Homemade Vegetarian Noodles To-Go
Prep Time
Serves
Cooking Mode
2 ½ oz rice noodles, such as vermicelli
⅔ cup cubed extra-firm tofu
½ cup coarsely grated carrot
½ cup shredded red cabbage
4 tsp honey
4 tsp miso paste
4 tsp reduced sodium soy sauce
4 tsp rice vinegar
2 tsp sesame oil
¼ tsp hot pepper flakes
2 green onions, finely sliced
½ cup coarsely chopped cilantro
2 tbsp peanuts
2 ½ oz rice noodles, such as vermicelli
⅔ cup cubed extra-firm tofu
½ cup coarsely grated carrot
½ cup shredded red cabbage
4 tsp honey
4 tsp miso paste
4 tsp reduced sodium soy sauce
4 tsp rice vinegar
2 tsp sesame oil
¼ tsp hot pepper flakes
2 green onions, finely sliced
½ cup coarsely chopped cilantro
2 tbsp peanuts
Directions
1Bring 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.
2Place 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.
3When 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.
Tips
1
Substitute rice noodles with an equal amount of buckwheat noodles.
Disclaimer
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Personal Note
Personal Note
