Meal Prep Cup Noodles
Ingredients
The noodles and vegetables
-
1
square
dried Mung Bean Vermicelli
-
¾
cup
cubed soft tofu
-
½
cup
spinach
-
2
cloves
garlic, pressed
-
¼
cup
chopped cilantro
-
2
sprigs
green onion, sliced thin
-
2
radishes
sliced thin
-
½
cup
shredded carrots
-
1-2
pieces
lime wedges
The sauce
-
1½
tsp
vegetable stock paste
-
1½
tsp
chili crunch / crisp
-
1
tsp
rice wine vinegar
-
½
tbsp
miso
-
1
tbsp
tamari
-
2
cups
boiling water
Instructions
- Assemble the noodles, tofu, spinach, pressed garlic, green onions, radishes, shredded carrots, cilantro, and lime wedges in a meal prep container.
- In a small jar, mix the vegetable stock paste, chili crisp, rice wine vinegar, miso, and tamari, then add to the container.
- When ready to eat, pour the sauce into the container and add boiling water to cover the noodles.
- Seal the container and let it sit for 5-10 minutes until the noodles soften.
- Squeeze lime over the noodles, stir, and enjoy.
- Alternatively, add water and microwave for 3-5 minutes until cooked.
Nutrition Facts (estimated)
Servings
1
Calories
560
Total fat
12.4g
Total carbohydrates
82.8g
Total protein
37.2g
Sodium
1339mg
Cholesterol
0mg
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