Asian-inspired
Chili Crisp Tuna Noodle Jars
A desk-lunch noodle jar with tuna, rice noodles, cabbage, edamame, chili crisp, and a savory broth base that turns into lunch with hot water.
Instant meals are getting more interesting, but the useful version should still taste like lunch you would choose.
These jars use pantry tuna, rice noodles, cabbage, and edamame so the final bowl has protein, crunch, and enough substance.
The flavor base is small but concentrated: chili crisp, miso, soy sauce, and rice vinegar.
Hot water loosens it into a quick broth while the noodles soften.
Pack the cabbage near the top of the jar so it stays crisp.
It wilts just enough when the hot water goes in, but it should not disappear into the noodles.
For something else to cook in the same spirit, try Kimchi Tuna Rice Bowls or Tinned Salmon Seaweed Rice Salad.
Directions
- Divide miso, soy sauce, rice vinegar, and chili crisp among four heat-safe jars.
- Break rice noodles into shorter lengths and divide them among the jars.
- Add tuna, edamame, cabbage, scallions, and sesame seeds.
- Seal and refrigerate for up to 3 days.
- To serve, add enough boiling water to cover the noodles, close the jar loosely, and wait 5 minutes.
- Stir thoroughly, then let stand 1 more minute if the noodles need more time.
Nutrition
Nutrition Information
Estimated per serving: 460 calories, 29 g protein, 52 g carbohydrates, 16 g fat.
Variations
Recipe Variations
- Use salmon packets instead of tuna.
- Add shredded carrots for more color.
- Swap edamame for frozen peas.
Notes
- Use jars that can handle hot water and leave room for stirring.
- Keep extra chili crisp separate if you want the lunch less spicy.
- For a warmer bowl, pour the finished jar into a bowl and microwave briefly.
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