# What you'll need:
→ Noodles
01 - 7 ounces dried ramen or rice noodles
→ Protein
02 - 7 ounces cooked chicken breast, tofu, or cooked shrimp, diced
→ Vegetables
03 - 1 cup shredded carrots
04 - 1 cup thinly sliced bell peppers (red or yellow)
05 - 1 cup baby spinach or kale
06 - 1/2 cup thinly sliced scallions
07 - 1/2 cup bean sprouts
→ Sauce
08 - 4 tablespoons soy sauce (use tamari for gluten-free)
09 - 2 tablespoons rice vinegar
10 - 2 tablespoons sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 2 teaspoons Sriracha or chili sauce (optional)
13 - 1 clove garlic, minced
14 - 1 teaspoon fresh ginger, grated
→ Toppings
15 - 2 tablespoons chopped cilantro
16 - 2 tablespoons roasted peanuts or cashews, chopped
17 - 1 tablespoon sesame seeds
18 - Lime wedges
# How to make it:
01 - Prepare noodles according to package directions. Drain thoroughly and rinse under cold running water to halt the cooking process. Set aside.
02 - Whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha (if desired), minced garlic, and grated ginger in a small bowl until fully incorporated.
03 - Portion the sauce evenly among four 25-ounce (quart-size) mason jars.
04 - Arrange diced protein directly over the sauce. Add carrots, bell peppers, spinach or kale, scallions, and bean sprouts in sequential layers.
05 - Place cooked noodles as the final top layer in each jar.
06 - Secure lids tightly and refrigerate. To serve, remove lid, add desired toppings, pour in approximately 1/2 cup hot water, wait 2-3 minutes, then stir thoroughly before eating.
