skip to Main Content

Ramen In A Jar

DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

The highlights of this recipe, besides its amazing taste, are, in no particular order:

Versatility:  You can choose shrimp, chicken, pork, steak, or vegan, and you can vary the veggies according to what you like or have on hand.

Versatility: You can make these ahead and heat when you’re ready, or you can make them to eat immediately.

Versatility: You can easily travel with these or eat at home.

So, what I’m saying is, this recipe is very versatile!

Hey LOOK! The recipe is right here! No scrolling your life away reading our life story. If that's your style, give us a share.

Ramen In A Jar

Votes: 0
Rating: 0
You:
Rate this recipe!
Rate This Recipe
Print Recipe
←Print

Hey, have you checked out the Clean Plate Club yet? Learn More Here. You'll love it.

Recipe by:Heidi Boortz

Ingredients

Ingredients

Instructions

  1. In 4 1-quart, heat-proof, sealable containers, such as Mason Jars, evenly divide the shrimp, bok choy, carrots, ginger, green onion, and uncooked noodles.
  2. To store for up to 1 week, seal and place in refrigerator.
  3. To cook, bring broth to a boil and pour 2 cups into each jar. Seal and let stand 5 minutes. Top with Bragg Liquid Aminos, if desired.
Recipe Notes

We used Annie Chung's Maifun Brown Rice Noodles for testing purposes.  The thinner noodle the better for these, as the thin noodles will cook quickly with only hot water.

Variations:

For chicken ramen: use 2 cups cooked and shredded chicken in place of the shrimp, and use chicken broth with no sugar added in place of the vegetable broth.

For Pork ramen: use 2 cups cooked and cubed pork tenderloin (perfect for leftovers) in place of the shrimp, and use either vegetable broth or chicken broth (no added sugar in either) for the broth.

For steak/beef ramen: use 2 cups cooked and cubed flank steak or sirloin steak in place of the shrimp, and use either beef broth or vegetable broth (no sugar added in either) for the broth.

For vegan/vegetarian ramen: omit the shrimp.  Add finely diced portobello mushrooms in place of the shrimp.

COMMENTS
This Post Has One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

28 days to clean sidebar
Latest Blogs

- 10 Instant Pot Meals For Kids
- Is Chipotle Healthy? Yes! If You Follow These Rules
- The Summer Slow Cooker - Clean Eating Summer Recipes

Latest Recipes

Low Carb Mocha Pudding Pops
September 12, 2019
Shore Lunch: Healthy "Fried" Fish
September 3, 2019
Matt's Steakhouse Kebabs
August 28, 2019

28 days to clean sidebar
Latest Blogs

- 10 Instant Pot Meals For Kids
- Is Chipotle Healthy? Yes! If You Follow These Rules
- The Summer Slow Cooker - Clean Eating Summer Recipes

Latest Recipes

Low Carb Mocha Pudding Pops
Shore Lunch: Healthy "Fried" Fish
Matt's Steakhouse Kebabs

Back To Top

Send this to a friend