Mason Jar “Instant” Ramen Zoodles

I think we all know that the easiest to-go lunch is a container of prepackaged, “just add water” noodles.

College students and time-starved adults alike turn to processed ramen noodles in a bind when looking for a quick and easy meal.

Mason Jar Instant Ramen Zoodles |

Is it delicious? No.

Is it healthy? Absolutely not.

But is it easy? Yeah it is. Those instant noodle cups are super duper convenient for days on the go.

Mason Jar Instant Ramen Zoodles | A healthy, gluten-free, delicious to-go lunch via

But you know what else is super convenient? Mason jar lunches. And this late-rising girl loves being able to grab a mason jar out of the fridge in the morning and then having a delicious meal a few hours later.

And apparently, so do you all, because the most popular recipe on my blog by far is the one for my mason jar burrito bowl salads!

Mason Jar Instant Ramen Zoodles |

So here we are again, with a healthy mason jar work lunch, this time that’s gluten-free and paleo!

We’re making mason jar instant chicken ramen noodles zoodles, and, let me tell you, they are SOOO OH GOOD.

Mason Jar Instant Ramen Zoodles | A healthy, gluten-free, delicious to-go lunch via

We’re going to stuff our mason jars with layers of super healthy, tasty veggies that will cook gently in hot water, making them tender, delicious, and still retain almost all of their nutritional value!

We’ll also add some protein-rich, low-fat chicken breast and an easy, homemade chicken bouillon powder to our ramen zoodle cups, so that by the time we “just add water,” we’ve got an incredible, flavorful instant ramen noodle meal that’ll makes you wonder why you ever settled for that packaged stuff back in the day.

Mason Jar Instant Ramen Zoodles |

These “instant noodles” are my new favorite mason jar work lunch, and I think they’ll be yours too!

I love that something so easy and tasty can also be so healthy!

Mason Jar Instant Ramen Zoodles | A healthy, gluten-free, delicious to-go lunch via

Note: Are you or is someone in your house vegan? Just omit the chicken, or substitute it with tofu! Everything else in these instant zucchini noodle mason jars is vegan-safe! 🙂

Mason Jar “Instant” Ramen Zoodles

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 mason jar instant noodle cups


  • 2 chicken breasts
  • 1 tablespoon sea salt
  • 8 ounces of mushrooms, roughly chopped
  • 1 tablespoon ghee or coconut oil
  • 2 large zucchini
  • 2 cups red cabbage, thinly sliced (as thinly sliced as you possibly can)
  • 2 cups greens, thinly sliced (I used red chard, you could also use spinach, kale, etc.)
  • For the "chicken" bouillon:
  • 1/2 cup nutritional yeast
  • 2 tablespoons sea salt
  • 2 tablespoons powdered garlic
  • 1 1/4 teaspoon sugar
  • 1 teaspoon turmeric powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • a pinch of powdered ginger


  1. Preheat the oven to 400 degrees F. 
  2. Sprinkle the chicken breasts evenly with the 1 tablespoon of sea salt and place them in a baking dish. Place the dish in the oven and bake the chicken for 20 minutes, or until fully cooked. Let cool and cut into 1/2 inch cubes.
  3. In a large saucepan, heat the tablespoon of ghee or oil over medium-high heat. When the oil is hot, add the chopped mushrooms. Sauté the mushrooms until browning and softened, about 3-5 minutes. Remove from heat and let cool.
  4. Peel the zucchini (peeling is optional), slice off both ends, and then cut the zucchini in half crosswise. Load the halves onto your spiralizer, and spiralize the zucchini using the smallest blade. Set the noodles aside.
  5. Add all of the ingredients for the "chicken" bouillon to a medium sized bowl. With a fork or whisk, combine the ingredients until evenly distributed. (Note: You will have more than enough bouillon for this recipe. Use the rest in future instant noodle cups, soups, or as seasoning for meat or veggies.)
  6. To assemble the mason jar instant zoodle cups:
  7. Divide the chicken cubes evenly among 6 pint-sized, wide-mouth mason jars. (They do need to be wide-mouth or you won't be able to get your soup out!) Then add equal amounts of red cabbage to each mason jar, followed by equal amounts of sliced greens and sautéed mushrooms. Top the mushrooms with 1 tablespoon of bouillon powder in each jar. Stuff the rest of the space in the jar with zucchini noodles. (These ramen zoodle cups will keep for one week in the fridge.)
  8. To serve the mason jar instant zoodle cups:
  9. When you're ready for a meal, boil one cup of water in a water heater, on the stove, or in the microwave. When the water is very hot, pour it over the contents of your mason jar and seal tightly. 
  10. Let the sealed jar sit for no less than 5 minutes, then empty the ramen soup into a bowl. Enjoy!

