How to Make Mason Jar Instant Pho Noodle Bowls

These Mason jar instant pho noodle bowls are fantastic for an easy grab & go lunch/dinner or to give for a Meal Train. They can be stored in the fridge for several days (up to 5) before serving. You just need hot water and 3 minutes and your meal is ready to go! This recipe makes one mason jar serving but I like to make 5-6 at one time to use throughout the week so just multiply the ingredients as needed.

Ingredients:

• 1 tablespoon chicken or vegetable bouillon base
• 1 teaspoon ginger (see photo below)
• 1/4 cup warm water
• 1/3 cup kimchi (I use Napa kimchi, a 14 oz. jar = 6 noodle bowls)
• Instant rice noodles (see photo below, the Mama Rice Noodles come in 5 individual servings)
• 1/4 cup shelled edamame (fresh or frozen)
• 1 cup baby spinach (a 5 oz. container = 6 noodle bowls)
• 2 cremini mushrooms sliced very thin
• 1-2 diced green onions

Step One: In a 32 ounce wide mouth Mason jar add the bouillon base, ginger, and 1/4 cup warm water. Mix until the bouillon has dissolved.

Step Two: Add the ingredients in this order; kimchi, instant rice noodles, edamame, baby spinach, cremini mushrooms and top with diced green onions.

Step Three: Put the lid on the jar and store in the refrigerator (up to 5 days) until you are ready to make the noodle bowl.

When you are ready to make your instant pho noodle bowl take it out of the refrigerator and let it sit on the counter for 15 minutes. This will allow the glass jar to come to room temperature so it won’t crack when you add the boiling water. Add 2 1/2 cups boiling water and let sit for 3 minutes. I like to pour the pho into a large bowl before serving.

Enjoy!