Nicole here 👋🏼 As many of you know, my wonderful mom is part asian and be it nature or nurture… I LOVE asian food. Busy day? Asian food! Time for a celebration? Asian food! Broken heart? You guessed it! Smack some asian food down on that table and let’s feast!
Realistically, I think my mom instilled a love for creativity in the kitchen in us girls. She was always besting her best recipes and finding new ways to make dinners different, healthier, more visually appealing. This mason jar recipe is meant to be different, healthy, and visually appealing. Read on and cook on for all of the forementioned!
Helpful Verbiage
So, WTF does julienned mean?! It simply means to cut into short thin strips.
Containers & Tools
- 2 quart/32oz mason jars or 4 pint/16oz jars (meal prep queens and kings)
- *I prefer wide mouth, but follow your heart and your gut!
- Large frying pan
- Cutting board
- Knife
- Tongs
- Liquid measuring cup and measuring spoons
Want to use some of my all-time fav kitchen utensils and tools? Click here (someday) for the list and where to find them!
Ingredients
Protein
- 2 chicken breasts, cubed (bite size pieces are your friend)
Seasonings & Herbs
- 1 tsp rice vinegar
- 3 tbsp. sesame oil
- olive oil
- fresh ground pepper to taste
- fresh ground sea salt to taste
- 3 garlic cloves (more if you’re a weirdo like me and you love garlic)
- optional: red chili flakes and/or chili powder for you spicy food lovers
Veggies
- 1 red or yellow pepper, julienned
- 1 large
carrots , peeled and julienned - ½ cup broccoli steams, julienned
- ½ cup red cabbage, chopped into
bite size pieces - 1 bunch green onions, sliced
Sauce (quantities listed are for each individual jar)
- 1 tsp soy sauce
- 1 tsp Sriracha
- 1 tsp lime juice
- 2 bouillon cubes
Send Noods
- Vermicelli noodles (1/2 package)
Directions:
- Take a large frying pan and heat over medium heat. Once hot, add your olive oil, sea salt, pepper, and garlic. Cook 1-2 minutes (just long enough to get the aroma of garlic, but not so long that you burn it; my specialty!). Add your two chicken breasts (cubed). I like to cover while cooking to lock in the moisture (*we are going to use all those glorious drippings in our broth later). Stir as needed.
- While your chicken is cooking, prep all of your veggies. Set aside for later.
- Check chicken. Still good? Sweet! Move on!
- Add sauce ingredients to the bottom of each jar.
- Now split up your veggies as equally as possible to each of the jars.
- Check chicken again. Once it is cooked through, remove chicken from pan leaving behind all drippings. Add two cups of water to drippings over medium heat.
- Add noodles, cover for 2 minutes, and remove from heat.
- Place a dollop of noodles into each of your jars (split as evenly as possible; tongs are a god-send right now!).
- Pour and split your chicken broth into each of the jars as evenly as possible.
Serving:
Serve hot right here right meow! Or refrigerate until it’s time to eat. Mason Jar Asian Soup can be enjoyed hot (microwave for a couple of minutes) or cold (for times when you’re on the go and it