Asian-inspired

Chili Crisp Peanut Noodle Soup Jars

Meal-prep noodle jars with peanut-chili broth paste, cabbage, carrots, scallions, jammy eggs, and quick-cooking noodles.

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Chili Crisp Peanut Noodle Soup Jars

Instant noodles keep showing up because people want speed without giving up flavor.

These jars use the same convenience logic but replace the packet with a peanut-chili broth paste.

Cabbage and carrots soften just enough when hot water hits the jar, while scallions and cilantro keep the soup fresh.

Jammy eggs make the jars more filling.

The key is keeping the broth paste at the bottom and the noodles near the top.

Add boiling water, wait a few minutes, then stir hard so the peanut butter fully dissolves.

For another recipe in this seed collection, try Chili Crisp Tuna Noodle Jars or Freezer-Aisle Miso Dumpling Soup.

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Directions

  1. Whisk peanut butter, chili crisp, soy sauce, rice vinegar, lime juice, and 1/4 cup hot water into a thick paste.
  2. Divide paste among four heat-safe jars.
  3. Layer cabbage, carrots, broken ramen noodles, and scallions into the jars.
  4. When ready to eat, add enough boiling water to cover the noodles.
  5. Cover loosely and rest for 4 to 5 minutes.
  6. Stir very well, then top each jar with a halved jammy egg.

Nutrition

Nutrition Information

Estimated per serving: 470 calories, 18 g protein, 55 g carbohydrates, 21 g fat.

Variations

Recipe Variations

- Add shredded chicken for more protein.
- Use rice noodles for a gluten-free version with tamari.
- Add baby spinach or snap peas.

Notes

  • Use heat-safe jars and leave room for stirring.
  • If packing for several days, add the eggs separately.
  • A little extra vinegar keeps the peanut broth from tasting heavy.

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