Well, hello there. I stopped keeping track when the 19th person asked me to share the recipe for these fantastic noodle jars. You want it. So let’s do this.

These noodle cups are everything good: Easy to make, healthy, inexpensive, customizable, delicious and oh-so-instagrammable.

On this one, I want to challenge you to be creative! My cooking style is less by the book and more “ehh I wonder what would happen if I added _____?” Sometimes it works. Sometimes it does not. This time, it DID!

If you’d rather follow my recipe exactly, I’ll include that along the way.

Kitchen items:

• • Mason jars (seriously, that’s it)

Ingredients:

• • Chicken stock cubes OR chicken stock OR your favorite broth (I used chicken bone broth because I couldn’t find stock or stock cubes that are Whole30 compliant)
  • 1 tsp oil of choice. I used sesame oil for a more Asian taste.
  • 1 tsp soy sauce or coconut aminos if avoiding soy or on Whole30
  • Dash of lime juice – bonus points if you squeeze it out of an actual lime like a #KITCHENBOSS
  • Your favorite spices (I used a pinch of paprika and some himalayan pink salt and pepper)
  • Mike’s Red Hot, or any hot sauce you like, to your heat preference
  • 1/2 cup of noodles or veggie noodle variants per jar (rice noodles if you want something more like pho, beet noodles, butternut squash noodles, zucchini noodles – #zoodles are what I used – the list goes on. If it can be made into a noodle shape, it’s an option. You might even consider cauliflower rice if you want it to be more like a soup rather than a noodle dish.)
  • 1/2 cup frozen, but cooked, meat of your choice – shredded chicken, shredded steak or salad shrimp are a great option!
  • 1/2 cup vegetables of your choice – can be frozen (I used a frozen carrot, broccoli, snap pea and water chestnut blend. Next time I might just do carrots, broccoli, fresh sliced jalapenos and some bean sprouts, to make it a little more like pho)
  • Soft boiled eggs (one full egg, halved, per jar)
  • Fresh spices – get creative! Could be mint, green onion, cilantro, maybe even basil.

1. Soft boil your eggs. (Bring the water up to a boil, then lower it to a simmer. Add eggs to the pot, and then start your timer for five-seven minutes. Increase the time if you are boiling more eggs and/or if you like a less runny yolk. When they’re done, gently place them in an ice bath.)
2. Add all your “flair” to the bottom of the jar. “Flair” includes your oil, soy/aminos, lime juice, spices, and hot sauce. If you are taking these to work or on the go, you might want to opt for the stock cube because it’ll allow you to just add boiling water – you won’t have to worry about bringing broth or stock to work, too.
3. Add your nood of choice.
4. Add your meat of choice.
5. Add your vegetables.
6. Peel your eggs and cut in half. Add two halves to the top of each jar.
7. Sprinkle your fresh spices on top. I added a bit of chopped cilantro and fresh green onion.
8. At this point, you can store your mason jars in the fridge to grab and go for lunches.
9. When you’re ready to eat, all you need to add is the liquid – either a cup of boiling water (if you used a stock cube), or a cup of your stock/broth of choice. I went with chicken bone broth and then topped with a little extra fresh green onion and cracked pepper. You want your liquid to be extra hot, because the cold ingredients will cool it off quickly! Also, when you pour it over top of your ingredients, the hot liquid will cook the egg a little bit more. This is why we opt for soft boiling at the beginning.
10. Enjoy! You can eat this straight out of the jar or pour (carefully!) into a bowl. Slurp away – this is a judgement free zone.

So simple – ready in 15 minutes or less, including cleanup time. Your nutrition information will depend on what you use.

Give it a try! Hashtag it #SendNoodz and tag me so I can laugh too.