HEALTHY INSTANT NOODLES MEAL PREP

Name: HEALTHY INSTANT NOODLES MEAL PREP
Prep time: 20 min
Total time: 20 min
Cuisine: Asian, Korean
Ingredients: 4 x 250g served of vermicelli rice noodles; 4 cups shredded veggies (use finely diced quick to cook veg, I used cabbage, carrots, Pak Choy and mushrooms); 2 cups unshelled edamame; 200g marinated tofu (I used teriyaki); 1 spring onion diced; 4 tbsp kimchi (optional); 4 tbsp tahini; 2 tbsp white miso paste; 4 tsp tamari; 1 tbsp agave syrup (or other sweeteners); 4 garlic cloves minced; 2 tbsp ginger minced; 2 tbsp sesame oil; 1 tsp veg stock powder or 1 tbsp mushroom powder; 1 tbsp Gochujang (or hot sauce or chilli flakes to taste; 4 tbsp soy milk

5 steps

Prep:20min

Looking for a super cosy soup that’s actually filling and that you can bring to the office? You need to try these delicious instant noodles. They are so easy to make, and because zero cooking is required, you can put them together in less than 20 minutes. To make them super flavoursome, we’ve created a tahini and miso-based sauce, which packs so much flavour and turns into a creamy broth once you add water. It’s so convenient, nourishing and perfect for a cosy day!

Updated at: Thu, 17 Aug 2023 08:45:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

129

High

Nutrition per serving

Calories1370.4 kcal (69%)

Total Fat29.2 g (42%)

Carbs234.9 g (90%)

Sugars16.7 g (19%)

Protein38.7 g (77%)

Sodium1576.1 mg (79%)

Fiber14.8 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 x 250gvermicelli rice noodles

4 cupsveggies

shredded, use finely diced quick to cook veg, I used cabbage, carrots, Pak Choy and mushrooms

2 cupsedamame

unshelled

200gmarinated tofu

4 Tbspkimchi

4 Tbsptahini

2 Tbspwhite miso paste

Sauce

4 tsptamari

1 Tbspagave syrup

or other sweeteners

4garlic cloves

minced

2 Tbspginger minced

2 Tbspsesame oil

1 tspveg stock powder

1 TbspGochujang

or hot sauce or chilli flakes to taste

4 Tbspsoy milk

Instructions

Step 1

Add all the sauce ingredients to a blender and process until smooth. Add more milk if needed. If you do not have a blender on hand, mince the garlic and ginger finely and combine with all the ingredients in a bowl, using a little hot water if needed.

Step 2

Grate the carrot. Shred the Pak Choy and cabbage. Dice the mushrooms and spring onions thinly. Dice the tofu into small cubes. Edamame can be put frozen directly.

Step 3

To a Tupperware, add the sauce, noodles, veggies, tofu, and edamame.

Step 4

When you are ready to eat, take it out of the fridge and allow it to rest for 10 minutes at room temperature. Cover with boiling water, and let it sit covered for 10 minutes.

Step 5

Stir well, add kimchi if using and enjoy 🤍

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