Mason Jar Noodle Meal Prep (Printable)

Convenient mason jar meal with noodles, fresh vegetables, protein, and flavorful sauce for lunches or dinners.

# Components:

→ 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

# Method:

01 - Prepare noodles according to package directions. Drain and rinse under cold water to halt cooking. Set aside.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha (if using), minced garlic, and grated ginger until thoroughly combined.
03 - Divide sauce evenly among four large mason jars (1 quart each).
04 - In each jar, layer diced protein on top of sauce, followed by carrots, bell peppers, spinach or kale, scallions, and bean sprouts. Top with cooked noodles.
05 - Seal jars tightly and refrigerate until ready to serve.
06 - To serve, remove lid, add desired toppings, pour in approximately 1/2 cup hot water, let stand 2–3 minutes, then mix well. Enjoy directly from the jar or transfer to a bowl.

# Expert Advice:

01 -
  • Four lunches ready before your coffee gets cold, no reheating required.
  • The moment you pour hot water in and watch everything come alive is oddly satisfying.
  • They actually taste better on day three when the sauce has worked its magic.
  • You can customize each jar for whoever's eating it, from your spiciest friend to the cilantro avoiders.
02 -
  • If you cook the noodles even slightly too soft, they'll turn to paste by day three—this is non-negotiable.
  • Layering matters because it prevents the noodles from absorbing all the sauce and leaving the vegetables dry.
  • Hot water is the secret weapon that transforms a cold jar into a real meal in under three minutes.
03 -
  • Pat your cooked noodles completely dry before layering so they don't turn soggy or clumpy by midweek.
  • Make the sauce the night before and let the garlic and ginger bloom overnight—it tastes noticeably deeper the next day.
  • Cold water under the noodles stops them from cooking further, so don't skip that step even though you're impatient.
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