Soup noodles with veggies in a jar

4
15 min
5 min
Prepared with:

Shredded Carrots

Ingredients

5 oz (150 g) Asian noodles

1 c (250 ml) cooked chicken or firm tofu, cubed

4 tsp (20 ml) soya sauce

2 green onions, chopped

1 can Del Montes shredded carrots

½ zucchini, finely chopped

4 white mushrooms, sliced

4 tsp (20 ml) miso

Chinese five spice, to taste

Sriracha or sambal oelek, to taste

Salt and freshly ground pepper

Preparation

  1. Cook noodles according to package directions. Drain, cool under cold water and drain again.
  2. Mix chicken or tofu with soya sauce and green onions.
  3. Use 4 jars with at least a 2-cup capacity (500 ml).
  4. Layer ingredients starting with noodles, then carrots, chicken, zucchini and mushrooms.
  5. To each jar, add 1 tsp (5 ml) of miso, pinch of spices, hot sauce and a little salt and pepper.
  6. Close the jars and reserve in the fridge or in a lunchbox.
  7. At mealtime, cover ingredients with boiling water (about 1 ½ c or 375 ml) and let rest for 3 to 5 minutes.
  8. Mix and enjoy.