- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 2
Ingredients
- 2 ½ oz
- rice noodles, such as vermicelli
- 80 g
- ⅔ cup
- cubed extra-firm tofu
- 150 mL
- ½ cup
- coarsely grated carrot
- 125 mL
- ½ cup
- shredded red cabbage
- 125 mL
- 4 tsp
- honey
- 20 mL
- 4 tsp
- miso paste
- 20 mL
- 4 tsp
- reduced sodium soy sauce
- 20 mL
- 4 tsp
- rice vinegar
- 20 mL
- 2 tsp
- sesame oil
- 10 mL
- ¼ tsp
- hot pepper flakes
- 1 mL
- 2
- green onions, finely sliced
- ½ cup
- coarsely chopped cilantro
- 125 mL
- 2 tbsp
- peanuts
- 30 mL
Method
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- 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.
Tips
Substitute rice noodles with an equal amount of buckwheat noodles.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (½ recipe):
- Calories:
- 390
- Fat:
- 13 g
- Saturated Fat:
- 2 g
- Carbs:
- 59 g
- Fibre:
- 5 g
- Sugar:
- 16 g
- Protein:
- 11 g
- Sodium:
- 730 mg
