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Duo of Mason Jar Lunches

Two incredibly easy and portable mason jar meals: a vibrant layered fiesta rice salad and a comforting instant hot noodle soup jar.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 jars
Course: Lunch, Main Course
Cuisine: American, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fiesta Salad Jar
  • 0.25 cup lime cilantro vinaigrette
  • 0.5 cup diced tomatoes
  • 0.5 cup diced cucumber
  • 0.5 cup black beans rinsed
  • 0.5 avocado diced and tossed in lime juice
  • 0.5 cup white or brown rice cooked and cooled
Instant Noodle Soup Jar
  • 1 tbsp bouillon paste chicken or vegetable
  • 1 tsp soy sauce
  • 0.5 tsp toasted sesame oil
  • 0.5 cup broccoli florets chopped
  • 1 block instant ramen noodles seasoning packet discarded
  • 1 egg soft-boiled and halved
  • 1 cup boiling water add right before eating

Equipment

  • Wide-mouth Mason Jars (Quart Size)
  • Cutting Board
  • Chef's Knife
  • Kettle for boiling water

Method
 

  1. For the Fiesta Salad Jar: Pour vinaigrette directly into the bottom of a clean, wide-mouth mason jar.
  2. Layer the diced tomatoes, then the cucumber, followed by the black beans.
  3. Add the diced avocado, ensuring it's coated in lime juice to prevent browning.
  4. Top with cooked, cooled rice. Seal tightly and refrigerate. Shake or pour into a bowl when ready to eat.
  5. For the Noodle Soup Jar: Combine bouillon paste, soy sauce, and sesame oil at the bottom of the jar.
  6. Layer chopped raw broccoli florets, then the instant ramen noodles (broken to fit).
  7. Place the halved soft-boiled egg on top. Seal and refrigerate.
  8. When ready to eat, pour boiling water over the ingredients, cover loosely, let steep for 3-5 minutes, stir well, and enjoy.

Notes

Always ensure cooked ingredients (like rice) are completely cooled before sealing them in jars to prevent condensation and spoilage.