Chicken and Dill Instant Ramen Noodles

Name: Chicken and Dill Instant Ramen Noodles
Prep time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 packages (3 oz) chicken instant ramen noodle soup; 14 oz cooked and shredded chicken breast (or rotisserie chicken); 1 cup frozen sweet peas; 1/2 cup cut baby corn; 3 to 4 green onions, white and green parts chopped; 2 shallots, thinly sliced; 4 tablespoons chicken base (or 4 teaspoons instant chicken stock mix); Salt and pepper; 4 tablespoons minced fresh dill

4 Ratings

4 Reviews

Prep 15 min
Total 20 min
Servings 4

Your lunchtime routine just got easier with this fun hack for quick chicken ramen noodles! MORE+ LESS-

By Girl Versus Dough

Updated May 12, 2017

Ingredients

packages (3 oz) chicken instant ramen noodle soup

oz cooked and shredded chicken breast (or rotisserie chicken)

cup frozen sweet peas

1/2

cup cut baby corn

to 4 green onions, white and green parts chopped

shallots, thinly sliced

tablespoons chicken base (or 4 teaspoons instant chicken stock mix)

Salt and pepper

tablespoons minced fresh dill

Steps

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1

Bring a small pot of water to a boil. Discard flavor packets for ramen noodles and boil noodles 1 minute. Drain, then rinse under cold water. Divide noodles evenly among 4 sealable glass canning jars.
2

Divide shredded chicken, frozen peas, baby corn, chopped green onions, sliced shallots and chicken base evenly among jars. Season each with a dash of salt and pepper. Divide dill between 4 re-sealable bags; remove all air from bags and seal tightly. Place one bag on top of mixture in each jar and seal jars tightly. Jars can be stored in fridge for up to 4 days.
3

To prepare, open jars, remove dill packet and pour in boiling water to the bottom of the lip of the jar. Reseal and let sit 3 minutes. Add fresh dill, stir to distribute ingredients and serve immediately.

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Expert Tips

Swap dill for your favorite herb – fresh chives, parsley or tarragon all work well.
Add chopped cooked mushrooms, snap peas, bamboo shoots, carrot coins, etc. to the mix.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 230

% Daily Value

Total Fat: 25g; 39%
Saturated Fat 8g 42% Trans Fat 1g
Cholesterol: 85mg; 29%
Sodium: 4450mg; 185%
Potassium: 380mg; 11%
Total Carbohydrate: 41g; 14%
Dietary Fiber 3g 14% Sugars 6g
Protein: 36g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 6%; 6%
Calcium: 4%; 4%
Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

For lunch or a snack attack, these little jars are at the ready. Did you know you can DIY your own instant ramen noodles? You can, and it’s oh so easy (and oh so tasty, yeahhhh). Let’s just call lunch what it is: Oftentimes, a brown bag of blah food. That’s why I am so on board with the food-in-jars trend that’s alive and well right now: You can prep a salad, a smoothie or a soup in jars at the beginning of the week, and just grab a jar on your way out the door. Now you’ve actually got something to look forward to at lunchtime! This recipe for chicken instant ramen noodles (inspired by this recipe from Serious Eats) is hands-down my fave food-in-jar recipe. I LOVE ramen noodles and have ever since I was a youth (but oy, with the sodium and the not-so-good-for-you stuff they pack in there). This version is homemade and with fresh ingredients, but it’s just as easy to make as a packaged version. You can prepare as many or as few jars as you want in advance, store them for a few days and make soup as needed. Huzzah for great (and yummy) hacks! Top the noodles with whatever ingredients you love – here, I added shredded cooked chicken, frozen peas, chopped green onions, sliced shallots, cut baby corn and a spoonful of chicken base plus a dash of S&P. But feel free to mix it up with your own favorite veggies and meats. Chop up some fresh dill, place it in resealable storage bags and tuck each bag into the top of each jar. Keeping the herbs separate from the rest of the mix keeps them bright and fresh for when you make the soup. We want that flavah flav! (Psst – don’t love dill? Swap it for fresh parsley, chives, tarragon, etc.) Seal the jars and store them in the fridge for up to 4 days. That’s it, mah frands! It’s time to eat a not-so-boring, oh-so-tasty, food-in-jar instant lunch. I raise my jar to you. Cheers.