This post has been sponsored by Tyson Foods Inc. All thoughts and opinions are my own.
The best Asian ramen noodle soup is made with a Korean gochujang chili paste in a soy sauce broth. This Korean Chicken Noodle Soup is stacked in mason jars with instant ramen noodles, shredded carrots, celery, Sara Lee® Oven Roasted Chicken Breast, snow peas, and green onions.
Instant ramen noodles were a staple in my home growing up. They are incredibly versatile in a variety of recipes and these mason jar soups require just a few minutes to prepare. With the addition of hot water, ramen noodles cook in three minutes.
MEAL PREP WITH RAMEN NOODLE SOUP INGREDIENTS
Bringing a soup to lunch
packed with quick cooking veggies,
Sara Lee® Premium Meats and pre-cooked instant ramen noodles in a jar mean that you’ll have a light but satisfying lunch. It’s my go-to quick lunch recipe to mix things up. Of course, any leftover produce you have in your refrigerator works great in this soup recipe. I like to use carrots, snow peas, and celery.
To keep this lunch meal prep soup easy, I use Sara Lee® Premium Meats. It’s affordable premium quality deli meat from behind the deli counter. It’s already cooked so it’s perfect to use in this instant soup lunch recipe. In fact, you’ll find a variety of their premium, high-quality cut of meats have a delicious fresh taste. I always pick up a few freshly-sliced, quality flavors to include with my lunch. Plus, everything for this recipe can be purchased in one stop from your local grocer, which makes it super convenient to grab the ingredients on your way home from work.
HOW TO MAKE KOREAN CHICKEN NOODLE SOUP
Head to your local grocery deli and
order 1 pound
Sara Lee® Oven Roasted Chicken Breast. You’ll also be able to pick up 1-pint mason jars as well as shredded carrots, celery stalks, green onions, snow peas, ramen noodles, Korean chili paste, and soy sauce.
Start by breaking the ramen noodles to fit into the mason jars. Next, add the shredded carrots, and diced celery. Dice the deli meat and add a layer on top. Next, add a few snow peas to each mason jar. Give the celery leaves a rough chop and add it to the top with green onions. Screw the mason jar lid on and refrigerate until it’s ready to be packed for lunch. In the morning, carry an insulated thermal with the hot Asian broth. At lunchtime, pour the hot water Korean broth into the jar. It’s ready to eat when the noodles are soft; about 3 minutes.
Each week, I meal prep lunch and stock up on a variety of Sara Lee® Premium Meats to use in quick recipes. Their product line is varied and it’s convenient for our busy family. I pair their deli meat with fresh vegetables, herbs, and a fresh sauce. With a variety of fresh deli products, it’s easy to mix and match their premium meats to customize a delicious lunch meal.
For other on the go recipes using Sara Lee® Premium Meats, I like to meal prep these Easy French Dip Sliders ahead of time then reheat them before heading out. For lunch, these Greek Chicken Gyros are delicious. Plus, this Cheddar Jalapeno Ham Cornbread is my favorite to pack for lunch, as well as these Ham and Cheese Pinwheels.
For delicious recipes, your whole family will love, how-to videos, meal hacks, and easy recipe solutions, visit the Sara Lee® Premium Meats website!
Mason jar soup is convenient for a quick premade lunch. Meal prep this Asian chicken recipe and build these soup jars on a Sunday, and you’ll have a delicious lunch every day of the week.
Place the lid on the top of the mason jar and carry an insulated thermal with the hot Asian broth. At lunchtime, simply pour the hot broth into the mason jars and let the noodles sit for a few minutes until they are soft. The hot water will bring the flavors in the jar to life.
Korean Chicken Noodle Soup in Mason Jar
- 6.3 oz. ramen noodles
- 1 1/3 cup shredded carrots
- 5 whole stalks celery, diced (celery leaves chopped)
- 1 lb. Sara Lee® Oven Roasted Chicken Breast
- 8 oz. snow peas
- 5 green onions stalks, diced
- 4 cups hot water
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. Korean gochujang chili paste
- Boil 4 cups water. Stir in soy sauce and Korean gochujang chili paste; set aside. Place in insulated thermal if transporting.2. Dice celery, green onions, and Sara Lee® Oven Roasted Chicken Breast into chunks. Chop celery leaves.3. Into each 1-pint mason jar (4 jars total), add 3/4 cup ramen noodles, 1/3 cup shredded carrots, 1/4 cup diced celery, 1/4 pound Sara Lee® Oven Roasted Chicken Breast, a few snow peas, chopped celery leaves, and green onions. 4. Tighten mason jar lid and refrigerate until ready to use.5. Pour hot Korean broth over the top of the jar. Allow to rest several minutes or until noodles are soft.
Tatiana08/08/2019 at 12:21 pm
I think the vermicelli jar is brilliant and so can’t wait to prep this on Sunday as part of my new make ahead lunch meal prep efforts. Fab idea!
Lizzy08/08/2019 at 5:03 pm
so smart to make this soup in a jar! I’ve seen plenty of salads in mason jars, but soup is a great twist. And this one looks so fresh and tasty
Loreto Nardelli08/09/2019 at 12:44 am
I love Korean food, clean easy and so delicious. This soup is a great work week lunch item that is easily made. I can see taking the mason jar full of those wonderful ingredients and only having to put the broth in. A great loving lunch that is pure confort in a jar. Thanks for sharing!
Kylee from Kylee Cooks08/09/2019 at 1:48 pm
I LOVE this idea. I work at home and never seem to take the time for a lunch break. Having these in the fridge would make my day (and my temperament) so much better!
Lori | The Kitchen Whisperer08/10/2019 at 11:25 am
OMG this is BRILLIANT!!! I absolutely love everything about this! It’s perfect for weekly meal prep or for a quick grab-and-go lunch!
Amy08/10/2019 at 3:51 pm
What a clever idea! I love how I could use this for meal prepping. This looks so tasty! Thanks for the recipe!
Jacqueline Debono08/11/2019 at 5:01 am
What a genius meal prep idea. Love this mason jar soup! Going to make this Korean chicken noodle soup for my hubby to take to work!
Anne Lawton08/11/2019 at 10:15 am
This is such a great idea for a grab and go lunch, perfect for when the weather cools off.
Rebecca Blackwell08/11/2019 at 12:23 pm
This is a brilliant meal prep idea! My husband and I both work from home and are always looking for quick, healthy lunches that we can grab and eat at our desk. This is perfect! Thank you!
Linda08/11/2019 at 5:52 pm
Oh yum! This is a perfect recipe for something quick, easy, and yet satisfying. Plus, it’s easy to prep this ahead of time.
Michele08/11/2019 at 8:02 pm
THIS is awesome! Not only does it sound delicious and SO creative, but it looks so easy and healthy to bring to work for lunch. LOVE it!
Julie08/11/2019 at 9:51 pm
What an absolutely genius idea to transport the dry ingredients and pour in the broth at lunch! My issue with ramen (or any pasta-based soup) is always how soggy the noodles get if you don’t finish the soup right away. This is a brilliant solution!