Categories: Mason Jar Lunches

Ingredients

• 3 tsp chicken bouillon paste
• 1 1/2 tsp grated fresh ginger
• 1 1/2 tsp grated garlic
• 1 1/2 tsp hoisin sauce
• 1 1/2 tsp Sriracha
• 3/4 tsp fish sauce
• 3 whole star anise
• 1/2 jalapeno, seeded and thinly sliced
• 1 1/2 heaping cups sliced shiitake mushroom caps
• 9 oz. shredded cooked chicken
• 1 1/2 cups cooked wide brown rice noodles
• 3 tbsp. thinly sliced scallions
• 3 lime wedges
• 3/4 cup bean sprouts
• 3 tbsp. small mint leaves
• 3 tbsp. small basil leaves
• 3 cups very hot water, divided

Directions

1. Add 1 tsp bouillon paste, 1/2 tsp each ginger, garlic, hoisin and Sriracha, 1/4 tsp fish sauce, 1 star anise and one-third of the jalapeno slices to each of three 1 1/2 pint canning jars. Layer 1/2 cup mushrooms, 3 oz. chicken and 1/2 cup noodles into each jar. Top each with 1 tbsp. scallions, 1 lime wedge, 1/4 cup sprouts and 1 tbsp. each mint and basil. Cover and refrigerate for up to 3 days.

2. To prepare each jar: Remove the bean sprouts and herbs. Squeeze the lime into the jar. Add 1 cup very hot water, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2-3 minutes. Let stand for a minute or two, then stir well. Discard the star anise. Return the bean sprouts and herbs to the jar before eating.

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