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Mason Jar Instant Noodles



This tomatillo soup with chicken and jalapeños can be spiced up or tamed down depending on your individual taste. Keep in mind that you can substitute with canned tomatillos, drained, and chopped. Garnish with sour cream and cilantro.


    • 1 (32 ounce) large mouth mason jar with lid
    • 1/2 cup cubed cooked chicken
    • 2 baby carrots, shredded
    • 1/4 cup chopped cabbage
    • 2 dried shiitake mushrooms, chopped
    • 1 green onion, chopped
    • 1 teaspoon sesame oil
    • 1 teaspoon soy sauce
    • 1/2 teaspoon Sriracha sauce
    • 2 ounces thin rice noodles, broken up
    • 1 teaspoon chicken bouillon cube
    • 2 1/2 cups boiling water


  1. Place chopped chicken in the bottom of the mason jar. Add carrots, cabbage, mushrooms, and green onion.
  2. Top with sesame oil, soy sauce, and Sriracha sauce. Add noodles. Crumble bouillon cube over the top. Refrigerate until ready to use.
  3. When ready to serve, pour boiling water into the jar. Screw the lid on and let sit 5 minutes. Stir well and eat.

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