Categories: Mason Jar lunches
Ingredients
- 3 oz. package ramen noodles
- 1 tbsp. chicken base
- 1 to 2 tsp Sriracha chili sauce
- 1 tsp minced fresh ginger
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 2 radishes, halved and sliced
- 1/2 cup sliced fresh shiitake mushrooms
- 1 cup shredded cooked chicken breast
- 1/4 cup fresh cilantro
- 2 lime wedges
- 1 hard-boiled egg, halved
- 4 cups boiling water
Directions
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Cook ramen as directed (do not use seasoning pack); cool.
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In each of two 1-quart mason jars, layer half of each ingredients in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place the lime wedges and egg halves in two 4-oz. glass jars. Cover all 4 of the containers and refrigerate until ready to serve.
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To serve, pour 2 cups boiling water into each 1-quart jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup; place an egg half on top.