Homemade Vegetarian Noodles To Go Recipe

Name: Homemade Vegetarian Noodles To Go
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 80 g rice noodles, such as vermicelli; 2/3 cup (150 mL) cubed extra-firm tofu; 1/2 cup (125 mL) coarsely grated carrot; 1/2 cup (125 mL) shredded red cabbage; 4 tsp (20 mL) honey; 4 tsp (20 mL) miso paste; 4 tsp (20 mL) reduced sodium soy sauce; 4 tsp (20 mL) rice vinegar; 2 tsp (10 mL) sesame oil; 1/4 tsp (1 mL) hot pepper flakes; 2 green onions, finely sliced; 1/2 cup (125 mL) coarsely chopped cilantro; 2 tbsp (30 mL) peanuts

Ingredients

80 g rice noodles, such as vermicelli
2/3 cup (150 mL) cubed extra-firm tofu
1/2 cup (125 mL) coarsely grated carrot
1/2 cup (125 mL) shredded red cabbage
4 tsp (20 mL) honey
4 tsp (20 mL) miso paste
4 tsp (20 mL) reduced sodium soy sauce
4 tsp (20 mL) rice vinegar
2 tsp (10 mL) sesame oil
1/4 tsp (1 mL) hot pepper flakes
2 green onions, finely sliced
1/2 cup (125 mL) coarsely chopped cilantro
2 tbsp (30 mL) peanuts

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 2 servings

Instructions

Bring 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.
Place 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.
When 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.

Dinner