Name: On-The-Go Ramen Noodles in a Jar Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: japanese
Ingredients: 1 packet ramen noodles fresh; 2 cups sugar snap peas julienned; 2 eggs halved hard-boiled; 1 cup carrots julienned; 1 cup firm tofu cubed; 1 sheet dry seaweed cut into rectangles; 500.00 ml chicken stock (liquid); 2 cups hot water; 2 tbs white miso paste *to taste

by stardusttt Last updated on 05/05/2025

With two children under five and a job to boot, my ramen on-the-go noodles are perfect for weekday work lunches, or a quick weekday dinner - even the kids think this is fabulous! Plus brownie points, because I can prepare the ingredients ahead, and Massel's chicken liquid stock added to miso paste makes it extra flavourful and tastes just like the ones we get from the shops.

- stardusttt

Ingredients

1 packet ramen noodles fresh
2 cups sugar snap peas julienned
2 eggs halved hard-boiled
1 cup carrots julienned
1 cup firm tofu cubed
1 sheet dry seaweed cut into rectangles

Ramen soup base

2 cups chicken stock (liquid)
2 cups hot water
2 tbs white miso paste *to taste

Method

Step 1

Boil eggs and cut into halves.
Step 2

Cut tofu into bite-sized pieces.
Step 3

Julienne sugar snap peas and carrots. Store all the above ramen toppings in an airtight container.
Step 4

Fill base of jar with 1/2 tablespoon of miso paste each.
Step 5

Place fresh ramen noodles on top of miso paste in jar.
Step 6

At this stage, if eating immediately, boil water, otherwise store jars and container containing ramen toppings in fridge for future use.
Step 7

Pour half cup Massel liquid chicken stock into jar. Pour another half cup of boiling hot water into jar.
Step 8

Using chopsticks, mix the ramen soup and noodles in the jar, ensuring the miso paste is dissolved.
Step 9

Assemble julienned sugar snap peas, carrots, cubed tofu and halved egg on top of ramen noodles. Shut lid of jar and leave to sit for 5-6 minutes.
Step 10

Open jar and tuck seaweed on side of jar. Enjoy your noodles.