Tender noodles, spicy broth, meats, cheeses, and veggies layered in jars for a flavorful fusion meal.
# What You'll Need:
→ Protein
01 - 8.8 ounces ground pork or chicken
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon chili paste, such as gochujang or sambal oelek
→ Vegetables
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 small carrot, julienned
08 - 1 cup baby spinach
09 - 2 spring onions, sliced
10 - 1 red chili, thinly sliced (optional, for extra heat)
→ Broth & Sauce
11 - 4 cups chicken or vegetable broth
12 - 1 tablespoon miso paste
13 - 1 tablespoon tomato paste
14 - 1 tablespoon soy sauce
15 - 1 teaspoon sugar
16 - 1 teaspoon rice vinegar
→ Noodles & Pasta
17 - 4 instant ramen noodle cakes (discard seasoning packets)
18 - 4 no-boil lasagne sheets, broken into large pieces
→ Cheese & Toppings
19 - 3.5 ounces mozzarella cheese, shredded
20 - 1.8 ounces parmesan cheese, grated
21 - Fresh basil or cilantro leaves, for garnish
22 - 1 tablespoon toasted sesame seeds
# How to make it:
01 - Heat sesame oil in a large skillet over medium heat. Add ground pork or chicken, breaking it up during cooking. Stir in soy sauce and chili paste. Continue until browned, about 5 minutes. Transfer meat from skillet and set aside.
02 - Using the same pan, add onion, garlic, and julienned carrot. Sauté until softened, about 4 minutes.
03 - Blend miso paste, tomato paste, soy sauce, sugar, and rice vinegar into the sautéed vegetables. Add broth and bring mixture to a simmer.
04 - In each jar, start with a few spoonfuls of broth and vegetables. Add broken lasagne sheets and a portion of ramen noodles. Layer with cooked meat, spinach, shredded mozzarella, and additional broth. Repeat layers until jars are full, topping with parmesan cheese.
05 - Cover jars loosely and bake in a preheated oven at 350°F for 20 minutes, until pasta is tender and cheese is melted.
06 - Carefully remove jars from oven. Top each with sliced spring onions, fresh basil or cilantro, chili, and toasted sesame seeds. Serve hot.
