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.
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.
