Mason Jar Ramen
Eat healthier instant noodles with this meal prep mason jar ramen! With the addition of a few nutritious ingredients such as eggs and vegetables, this easy recipe makes better for you ramen for work or school!
Equipment
- 4 mason jars 16 oz or 473 mL
Ingredients
- 2 3.5 oz (100g) blocks instant ramen
- 4 large eggs, boiled and peeled. I prefer a 7 minute boiled egg for this recipe
- 4 seasoning packets from ramen packages, both powder and oil packets
- 1/2 tsp (2.5 mL) garlic powder
- 1/2 tsp (2.5 mL) ginger powder
- 2 tsps (10 mL) sesame seeds
- 2 tsps (10 mL) sriracha sauce optional
- 6 small button or cremini mushrooms
- 1 cup (250 mL) frozen corn
- 2 green onion
- 2 cups (500 mL) fresh baby spinach
Instructions
- To a pot of boiling hot water, add both instant ramen blocks. Let cook for 2 minutes until just tender. Drain and rinse with cold water (this helps to stop the cooking process). Drain until all water is removed. Set aside.
- Divide four seasoning packets (2 powder and 2 oil) to amongst four 16 oz (473 mL) mason jars.
- Add ⅛ tsp garlic powder, ⅛ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp hot sauce to each jar.
- Clean and slice mushrooms and green onions. Divide mushrooms, frozen corn and green onions amongst the jars.
- Divide the noodles amongst the jars.
- Add a boiled egg to each jar.
- Top each jar with baby spinach. As a dietitian, I like to really pack in the spinach!
- Close the jars and refrigerate until it’s time to eat. They last in the fridge for up to 5 days. When it’s time to eat, let the jars get to room temperature by leaving them on the counter for 1-2 hours before eating. Then add hot water to the jars. Or you can do what I do, dump the contents into a bowl and then add hot water. You may need to microwave the contents in the bowl for 45 seconds to 1 minute in case the water is not hot enough.
- If you poured hot water into a jar, close the jars and shake everything together. Or stir to combine everything if you poured the contents into a bowl.