Instant Noodles in a Jar
Makes two 500 mL jars
- ¼ cup creamy peanut butter
- 2 Tbsp soy sauce
- ½ tsp grated fresh ginger (or ¼ tsp ground ginger)
- 1 garlic clove, minced (or ¼ tsp garlic powder)
- 1 bouillon cube (chicken, beef or vegetable)
- 3 oz. rice (stick) noodles
- ¼ cup chopped assorted fresh herbs (mint, basil, parsley, cilantro)
- 1 small carrot, grated
- 1 cup fresh or frozen corn kernels
- 3 green onions, thinly sliced
Prep and Cook
- In a small bowl, whisk together the peanut butter, soy sauce, ginger and garlic. Crumble the bouillon cube over top and stir to mix well. Divide the seasoning mixture evenly between the two jars, spreading it over the bottom of the vessel.
- Break up the noodles into smaller pieces and divide them between the jars. Do the same with the fresh herbs, carrot, corn, and green onions, layering them as you go.
- Bring an electric kettle to a boil and pour approximately 1 cup of water over top. Place the lid on immediately and allow the noodles to 'cook' for 5–7 minutes.
- Remove the lid and give the noodles a good stir, taking care to scrape any of the seasoning mix from the bottom of the jar. Eat immediately.
- This is really more of a method than an exact recipe. Feel free to replace the veggies with those you like best and swap the seasonings for a generous squeeze of fresh lemon juice and chopped dill, if you like (but keep the bouillon cube and water).
- Noodle jars can be made up to three days in advance and stored in the fridge until ready to eat.
- You can make this meaty by adding cooked chicken or sausage to the jar as well.
- If using frozen vegetables be sure to thaw them first, otherwise they will cool the water quickly resulting in uncooked noodles.