Mason Jar Instant Gochujang Noodles
Servings: 4 mason jars
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
For mason jars, I recommend these!
I use a carton of Kettle and Fire Bone Broth per each instant noodle, the size is exactly 2 cups, I love the flavor and it’s got a bonus in protein!
Nutrition
Calories: 620kcal | Carbohydrates: 59g | Protein: 58g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 114mg | Sodium: 1861mg | Potassium: 541mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6698IU | Vitamin C: 20mg | Calcium: 127mg | Iron: 3mg