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Healthy Recipe: Jam Jar Pot Noodles

Updated: Oct 1, 2020

Here at Sen5es we believe it's important to eat well and stay healthy. We know it's hard to get organised and pack healthy nutritious lunches for work but don't worry, we have you covered. With this simple Jam Jar Pot Noodle recipe and using our 634ml KilnClip Jars you can create several of these easy lunchtime meals at once to see you through the week.



  • 1 nest of thin, quick-cook noodles. I prefer rice noodles but it's really up to you

  • ¼ veg stock cube

  • A small pinch of soft brown sugar

  • 1 small carrot, chopped finely

  • 3 spring onions, trimmed and finely sliced

  • 6 sugar snap peas, shredded

  • 2 leaves of pak choi, stalk removed, finely chopped

  • ½ teaspoon freshly grated ginger

  • ½ garlic clove, grated

  • ¼ red or green chilli, deseeded and finely chopped (optional)

  • 2 teaspoons soy sauce

  • Juice of ½ lime



Put all the ingredients, except the soy sauce and lime, in a 634ml KilnClip Jar. Pour boiling water in to the jar so it's just covering the ingredients. Cover and leave for 8-10 minutes, stirring occasionally. When you are ready to eat, add the soy sauce and lime as a garnish.

Please note you should make sure the jar is room temperature before adding boiling water to it. If you add boiling water to a cold jar you could cause it to break.



The great thing about this lunch option is that it's endlessly customisable. You can add other easy cook vegetables, or ones you don't mind eating slightly raw. Why not add some red pepper to the recipe or dehydrated mushrooms? You could even take a hard boiled egg with you to work to peel and put in when it's ready to eat.

Why not spend half an hour to an hour at the weekend preparing all these fresh ingredients and make 5 jars to see you through the week. It's a great way to keep eating healthy but not spending hours preparing lunches for work.

This Jam Jar Pot Noodle was inspired by River Cottage.

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