Asian Walnut, Chicken and Vegetable Noodle Jar
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
- 2 C. Thin Rice Noodles, lightly broken
- 1/2 C. Matchstick Carrots
- 1/2 C. Sliced Green Onions
- 1 Medium Head Baby Bok Choy, sliced, about 2 cups
- 2 Tbsp. Less Sodium Teriyaki Sauce
- 1/2 tsp. Ground Ginger
- 3 Packets of Sodium-Free Granulated Chicken Buillon
- 1 C. Cooked Chicken Breast, diced
- 1/2 C. California Walnuts, toasted and coarsely chopped
- 1/4 C. Fresh Cilantro Leaves, lightly packed
- 2-1/2 C. Boiling Water
- Sriracha sauce and additional low sodium teriyaki sauce (optional)
Instructions
- 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.
- 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.
- Remove lid and stir with a fork. Microwave for 30 to 60 seconds if ingredients aren’t hot enough.
- Serve with additional sriracha sauce for a bit of heat and extra teriyaki sauce, if desired.
Notes
Recipe and image provided with permission from CA Walnuts. Original recipe by Patty Mastracco.