Make high-protein mason jar instant noodles with chicken, edamame, and veggies. Just add hot broth for a cozy, ready-to-go lunch that tastes like takeout.
I used to dread the 2 p.m. slump until I started stacking high-protein mason jar instant noodles every Sunday night. Now lunch is one pour of hot broth away, and it tastes like a cozy ramen shop without the line. My coworkers are honestly a little jealous.
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High-Protein Mason Jar Instant Noodles at a Glance
Picture the cup noodles you lived on in college, then give them a serious glow-up. You layer a punchy sauce, shredded chicken, crunchy veggies, and a block of noodles into one jar. When hunger hits, you pour in hot broth and let the magic happen.
Each jar comes in around 510 calories and delivers a satisfying hit of protein from chicken and edamame. The sauce is savory, a little spicy, and loaded with garlic and sesame. It is the kind of lunch that makes a random Tuesday feel fancy.
Best of all, everything is prepped ahead of time. No sad desk salad, no pricey drive-thru run. You will be slurping before your inbox even finishes loading.
Why This Instant Noodle Mason Jar Is So Good
It Is Packed With Protein
Shredded chicken and edamame do the heavy lifting, so you stay full long after the last slurp. Not sure how much protein you actually need? Harvard Health has a helpful breakdown of daily protein needs.
Want more ideas for your plate? The same site shares a roundup of high-protein foods worth keeping on hand.
The Sauce Does All the Flavor Work
Forget the mystery seasoning packet. This sauce combines soy sauce, bouillon, sesame oil, sriracha, and a few pantry spices. It sits at the bottom of the jar and melts into the broth the second the hot liquid hits it.
The result tastes layered, savory, and a little spicy. Every sip of these instant noodles has real depth, and you get to control the heat.
It Is Meal Prep Made Easy
Make a few jars at once and your lunches for the next few days are handled. Because the broth stays out until you are ready to eat, the noodles never get soggy in the fridge. That is the whole secret behind a great instant noodle mason jar.
It also travels well. Pack the jar in an insulated bag with an ice pack and bring a thermos of hot broth. Lunch is ready the moment you find a seat.
High-Protein Mason Jar Instant Noodles
Equipment
- Wide-mouth heat-safe mason jar (32 oz or larger)
- fork
- Measuring cups and spoons
- Saucepan or Kettle
- Towel or oven mitt
Ingredients
Sauce (Bottom of Jar)
- 1 tsp gluten-free soy sauce or coconut aminos
- 1 tsp Better Than Bouillon chicken flavor
- ½ tsp toasted sesame oil
- ½ tsp sriracha
- ½ tsp garlic powder
- ½ tsp sesame seeds
- ¼ tsp onion powder
- ⅛ tsp ginger powder
Soup Layers
- ½ cup shredded chicken breast rotisserie chicken works
- ⅓ cup shredded carrots
- ⅓ cup shredded purple cabbage
- ⅓ cup edamame thawed and drained if frozen
- ⅓ cup shiitake mushrooms thinly sliced
- 2 Tbsp green onion chopped
- 1 block ramen or rice noodles about 2 to 3 oz, discard the flavor packet
- 2 to 2.5 cups chicken broth low-sodium, added when ready to eat
Instructions
- Spoon all the sauce ingredients into the bottom of a heat-safe, wide-mouth jar (32 oz or larger). Stir with a fork until you have a loose, fragrant paste.
- Layer in the chicken, carrots, purple cabbage, edamame, shiitake mushrooms and green onion, in that order.
- Break the noodle block in half and press both halves down snugly on top of the veggies. Throw away the flavor packet.
- Wipe the rim, screw on the lid and refrigerate. Keep the broth separate, and eat the jar within 3 to 4 days.
- When you’re ready to eat, heat 2 to 2.5 cups of chicken broth until steaming hot. If the jar is ice cold, rinse it with warm water first. Pour in broth until the noodles are just covered.
- Put the lid back on and shake gently, protecting your hands with a towel or oven mitt. Let it sit for 5 to 10 minutes, until the noodles are tender. Eat it from the jar or pour it into a bowl.
