Faux Chicken Pho Cup of Noodles
Add 1 teaspoon bouillon paste, 1/2 teaspoon each ginger, garlic, hoisin and Sriracha, 1/4 teaspoon fish sauce, 1 star anise and one-third of the jalapeno slices to each of three 1 1/2-pint canning jars. Layer 1/2 cup mushrooms, 3 ounces chicken (about 3/4 cup) and 1/2 cup noodles into each jar. Top each with 1 tablespoon scallions, 1 lime wedge, 1/4 cup sprouts and 1 tablespoon each mint and basil. Cover and refrigerate for up to 3 days.Advertisement
To prepare each jar: Remove the bean sprouts and herbs (don't worry about getting every last bit out). Squeeze the lime into the jar (discard the wedge). Add 1 cup very hot water, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Let stand for a minute or two, then stir well. Discard the star anise. Return the bean sprouts and herbs to the jar before eating.
To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
Equipment: Three 1 1/2-pint wide-mouth canning jars
Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodim offerings. For 1 1/2 cups cooked noodles, start with 3 to 4 oz. dry.
Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.
3 lean protein, 3 starch, 1 vegetable