Asian Walnut, Chicken and Vegetable Noodle Jar

By Patty Mastracco
Total Time
15 Mins
Serves
2
Meal
Lunch

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.

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
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

Ingredients

  • 2 cups lightly broken thin rice noodles
  • 1/2 cup matchstick carrots
  • 1/2 cup sliced green onions
  • 1 medium head baby bok choy, sliced (about 2 cups)
  • 2 tablespoons less sodium teriyaki sauce
  • 1/2 teaspoon ground ginger
  • 3 packets sodium-free granulated chicken bouillon
  • 1 cup cooked chicken breast, diced
  • 1/2 cup California walnuts, toasted and coarsely chopped
  • 1/4 cup fresh cilantro leaves, lightly packed
  • 2-1/2 cups boiling water
  • Sriracha sauce and additional low sodium teriyaki sauce (optional)

Preparation

  1. 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.
  2. 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.
  3. Remove lid and stir with a fork. Microwave for 30 to 60 seconds if ingredients aren’t hot enough.
  4. Serve with additional sriracha sauce for a bit of heat and extra teriyaki sauce, if desired.