Instant Jar Peanut Noodles

Instant Jar Noodles are life-changing, they’re quick, convenient, filling and super nutritious. Today we’re making a peanut version using a delicious soup base full of salty, sweet, and umami flavours. They’re perfect for meal prep and great for autumn when you want a cosy, comforting meat lunch time.

Instant Jar Peanut Noodles

Georgina Burgess

Instant Jar Noodles are life-changing, they're quick, convenient, filling and super nutritious. Today we're making a version using a delicious soup base full of salty, sweet, and umami flavours. They're perfect for meal prep and great for autumn when you want a cosy, comforting meal lunch time.

5 from 1 vote

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Prep Time 10 minutes mins

Course Dinner, Lunch, Main Course

Servings 1 jar

Ingredients

  

For the soup base

• 1.5 tbsp smooth peanut butter
• 1.5 tbsp soy sauce
• 2-3 cloves fresh garlic minced
• 1" knob fresh ginger peeled and grated
• 1 tsp miso paste
• 1 tbsp rice vinegar
• 1/4 tsp chilli flakes
• 1/3 of a stock cube
• 3/4 tbsp rice vinegar
• 1/2 lime juiced
• 1 tsp agave syrup or sugar (to sweeten / balance flavours)

Remaining ingredients

• 1 nest rice noodles
• 100g firm tofu (plain or smoked) cubed
• 1/3 cup red cabbage shredded
• 1 small carrot shredded or shaved with a julienne peeler
• 1/3 cup edamame beans
• 3 spring onions sliced
• 1 handful fresh coriander

Instructions

 

• Add all the ingredients for the soup base at the bottom of your jar and whisk until well combined.
• Layer up the carrot, red cabbage, nest of noodles, tofu, spring onions, fresh coriander and edamame beans.
• Place the lid on the jar until you're ready to eat.
• Remove the lid leave the jar to come to room temperature (very important). Pour boiled water over and leave to stand for 2-3 minutes, then stir well (making sure the soup base is dispersed and not stuck to the bottom). Enjoy!