Thai Peanut Ramen Noodle Jars
Add some veggies and protein to your ramen with these Thai peanut ramen noodle jars. Perfect for meal prep and so delicious!
I’ve been seeing meal prep noodle jars everywhere and needed to try my own. This jar has Thai and Asian flavors, but honestly still feels kinda American to me since I use Ramen noodles…It’s like a really good dupe – it’s not the real thing but it’s still so good haha.
But the Thai peanut sauce is a game changer. Takes these to the next level, for sure.
I also love to use chicken broth for extra flavor. You could use water, but the chicken broth really brings out the best in everything else. Highly recommend.
Here’s everything you’ll need to make them and my best tips!
What You’ll Need
Equipment
- 32 oz wide mouth mason jar with a lid.
Ingredients
- Soy sauce: I use reduced sodium.
- Peanut butter
- Honey
- Ginger
- Garlic
- Hot sauce: I like this sriracha chili sauce.
- Grated carrots: Fresh grated is best.
- Mushrooms
- Coleslaw: This angel hair coleslaw is my favorite.
- Green onions
- Cooked chicken: To make this quick and easy, I like to use rotisserie chicken or any pre-cooked chicken.
- Ramen noodles: I used Top Ramen noodles. The individual square packs are great because they can easily be broken into 2 pieces (1 jar only needs 1/2 pack).
- Chicken broth
- Coconut milk: Thai kitchen is a great brand to look for.
How To Make Them
- Prep the veggies + chicken: First thing I always do is grate the carrots, slice the mushrooms, and chop the green onions. I buy the angel hair coleslaw bag so it’s already ready to go. Shred or chop the cooked chicken as well.
- Make the sauce: In a small bowl, add soy sauce, peanut butter, honey, ginger, garlic, and hot sauce. Whisk everything together until it’s smooth and there are no lumps. Microwaving the peanut butter a little can help it become smooth quicker. The amount of hot sauce totally depends on your preference – the amount I use is definitely on the milder side.
- Add to jar(s): Grab a 32 oz wide mouth mason jar and add sauce to the bottom, then veggies, then chicken. Repeat for as many jars as you need (if you’re meal prepping). If meal prepping, I stop here and add the noodles, broth, and milk right before eating.
- Add noodles, broth, and milk: Open up the Ramen pack and carefully break in half (there should already be a fold where it can break into two flat pieces if you bought the single packs). One of the halves will be for 1 jar. Carefully break it so it fits in the jar. After adding the noodles, boil the chicken broth (I just microwave until boiling – about 3 minutes or so, depending on if it’s cold or not). You could also boil on the stove. Immediately pour the boiling broth into the jar, cover with lid and let stand for at least 3 minutes. Add milk, stir everything together and enjoy!
Tips
- Add noodles just before eating: I like to wait until I’m ready to eat to add the dry noodles, boiling broth, and milk. I’ve stored the dry noodles in the jar before, but a fresh pack is always better. Since 1 jar only gets 1/2 pack, I store the other half in a ziplock bag until I’m ready to use it.
- Let the jar warm up: A cold jar straight from the fridge can cool down the boiling broth and stop the noodles from fully softening. To prevent this, I either let the jar warm up on the counter for 10 minutes, or quickly run it under hot water before adding the boiling broth.
- Stir all the way to the bottom: Make sure to get all the way to the bottom of the jar when you stir everything up – that’s where all the saucy goodness is!
- Switch up the veggies: You could do peppers, purple cabbage, baby bok choy, whatever you like!
Meal Prep Notes
To meal prep, I multiply the recipe ingredients by however many jars I want to prep. That way, I can chop up the total amount of veggies and chicken I need and stir the sauce altogether in the same bowl before dividing everything up into the jars.
And as mentioned before, make sure to only add sauce, veggies, and chicken to the jars. Noodles, broth, and milk will be added last so the noodles are fresh!
As always, be sure to leave a rating and review down below f you try these Thai peanut ramen noodle jars! Enjoy!
Thai Peanut Ramen Noodle Jars
Equipment
Ingredients
- 1 tbsp low sodium soy sauce (15 g)
- 1/2 tbsp peanut butter (8 g)
- 1 tsp honey (7 g)
- 1/4 tsp ginger
- 1/4 tsp minced garlic
- 1/2-1 tsp sriracha chili sauce or other hot sauce, to taste
- 2 tbsp grated carrots (14 g)
- 2 tbsp mushrooms (9 g) chopped
- 1/3 cup angel hair coleslaw (22 g)
- 2 tbsp green onion (9 g) chopped
- 3 oz cooked chicken (85 g) chopped or shredded
- 1/2 pack ramen noodles (43 g)
- 2 cups chicken broth (490 g)
- 1 tbsp coconut milk (15 g)
Instructions
- In a small bowl, add the soy sauce, peanut butter, honey, ginger, garlic, and hot sauce, and whisk until smooth. Melting the peanut butter a little can help. Add to the bottom of a 32 oz wide mouth mason jar.
- Add the carrots, mushrooms, coleslaw, and green onions on top of the sauce. Next, add the chicken. If meal prepping, tightly screw on the lid and store in the fridge for up to 3 days until ready to eat.
- Break ramen noodles in half and add to the jar. Boil the chicken broth either on the stove or in the microwave, then immediately pour into the jar. Cover with lid and let stand for at least 3 minutes.
- Add coconut milk and stir everything together (making sure to get all the sauce at the bottom). Enjoy!
Notes
- If eating a meal prepped jar, let it stand on the counter for 10 minutes or quickly run under hot water to warm up the jar before adding boiling broth. Otherwise, the cold jar will cool down the broth and the noodles won’t fully cook.
- Recipe is for 1 jar – multiply ingredients by however many you want!
Nutrition
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