# What You'll Need:
→ Noodles
01 - 7 oz dried ramen or rice noodles
→ Protein
02 - 7 oz cooked chicken breast, tofu, or cooked shrimp, diced
→ Vegetables
03 - 1 cup shredded carrots
04 - 1 cup thinly sliced red or yellow bell peppers
05 - 1 cup baby spinach or kale
06 - ½ cup thinly sliced scallions
07 - ½ cup bean sprouts
→ Sauce
08 - 4 tbsp soy sauce (or tamari for gluten-free)
09 - 2 tbsp rice vinegar
10 - 2 tbsp sesame oil
11 - 1 tbsp honey or maple syrup
12 - 2 tsp Sriracha or chili sauce (optional)
13 - 1 clove garlic, minced
14 - 1 tsp fresh ginger, grated
→ Toppings (optional)
15 - 2 tbsp chopped cilantro
16 - 2 tbsp roasted peanuts or cashews, chopped
17 - 1 tbsp sesame seeds
18 - Lime wedges
# How to Make It:
01 - Cook noodles according to package directions. Drain and rinse under cold water to halt cooking. Set aside.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha (if using), minced garlic, and grated ginger until fully combined.
03 - Divide sauce evenly among four quart-size mason jars (about 25 fl oz each).
04 - Layer each jar as follows: add diced protein atop sauce, then carrots, bell peppers, spinach or kale, scallions, and bean sprouts, finishing with cooked noodles as the top layer.
05 - Seal jars tightly and refrigerate until ready to eat.
06 - To serve, remove lid, add desired toppings, pour about ½ cup hot water into the jar, let sit 2–3 minutes, then stir well. Enjoy directly from the jar or transfer to a bowl.
