Ingredients
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1 (32 ounce) large mouth mason jar with lid
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1/2 cup cubed cooked chicken
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2 baby carrots, shredded
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1/4 cup chopped cabbage
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2 dried shiitake mushrooms, chopped
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1 green onion, chopped
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1 teaspoon sesame oil
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1 teaspoon soy sauce
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1/2 teaspoon Sriracha sauce
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2 ounces thin rice noodles, broken up
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1 teaspoon chicken bouillon cube
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2 1/2 cups boiling water
Directions
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Place chopped chicken in the bottom of the mason jar. Add carrots, cabbage, mushrooms, and green onion.
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Top with sesame oil, soy sauce, and Sriracha sauce. Add noodles. Crumble bouillon cube over the top. Refrigerate until ready to use.
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When ready to serve, pour boiling water into the jar. Screw the lid on and let sit 5 minutes. Stir well and eat.
