Eating Well Whilst on the Go ‘Lunch in a Jar’

Prep Time:7 minutes, Cook Time: 5 minutes, Total Time: 12 minutes

December 1, 2014

Eat Your Veg | Instant Veggie Noodle Soup in a Jar

I was recently challenged by Eat Natural and Rachel from Well Worn Whisk to develop a healthy make-ahead lunch time recipe for busy on-the-go or working Mums. And what could be more simple than a make ahead uber-healthy instant veggie noodle soup, or a ‘homemade pot noodle’ as I like to think of them?.

Take a largish jar (a Mason jar if you have one, but any lidded jar will do) and pack it full to the brim with a selection of shredded veggies preferably from across the colour spectrum of the rainbow. Think courgettes, carrots, red or green cabbage, green, red, orange or yellow peppers, green beans, kale, spinach….. Plus a small bundle of fine rice noodles. Add oodles of flavour by way of Japanese miso paste, grated ginger, finely diced spring onions, sesame oil and lower salt soya sauce plus a little sliced chilli if you fancy a cheeky kick. Finally a sprinkling of sesame seeds for a little added crunch. Assembled in minutes and can be stored in the fridge for a few days until you’re ready to eat or take to work. Then simply filled with boiling water, sealed and left for a few minutes before eating. Either slurped straight from the jar or poured into a bowl. Job done.

I like the simplicity of this veggie noodle soup as is, but for a more substantial lunch you could  add shredded pre-cooked chicken or leftover roast meats. Even a handful of cooked prawns.

IDShot_540x540Eat Natural produce a range of healthy bars and breakfasts for those fast-moving peeps on the go.  Their new single serving Buckwheat Toasted Muesli is a fantastically healthy and tasty cereal, available from Tesco stores, priced only at 79p.


Eat Your Veg | Homemade Veggie Pot Noodles

The Good Stuff:

Courgettes, Cabbage, Carrots, Peppers, Spinach, Ginger, Spring Onions, Sesame Seeds and Oil

Great For:

Older Kids, Grown Ups, Lunch, Dinner, Taking to Work, On-The-Go, Making Ahead, Vegans, Vegetarians


Feel free to vary your veggies as to what you have in, but try to eat across the spectrum of the rainbow if you can

Special Equipment:

A largish Mason or ordinary lidded jar

Eating Well Whilst on the Go ‘Lunch in a Jar’

Ingredients Prep Time:7 minutes, Cook Time: 5 minutes, Total Time: 12 minutes

To make one large jar:
1 heaped teaspoon fresh grated ginger
2 teaspoons miso paste
2 teaspoons sesame oil
2 teaspoons lower salt soy sauce (I use Kikkoman)
¼ to ½ small chilli, finely sliced, optional
1 small bunch fine rice noodles (about 70g)
1 large handful baby spinach leaves
⅓ courgette, finely sliced
½ carrot, finely shredded
½ red pepper, finely sliced
3 spring onions, finely sliced
1 heaped dessertspoon sesame seeds

1) Spoon in the ginger, miso, sesame oil, soy sauce and chilli, if using, to the bottom of the jar.
2) Now add the rice noodles and layer up your veggies, top with the spring onions and sesame seeds.
3) Store in the fridge until you’re ready to eat. When you are, fill the jar with boiling water and screw on the lid. Leave for 5 to 10 minutes until the noodles are tender.
Slurp straight from the jar or pour into a bowl, chopsticks optional!

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8 thoughts on “Eating Well Whilst on the Go ‘Lunch in a Jar’

  1. Anneli

    Such a brilliant idea Lou – I love it. And it looks so pretty in the little glass jar. Thats my kind of packed lunch – beats an egg roll any day! xx

  2. Pingback: Hot and healthy packed lunches you can make in the office | TKG News

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