This recipe came to me because I’m always looking for easy lunches to take to work. During the week, it’s so easy to spend coins on takeout, and I wanted something that felt filling, flavorful, and a little elevated without the extra cost.

This rotisserie chicken noodle jar is part of my Bougie on a Budget series, where I take one rotisserie chicken and turn it into multiple easy, elevated meals. It’s perfect for meal prep, busy workdays, or those nights when you want something cozy without a lot of effort.

If you don’t have Better Than Bouillon on hand, you can absolutely use chicken broth instead. No glass jar? No problem! this recipe can also be made right on the stove. The most important tip is to make sure your water is popping hot so the noodles and vegetables cook properly.

Simple, budget-friendly, and still a lunch you’ll be excited to eat this one checks all the boxes.

Ingredients:

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•   1 Bundle instant vermicelli rice noodles
•   1 or 1 1/2 Tsp Better Than Bouillon Chicken Base (Or Chicken broth )
•   1 Tbsp Soy Sauce
•   1 Tsp Sesame oil
•   1 Tsp Chili Crunch Oil
•   2 Tsp Garlic  (Mince)
•   3/4 Shredded Cabbage Mix
•   1/2 Cup Shiitake Mushroom (Sliced )
•   3/4 to 1 Cup Rotisserie chicken (Shredded )
•   Sliced Green Onions  (For garnish )

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

How to Build the Jar

1. Add Better Than Bouillon, soy sauce, sesame oil, chili crunch, and garlic to the bottom of the jar.
2. Layer in mushrooms and cabbage.
3. Add the noodles.
4. Top with shredded rotisserie chicken.
5. Seal and refrigerate until ready to eat.

To Serve

• Pour boiling water over everything until fully covered.
• Cover and let sit 5 to 8 minutes.
• Stir well make sure you get all the seasonings from the bottom. Garnish with green onions, and enjoy.

Optional Bougie Finish

• Splash of rice vinegar or lime juice
• Sesame seeds or chili crisp on top