Homemade Chicken Ramen (Just Add Hot Water)
Single-serve Homemade Chicken Ramen Lunch Jars fit perfectly in a half-pint and just add hot water—no packets, no stove, no guesswork. One jar equals one store-bought ramen, only cleaner, heartier, and pantry-made. 🍜
Equipment
Ingredients
Noodles
- 1 oz ramen noodles or spaghetti - broken small about ½–⅔ cup
Seasoning Base
- 1 1/2 teaspoons powdered chicken bouillon
- 1 teaspoon dried minced onion
- ¾ teaspoon garlic powder
- ¾ teaspoon dried chives
- ¾ teaspoon dried parsley
- ½ teaspoon ground ginger
- ¼ teaspoon white or black pepper
- ¼ teaspoon sugar optional
- Pinch turmeric
- Optional heat: pinch crushed red pepper
Veggies
- 1 tablespoon dehydrated carrots
- 1 tablespoon freeze dried corn
- 1 teaspoon dried mushrooms
Instructions
- 🫙 How to Pack
- Seasonings on the bottom
- Veggies next
- Noodles on top
- Seal + label
- 🍜 Lunch-Time Instructions
- Empty jar into a large bowl or wide-mouth mug.
- Add 1¾–2 cups boiling water.
- Cover tightly.
- Let sit 8–10 minutes, stir once.
- Eat like you planned ahead (even if you didn’t).
Notes
Perfect for work lunches, school lunches, road trips
Pairs beautifully with:
a boiled egg
leftover rotisserie chicken
frozen edamame or corn