Meal Prep Veggie Ramen Noodle Jars

Recipe
Written By Kelsey Whittaker

A Fresh Take on Instant Noodles

These veggie ramen noodle jars are a fun, flavorful way to prep lunch ahead of time. Simply layer the noodles, vegetables, and seasonings in a jar, refrigerate, and add hot broth when you're ready to eat. They're packed with colorful vegetables and fiber, easy to customize with your favorite protein, and perfect for taking to work or enjoying on a busy day. Prep once, pack it up, and lunch is ready when you are.

Ingredients with a purpose

Vitamins and Minerals

This recipe is packed with a variety of vitamins and minerals. The carrots and purple cabbage provide a good source of Vitamin A, which is essential for eye health. The vegetable broth and mushrooms contribute to the Vitamin D content, which is important for bone health. The recipe also contains other essential nutrients like potassium, calcium, and iron.

Dietary Fiber

The gluten-free ramen noodles, mushrooms, purple cabbage, and carrots in this recipe contribute to its high fiber content. Dietary fiber is essential for maintaining a healthy digestive system and can help to prevent constipation.

Low Saturated Fat

This recipe is low in saturated fat, which is beneficial for heart health. Consuming meals low in saturated fat can help to maintain healthy cholesterol levels and reduce the risk of heart disease.

Ingredients: 4 Servings

  • 10 ozs Gluten-Free Ramen Noodles (dry)

  • 1/4 cup Coconut Aminos

  • 1 1/3 tbsps Sriracha

  • 2 tsps Garlic Powder

  • Sea Salt & Black Pepper (to taste)

  • 1 cup Mushrooms (sliced)

  • 1 cup Purple Cabbage (grated)

  • 2 Carrot (medium, grated)

  • 4 stalks Green Onion (chopped)

  • 4 cups Vegetable Broth (divided)

Recipe:

  • Cook the ramen noodles according to the package directions.

  • Divide the coconut aminos, sriracha, garlic powder, salt, and pepper evenly between mason jars, using one mason jar per serving.

  • Divide the mushrooms, cabbage, carrots, and green onions evenly between jars. Divide the cooked ramen into each jar and let it cool before refrigerating.

  • When ready to eat, heat one cup of the vegetable broth per jar and pour into the jar. Close the lid and carefully shake to combine. Pour into a bowl and enjoy!

More Notes:

  • Leftovers: Refrigerate in the mason jars for up to three days.

  • Serving Size: One serving is approximately two cups.

  • No Vegetable Broth: Use another broth of choice. Bone broth will provide more protein, but will not be vegetarian.

  • Additional Toppings: Top with fresh cilantro, parsley and/or lime juice.

  • More protein: Add your favorite protein. Tofu or tempeh will keep this vegetarian. Pork, beef, or chicken are other great animal protein sources.

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Kelsey Whittaker
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