Asian Soup in a jar

3.6 oz Chop ramen noodles no flavoring
2.5 cup broccoli slaw (broccoli, carrots, red cabbage), shredded
1 serving mushroom 1 cup sliced/pieces~70 gm raw
2 serving spring onions-1 medium (15g)
12.5 oz Chicken-Kirkland canned chicken breast
1 tbsp Bragg Apple Cider Vinegar
6 tsp better than bullion Chicken, reduced sodium (by SWEETSCOTCH)
1 tbsp La Choy Lite Soy Sauce (Low sodium)
1 tbsp chili sauce - Sambal Oelek Paste of Chili (by RSIMPSON20)
.33 tbsp Extra Light Olive Oil

Drop ramen noodles only in boiling water until they just separate, discard seasoning packects. Drain well.
Combine bullion, vinegar,soy sauce,chili sauce and olive oil mixing well.
Layer in each jar 1\5 each : noodles, chicken, sauce mixture, thinly sliced mushrooms, then cabbage. Sprinkle top with chopped spring onions. Close jars and place in refrigerator for up to 5 days.

When ready to eat: add boiling water to fill jar,close and shake well. Open jar let sit for 5 minutes then eat. If softer vegetables desired may microwave until desired doneness is achieved.
Dump in bowl and eat.



Serving Size: 5 pint sized jars

Number of Servings: 5

Recipe submitted by SparkPeople user STELLAJ63.