My easy low-prep meal (mason jar noodles part 4)
My easy low-prep meal (mason jar noodles part 4) is a easy Korean Fusion recipe that serves 4. 350 calories per serving. Recipe by Kylie Sakaida on YouTube.
Prep: 20 min | Cook: 5 min | Total: 35 min
Cost: $25.02 total, $6.26 per serving
Ingredients
- 4 tablespoon Chili Garlic Oil (store‑bought or homemade chili‑infused garlic oil)
- 4 tablespoon Soy Sauce (low‑sodium preferred)
- 4 teaspoon Sesame Oil (toasted sesame oil for nutty flavor)
- 4 teaspoon Vegetable Bouillon (Better Than Bouillon) (dissolves in hot water to add umami)
- 8 tablespoon Kimchi (roughly chopped)
- 1 cup Snow Peas (trimmed and sliced diagonally)
- 0.5 cup Shredded Carrots (grated)
- 1 cup Bok Choy (chopped, stems and leaves included)
- 12 ounce Firm Tofu (pressed for 10 minutes, then cubed ½‑inch)
- 8 ounce Rice Noodles (dry) (thin vermicelli or rice stick noodles)
Instructions
Make the Base Sauce
In a small mixing bowl whisk together the chili garlic oil, soy sauce, sesame oil, and vegetable bouillon until the bouillon fully dissolves.
Time: PT2M
Prep the Vegetables
Trim the snow peas, shred the carrots, chop the bok choy, and roughly chop the kimchi.
Time: PT8M
Press and Cube Tofu
Wrap the tofu in paper towels, place a weight on top and press for 10 minutes, then cut into ½‑inch cubes.
Time: PT5M
Assemble the Mason Jars
For each jar, add 1 Tbsp of the base sauce, then layer kimchi, snow peas, shredded carrots, bok choy, tofu cubes, and finally 2 oz of dry rice noodles.
Time: PT5M
Add Boiling Water
Bring water to a rolling boil (about 2 cups per jar). Pour the hot water into each jar until the noodles are just covered, leaving about ½ inch of headspace. Seal the lid tightly.
Time: PT5M
Temperature: 212°F
Let the Noodles Soak
Allow the jar to sit at room temperature for 5 minutes, then place in the refrigerator if not eating immediately.
Time: PT5M
Serve
When ready to eat, shake the jar gently or stir with a fork. Add extra soy sauce or chili flakes if desired.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Vegetarian, Vegan (use gluten‑free soy sauce), Dairy‑free
Allergens: Soy, Sesame, Gluten (if regular soy sauce)
Ingredient Substitutions
- Instead of Chili Garlic Oil: chili oil, garlic‑infused oil mixed with sriracha
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Sesame Oil: peanut oil, walnut oil
- Instead of Vegetable Bouillon (Better Than Bouillon): vegetable stock cubes, miso paste
- Instead of Kimchi: fermented cabbage, sauerkraut
- Instead of Snow Peas: snap peas, green beans
- Instead of Shredded Carrots: julienned carrots, carrot ribbons
- Instead of Bok Choy: napa cabbage, spinach
- Instead of Firm Tofu: tempeh, seitan
- Instead of Rice Noodles (dry): soba noodles, glass noodles
Equipment Needed
- 16‑oz Mason Jar
- Pot or Electric Kettle
- Knife
- Cutting Board
- Measuring Spoons
- Small Mixing Bowl
- Tongs (optional) (optional)
Critical Steps — Do Not Skip
- Combine the base sauce ingredients thoroughly.
- Press tofu to remove excess moisture.
- Layer ingredients in the correct order inside the jar.
- Add boiling water and seal the jar immediately.
- Allow noodles to soak for the proper time before refrigerating.
Chef Tips from the Video
- Toast the sesame oil briefly in a dry pan for extra nuttiness before mixing into the sauce.
- Use a firm or extra‑firm tofu to hold its shape during soaking.
- For extra heat, add a pinch of Korean red pepper flakes (gochugaru) to the base sauce.
Troubleshooting
Noodles become too soggy.
Use slightly less hot water or eat the jar within 30 minutes of adding water.
