Ingredients (per jar)

1 pint mason jars

4 tsp soup bouillon (ex. Bovril, Knorr, No Name)
2 tbsp red onions, thinly sliced
2 tbsp carrots, thinly sliced with a peeler or shredded
3 tbsp frozen green peas
soba noodles (I used T&T brand – each bundle is good for 2 jars)

Method

1. Cook the soba noodles according to package directions minus 1 minute. Rinse under cold water to stop the cooking process.
2. Cook the green peas according to package directions minus 1 minute. Rinse under cold water or place in an ice water bath to cool.
3. Layer all of the ingredients in the jar, starting with the soup bouillon and finishing with the soba noodles.
4. When you are ready to eat: add boiling water to an opened jar and stir to incorporate the bouillon with the water.
5. Allow to sit for a few minutes to allow all of the ingredients to heat up and the onions and carrots to soften slightly, and so that you do not burn yourself when ready to eat. Pour into a large bowl or eat straight out of the jar!

Notes:

1. You may also choose to use a different type of noodle, such as the delicious (and *not sponsored*) Rice Ramen by Lotus Foods. If using  instant cooking, “just-add-water” noodles such as thin vermicelli or mung bean noodles, you can skip Step 1 of the method and place the dry noodles straight into the jar.
2. Undercooking the noodles and the peas will ensure that they do not become overcooked and mushy later on when you are reheating everything in boiling water.
3. Cooking the peas, rather than putting them in the jar straight from frozen, ensures that they are cooked through when you eat them, instead of being undercooked and starchy.
4. If you don’t have a kettle, stove, or hot water dispenser where you are having lunch, you can bring a thermos of hot water with you to add when you are ready to eat.
5. Add your favourite vegetables, proteins, noodles, soup bases and additional flavourings (such as dill or chives) to create the perfect combination for your palate!