1 cup of any par cooked pasta of your choice! I used lo mein noodles, but you can use rice noodles, the instant kind from a ramen packet, anything you like
1 large carrot, peeled and then peeled into strands
1 cup of sugar snap peas, sliced thin
1 cup of bok choy (the white and the green parts), sliced thin
1 cup cremini mushrooms, sliced thin
1 cup of green onion, sliced thin
Boiling water + bouillon cube, OR chicken stock or veggie stock, enough to fill the mason jar
Low sodium soy sauce, to taste
Lime, to taste
Sriracha, to taste
Garnish with everything by the bagel seasoning or sesame seeds
Serving Size- makes 2 jars
- Bring a pot of salted water to a boil, and par-boil your noodles. I threw them in for just a minute, then I rinsed with cold water and set aside. They'll finish cooking when you add the hot water or broth over it.
- Next boil water or chicken stock in a tea kettle. About 2-3 cups. Better to make a little more than less.
- Then, assemble your mason jars. If you are using the bouillon cube, add it to the bottom of the jar and pour a little water over it to make a paste. If the cube is on the larger side you'll only need half of it. Next, add in your shredded carrot, then the mushrooms, then the bok choy, then the sugar snap peas, then 1/2 cup of your noodles, then the green onions, and lastly the everything but the bagel seasonings. It looks really pretty all layered up like that, doesn't it? If you did the bouillon cube paste at the bottom of the jar, then just add the boiling water over everything until it's filled to the top, then screw on the lid, and let sit for 2-3 minutes. If you don't want to use the bouillon cube, then pour boiling chicken or veggie stock over everything until it's filled and do the same thing.
- Before you eat, remove the lid, add in some soy sauce, lime juice and sriracha and eat it right out of the jar!