Asian Walnut, Chicken and Vegetable Noodle Jar
Description
Meat, vegetables, noodles and seasonings are prepped ahead and transported in large canning jars. Add hot water just before serving for a fast desk side lunch. This recipe makes 2 jars for 2 lunches during the week.
Ingredients
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2 cups lightly broken thin rice noodles
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1/2 cup matchstick carrots
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1/2 cup sliced green onions
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1 medium head baby bok choy, sliced (about 2 cups)
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2 tablespoons less sodium teriyaki sauce
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1/2 teaspoon ground ginger
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3 packets sodium-free granulated chicken bouillon
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1 cup cooked chicken breast, diced
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1/2 cup California walnuts, toasted and coarsely chopped
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1/4 cup fresh cilantro leaves, lightly packed
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2-1/2 cups boiling water
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Sriracha sauce and additional low sodium teriyaki sauce (optional)
PREPARATION
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Place equal amounts of rice noodles, carrots, green onions, bok choy, teriyaki sauce, ginger, bouillon, chicken, walnuts and cilantro into two 1-quart size canning jars, in that order.
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Pour 1-1/3 cups boiling water into each jar and screw on cover. Tip jar over several times to mix ingredients. Let stand for 5 minutes, shaking up and down occasionally to mix ingredients.
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Remove lid and stir with a fork. Microwave for 30 to 60 seconds if ingredients aren’t hot enough.
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Serve with additional sriracha sauce for a bit of heat and extra teriyaki sauce, if desired.
NUTRITION
- Calories: 560 cal
- Total Fat: 22 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 15 g
- Monounsaturated Fat: 4 g
- Cholesterol: 60 mg
- Sodium: 482 mg
- Carbohydrates: 60 g
- Dietary Fiber: 6 g
- Total Sugars: 9 g
- Added Sugars: 0 g
- Protein: 32 g
- Vitamin D: 4 mcg
- Calcium: 146 mg
- Iron: 3 mg
- Potassium: 1,301 mg