Mason Jar Noodle Meal Prep (Printable version)

Customizable noodle meals layered in mason jars with vegetables, protein, and flavorful sauce for convenient meal prep.

# 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 tablespoons soy sauce or tamari for gluten-free
09 - 2 tablespoons rice vinegar
10 - 2 tablespoons sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 2 teaspoons Sriracha or chili sauce, optional
13 - 1 clove garlic, minced
14 - 1 teaspoon fresh ginger, grated

→ Toppings

15 - 2 tablespoons chopped cilantro
16 - 2 tablespoons roasted peanuts or cashews, chopped
17 - 1 tablespoon sesame seeds
18 - Lime wedges

# Directions:

01 - Cook noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha if using, minced garlic, and grated ginger until fully combined.
03 - Divide the sauce evenly among four 25-ounce mason jars, approximately 1 tablespoon per jar.
04 - Layer ingredients in each jar in order: diced protein on top of sauce, followed by carrots, bell peppers, spinach or kale, scallions, and bean sprouts. Top with cooked noodles as the final layer.
05 - Seal jars tightly with lids and refrigerate until ready to serve.
06 - Remove lid, add desired toppings, and pour 1/2 cup hot water into jar. Let sit for 2-3 minutes, then stir thoroughly and enjoy directly from jar or transfer to a bowl.

# Expert Tips:

01 -
  • Everything is visible through the jar, so you know exactly what youre eating and nothing gets soggy or forgotten at the bottom.
  • You can grab it straight from the fridge, add hot water, and have a complete meal without turning on the stove or microwave.
  • The layering keeps the noodles separate from the sauce until youre ready, which means they stay perfectly chewy instead of mushy.
  • You can make a whole weeks worth in one go and customize each jar based on what you actually feel like eating that day.
02 -
  • Always rinse the noodles in cold water after cooking, or theyll clump together into one giant sticky mass by the time you try to assemble the jars.
  • Put the sauce on the bottom and the noodles on top, never the other way around, or your noodles will turn to mush overnight.
  • Use jars that are at least 750 ml so everything fits without crushing the vegetables or overflowing when you add the hot water.
  • Let the cooked protein cool completely before adding it to the jar, or condensation will build up inside and make everything soggy.
03 -
  • Always taste the sauce before dividing it into the jars so you can adjust the salt, sweetness, or heat to your liking.
  • Use a wide mouth mason jar so its easier to layer the ingredients and eat from without making a mess.
  • If you want the vegetables to stay extra crisp, blanch them quickly in boiling water for 30 seconds, then shock them in ice water before adding them to the jar.
  • Write the date on the lid with a dry erase marker so you know which jar to eat first and nothing goes to waste.
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