Learn how to assemble Thai Noodle Mason Jars with Peanut Dressing for an easy, healthy meal prep. Spend a few minutes putting them together and have Thai Noodle Bowls all week long!
I’m always trying to improve my lunch prep game. With everyone in school, I keep tons of these waffles and these pancakes in the freezer, so breakfast is easy. Dinner somehow works itself out since I’m testing 2 to 3 dinner-friendly meals most days. But lunches...lunches get lost in the shuffle. Having a prepped lunch in the fridge guarantees that I’ll get something much more healthy and satisfying than the forget-to-eat or snack-all-day that happens otherwise.
Enter this mason jar meal that is one part Thai Chicken Peanut Noodles and one part Thai Chopped Chicken Salad. Basically, it’s all my favorite things tossed in a sweet, savory Thai Peanut Dressing. Eat it in layers straight out of the jar, mixing as you go, or pour it into a bowl and toss it all together.
Thai Noodle Mason Jars Ingredients
To assemble these meal-prepped noodle bowls, simply layer these ingredients (in this order) in a mason jar:
- Thai Peanut Vinaigrette - Use the homemade version below or a store-bought variety that you like. This goes on the bottom of the jar so that it doesn’t make any of the other ingredients soggy as it sits in the fridge.
- Cooked Noodles - I use Instant Ramen here, but soba noodles (these are a good gluten-free option), or spaghetti will work well.
- Crunchy Vegetables - Use your favorite, but I use chopped bell peppers and sliced carrots (sliced baby carrots are what I used in the photos).
- Baby Spinach - Finely chop the spinach leaves so that they can be packed tightly in the jars and easily tossed with the other ingredients.
- Peanuts - For that extra peanut flavor and crunch, top the finished bowl with roasted peanuts. It’s a good idea to store these in a separate jar, bag, or bowl and add them just before you eat the salad so that they stay crunchy.
- Make it Vegetarian - Skip the chicken and use chickpeas. Saute them in oil and 2 teaspoon of Red Curry Paste for a flavorful option.
- Change the Vegetables - I used bell peppers and carrots, but sliced snow peas, finely chopped broccoli florets, or halved cherry tomatoes would also be great.
- Use Low-Carb or Gluten-Free Noodles - Want a low-carb option? Just use your favorite low-carb noodle. Need this to be gluten-free? Soba noodles or rice noodles would be great.
More Mason Jar Meal Prep Ideas
- Mason Jar Overnight Oats - Great for busy mornings, these layered jars are as beautiful as they are delicious.
- Meal Prep Roundups - On rare occasion I get really organized on Sunday and have a variety of meals prepped for the entire week. If you’re looking to get ahead, check out this post and this post for ideas.
Wide Mouth 16-oz Mason Jars - Wide-mouth mason jars are the easiest for filling with ingredients and serving. These salads should be made in the 16-oz size jar.
Thai Noodle Mason Jars with Peanut Vinaigrette
- 16-oz Wide Mouth Mason Jars
Thai Peanut Vinaigrette
- 2 tablespoon Light Coconut Milk
- 2 tablespoon Low-Sodium Soy Sauce
- 2 tablespoon Creamy Peanut Butter
- 2 teaspoon Brown Sugar
- 1 pinch Red Pepper Flakes (optional)
- 5 tablespoon Cooking Oil (I use grapeseed, peanut, vegetable, or avocado oil)
Thai Noodle Mason Jar Salads
- 2 3-oz packets Instant Ramen (seasoning packet discarded)
- 1 Red Bell Peppers, finely chopped
- 4 oz Baby Carrots, thinly sliced
- 2 cups chopped Cooked Chicken (like rotisserie chicken)
- 3 oz Baby Spinach, finely chopped
- ¾ cup Peanuts
- Set out five 16-oz mason jars. (I prefer the wide-mouth jars which are easier to fill.)
- Make dressing by whisking together coconut milk, soy sauce, peanut butter, brown sugar, and red pepper flakes in a microwave-safe bowl. Microwave on high until peanut butter melts, about 30 seconds. Whisk in oil.
- Divide dressing between jars.
- Bring a pot of water to boil in the microwave or on the stovetop. Once the water is boiling, turn off the heat and then add ramen noodles (remember to discard the seasoning). Soak in hot water until tender, about 2 minutes. Drain.
- Divide noodles between mason jars.
- Top the noodles with bell peppers, carrots, chicken, and spinach (in that order).
- Gently press the salad ingredients down and top with a lid.
- Store mason jars in the fridge for up to five days.
- Serve the salad by 1) transferring salad to a bowl and tossing everything together or 2) inverting the jar for a few minutes so that the dressing drips down over the other ingredients and then eating the salad straight out of the jar (this is how I prefer to eat my mason jar salads - everything won’t be totally mixed together, but it saves on dishes!).
- Top the salad with peanuts right before serving.
Portrait of a girl (Clara) and her books...
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