Healthy Instant Noodles (Meal-Prep)

A quick, flavorful instant noodle recipe with a tahini and miso-based sauce, perfect for a cozy day or a packed lunch.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

TOTAL TIME20

Servings 4

Course Main Course

Cuisine Asian-Inspired

Keyword 20 mins or less, carrot, chili, Easy Lunch, garlic, ginger, Healthy, High Protein, mushroom, onions, Quick Meal, rice, scallions (spring onion), soy milk, tahini, tofu

Ingredients

4 servings vermicelli rice noodles
4 cups shredded veggies (cabbage, carrots, Pak Choy, mushrooms)
2 cups frozen shelled edamame thawed
200 g marinated tofu (teriyaki preferred)
1 spring onions, finely chopped
4 tbsp kimchi (optional)
4 tbsp tahini
2 tbsp white miso paste
4 tsp tamari
1 tbsp agave syrup (or sweetener of choice)
4 cloves garlic, minced
2 tbsp ginger, minced
2 tbsp sesame oil
1 tsp vegetable stock powder or 1 tbsp mushroom powder
1 tbsp Gochujang (or hot sauce or chili flakes to taste)
4 tbsp soy milk

Instructions

Add the tahini, miso, tamari, agave, garlic, ginger, sesame oil, vegetable stock powder, Gochujang and soy milk in a blender and process until smooth. If you don’t have a blender, mince the garlic and ginger finely and combine with all the ingredients in a bowl, using a little hot water if needed.
Prepare the vegetables: grate the carrot, shred the Pak Choy and cabbage, dice the mushrooms and spring onions thinly, and cut the tofu into small cubes. The edamame can be added frozen directly.
To a Tupperware, add the sauce, noodles, vegetables, tofu, and edamame. When you're ready to eat, let it rest for 10 minutes at room temperature, then cover with boiling water and let it sit covered for 10 minutes.
Stir well, add kimchi if using, and enjoy your instant noodles.

Video

Nutritional Information - Per Serving