through the richness of the sesame oil and adds a subtle tang that wakes up the whole dish.
- Sesame oil (2 tbsp): A little goes a long way with this one, it gives the sauce a deep, nutty aroma that makes the jar smell amazing the moment you open it.
- Honey or maple syrup (1 tbsp): Just enough sweetness to balance the soy sauce and vinegar without making it taste like dessert.
- Sriracha or chili sauce (2 tsp, optional): I always add it because I like a little heat, but you can leave it out or adjust based on who youre feeding.
- Garlic (1 clove, minced): Fresh garlic makes the sauce taste alive, and mincing it fine helps it blend in without any harsh bites.
- Fresh ginger (1 tsp, grated): This is what makes the sauce taste like it came from a restaurant, just make sure to grate it finely so it melts into the liquid.
- Chopped cilantro (2 tbsp, optional): I add this right before eating so it stays fresh and bright instead of wilting in the jar.
- Roasted peanuts or cashews (2 tbsp, chopped, optional): These add crunch and richness, and theyre best added at the last second so they dont get soft.
- Sesame seeds (1 tbsp, optional): A small sprinkle on top makes it look finished and adds a tiny bit of texture.
- Lime wedges (optional): A squeeze of lime right before you eat it brightens everything up and adds a little zing.
Instructions
- Cook the noodles:
- Boil the noodles according to the package directions, then drain and rinse them under cold water to stop the cooking and keep them from sticking together. Let them cool completely before adding them to the jars.
- Make the sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, Sriracha if using, minced garlic, and grated ginger until everything is smooth and well combined. The sauce should smell fragrant and taste balanced between salty, sweet, tangy, and spicy.
- Divide the sauce:
- Pour an equal amount of sauce into the bottom of each of the four mason jars. This keeps the noodles from soaking up the liquid too early and getting mushy.
- Layer the protein:
- Add your diced cooked chicken, tofu, or shrimp directly on top of the sauce in each jar. The protein sits in the sauce so it absorbs all that flavor while it waits in the fridge.
- Add the vegetables:
- Layer in the carrots, bell peppers, spinach or kale, scallions, and bean sprouts in that order, pressing them down gently so everything fits. The vegetables will soften slightly as they sit, but they wont get soggy because theyre above the sauce.
- Top with noodles:
- Place the cooled noodles on top as the final layer, pressing them down lightly to fit. The noodles act as a barrier that keeps everything else in place until youre ready to eat.
- Seal and refrigerate:
- Screw the lids on tightly and store the jars in the fridge until youre ready to eat. They stay fresh for up to four days.
- Serve:
- When youre ready to eat, remove the lid and add about half a cup of boiling water to the jar. Let it sit for two to three minutes so the noodles soften and the vegetables warm through, then stir everything together, add your toppings, and enjoy straight from the jar or pour it into a bowl.
Pin it The first time I brought one of these jars to a potluck, someone asked if I bought it from a meal prep company. I laughed and said no, I just made it in my kitchen on a Sunday, and by the end of the night three people had taken photos of the jar to try it themselves. It felt good knowing something so simple could make someones week a little easier.
How to Customize Your Jars
One of the best things about this recipe is how flexible it is once you understand the basic structure. You can swap the protein for edamame, grilled tempeh, or even a soft boiled egg if you want something different. I have tried using spiralized zucchini instead of noodles for a lighter version, and it worked perfectly as long as I didnt add too much water. If you want more heat, double the Sriracha or add a few slices of fresh jalapeño in with the vegetables. You can also change up the sauce by using tamari and coconut aminos for a soy free version, or add a spoonful of peanut butter to make it creamy and rich.
Storage and Make Ahead Tips
These jars are designed to be made ahead, so I usually prep all four on Sunday afternoon and grab one each day through Thursday. The key to keeping them fresh is sealing the jars tightly and storing them upright in the fridge so the sauce stays at the bottom. If you want to make more than four, just double the recipe and use extra jars. I have kept them for up to five days, but they taste best within the first four. You can also freeze the sauce separately in small containers and assemble the jars fresh when you need them, though I find that a little more work than its worth.
Serving Suggestions and Variations
When I am eating these at home, I like to pour the jar into a bowl and top it with extra cilantro, a squeeze of lime, and a handful of chopped peanuts for crunch. If I am at work, I just eat it straight from the jar with a fork after stirring in the hot water. You can also skip the hot water entirely and eat it cold like a noodle salad, which is surprisingly good on a hot day. For a heartier meal, add a boiled egg or some crispy fried shallots on top.
- Try using soba noodles or udon for a different texture and a slightly nutty flavor.
- Add a spoonful of miso paste to the sauce for extra umami depth.
- If youre feeding kids, leave out the Sriracha and add a drizzle of hoisin sauce instead for a sweeter, milder flavor.
Pin it These jars have saved me more times than I can count, and they have turned meal prep from a dreaded Sunday task into something I actually look forward to. I hope they make your week a little easier too.
Recipe Questions & Answers
- → How long do mason jar noodles stay fresh?
Mason jar noodles keep in the refrigerator for up to 4 days when properly sealed. Layer ingredients correctly with sauce on the bottom to prevent sogginess.
- → Can I use different proteins?
Absolutely. Swap chicken breast for tofu, shrimp, edamame, or your preferred protein. Ensure proteins are cooked and diced into bite-sized pieces for even layering.
- → What noodles work best?
Ramen and rice noodles are ideal, but you can use spiralized zucchini, shirataki noodles, or regular pasta. Cook according to package directions and rinse with cold water.
- → How do I serve the mason jar meal?
Remove the lid and add about 1/2 cup hot water to the jar. Let sit for 2-3 minutes to warm the ingredients, then stir well. Eat directly from the jar or transfer to a bowl.
- → Is this dairy-free?
Yes, this is naturally dairy-free. The sesame oil-based sauce provides rich flavor without dairy. Use tamari instead of regular soy sauce for a gluten-free version.
- → Can I make it vegetarian or vegan?
Yes. Replace chicken with tofu or edamame for protein. Use maple syrup instead of honey for a fully vegan version. All vegetables and seasonings are plant-based.