Instant Gochujang Noodles in a Mason Jar

If you want an easy, flavorful make-ahead lunch to take to work or keep in the fridge for busy days, these Mason Jar Instant Gochujang Noodles are a perfect option. This simple meal-prep idea combines bold gochujang flavor with protein-packed chicken and edamame for a fresh, satisfying noodle bowl you finish by pouring hot broth over the jar just before eating—no soggy noodles and minimal time required at lunchtime.

These Mason Jar Instant Gochujang Noodles are ideal for meal prep because each jar is layered to stay fresh in the refrigerator for several days. The savory, slightly spicy gochujang sauce brings depth, while chicken, bone broth, and edamame add protein so the bowl keeps you full through the afternoon. Finished with crunchy vegetables and fresh herbs, this instant noodle jar is both nutritious and craveable.

Ingredients

• 4 teaspoons toasted sesame oil (1 tsp per jar)
• 4 tablespoons gochujang paste (1 tbsp per jar)
• 8 tablespoons coconut aminos (2 tbsp per jar)
• 4 teaspoons rice vinegar (1 tsp per jar)
• 4 teaspoons fish sauce (1 tsp per jar)
• 2 teaspoons minced ginger (½ tsp per jar)
• 4 garlic cloves, minced (1 clove per jar)
• 2 cups shredded rotisserie chicken (½ cup per jar)
• 1 1/3 cups shelled frozen edamame (about 1/3 cup per jar)
• 1 cup matchstick carrots (¼ cup per jar)
• 4 green onions, very thinly sliced on the diagonal (1 per jar)
• 6 ounces maifun or thin vermicelli rice noodles (one small bundle per jar)
• 1½ cups roughly chopped baby bok choy (½ cup per jar)
• 4 tablespoons minced cilantro (1 tbsp per jar)
• 4 teaspoons black sesame seeds (1 tsp per jar)
• 8 cups chicken bone broth or chicken broth (2 cups per serving)

Step-by-step Instructions

Step one: Make the sauce

In the bottom of each mason jar, combine 1 teaspoon toasted sesame oil, 1 tablespoon gochujang paste, 2 tablespoons coconut aminos, 1 teaspoon rice vinegar, 1 teaspoon fish sauce, ½ teaspoon minced ginger, and 1 minced garlic clove. Whisk or shake the jar until the sauce is smooth and well combined.

Step two: Prep the jars

Layer the remaining ingredients over the sauce in this order to keep textures fresh: ½ cup shredded chicken, 1/3 cup shelled edamame, ¼ cup matchstick carrots, 1 sliced green onion, a bundle of rice noodles (slightly folded if needed), ½ cup chopped baby bok choy, 1 tablespoon minced cilantro, and 1 teaspoon black sesame seeds. Seal each jar with a lid.

Step three: Store and serve

Store the sealed jars in the refrigerator for up to 3 days. When you’re ready to eat, bring 2 cups of chicken bone broth (or chicken broth) to a rolling boil on the stovetop or heat it in the microwave until very hot. Pour the hot broth directly over the jar contents, stir to combine, and let the noodles soften for 3–5 minutes. Allow to cool slightly before eating.

Recipe FAQs

Notes

• These jars are best if consumed within 3 days for optimal freshness and texture.
• If your rice noodles are long, break them into smaller bundles so they fit and soak evenly in the jar.
• Adjust the gochujang amount to taste: add less for milder heat or more for a spicier bowl.
• For a vegetarian version, replace chicken with extra edamame or tofu and use vegetable broth.

Nutrition (per serving, approximate)

• Calories: 620 kcal
• Carbohydrates: 59 g
• Protein: 58 g
• Fat: 17 g
• Sodium: 1861 mg
• Fiber: 5 g

Nutrition information is an approximation and will vary based on exact ingredients and portions.

Servings and Author

Yields: 4 mason jars / servings. Recipe author: Alex Snodgrass.

More lunch ideas and variations

Try these mason jar noodles with different proteins (shrimp, tofu, or beef) or experiment with flavors like miso, peanut, or sesame-ginger to create new weekly meal-prep options.

Food photography and styling credit: Eat Love Eats.