Faux Chicken Pho Cup of Noodles

Faux Chicken Pho Cup of Noodles

1 Review
From: EatingWell Magazine, Soup Cookbook

Grating ginger and garlic with a microplane transforms them into a paste that easily mixes into the broth in this cup-of-noodles-inspired mason jar pho. Any cooked protein can be used instead of the chicken—think thinly sliced steak, shrimp or cubed tofu.

Ingredients 3 servings

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Original recipe yields 3 servings
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  • 3 teaspoons reduced-sodium chicken bouillon paste (see Tip)
  • 1½ teaspoons grated fresh ginger
  • 1½ teaspoons hoisin sauce
  • 1½ teaspoons Sriracha
  • ¾ teaspoon fish sauce
  • 3 whole star anise
  • ½ jalapeño pepper, seeded (if desired) and thinly sliced
  • 1½ heaping cups sliced shiitake mushroom caps (about 3 ounces)
  • 9 ounces shredded cooked chicken (about 2¼ cups)
  • 1½ cups cooked wide brown rice noodles (see Tip)
  • 3 tablespoons thinly sliced scallions
  • 3 lime wedges
  • ¾ cup fresh bean sprouts
  • 3 tablespoons small mint leaves
  • 3 tablespoons small basil leaves
  • 3 cups very hot water, divided


  • Prep

  • Ready In

  1. Add 1 teaspoon bouillon paste, ½ teaspoon each ginger, garlic, hoisin and Sriracha, ¼ teaspoon fish sauce, 1 star anise and one-third of the jalapeno slices to each of three 1½-pint canning jars. Layer ½ cup mushrooms, 3 ounces chicken (about ¾ cup) and ½ cup noodles into each jar. Top each with 1 tablespoon scallions, 1 lime wedge, ¼ cup sprouts and 1 tablespoon each mint and basil. Cover and refrigerate for up to 3 days.
  2. 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 1½-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 1½ 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.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 395 calories; 5 g fat(1 g sat); 6 g fiber; 54 g carbohydrates; 34 g protein; 37 mcg folate; 72 mg cholesterol; 5 g sugars; 0 g added sugars; 484 IU vitamin A; 11 mg vitamin C; 49 mg calcium; 2 mg iron; 760 mg sodium; 419 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 3 starch, 1 vegetable

Reviews 1

February 06, 2018
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By: Chef's wife
My favorite of the make-ahead noodle bowls in a jar recipes in this issue. Made it several times. It works the best for prepping multiple servings for lunches throughout the week.
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