Peanut Noodle Jars
Peanut Noodle Jars
Ingredients
For the Peanut Sauce
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon chili crunch oil
- 1 teaspoon gochujang
- 1 tablespoon lime juice, from 1/2 a lime
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced garlic
For the Jars
- 4 ounces rice noodles, cooked according to package directions and cooled
- 1 1/2 cups rotisserie chicken, shredded
- 1 cup cucumber, thinly sliced or julienned
- 1/2 cup green onion, chopped
Instructions
- 1
In a small bowl or directly in the bottom of each of four 16-ounce jars, combine the peanut butter, soy sauce, chili crunch oil, gochujang, lime juice, rice vinegar, honey, and minced garlic.
⏱️ 5 min
- 2
Stir the sauce ingredients thoroughly until well combined and smooth. If making in a bowl, divide the sauce evenly among the four jars.
⏱️ 2 min
- 3
Layer the ingredients into each jar, starting with the sauce at the bottom. Next, add 1 ounce of the cooked and cooled rice noodles over the sauce, filling approximately one-third of the jar.
⏱️ 5 min
- 4
Add 3/8 cup of shredded rotisserie chicken over the noodles, filling another approximate quarter of the jar.
⏱️ 3 min
- 5
Place 1/4 cup of sliced cucumber on top of the chicken in each jar.
⏱️ 3 min
- 6
Finish by sprinkling 2 tablespoons of chopped green onion over the cucumber in each jar. Close the jars tightly with lids.
⏱️ 2 min
- 7
When ready to eat, shake the jar vigorously to mix all the ingredients with the sauce. Enjoy directly from the jar with a fork.
Kitchen Tools
Nutrition Facts (per serving)
Peanut Noodle Jars
For the Peanut Sauce
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon chili crunch oil
- 1 teaspoon gochujang
- 1 tablespoon lime juice, from 1/2 a lime
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced garlic
For the Jars
- 4 ounces rice noodles, cooked according to package directions and cooled
- 1 1/2 cups rotisserie chicken, shredded
- 1 cup cucumber, thinly sliced or julienned
- 1/2 cup green onion, chopped
Instructions
- 1
In a small bowl or directly in the bottom of each of four 16-ounce jars, combine the peanut butter, soy sauce, chili crunch oil, gochujang, lime juice, rice vinegar, honey, and minced garlic.
⏱️ 5 min - 2
Stir the sauce ingredients thoroughly until well combined and smooth. If making in a bowl, divide the sauce evenly among the four jars.
⏱️ 2 min - 3
Layer the ingredients into each jar, starting with the sauce at the bottom. Next, add 1 ounce of the cooked and cooled rice noodles over the sauce, filling approximately one-third of the jar.
⏱️ 5 min - 4
Add 3/8 cup of shredded rotisserie chicken over the noodles, filling another approximate quarter of the jar.
⏱️ 3 min - 5
Place 1/4 cup of sliced cucumber on top of the chicken in each jar.
⏱️ 3 min - 6
Finish by sprinkling 2 tablespoons of chopped green onion over the cucumber in each jar. Close the jars tightly with lids.
⏱️ 2 min - 7
When ready to eat, shake the jar vigorously to mix all the ingredients with the sauce. Enjoy directly from the jar with a fork.