Mason Jar Noodle Meal Prep (Printable Version)

Fresh noodles with vegetables and protein layered in jars for convenient, customizable meals.

# 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 red or yellow bell peppers
05 - 1 cup baby spinach or kale
06 - ½ cup thinly sliced scallions
07 - ½ 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 grated ginger

→ Toppings

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

# Steps to Follow:

01 - Prepare noodles according to package directions. Drain and rinse under cold water to halt cooking, then set aside.
02 - Whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha (if using), minced garlic, and grated ginger until fully combined.
03 - Evenly distribute the sauce into four quart-sized mason jars (approximately 25 fl oz each).
04 - In each jar, layer diced protein over the sauce, followed by carrots, bell peppers, spinach or kale, scallions, and bean sprouts, finishing with cooked noodles as the top layer.
05 - Seal jars tightly and refrigerate until ready to serve.
06 - To eat, remove the lid, add desired toppings, pour in about ½ cup hot water, let sit 2–3 minutes, then stir and enjoy directly from the jar or transfer to a bowl.

# Additional Tips::

01 -
  • These jars let you assemble four lunches in the time it takes to watch one episode of something, then you're set for days.
  • The layering trick keeps everything tasting fresh and crisp instead of soggy, which is the real magic here.
  • You can swap proteins and vegetables based on what's in your fridge without changing a thing about the method.
02 -
  • The order of layering isn't just for looks—sauce on the bottom keeps noodles moist, hearty vegetables in the middle stay crisp, and delicate greens at the top don't turn into mush before you eat.
  • Cold noodles are essential because warm noodles will continue cooking and turn mushy by the time you eat them, so rinse them thoroughly under ice water.
03 -
  • Make your sauce the night before so the ginger and garlic have time to soften and infuse—it makes a measurable difference in the final flavor.
  • If you're using leafy greens, pack them loose rather than compressed so they hydrate evenly when the hot water goes in.
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