Mason Jar Instant Ramen Zoodles
Try this Mason Jar Instant Ramen Zoodles recipe, or contribute your own.
Try this Mason Jar Instant Ramen Zoodles recipe, or contribute your own.
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon sea salt
- 1 teaspoon dried thyme
- 2 chicken breasts
- 2 tablespoons sea salt
- 1/2 teaspoon dried sage
- 1/2 cup nutritional yeast
- 1 teaspoon turmeric powder
- 2 large zucchini
- 1 tablespoon ghee or coconut oil
- 8 ounces of mushrooms roughly chopped
- 2 cups red cabbage thinly sliced (as thinly sliced as you possibly can)
- 2 cups greens thinly sliced (i used red chard you could also use spinach, kale, etc.)
- 2 tablespoons powdered garlic
- 1 1/4 teaspoon sugar
- a pinch of powdered ginger
- Carbohydrate 15.5673391771817 g
- Cholesterol 22.8133333333333 mg
- Fat 1.66885000076001 g
- Fiber 6.20981665641574 g
- Protein 18.535455840419 g
- Saturated Fat 0.310153333432167 g
- Serving Size 1 1 mason jar instant noodle cup (244g)
- Sodium 2913.08617198396 mg
- Sugar 9.35752252076594 g
- Trans Fat 0.490683583571671 g
- Calories 137 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- Sprinkle the chicken breasts evenly with 1 tablespoon of sea salt and place them in a baking dish.
- Place the dish in the oven and bake the chicken for 20 minutes, or until fully cooked.
- Let cool and cut into 1/2 inch cubes.
- In a large saucepan, heat 1 tablespoon of ghee or oil over medium-high heat.
- When the oil is hot, add the chopped mushrooms.
- Sauté the mushrooms until browning and softened, about 3-5 minutes.
- Remove from heat and let cool.
- Peel the zucchini (peeling is optional), slice off both ends, and then cut the zucchini in half crosswise.
- Load the halves onto your spiralizer, and spiralize the zucchini using the smallest blade.
- Set the noodles aside.
- Add all the ingredients for the "chicken" bouillon to a medium-sized bowl.
- With a fork or whisk, combine the ingredients until evenly distributed.
- Divide the chicken cubes evenly among 6 pint-sized, wide-mouth mason jars.
- Add equal amounts of red cabbage to each mason jar, followed by equal amounts of sliced greens and sautéed mushrooms.
- Top the mushrooms with 1 tablespoon of bouillon powder in each jar.
- Stuff the rest of the space in the jar with zucchini noodles.
- When ready for a meal, boil one cup of water.
- Pour the hot water over the contents of your mason jar and seal tightly.
- Let the sealed jar sit for no less than 5 minutes, then empty the ramen soup into a bowl.
- Enjoy!
Mason Jar Instant Ramen Zoodles: A Busy Woman's Best Friend
As a working mom, time is my most precious commodity. Juggling work deadlines, school pick-ups, and keeping a semblance of order in my home leaves me with precious little time for elaborate meal prepping. That’s why I’m constantly on the lookout for quick, healthy, and delicious meals that don't require hours in the kitchen. Enter: my Mason Jar Instant Ramen Zoodles. This recipe is a game-changer, offering a satisfying and nutritious meal that’s ready in minutes. Forget those sodium-laden instant ramen packets; this recipe is a flavorful, healthier alternative that lets me enjoy a comforting noodle soup without sacrificing my time or health goals.
The beauty of this recipe lies in its preparation. I spend a weekend afternoon prepping all the ingredients – chopping veggies, cooking the chicken, and creating the flavorful bouillon. Then, I portion everything into individual mason jars, ready for a quick meal anytime. This method of meal prepping is perfect for my hectic schedule. I can grab a jar from the fridge, add boiling water, and have a delicious and nutritious lunch or dinner in under five minutes. No more rushed meals or resorting to unhealthy takeout options when I'm short on time. It's quick, convenient, and perfectly portioned for a single serving, eliminating food waste.
Beyond the convenience, this recipe is also incredibly versatile. I love experimenting with different vegetables. Spinach, kale, mushrooms – the possibilities are endless. And the flavor of the bouillon is easily customizable. I've experimented with adding different herbs and spices to create unique flavor profiles. Sometimes I crave a zesty ginger kick, other times I prefer a comforting touch of rosemary. The key is to find the combination that satisfies your cravings. The zucchini noodles, or zoodles, provide a healthy alternative to traditional ramen noodles, adding a delightful lightness to the soup while boosting the veggie intake. It's a perfect way to sneak more vegetables into my diet, especially when my kids are less inclined to eat them as part of their dinner.
This Mason Jar Instant Ramen Zoodles recipe isn't just a meal; it's a time-saving strategy and a mindful approach to healthy eating. It empowers me to make healthy choices even on my busiest days, and it helps me prioritize nutrition without sacrificing precious family time or adding additional stress to an already busy lifestyle. It's a true testament to how a little planning can make a significant difference in our daily routines, allowing us to enjoy delicious, nourishing food without sacrificing precious time. The joy of this recipe goes beyond a quick meal; it’s about reclaiming control of my time and my health, one mason jar at a time. It’s a perfect solution for the everyday chaos, a delicious way to embrace healthy eating, and a welcome addition to my weekly meal plan.
This recipe is perfect for anyone who wants a quick, healthy, and delicious meal that doesn't require hours in the kitchen. It's a great option for busy professionals, students, or anyone who wants a convenient and nutritious lunch or dinner option. The versatility of the recipe also allows you to customize it to your own preferences. So give it a try and let me know what you think. I am sure that you will love it as much as I do!