Flavor is bland.
Increase the amount of chili garlic oil or add a splash of extra soy sauce before serving.
Tofu releases water and dilutes broth.
Press the tofu longer (15‑20 minutes) and pat dry before cubing.
Storage
Refrigerator: Assembled dry jars (without water) keep 3 days. Once water is added, consume within 24 hours.
Freezer: Not recommended; noodles become mushy after thawing.
Room temperature: Jar can sit at room temperature for up to 5 minutes after adding boiling water.
Make-Ahead Tips
- Prepare all jars without adding water and store them sealed in the fridge.
- Label each jar with the date for easy rotation.
Frequently Asked Questions
What is the cultural significance and history of kimchi in Korean cuisine?
Kimchi is a cornerstone of Korean food, traditionally fermented cabbage or radish that provides probiotic benefits and a bold, spicy flavor. It dates back centuries and is served at almost every Korean meal, symbolizing hospitality and preservation.
What are the traditional regional variations of Korean noodle dishes that inspire this mason jar recipe?
Korea has many noodle styles such as cold bibim guksu, hot jjambbong, and spicy ramyeon. This mason jar version borrows the spicy, tangy profile of bibim guksu while using convenient rice noodles for a modern, portable twist.
How is the authentic Korean way of serving noodles with kimchi different from this quick jar version?
Traditionally, kimchi is served on the side, and noodles are tossed in a seasoned broth just before eating. In the jar, the kimchi is layered inside so its juices meld with the broth, creating a one‑pot convenience while still honoring the flavors.
What occasions or celebrations is kimchi‑based noodle food traditionally associated with in Korean culture?
Spicy noodle dishes are popular during winter festivals and as comfort food after holidays. They are also common in school lunches and office meals because they are quick, warming, and easy to share.
How does this mason jar noodle dish fit into the broader Korean fusion cuisine trend?
Korean fusion often blends traditional flavors like gochujang, kimchi, and sesame oil with Western convenience formats. Packing those flavors into a mason jar makes the dish portable for busy lifestyles, reflecting the modern Korean diaspora’s love for on‑the‑go meals.
What are the authentic traditional ingredients for Korean spicy noodle broth versus acceptable substitutes used here?
Authentic broth may use gochujang, anchovy stock, and Korean chili flakes. This recipe simplifies with chili garlic oil, soy sauce, and vegetable bouillon, which still deliver umami and heat while being pantry‑friendly.
What other Korean dishes pair well with these mason jar noodles for a balanced meal?
Serve the jars alongside Korean cucumber kimchi (oi kimchi), a simple side of seasoned spinach (sigeumchi namul), or a protein‑rich bulgogi lettuce wrap for a complete Korean‑style lunch.
What are the most common mistakes to avoid when making the Easy Mason Jar Noodles?
Common errors include adding too much water (resulting in soggy noodles), not pressing the tofu enough (making the broth watery), and forgetting to seal the jar tightly, which can cause spills when shaking.
Why does this recipe use chili garlic oil instead of fresh chilies or gochujang?
Chili garlic oil provides instant heat and a glossy coating that mixes well with the dry ingredients, while gochujang would add thickness and require extra liquid. The oil keeps the jar layers dry until hot water is added, preserving texture.
Can I make the Easy Mason Jar Noodles ahead of time and how should I store them?
Yes, assemble the dry ingredients and sauce in the jars and keep them sealed in the refrigerator for up to three days. Add boiling water only when you’re ready to eat; the noodles will soften in about five minutes.
What does the YouTube channel Kylie Sakaida specialize in?
The YouTube channel Kylie Sakaida focuses on simple, budget‑friendly Asian-inspired home cooking, offering step‑by‑step tutorials that emphasize flavor, convenience, and meal‑prep techniques for busy lifestyles.
How does the YouTube channel Kylie Sakaida's approach to Korean‑style cooking differ from other Korean cooking channels?
Kylie Sakaida blends traditional Korean flavors with Western pantry staples and modern convenience tools like mason jars, whereas many Korean channels stick to classic cookware and full‑size recipes. Her style is geared toward quick, portable meals.
Last updated: September 3, 2026
