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Zoodles are one of my favorite ways to sneak in more veggies while still getting that cozy, comfort-food vibe—especially when it comes to this Zoodles in a Jar recipe. It’s like a plant-powered ramen makeover: warm, savory, slurpable… and totally guilt-free in 10 minutes (or less!).
Originally featured in my 21-Day Plant-Based Cleanse, this recipe is part of a full-body reset built on real, whole foods to help your body feel energized, rested, and fully supported.
Ingredients You’ll Need
When it comes to building a flavorful, nourishing bowl of plant-based ramen, every ingredient in this Zoodles in a Jar recipe pulls its weight—starting with the broth.
- A good-quality vegetable stock is key here; it creates a savory base that brings all the fresh ingredients together. Look for one with clean, simple ingredients—or make your own if you have time!
- Tamari adds that umami-rich, salty depth you expect from ramen, but it’s gluten-free and just a little smoother than traditional soy sauce. A drizzle of toasted sesame oil takes the flavor up a notch, adding warmth and that signature nutty finish.
- The zucchini is our noodle stand-in—hydrating, vitamin-rich, and super satisfying when spiralized into zoodles. Paired with kale, which softens beautifully in hot broth, you’re getting a big boost of greens that feels anything but boring. Carrots bring in sweetness and crunch, while pepitas offer a pop of plant-based protein and just enough texture to make every bite interesting.
Shopping for these ingredients is simple—they’re easy to find at any grocery store, farmers market, or even in your backyard garden. Together, they create a warm, balanced, and veggie-packed zoodles ramen that tastes like comfort food but fuels your body like a pro.
What are Zoodles?
Zoodles—aka zucchini noodles—are simply spiralized strands of fresh zucchini that mimic the look and texture of traditional pasta or ramen noodles. You can enjoy them raw or lightly cooked, making them a versatile addition to countless meals. Plus, zucchini is packed with vitamin A and hydration, with a mild flavor that pairs perfectly with bold sauces, broths, and toppings.
How to Spiralize Zucchini into Zoodles
Option 1: With a Spiralizer (the easiest way)
- Wash and trim both ends of the zucchini.
- Place it in your spiralizer vertically or horizontally, depending on the model.
- Twist or crank the handle, and out come your zoodles!
- If the strands are super long, use kitchen scissors or a knife to cut them into shorter, spaghetti-like lengths.
Option 2: With a Julienne Peeler
- Hold the zucchini firmly on a cutting board.
- Run the julienne peeler down the length of the zucchini to create thin noodle-like strips.
- Rotate the zucchini and keep peeling until you reach the soft, seedy center (discard or chop it for soups or smoothies).
Option 3: With a Regular Vegetable Peeler
- Use the peeler to shave long, thin ribbons of zucchini.
- Stack a few ribbons and slice them into thinner strips for a more “noodle-like” feel (optional).
- These won’t be spiral-shaped, but still totally delicious.
Zoodles are fun to make, fun to talk about, and truly one of those small health wins that adds up fast. They’re also an awesome way to ease off processed carbs while still enjoying satisfying meals like this.
Zucchini Noodle Tips
No need to peel the zucchini before spiralizing—the skin is tender and full of nutrients.
Use right away or store zoodles in an airtight container with a paper towel to absorb moisture.
Avoid overcooking if you heat them—zoodles can get mushy fast. A quick sauté or soak in hot broth is all they need!
How to Make Zoodles in a Jar
- Heat the broth: In a small pot or microwave-safe container, warm the vegetable stock, tamari, and sesame oil until it’s nearly boiling.
- Prep your zoodles: Trim the ends off the zucchini and spiralize it into long noodles. Don’t have a spiralizer? No problem—use a julienne peeler or veggie peeler for similar results. Cut down the noodles to spaghetti-length if you like.
- Assemble your jar: Place zoodles at the bottom of a quart-size mason jar or bowl. Layer in the kale, carrots, green onions, garlic, and pepitas.
- Pour + wait: Carefully pour the hot broth over the veggies. Let sit for about 5 minutes to allow everything to warm and soften.
- Stir and enjoy: Mix gently to combine, grab a fork or spoon, and dig in!
Recipe Tips + Customizations
- Add sliced mushrooms, tofu, or shelled edamame for more protein
- Spice it up with sriracha or a pinch of chili flakes
- Meal prep by layering everything (except broth) in a jar and storing it in the fridge until you’re ready to eat
This quick ramen-inspired zoodles recipe comes together in a mason jar, making it perfect for meal prep, work lunches, or those days when you want something warm and comforting without hovering over the stove. Think of it as your new go-to “instant noodle” upgrade—minus the sodium overload and mystery ingredients.
I’d love to know how much you liked this recipe, as well as what fun additions you put in your jar! Don’t forget to leave a comment + recipe rating below. I love reading your feedback.
Zoodles in a Jar (Zucchini Noodles)
Ingredients
- 2 cups vegetable stock
- 1 tsp tamari
- 1 tsp toasted sesame oil
- 1 zucchini
- ½ cup kale cut into ribbons
- ¼ cup carrot shredded
- 2 tbsp green onions thinly sliced
- 1 garlic clove minced
- 2 tbsp pepitas
Instructions
- Heat vegetable broth, sesame oil and tamari in microwave or on stovetop to a near boil.
- Trim the ends off the zucchini and spiralize into long strands. If needed, cut the noodles into shorter lengths—about the size of traditional spaghetti. Place in a quart size mason jar or bowl.
- Add the kale, carrots, green onions, garlic and pepitas on top of the zoodles.
- Pour vegetable stock over the veggies in the jar. Let stand for 5 minutes to warm everything up. Enjoy!
Video
Notes
- Add cayenne pepper or red pepper flakes for some spiciness.
- Sauté the garlic, carrots and kale in the sesame oil for addition flavor if you have time.
This would make a great work lunch! I love how everything comes together and it’s loaded with vegetables.
This is a quick and delicious lunch option!
Can this be frozen in Ziploc bags
Hey Denise,
Yes this could be frozen in a ziploc bag. Just be careful when it is thawing out so you don’t spill it everywhere.
I loved this recipe! It was a perfect mix between different and easy to make. The flavors were spot on. This one will be a regular from now on.
This all looks very good but I’m a retired woman on fixed income, seems like an expense to get started all at once
Hi Denise,
You’re right. When making health changes to your diet, you can definitely see a spike in your grocery bill. With Plant-Based Cleanse, you’ll see a weekly grocery bill between $100-$200. It’s all about finding the right plan for you + your wallet!
This would probably be really good all sautéed together as well, in regards to this cleanse, what do you recommend to replace meals that you don’t think you would like? I’ve seen other vegan recipes that i think would go well with this cleanse.
Hi Althea,
Would rather sauté this recipe, go for it!! Using an approved fat like coconut oil, is a great choice!! And see a few recipes that you know your tastebuds won’t just love? First, I say, give it a try…as I’m obsessed with each recipe, even those that I questioned at first. But you can easily swap in + out recipes. Whether that’s ones from our cleanse that you want to repeat (we include a recipe swap guide) or one of your choosing (we include details on each week about what’s approved + what’s not, so you can easily find something new).
Hope this helps!