Notes
Ingredients for High-Protein Mason Jar Instant Noodles
Nothing fancy here, and you probably have half of it in your pantry already. I group the ingredients by layer so assembly feels like a fun little cooking game.
Sauce (Goes in the Bottom of the Jar)
| Ingredient | Amount |
|---|---|
| Gluten-free soy sauce (or coconut aminos) | 1 tsp |
| Better Than Bouillon, chicken flavor | 1 tsp |
| Toasted sesame oil | 1/2 tsp |
| Sriracha | 1/2 tsp |
| Garlic powder | 1/2 tsp |
| Sesame seeds | 1/2 tsp |
| Onion powder | 1/4 tsp |
| Ginger powder | 1/8 tsp |
Soup Layers
| Ingredient | Amount |
|---|---|
| Shredded chicken breast (rotisserie chicken works) | 1/2 cup |
| Shredded carrots | 1/3 cup |
| Shredded purple cabbage | 1/3 cup |
| Edamame (thawed if frozen) | 1/3 cup |
| Sliced shiitake mushrooms | 1/3 cup |
| Chopped green onion | 2 Tbsp |
| Ramen or rice noodles (discard the flavor packet) | 1 block, about 2 to 3 oz |
| Chicken broth (add when you are ready to eat) | 2 to 2.5 cups |
Ingredient Notes and Swaps
For a gluten-free jar, use gluten-free soy sauce or coconut aminos. Better Than Bouillon in chicken flavor packs a ton of savory punch into one tiny spoonful, which is why it earns a spot in this instant noodle mason jar.
Rotisserie chicken is my favorite shortcut, so grab one on your next grocery run. Frozen edamame works great as long as you thaw it first. Thin slices of shiitake mushrooms add a meaty, earthy bite.
Purple cabbage brings crunch and a gorgeous pop of color through the glass. For noodles, grab a block of ramen or rice noodles and set that flavor packet aside. Your homemade sauce is the real star here.
Already a noodle fanatic like me? Add these gochujang butter noodles to your cozy dinner rotation.
How to Make High-Protein Mason Jar Instant Noodles
Grab a wide-mouth jar, 32 ounces or larger, so everything fits with room to spare. Make sure it is heat-safe and free of cracks or chips. Then let’s build this thing.
Step 1: Build the Sauce and Layer the Fillings
Spoon every sauce ingredient into the bottom of the jar and stir with a fork until it forms a loose, fragrant paste. Take a sniff. That garlic and sesame aroma is your first sign that lunch is going to be good.
Now add the rest in this order: chicken, carrots, purple cabbage, edamame, shiitake mushrooms, and green onion. The layers look gorgeous through the glass, and the order keeps everything tidy.
Tip from my own messy kitchen: wipe the rim of the jar before you seal it, so no sticky sauce ends up on the lid.
Step 2: Add the Noodles
Break the noodle block in half and push both halves down into the jar. They should sit snugly on top of the veggies. Toss the flavor packet, since your sauce already has you covered.
Step 3: Store the Jar
Screw on the lid and slide the jar into the fridge. Keep the broth out of the jar until you are ready to eat. For the best and safest results, plan to enjoy your jar within 3 to 4 days.
That timeline comes down to the cooked chicken. The USDA covers it in its chicken food safety tips.
Step 4: Add Hot Broth and Serve
When lunchtime rolls around, heat 2 to 2.5 cups of chicken broth until steaming hot. Pour it in until the noodles are just covered, then pop the lid back on.
Give the jar a gentle shake, and please protect your hands from the heat with a towel or oven mitt. Let it sit for 5 to 10 minutes until the noodles turn tender. Eat it right from the jar or pour it into a bowl.
Quick glass safety note: if your jar is ice cold from the fridge, rinse it with warm water first. Sudden temperature swings can crack glass, so never pour a rolling boil into a freezing jar.
Noodle Notes
Different noodles need slightly different handling. Here is how to adjust, depending on what is in your pantry.
- Regular wheat ramen or vermicelli rice noodles: Use the method in Step 4.
