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First, make the sauce: in a small bowl, whisk together the peanut butter, soy sauce, chilli crisp oil, rice wine vinegar, honey and crushed garlic. Taste and adjust accordingly. Divide equally between 3 mason jars (or large pots/tupperwares).
Place a noodle nest in each mason jar, then divide the shredded cooked chicken equally between the 3. Top each with a tablespoon of kimchi, then add handfuls of your choice of vegetables. Cover with a lid and fully seal. Pop in the fridge for up to 3 days.
When ready to eat, pop the kettle on. Pour in enough boiling water to just cover the noodles - don’t add too much water as you don’t to dilute the sauce too much. It should be about 500ml but I tend to eyeball it. Leave to stand for 5 minutes.
Mix well to combine the sauce with the noodles, vegetables, chicken and kimchi to create the most gorgeous Mason Jar Noodles soup. Enjoy!
First, make the sauce: in a small bowl, whisk together the miso paste, soy sauce, and chicken stock concentrate. Divide equally between 3 mason jars (or large pots/tupperwares).
Place a noodle nest in each mason jar, then divide the cubed tofu equally between the 3. Add handfuls of your choice of vegetables. Cover with a lid and fully seal. Pop in the fridge for up to 3 days.
Continue as instructed above when ready to eat.
The video below will help with this recipe.