Mason Jar Instant Noodles

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By Taylor Stinson | 97 Comments | Posted: 12/18/23 | Updated: 03/11/24

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These Mason Jar Instant Noodles are the perfect work lunch. The jars are packed full of veggies, vermicelli noodles and shredded chicken!

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Ingredients and substitutions

Chicken breasts – swap out for chicken thighs or another meat of your choice. Feel free to leave the meat out altogether for a vegetarian version.
Soy sauce – coconut aminos or tamari are the best soy sauce substitutes.
Sriracha chili garlic hot sauce – if you’re not a fan of hot sauce, leave this out or use another seasoning like lemon pepper, Italian seasoning or Old Bay.
Lime juice – fresh or bottled lime juice can be used.
Vegetable bouillon cubes – chicken bouillon cubes would also work.
Julienned veggies – use any combination of veggies of your choice. More veggie ideas include beans, chickpeas, lentils, spinach, kale, zucchini, cabbage or cooked mushrooms.
Rice vermicelli noodles – miso noodles or zucchini noodles would also be good!
Sunflower sprouts – cilantro or bean sprouts are great garnishes or you can leave these off altogether.

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How to make mason jar noodles

Cook and shred the chicken.
Prep your veggies.
Layer the ingredients in the jars.
Store for later!

Mason Jar Instant Noodles - The Girl on Bloor (4)

Mason jar soup variations

There are lots of different ways you can customize these mason jar noodles to your liking. Try out different combos until you find something you love!

Protein: Chicken thighs, chicken breast, rotisserie chicken, tofu, shrimp, beef, edamame, beans, chickpeas, lentils
Veggies: Spinach, kale, zucchini, cabbage, mushrooms, bell peppers, bok choy
Noodles: Miso noodles, zucchini noodles, rice vermicelli, cellophane noodles, ramen
Seasoning & Sauces: Sriracha, sweet chili sauce, lemon pepper, Italian seasoning, Old Bay, hoisin sauce
Toppings: Hard-boiled egg, green onions, bean sprouts, cilantro

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Frequently Asked Questions

How do you serve mason jar soup?

When you’re ready to enjoy your soup jars, all you have to do is pour some boiling water in the jar until the bouillon cube dissolves and the noodles have cooked. You may need to stick the jar in the microwave for a couple minutes if need be. Dump everything into a bowl then dig in!

What layer do you order the jars in?

When it comes to layering your mason jar soup, add the shredded chicken first, followed by the sauces (so the soy sauce, sriracha and lime juice), then the vegetables, the bouillon cubes and the noodles.

How much boiling water do you add?

Fill the mason jar about 3/4 of the way to the top. You never want to fill it all the way to the top of the lid.

What can you prep ahead of time?

All of the prep work for these mason jar soup lunches can be done in advance. Take the time to cook and shred the meat as well as cut the veggies on the weekend. Pack everything into the jars and you’ll have a stash of healthy lunches ready to go.

What jars should you use?

Mason jars are perfect for this meal prep recipe. The 1L jars will hold plenty of food for lunch. Unlike plastic, glass is completely safe and will not leach chemicals into your food. You can find mason jars everywhere and they are easy to clean. They also work perfectly in the refrigerator. Because they are vertical, you can fit a lot more in a small space. The tall mason jars keep your liquids at the bottom and away from the noodles. There is no chance of soggy ingredients before you are ready to mix it all together.

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Storing and reheating

Your mason jar noodles will last in the fridge for 4 to 5 days. If you don’t eat all of your soup, you can stick it back in the fridge for another day or two. Just pop it back in the microwave for a couple minutes to reheat it.

Keep in mind that if you let the soup sit for more than one day after you’ve already added the boiling water and cooked the noodles, the noodles and veggies will get soggy and the soup won’t be as good.

Freezing this recipe

The best way to freeze this mason jar soup is to make it completely, including the boiling water. Then you can cool and freeze it in glass bowls with lids for up to 3 months.

You can freeze anything right in the mason jar too. They are great for all kinds of storage, including in the freezer. To reheat from frozen, simply microwave the soup for 6 to 7 minutes, stirring halfway through.

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Meal Prep Tools

These are the mason jars I use.
These are the vermicelli noodles I buy.
This is the brand of tamari I like, and I love this low-sodium soy sauce.
And of course I get all my free-range chicken breasts from Butcher Box!
**Get my full list of tools here**

These Mason Jar Instant Noodles are the perfect work lunch. The jars are packed full of veggies, vermicelli noodles and shredded chicken!

4.79 from 130 votes

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Servings: 4 servings

Calories: 369kcal

Author: Taylor Stinson

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Ingredients

▢ 4 (1 L) Mason jars
▢ 2 chicken breasts cooked and shredded
▢ 4 tsp soy sauce or tamari
▢ 4 tsp Sriracha chili garlic hot sauce
▢ 4 tsp lime juice
▢ 4 vegetable bouillon cubes
▢ 1/2 cup each julienned broccoli stems, carrots, bell peppers and green onions
▢ 1 lb package rice vermicelli noodles
▢ Sunflower sprouts or cilantro for garnish

Instructions

To shred chicken, boil breasts in a large pot of hot water for 12-15 minutes until chicken is cooked through. Pull apart with your hands or with a fork once cooled.
Divide the shredded chicken into each mason jar evenly, then add 1 tsp of soy sauce, Sriracha and lime juice to each jar.
Layer in vegetables, then drop in bouillon cubes. Finally, finish by dividing vermicelli noodles evenly among each jar and keep in fridge until ready to eat.
When ready to serve, pour boiling water in to fill jar and carefully stir contents, making sure to dissolve bouillon cube completely and saturate noodles. You may also need to microwave the jar for 1-2 minutes depending on the type of noodles used (some varieties of vermicelli are harder than others). Let the jar sit for 5 minutes before serving.
Pour contents of the jar into large bowl when ready to eat (should be within 5 minutes of pouring boiling water) and eat right away!

Video

Notes

Use noodles that don’t quire a long cooking time like rice vermicelli or cellophane noodles.

For a vegetarian option, use edamame, tofu, beans, chickpeas or lentils.

Try out different seasoning options like Italian seasoning, lemon pepper or Old Bay.

Make sure you don't fill the jar with boiling water all the way to the top! You should always leave some room.

Store your soup jars in the fridge for 4-5 days.

Cook this soup then freeze it in airtight glass bowls for up to 3 months. Microwave from frozen for 6-7 minutes, stirring halfway through.

Nutrition

Calories: 369kcal (18%)Carbohydrates: 52g (17%)Protein: 28g (56%)Fat: 4g (6%)Saturated Fat: 1g (6%)Cholesterol: 72mg (24%)Sodium: 1366mg (59%)Potassium: 496mg (14%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 1189IU (24%)Vitamin C: 8mg (10%)Calcium: 22mg (2%)Iron: 1mg (6%)

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Created by Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I'm also the founder of Dinner Prep Pro, which is a meal prep app and community that helps busy people get more time back, save money on food and reduce stress during the work week. Thanks for being here and I hope to inspire you with my recipes and meal planning tips!

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4.79 from 130 votes (119 ratings without comment)

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