- Gluten-free brown rice ramen: Add the boiling broth and let it sit for 3 minutes. Then pour everything into a saucepan and cook on high for 5 to 6 minutes.
Another option for brown rice ramen is to blanch the noodles for 3 minutes when you prep. Rinse them in cold water, then pack them into the jar. They will be ready to go when the broth hits.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Instant Noodle Mason Jar
Choose low-sodium chicken broth. Between the soy sauce and the bouillon, the sauce is already pretty salty, and you can always add more seasoning at the end.
Thaw and drain your edamame well so the soup does not turn watery. Slice the shiitake mushrooms thin so they soften quickly once the hot broth goes in.
Shred your chicken into small, bite-size pieces. They soak up the sauce better, and every spoonful feels loaded.
Easy Variations
Want a different high-protein add-in? Swap the chicken for cubed baked tofu or cooked shrimp. Prefer a vegetarian jar? Use vegetable bouillon and broth, and add extra edamame or tofu.
Top your bowl with a soft-boiled egg right before eating, or add a handful of baby spinach on top of the noodles. A drizzle of chili crisp gives you extra heat and crunch.
Troubleshooting Common Problems
Noodles still firm? Seal the jar and give it a few more minutes. You can also pour everything into a microwave-safe bowl and heat it briefly.
Soup too salty? Stir in a splash of hot water or unsalted broth. Too bland? Add a little soy sauce, sriracha, or a squeeze of lime.
Jar too full? Use a bigger jar next time, or pour the whole thing into a bowl and add the broth there.
How to Store, Reheat, and Use Every Last Bit
These jars are made for the fridge, but the rules change once the broth goes in. Here is a quick guide.
| What | Where | How Long | Notes |
|---|---|---|---|
| Assembled jar, no broth | Fridge, lid on | 3 to 4 days | Keep the broth separate until serving. |
| Leftover soup with broth | Fridge, airtight container | Up to 3 days | Noodles keep softening, so the texture is best fresh. |
| Prepared jar or soup | Freezer | Not recommended | Noodles and fresh veggies turn mushy once thawed. |
| Soup after serving | Countertop | 2 hours max | Refrigerate promptly. |
Reheating Leftovers
Pour leftover soup into a microwave-safe bowl or a saucepan, never a sealed jar. Heat it until it is steaming hot all the way through, stirring halfway. Add a splash of broth if the noodles drank it all up.
No-Waste Kitchen Ideas
Got extra shredded carrots and cabbage? Toss them into a quick slaw or stuff them into tacos. Leftover edamame makes a great snack with a pinch of flaky salt.
Save the rotisserie chicken bones and simmer them into homemade broth. Stick extra green onion roots in a glass of water on the windowsill and watch them regrow.
Still have noodle cravings? Try these buldak carbonara glass noodles or these creamy yogurt noodles next.
Frequently Asked Questions
Can I use regular instant noodles for this mason jar recipe?
Yes, any ramen block works. Just toss the flavor packet and use the sauce in the recipe instead. Rice noodles and vermicelli work too.
How long do instant noodle mason jars last in the fridge?
Keep the assembled jar sealed in the fridge without the broth, and enjoy it within 3 to 4 days. Add hot broth only when you are ready to eat.
Can I make high-protein mason jar instant noodles without chicken?
Absolutely. Swap in baked tofu, cooked shrimp, or extra edamame, and use vegetable broth for a vegetarian version. Add a soft-boiled egg on top for even more protein.
Can I microwave the jar?
Do not microwave a sealed jar or one with a metal lid. Pour the contents into a microwave-safe bowl and heat until steaming hot.
How do I make this gluten-free?
Use gluten-free soy sauce or coconut aminos and gluten-free brown rice ramen or rice noodles. Check the labels on your bouillon and broth too.
Conclusion
These high-protein mason jar instant noodles are proof that a quick lunch can still feel like a treat. Build a few jars on Sunday, and you will thank yourself all week long.
Give the recipe a try and tell me how it goes in the comments. If you love it, pin it on Pinterest so you can find it again, and share your own twists with me. Now go grab a jar and get slurping.
