These Meal Prep Ramen Jars are the best make-ahead lunch if you want to switch it up this January! This homemade version is a huge upgrade from the nostalgic classic, made with fresh, colorful vegetables, juicy chicken and a delicious sauce. These cute jars come together in only 10 minutes and all you need to do to serve them is pour over hot water or broth. Plus, they are gluten-free, dairy-free, nut-free and soy-free!
I don't know about you, but having layered jars in my fridge prepped for the week makes me feel so productive. It also ensures that I get in enough protein and a variety of vegetables. These Ramen Jars start off with a flavorful sauce made of coconut aminos, fresh garlic and ginger, red pepper flakes and sriracha. Layer in carrots, red pepper, sweet onion and green onions and you are absolutely hitting your veggie goals. Chicken adds protein and broth adds extra flavor.
The best part about these jars is that they are customizable and are adaptable for food allergies and dietary preferences. They are so convenient to have in the fridge for an easy lunch or dinner. You can also take them to work! As someone who has food allergies and chronic illness, I am always looking for new meal ideas that aren't boring and spark joy. These jars fit this description perfectly and I hope they help you to change up your recipe routine!
Ingredients
I love using these gluten-free ramen noodles in this recipe, but feel free to use any ramen noodles!
You can also customize your ramen jars by using any fresh vegetables that you love.
I used coconut aminos in this recipe to keep it soy-free.
I used chicken stock in this recipe, but you can also use bone broth. I poured mine over when I was ready to serve. If you are looking for a quick option to take to the office and you just want to pour over hot water when you are ready to eat it, I would recommend adding 1 tsp of chicken bouillon to the bottom of the jars instead and pouring water over instead of broth.
Instructions
Chop the vegetables and shred the chicken breast.
Add spices, fresh garlic and ginger and sauces to the bottom of each mason jar.
Layer chicken, vegetables and ramen cakes on top of sauce.
When ready to serve, let jar come to room temperature and pour in hot broth. Enjoy!
Variations
These jars are gluten-free, dairy-free, nut-free, egg-free and soy-free if you ensure your ramen noodles, sauces, spices and broth are free of these ingredients.
If you are bringing these jars to work and would prefer to just pour hot water over them instead of broth, feel free to add 1 tsp of chicken bouillon with the sauce instead of adding broth at the end.
Another way to make this lunch quicker at work is to precook the noodles at home and just pour warm water into it when you are ready to eat.
Feel free to switch up the protein to customize these jars. Try out pork, steak or tofu. You can also add in an egg to increase the protein and bulk up the jar.
You can also add in vegetables or adapt the recipe to incorporate your favorites! I also like adding snow peas, bok choy, mushrooms or peas.
For additional flavor variations, try adding sesame oil, sesame seeds, miso paste, tahini, chili oil, rice vinegar and/ or brown sugar.
Tips & Tricks
Buy a rotisserie chicken or pre-cooked chicken breast to make this recipe super quick!
Layer the sauce on the bottom so the other ingredients don't get soggy. Make sure the noodles go on top.
If you are going to pour hot water into the jars, make sure your jars are not chipped at all and that you give the ingredients some time to come to room temperature so you are not adding hot water into a jar of cold ingredients.
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Copycat Sweetgreen Harvest Bowl
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Meal Prep Ramen Jars (Soy-Free Option)
Equipment
- 3 ball jars
Ingredients
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp sriracha
- 1/2 cup coconut aminos
- 1 lb chicken breast
- 1/2 red pepper
- 1 1/2 carrots
- 3/4 cup purple cabbage
- 1/4 sweet onion
- 3 gluten-free ramen cakes
- 1/4 cup green onion
- 4 1/2 cups chicken broth
Instructions
- Chop vegetables and shred chicken breast.
- Add spices, fresh ginger and garlic and sauces to the bottom of each jar.
- Layer on chicken, vegetables and ramen cakes. Seal and store in refrigerator for up to 4 days.
- When ready to serve, let jar come to room temperature and pour over hot broth or water. Seal and let sit for 5 minutes before enjoying so noodles and soften!
Ari
These were so good but I did have to simmer it in a pot with 1 cup of broth AND one cup of water. Turned out perfect and so delicious. My boyfriend also loved and was surprised at how good it was. I also added some fresh squeezed lime on top before serving!
Lauren Less
Aw I'm so glad you liked it! Yes, you can definitely do a combo of water and broth too! Lime is such a good idea to add!