Ramen Mason Jars

Yes, I am one of those people that brings their lunch to work everyday to stay on track with their nutrition.  Ohh believe me it is hard saying no to your co workers that go out and have delicious lunches for Taco Tuesday or Pizza Fridays.  With these Ramen Mason Jars I know that I am sticking to my health goals though, which makes splurging on the weekends a bit easier.

When you bring your lunch everyday it gets very monotonous, so in my search for some lunchtime excitement I stumbled upon these amazing Ramen Jars.  These super convenient little jars of goodness not only are packed full of amazing ingredients that you choose they are nutritious as well!  I know, I know when you think of Ramen you probably think of those blocks of dried noodles with the overly salty seasoning packets you used to down in your college days.  These amazing jars definitely are not that!

Mason jar salads have increased in popularity over the past year or so for an easily packable lunch option.  Well, ramen jars are just as convenient and delicious, just make up a few at the beginning of the week, store in your fridge and pop one in your lunch bag in the morning.  All you need to do is add hot water, wait about 5 minutes and voila you have amazing Ramen soup at your desk.

I tried these jars several different ways, the two that I have highlighted here are Zoodle Ramen jars made with zucchini noodles and regular ramen noodle jars.  I like them both equally but if you are trying to cut carbs then definitely go for the Zoodle Ramen jar option.

These mason jars are stuffed with layers of super healthy, tasty veggies that will cook gently and still retain almost all of their nutritional value!  Add in some protein rich chicken and you have a tasty balanced, low calorie meal.

Ingredients:

• 1Tb Miso paste, per jar
• ¼ tsp Sriracha, per jar
• 4 ounces Ramen noodles uncooked
• 2 Zucchini, spiralized
• 2 Boneless skinless chicken breasts, grilled and shredded (you can also use rotisserie chicken that is shredded)
• 2 Carrots, shredded
• 6 Sugar snap peas, sliced
• 4 Green Onions, sliced
• Handful of Cilantro, chopped
• 4 ounces Shitake mushrooms, sliced thin
• Hot water to fill jar
• 6 pint sized wide mouth Mason Jars (Make sure they are wide mouth otherwise it is difficult to get the soup out)

Directions to assemble the Ramen Jars:

Add Miso and Sriracha to the mason jars, then add either your ramen noodles or zoodles to fill the jars 1/3 full.  Start layering the other ingredients starting with the shredded chicken divided evenly among the jars.

Then add equal amounts of carrot, mushroom, green onion, snap peas and cilantro to each mason jar.

The Ramen jars will keep up to one week in the fridge.

To Serve the Ramen jars:

When you’re ready for a meal, boil one cup of water on the stovetop or in the microwave.

Pour the hot water over the contents of your mason jar and seal tightly.

Let the sealed jar sit for no less than 5 minutes, then empty the ramen soup into a bowl or just enjoy from the jar!