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If you’re looking for a fun, make-ahead lunch idea to take to the office or just have in your fridge to make life easier on a busy day, these Mason Jar Instant Gochujang Noodles are just the thing!
It can be hard to find time to feed yourself nutritious food when you’re busy, but these Mason Jar Instant Gochujang Noodles are super simple to prep, and make for a delicious lunch option. By waiting to add the broth until right before eating, you ensure that lunch only takes a few minutes to put together and it’s ultra-fresh. No soggy noodles around here!
The rich flavors in these noodles are absolutely delicious, and are sure to make you excited to reach for your meal prep every day! Plus, between the chicken, bone broth, and edamame, this meal is packed with protein, so you’ll stay full throughout the day too.
Ingredients:
- Toasted Sesame Oil
- Gochujang Paste
- Coconut Aminos
- Rice Vinegar
- Fish Sauce
- Ginger
- Garlic
- Rotisserie Chicken
- Frozen Edamame
- Matchstick Carrots
- Green Onions
- Maifun or Thin Vermicelli Rice Noodles
- Baby Bok Choy
- Cilantro
- Black Sesame Seeds
- Chicken Bone Broth (or sub chicken broth)
step-by-step:
Step one: make the sauce
In the bottom of each mason jar, combine 1 teaspoon sesame oil, 1 tablespoon gochujang paste, 2 tablespoons coconut aminos, 1 teaspoon rice vinegar, 1 teaspoon fish sauce, ½ teaspoon minced ginger, 1 minced garlic clove. Whisk until well combined.
Step two: prep the mason jars
To each jar, add ½ cup of shredded chicken, 1/3 cup of shelled edamame, ¼ cup matchstick carrots, 1 sliced green onion, a bundle of rice noodles, ½ cup baby bok choy, 1 tablespoon cilantro, 1 teaspoon sesame seeds.
step three: store or serve!
Store in the fridge for up to 3 days in the fridge. When ready to eat, simply bring 2 cups of broth to a rolling boil on the stovetop (or heat in the microwave until it’s piping hot) and pour over the contents in mason jar, stir and let rest to slightly cool and so the noodles soften, 3 to 5 minutes!
Recipe FAQs:
Absolutely! These noodles are super customizable based on the ingredients you have on hand. I also love adding shredded purple cabbage, thinly sliced bell pepper, a soft-boiled egg, or even some bean sprouts!
I love to add chopped kimchi! But, if you don’t have it available, the gochujang paste adds a ton of quick, delicious flavor.
You sure can! I love using bone broth for the increased protein, but chicken or veggie broth work here, too!
I can’t wait to hear what you think about these Mason Jar Instant Gochujang Noodles! Comment below after you try them.
Looking for more lunch ideas? Check these out!
Grilled Steak and Chimichurri Pasta Salad
Mason Jar Instant Gochujang Noodles
Ingredients
- 4 teaspoons toasted sesame oil
- 4 tablespoons gochujang paste
- 8 tablespoons coconut aminos
- 4 teaspoons rice vinegar
- 4 teaspoons fish sauce
- 2 teaspoons minced ginger
- 4 garlic cloves minced
- 2 cups shredded rotisserie chicken
- 1 1/3 cup shelled frozen edamame
- 1 cup matchstick carrots
- 4 green onions sliced very thin on the diagonal
- 6 ounces maifun or thin vermicelli rice noodles
- 1 ½ cups roughly chopped baby bok choy
- 4 tablespoons minced cilantro
- 4 teaspoons black sesame seeds
- 8 cups chicken bone broth or chicken broth
Instructions
- In the bottom of each mason jar, combine 1 teaspoon sesame oil, 1 tablespoon gochujang paste, 2 tablespoons coconut aminos, 1 teaspoon rice vinegar, 1 teaspoon fish sauce, ½ teaspoon minced ginger, 1 minced garlic clove. Whisk until well combined.
- To each jar, add ½ cup of shredded chicken, 1/3 cup of shelled edamame, ¼ cup matchstick carrots, 1 sliced green onion, a bundle of rice noodles, ½ cup baby bok choy, 1 tablespoon cilantro, 1 teaspoon sesame seeds.
- Store in the fridge for up to 3 days in the fridge. When ready to eat, simply bring 2 cups of broth to a rolling boil on the stovetop (or heat in the microwave until it’s piping hot) and pour over the contents in mason jar, stir and let rest to slightly cool and so the noodles soften, 3 to 5 minutes!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Loved the recipe! 600 calories sounds so high for 1 jar?!
What kind of “miracle noodle” would hold up in this recipe? I know you love them too!
This is a delicious dish, but my very thin vermicelli did not hydrate enough to be edible in five minutes. I will definitely make this again but will cook the noodles on the stovetop. That will eliminate the use for lunch meal prep but it works for at home dinner.
The sauce is wonderful. Thanks for another great recipe.
My pregnant self saw these and thought mmm yes I’ve gotta have this! But my mason jars are too small and it sounded good for dinner! I did a riff and just made a big pot of it on the stove! I cooked ramen noodles separately, put all the other ingredients in a pot, let it simmer, then ladled the broth mixture over the ramen noodles. Pretty good and very easy!
What size are the mason jars? I assume pint? Amazon says 734 ounces, but that can’t be right. Thanks.
I don’t know why they call them the “Weck Jar 734” but it’s 3/4 of a liter (about 25 oz)
These are def the same ones: https://amzn.to/3Xl8KTU
What brand of gochujang are you using in the video you posted of the recipe on YouTube? I can’t wait to make this recipe!!
Hi Shannon! It was this brand right here! SQUEEZE BOTTLE GOCHUJANG