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DIY Chicken and Vegetable Ramen Noodles
Servings
1
Serving
Ingredients
1
pint-size mason jar with a tight fitting lid
1
teaspoon
chicken
beef or vegetable soup base
½
teaspoon
soy sauce
½
teaspoon
minced ginger
optional add-ins or flavors: 1 tablespoon peanut butter; dash of Sriracha; curry paste
Leftover shredded chicken breast
cooked beef, or cooked chopped shrimp (about ¼ cup per serving is plenty)
2-3
sliced mushrooms
¼
cup
shredded carrots
any other thin sliced vegetables: bok choy
bean sprouts, spinach, etc.
About ½ cup leftover whole grain angel hair or thin spaghetti
cooked al dente
1
scallion
chopped
1
tablespoon
minced parsley
1
tablespoon
minced cilantro
Instructions
In the bottom of the mason jar, place the soup base, soy sauce, ginger and any other optional flavors (peanut butter, sriracha, etc).
Next, layer the protein, mushrooms, carrots, any other vegetables you will use.
Pack with the pasta noodles, and add the scallions and herbs on top.
Seal the jar and store in the refrigerator.
When you’re ready to eat, add 1 cup of boiling water to the jar, cover, and let it sit for about 1 minute so everything heats through.