DIY Chicken and Vegetable Ramen Noodles
This recipe was contributed by Anne Danahy from Craving Something Healthy, as part of the Healthy Aperture blogger partnership.
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DIY Chicken and Vegetable Ramen Noodles
Servings 1 Serving
Ingredients
- 1 pint-size mason jar with a tight fitting lid
- 1 teaspoon chicken beef or vegetable soup base
- ½ teaspoon soy sauce
- ½ teaspoon minced ginger
- optional add-ins or flavors: 1 tablespoon peanut butter; dash of Sriracha; curry paste
- Leftover shredded chicken breast cooked beef, or cooked chopped shrimp (about ¼ cup per serving is plenty)
- 2-3 sliced mushrooms
- ¼ cup shredded carrots
- any other thin sliced vegetables: bok choy bean sprouts, spinach, etc.
- About ½ cup leftover whole grain angel hair or thin spaghetti cooked al dente
- 1 scallion chopped
- 1 tablespoon minced parsley
- 1 tablespoon minced cilantro
Instructions
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In the bottom of the mason jar, place the soup base, soy sauce, ginger and any other optional flavors (peanut butter, sriracha, etc).
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Next, layer the protein, mushrooms, carrots, any other vegetables you will use.
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Pack with the pasta noodles, and add the scallions and herbs on top.
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Seal the jar and store in the refrigerator.
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When you’re ready to eat, add 1 cup of boiling water to the jar, cover, and let it sit for about 1 minute so everything heats through.