Homemade Vegetarian Noodles To-Go

  • Prep Time: 10 min
  • Total Time: 30 min
  • Serves: 2

Ingredients

  • 2 ½ oz rice noodles, such as vermicelli 80 g
  • ⅔ cup cubed extra-firm tofu 150 mL
  • ½ cup coarsely grated carrot 125 mL
  • ½ cup shredded red cabbage 125 mL
  • 4 tsp honey 20 mL
  • 4 tsp miso paste 20 mL
  • 4 tsp reduced sodium soy sauce 20 mL
  • 4 tsp rice vinegar 20 mL
  • 2 tsp sesame oil 10 mL
  • ¼ tsp hot pepper flakes 1 mL
  • 2 green onions, finely sliced
  • ½ cup coarsely chopped cilantro 125 mL
  • 2 tbsp peanuts 30 mL

Directions

  • Step 1

    Bring water to a boil in a medium saucepan and cook rice noodles about 3 min., or until just tender. Pour noodles into a colander and rinse thoroughly with cold water. Divide noodles into two 2-cup (500 mL) heatproof containers, such as wide-mouth glass canning jars.

  • Step 2

    Place tofu, carrot and cabbage on top of noodles in containers. Whisk together honey, miso, soy sauce, rice vinegar, sesame oil and hot pepper flakes in small bowl. Pour half the sauce over vegetables in each container. Divide green onion, cilantro and peanuts into containers. Seal and refrigerate up to 2 days.

  • Step 3

    When ready to eat, pour boiling water into container, leaving 1 in. (2.5 cm) room at top. Cover loosely and let sit 5 min. Stir well before eating.

Tip

Substitute rice noodles with an equal amount of buckwheat noodles.

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Nutrition Facts

  • Per serving (½ recipe)
  • Calories 390
  • Protein 11 g
  • Total fat 13 g
  • Sat fat 2 g
  • Carbohydrates 59 g
  • Fibre 5 g
  • Sugar 16 g
  • Sodium 730 mg