Just-Add-Hot-Water Instant Noodles

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Chicken broth soup

  Low sodium, canned

  2 cup or 480g

• Water

  Plain, clean water

  2 cup or 473g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Roasted Chicken Base

  Better Than Bouillon

  5 tsp or 30g

• Ginger root

  Raw

  5 tsp or 10g

• Miso Paste

  Chikuma

  38g

• Soy sauce

  Low sodium, Shoyu

  2 ½ tsp or 13g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 ½ tsp or 13g

• Carrots

  Raw

  2 ½ cup strips or slices or 305g

• Mushrooms

  Shiitake, raw

  40 tbsp, chopped or 174g

• Spinach

  Raw

  2 ½ cup or 75g

• Angel Hair

  Miracle Noodle

  20 oz or 567g

• Onions

  Young green, tops only

  5 stalk or 60g

• Ginger root, pickled, canned, with artificial sweetener

  5 tablespoon or 63g

Directions

1. You'll start by boiling the chicken. - In a large pot over medium-high heat, add chicken. Pour broth over chicken to cover and season generously with salt and pepper. - Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Remove from pan and let rest 10 minutes. - Shred chicken with two forks and then set aside to cool down. - (opt) save the broth to use as hot water for noodles when you're going to "cook" them later https://www.delish.com/cooking/recipe-ideas/a22826207/how-to-boil-chicken/
2. Chop the vegetables. Cut the carrots julienne style - you'll want around 2.5 cups. Cut the mushrooms into bite-sized pieces (cook the mushrooms in light oil if desired, or use dried mushrooms) - you'll also want around 2.5 cups. Chop the spinach, if desired.
3. Add the flavor base onto the mason jar/bowl. For this recipe, use 1 tsp of Better Than Bouillon Roasted Chicken Base per serving. Enhance the Base by adding 1/2 tsp of grated ginger, miso paste, soy sauce, and tahini per serving.
4. Once cool, add the roasted chicken. Divide into 5 servings per bowl/mason jar.
5. Add the vegetables. We're adding about 1/2 cup per vegetable (1/2 cup carrots, 1/2 cup mushrooms, 1/2 cup spinach)
6. Add the noodles. For this recipe, we're using no-cook shirataki noodles.
7. Make the flavor pack. In a sandwich-sized ziplock bag, add scallions and pickled ginger. Close the bag and add to the top of the jar, pressing out any excess air. Or add directly to the bowl after you "cook" the noodles in hot water.
8. Close the lid. Serve when ready to eat. When ready to eat, remove the flavor pack, add 8 oz of how water, let "cook" by sealing the lid, and then add the pack after 5 or so minutes and serve. Mix the ingredients so the flavors can mix in there.
9. https://www.seriouseats.com/diy-instant-noodle-cups-food-lab