Crab Classic Make-Ahead Mason Jar Ramen
For a hot make-ahead lunch, these ramen jars are perfect for the eating at the office.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serves: 2
Ingredients
6 oz ready-to-eat ramen noodles or rice noodles
2 cups leftover cooked vegetables, such as green beans, corn and/or broccoli
1 pkg (8 oz) Crab Classic, Flake Style*
4 tsp chicken broth powder
2 cups boiling water
Directions
Layer noodles, vegetables, crab and chicken broth powder evenly between 2 mason jars. Seal with lids. Store in refrigerator for up to 24 hours.
When ready to serve, divide boiling water between mason jars. Let stand, covered, for 5 minutes.
Tips: Substitute ready-to-eat noodles with par-cooked rice vermicelli noodles or instant ramen noodles. To par-cook noodles, boil for 2 to 3 minutes or until just starting to soften. Drain and run under cold water to stop the cooking process. Let cool completely and shake off excess moisture before transferring to mason jars.
Jazz up noodles with soy sauce, sriracha sauce and/or sesame oil if desired.
You can pack your boiling water in a thermos if taking your lunch to go.
*Note: Crab Classic can be replaced by Crab Supreme or Simply Surimi in any of our recipes.
