Sesame, Ginger & Soy Noodle Jars

Anyone else love takeaway thai or vietnamese? Me! I love heading out for pho in Preston with loads of thai mint, lemon, chilli and bean shoots. It's so fresh and filling, and only $9 for a huge bowl. I haven't been able to finish one yet and trust me, I can eat! I have no idea how to make pho though, I'd have to learn how to make a traditional broth. I probably will one day when I've got some more time. I've only just got my Chinese master stock under control so one step at a time! 

Jar zoodles for an easy take away lunch
Before the boiling water goes in
All those gorgeous Asian flavours combined into a dressing

Anyway, I've seen a bunch of noodle jars around and thought I could get some of those characteristic Asian flavours into one. These jars work so well with vermicelli noodles as well if you have those on hand or don't have a spiraliser. They cook with boiling water in just a couple of minutes and are still gluten free, or maybe you could do a mix of both noodles! 

How pretty is red cress?

These zoodles are so beautiful just as a salad too. Just make sure the coconut oil is melted when you add it then shake the jar until the dressing has coated all the veggies then tip out onto a plate. I've also made these jars with some very thinly sliced and seared beef sprinkled with some sesame seeds which is so gorgeous as well.

Healthy noodle jars
Healthy noodle jars
Healthy noodle jars

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Sesame, ginger & soy noodle jars
A light and easy lunch or dinner for work and home.
Ingredients
  • 4 tbs soy sauce or tamari
  • 4 tsp ginger, minced
  • 4 tsp garlic, minced
  • 4 tbs sesame oil
  • 4 tsp coconut oil
  • 2 large zucchini, spiralised
  • 4 cups spinach leaves
  • 4 tbs or to your taste chilli, sliced
  • 2 cups chicken, poached or roasted
  • to garnish, but it's best with lots coriander and red cress
Instructions
Place 1 tsp ginger, 1 tsp garlic, 1 tbs sesame oil, 1 tsp coconut oil, 1 tbs soy and 1 tbs chilli into each jar and swirl around to mixThen put 1/2 cup shredded chicken into each jar. Then put 1 cup spinach leaves into each jar, followed by equal portions of spiralised zucchini (zoodles) into each jar. Top with coriander and cress then pop into the fridge until you're ready to eat.When you want to eat them, pour boiling water into the jar until 2/3 full. Replace the lid tightly and let it sit for a few minutes. Then shake carefully so the broth mixes all around then enjoy!
Details
Prep time: Cook time: Total time: Yield: 4 jars