Equipment
- mason jars
Ingredients
- 2 cubes Edward & Sons Not-Chick’n bouillon
- 2 tbsp white miso paste
- 2 tbsp chili crunch oil
- 2 tbsp coconut aminos
- 1 tbsp sriracha
- 1 garlic clove, minced
- ½ cup sliced red bell pepper
- ½ cup sliced red cabbage
- 1 cup sliced or shaved carrots
- 1 cup shelled edamame
- 10 oz firm silken tofu, cubed
- 2 green onions, sliced
- 6 oz Edward & Sons Organic vermicelli rice noodles
- salt, to taste
Method
- In the order listed above, divide the ingredients between four wide mouth 16 oz mason jars, starting with the bouillon and wet ingredients at the bottom, ending with the noodles.
- Cover with lids and store in the fridge until you're ready to enjoy
- When you're ready to eat, bring water to a boil and pour it into the jar to fill all the way, covering the ingredients entirely. Tighten the lid and let it sit for 4-5 minutes until noodles are soft. Give it a good shake or stir and enjoy!
Nutrition
Serving 1servingCalories 377kcalCarbohydrates 51gProtein 13gFat 14gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 6gSodium 723mgPotassium 505mgFiber 5gSugar 5gVitamin A 6126IUVitamin C 36mgCalcium 80mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.