Mason Jar Instant Noodles

4.79 from 130 votes

These Mason Jar Instant Noodles are the perfect work lunch. The jars are packed full of veggies, vermicelli noodles and shredded chicken!

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: American

Servings: servings

Calories: 369kcal

To shred chicken, boil breasts in a large pot of hot water for 12-15 minutes until chicken is cooked through. Pull apart with your hands or with a fork once cooled.
Divide the shredded chicken into each mason jar evenly, then add 1 tsp of soy sauce, Sriracha and lime juice to each jar.
Layer in vegetables, then drop in bouillon cubes. Finally, finish by dividing vermicelli noodles evenly among each jar and keep in fridge until ready to eat.
When ready to serve, pour boiling water in to fill jar and carefully stir contents, making sure to dissolve bouillon cube completely and saturate noodles. You may also need to microwave the jar for 1-2 minutes depending on the type of noodles used (some varieties of vermicelli are harder than others). Let the jar sit for 5 minutes before serving.
Pour contents of the jar into large bowl when ready to eat (should be within 5 minutes of pouring boiling water) and eat right away!

Use noodles that don’t quire a long cooking time like rice vermicelli or cellophane noodles.

For a vegetarian option, use edamame, tofu, beans, chickpeas or lentils.

Try out different seasoning options like Italian seasoning, lemon pepper or Old Bay.

Make sure you don't fill the jar with boiling water all the way to the top! You should always leave some room.

Store your soup jars in the fridge for 4-5 days.

Cook this soup then freeze it in airtight glass bowls for up to 3 months. Microwave from frozen for 6-7 minutes, stirring halfway through.