Homemade Vegetarian Noodles To Go

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 2


  1. 80 g rice noodles, such as vermicelli
  2. 2/3 cup (150 mL) cubed extra-firm tofu
  3. 1/2 cup (125 mL) coarsely grated carrot
  4. 1/2 cup (125 mL) shredded red cabbage
  5. 4 tsp (20 mL) honey
  6. 4 tsp (20 mL) miso paste
  7. 4 tsp (20 mL) reduced sodium soy sauce
  8. 4 tsp (20 mL) rice vinegar
  9. 2 tsp (10 mL) sesame oil
  10. 1/4 tsp (1 mL) hot pepper flakes
  11. 2 green onions, finely sliced
  12. 1/2 cup (125 mL) coarsely chopped cilantro
  13. 2 tbsp (30 mL) peanuts


  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. 
  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. 
  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.

Tip: Substitute rice noodles with an equal amount of buckwheat noodles.