Remember the ready-to-eat salad in a jar we showed you how to make? Readers loved the concept of having a healthy meal in a jar to eat on-the-go so much that we've made another jar recipe for you. Instead of salad, this time we packed up vegetables and noodles. Like so many other recipes, this jar-noodles is a choose-your-own-ingredients adventure, so from a mix of things we had already cooked in the fridge, a bunch of fresh vegetables, rice noodles and spices from the cupboard, we've created a delicious meal that you can eat in a bowl, or straight out of the jar.
The idea is simple: it takes less than 10 minutes, and you don't even need to use a pan to prepare it. Right at the bottom of the jar we placed the oil, seeds and dried mushroom which makes a good aromatic broth (miso also works wonders), then layered up some vegetables sliced thinly enough to be softened by boiled water, added a bunch of rice noodles (other thin, quick-cooking noodles would also do the job) and topped it all up with sliced spring onions and fresh parsley. Then filled the jar with kettle-boiled water, closed the lid and waited for about 8 minutes, until the noodles cook. Next you simply drain the water and eat this easy hot meal straight from the jar or make multiples and stash them in the fridge (with a lid screwed on) to munch away during the week.
1. Gather the ingredients
- 1 mason jar with lid
- 1 packet of rice noodles
- 1 spring onion
- 1 carrot
- half small red cabbage
- a bunch of fresh parsley
- 1/2 cup of beans
- 2 spoonfuls of olive oil
- a few drops of sesame oil
- a pinch of marine salt
- a bunch of dried mushrooms
- 1 tsp of sesame seeds
2. Prep the vegetables
Shred or julienne the red cabbage, carrot, spring onion and parsley.
3. Get the dressing ready
Pour two spoonfuls of extra virgin olive oil, a few dried mushrooms, a teaspoon of sesame seeds, some salt and whatever spice you like right at the bottom of the jar.
4. Make the layers and prep the noodles
Start layering by adding the julienned cabbage and carrot, followed by the (still uncooked) raw noodles (cut them gently with a knife so they fit well). Push everything down the jar with the remaining onion and parsley.
5. Pour boiling water
Pour boiling water inside the jar, until the very top, and screw on the lid.
Wait for about 10 minutes, give the noodles a good shake and remove the lid. Strain out the water and add extra sesame seeds, some lemon, soy or hot chili sauce, and transfer the soup into a bowl, or simply eat straight out of the jar.