Mason Jar Noodle Meal Prep (Printable)

Customizable layered noodle meals in mason jars with vegetables, protein, and Asian-inspired sauce. Ready in 30 minutes.

# 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

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

# Directions:

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 750 ml each).
04 - Layer the ingredients in each jar in the following order: First, add the diced protein (chicken, tofu, or shrimp) on top of the sauce. Next, add the carrots, bell peppers, spinach or kale, scallions, and bean sprouts. Finally, add the cooked noodles as the top layer.
05 - 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.

# Expert Tips:

01 -
  • Everything stays crisp and separate until youre ready to eat, so no more sad, wilted lunches.
  • You can make four different flavor combinations at once and never get bored.
  • It takes less time than driving to a restaurant and costs about half as much.
  • The jars stack neatly in the fridge and look impressive when coworkers peek inside.
02 -
  • Do not skip rinsing the noodles after cooking, warm noodles will steam the vegetables and turn your crisp layers into mush within hours.
  • Always put the sauce at the bottom and the noodles at the top, reversing this order makes everything soggy and sad by day two.
  • Use jars that are at least 750 ml, anything smaller and you will struggle to fit all the layers without squishing them.
  • Add the hot water slowly and let it sit before stirring, rushing this step leaves cold pockets and unevenly heated noodles.
03 -
  • Make a double batch of sauce and store the extra in a small jar, you can use it for stir fries or drizzle it over rice bowls all week.
  • Prep all your vegetables at once and store them in separate containers, then you can mix and match jar combinations based on what sounds good each day.
  • Add a handful of fresh herbs like basil or mint right before eating, they wilt quickly in the jar but add incredible brightness when stirred in at the last second.
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