Instant Jar Peanut Noodles
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.
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!