Kimchi Shrimp Cup of Noodles

Ingredients

• 3 teaspoons reduced-sodium chicken bouillon paste, divided
• 3 teaspoons gochujang, divided
• 1 ½ cups chopped cabbage, divided
• 1 ½ cups sliced mushrooms, divided
• ¾ cup chopped kimchi, divided
• 9 ounces cooked shrimp, divided
• 1 ½ cups cooked rice noodles, divided
• 1 sliced radish, divided
• 2 teaspoons chopped cilantro, divided
• 3 slices lime, divided
• 3 cups very hot water, divided

Directions

1. Place 1 teaspoon bouillon paste and 1 teaspoon gochujang in each of three 1 1/2-pint canning jars. Layer 1/2 cup cabbage, 1/2 cup mushrooms, 1/4 cup kimchi, 3 ounces shrimp and 1/2 cup noodles in each jar. Top each with some radish slices, 1 teaspoon cilantro and 1 lime slice. Cover and refrigerate for up to 3 days.
2. To prepare one jar of noodles: Add 1 cup very hot water to a jar. Cover and shake to combine. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Let stand 5 minutes. Stir before eating.