Mason Jar Instant Ramen Zoodles | A healthy, gluten-free, delicious to-go lunch via

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I’m linking this post up to the Paleo AIP Recipe Roundtable.


  1. Šima C says

    Can’t wait to try this! It sounds so delicious. But I was wondering if you could substitute the zoodles with some actual noodles. If so, what type?
    Thank you.

    • says

      Šima, you sure could! With any kind of noodle. I’d suggest regular ramen or soba noodles. Just cook them before adding!

  2. Jessica says

    This was good! I made one big batch, we loved the spice combo with the nutritional yeast! I did use only one, heaping teaspoon of salt, instead of two tablespoons. The zoodles were delicious in the broth. 🙂 I can’t believe I never did this before!!

    • says

      Jessica, that’s wonderful news! I’m so happy you liked this! This is definitely one of my favorite recipes. So healthy and sooo delicious! Lunch is my favorite meal when I have a batch of these in the fridge 😀

  3. Keri-Ann says

    OMG I haaaaaave to try this! I LOVE my zoodler and I LOVE Ramen (sorry to disagree, but yes, it IS deliciuos!! But I’m on the 21 Day fix and trying to keep it clean! So I pinterested (is that a verb like “googled?”) and this came up! I’m SO making this tomorrow!!!! Just need to get some cabbage and nutritional yeast! Thankfully that’s easy to find at my health food stores…

    • says

      Keri-Ann I respect your opinion! And I’m so glad this will give you a clean version for now Please let me know how you like it!!!

  4. Sophia says

    What is you opinion on adding a cup of chicken broth to the jars, and then freezing it? Thanks!

    • says

      Hello Sophia, unfortunately zucchini noodles do not freeze very well 🙁 If you’d like to freeze these I’d say combine all ingredients except the zucchini noodles in a pot, heat until the veggies are JUST cooked, cool, then portion out servings among the mason jars, leaving plenty of room for expansion. If you want to make it a zucchini noodle soup, add fresh noodles when defrosting and reheating the soup.

      I hope that helps!

  5. Lesley says

    You are a GENIUS. Both my husband and I love this recipe! I hope you have more fab ideas for us! I can’t wait to go try the burrito one!

    so many exclamation points!

    • says

      Lesley, wow! THANK YOU!!! I looove mason jar recipes and I’m so thrilled you and your husband like this one! Let me know what else you’d like to see!

  6. RZ says

    Umm…. Don’t you want to wait for those glass mason jars to come to room temp before you add boiling water?

    Cold glass+ boiling water= Shattered glass and no lunch

    Has this happened to anyone yet or am I just fear mongering?

    • says

      Hello RZ, that hasn’t happened to anyone that I’ve heard of yet, but your concern is absolutely valid! That’s a great suggestion. It is a best practice to either let the jars come near room temperature before adding hot water or to run the (sealed) jars under warm water for a minute or two to raise the temp of the glass before adding boiling water. Great note!

      • Carda says

        Mason jars are made of tempered glass. Which means they can safely go from freezer to HOT oven and not shatter. So straight from refrigerator to boiling water added isn’t a problem.

    • says

      Hi Erika, great question! Since we’re using sturdy vegetables here and storing them in glass containers, these last well for a while! I’ve had mine for five days so far and they’re still fresh and crisp! Of course the bouillon powder will absorb moisture and not stay dry, but its flavor and effectiveness doesn’t change!

      • says

        Me too! I shared with all my classmates. Do you have any suggestions for substituting nutritional yeast? I’m allergic. Thanks!

        • says

          Thank you so much for sharing, Tammy!

          I’ve been trying to find a good replacement for nutritional yeast, but I can’t find any! Instead of the nutritional yeast you could use more dried herbs! I’d recommend 3 tbsp onion powder, 1 tsp paprika, 2 tsp celery seed, 1 tsp more of dried thyme! You could also eliminate the bouillon powder completely and just bring some chicken or veggie broth with you in another mason jar and heat that up to pour over the noodles and veggies instead!

          Hope that helps!


  1. […] This Paleo-friendly and gluten-free recipe is sure to be a winner with busy people from all walks of life. The ingredients are gently cooked in hot water, which means they retain almost all of their original nutritional value. However, unlike the ramen noodle cups with which you may be familiar, these are very healthy. […]