Mason Jar Noodle Meal Prep (Print View)

Layered mason jar noodles with vegetables, protein, and savory sauce—perfect for quick, portable 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 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 25 oz each).
04 - Add the diced protein (chicken, tofu, or shrimp) on top of the sauce in each jar.
05 - Layer the carrots, bell peppers, spinach or kale, scallions, and bean sprouts on top of the protein.
06 - Add the cooked noodles as the final top layer in each jar.
07 - Seal the jars tightly and refrigerate until ready to eat.
08 - 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 Advice:

01 -
  • The sauce sits at the bottom until youre ready to eat, which means no soggy noodles even after days in the fridge – a revelation that changed my meal prep forever.
  • You can customize each jar differently depending on what family members prefer, making everyone happy without creating extra work.
02 -
  • If you add the sauce to the top instead of the bottom, youll end up with soggy vegetables and dry protein – my first attempt was a disappointing mess until I figured out the correct layering.
  • Wide-mouth mason jars are essential – I tried using regular-mouth jars once and couldn't easily mix the contents or get the last bits out without making a frustrating mess.
03 -
  • Cut all vegetables approximately the same size to ensure even distribution when you shake the jar – irregular chunks tend to stay separated even after mixing.
  • If youre using leafy greens like spinach or kale, massage them briefly with a tiny drop of oil before adding to help them withstand the hot water without immediately wilting.
Go Back