No Fuss Instant Vegetable Noodle Jar

Vegetarian

Vegan

Gluten Free

+ 3 More

Protein

Building Blocks

B Vitamins

Energy Production

Fibre

Supports a healthy gut

These quick and easy homemade Mason Jar Instant Noodle cups are packed with plant-based protein and essential nutrients, making them a convenient and nutritious option for lunch, an after school snack or dinner.

Preparation Information

Total:

10m

Prep:

Ingredients

Handful rice noodles

3 mushrooms, sliced

1/4 cup shredded cabbage

1 spring onion, trimmed and finely sliced

1/2 small carrot, cut into matchstick sized strips

1/2 cup shelled edamame (if using frozen, thaw before use)

1 tablespoon lemon or lime juice

1/4 cup green beans finely chopped

1 strip red pepper finely chopped

1 small clove garlic, crushed or grated

1/2 teaspoon fresh ginger, grated

1 tablespoon vegetable bouillon base (adjust to flavour)

2 teaspoons soy sauce or tamari

1 teaspoon of sriracha (optional)

Few leaves of fresh coriander, torn with the hands

Boiling water, enough to submerge veggies & noodles

Nutritional Information

Protein:

19g

Carbs:

49g

Fats:

6.9g

Kcals:

309

Disclaimer

Protein

Building Blocks

B Vitamins

Energy Production

Fibre

Supports a healthy gut

Method

Prepare the Mason jar

Put all the prepared ingredients, except the water, soy sauce and lemon/lime juice into the jar.

Add the rice noodles (options could include other noodles too)

Place the uncooked rice noodles into each jar, breaking them as needed to fit.

Add the boiling water

Pour boiling water into the jar to barely cover everything. Make sure the noodles are submerged. Close the lid and leave to stand for 7 minutes, stirring after 5 minutes.

Add the sauce and aromatics

Add the finely grated ginger, coriander leaves, minced garlic, soy sauce and lemon or lime. Stir well and eat straight away.

Toppers

Sprinkle with nutritional yeast for extra protein; just adding 1 tablespoon provides 5grams alone. You could also try adding baby spinach, black sesame seeds, chilly flakes or even fresh chillies for an extra hearty punch (obviously add child friendly ingredients if preparing as an after school snack)

Extra Protein

Power up on protein with this dish with a few small tweaks. Adding 1 tablespoon of peanut butter to the boiled water would provide 3.5 grams of protein (be sure to check for allergies)
Adding 1/4 cup of tofu would provide an extra 6 grams of protein, you could also try adding 1/4 cup of pre-cooked Tempeh chunks which would provide 8 grams of added protein to add variety when this quick, veg packed, noodle snack becomes a weekly go to.

No Fuss Instant Vegetable Noodle Jar

Vegetarian

Vegan

Gluten Free

+ 3 More

Protein

Building Blocks

B Vitamins

Energy Production

Fibre

Supports a healthy gut

Preparation Information

Total:

10m

Prep:

Ingredients

Handful rice noodles

3 mushrooms, sliced

1/4 cup shredded cabbage

1 spring onion, trimmed and finely sliced

1/2 small carrot, cut into matchstick sized strips

1/2 cup shelled edamame (if using frozen, thaw before use)

1 tablespoon lemon or lime juice

1/4 cup green beans finely chopped

1 strip red pepper finely chopped

1 small clove garlic, crushed or grated

1/2 teaspoon fresh ginger, grated

1 tablespoon vegetable bouillon base (adjust to flavour)

2 teaspoons soy sauce or tamari

1 teaspoon of sriracha (optional)

Few leaves of fresh coriander, torn with the hands

Boiling water, enough to submerge veggies & noodles

Nutritional Information

Protein:

19g

Carbs:

49g

Fats:

6.9g

Kcals:

309

Disclaimer

Protein

Building Blocks

B Vitamins

Energy Production

Fibre

Supports a healthy gut

Method

Prepare the Mason jar

Put all the prepared ingredients, except the water, soy sauce and lemon/lime juice into the jar.

Add the rice noodles (options could include other noodles too)

Place the uncooked rice noodles into each jar, breaking them as needed to fit.

Add the boiling water

Pour boiling water into the jar to barely cover everything. Make sure the noodles are submerged. Close the lid and leave to stand for 7 minutes, stirring after 5 minutes.

Add the sauce and aromatics

Add the finely grated ginger, coriander leaves, minced garlic, soy sauce and lemon or lime. Stir well and eat straight away.

Toppers

Extra Protein

No Fuss Instant Vegetable Noodle Jar

Vegetarian

Vegan

Gluten Free

+ 3 More

Protein

Building Blocks

B Vitamins

Energy Production

Fibre

Supports a healthy gut

Preparation Information

Total:

10m

Prep:

Ingredients

Handful rice noodles

3 mushrooms, sliced

1/4 cup shredded cabbage

1 spring onion, trimmed and finely sliced

1/2 small carrot, cut into matchstick sized strips

1/2 cup shelled edamame (if using frozen, thaw before use)

1 tablespoon lemon or lime juice

1/4 cup green beans finely chopped

1 strip red pepper finely chopped

1 small clove garlic, crushed or grated

1/2 teaspoon fresh ginger, grated

1 tablespoon vegetable bouillon base (adjust to flavour)

2 teaspoons soy sauce or tamari

1 teaspoon of sriracha (optional)

Few leaves of fresh coriander, torn with the hands

Boiling water, enough to submerge veggies & noodles

Nutritional Information

Protein:

19g

Carbs:

49g

Fats:

6.9g

Kcals:

309

Disclaimer

Protein

Building Blocks

B Vitamins

Energy Production

Fibre

Supports a healthy gut

Method

Prepare the Mason jar

Put all the prepared ingredients, except the water, soy sauce and lemon/lime juice into the jar.

Add the rice noodles (options could include other noodles too)

Place the uncooked rice noodles into each jar, breaking them as needed to fit.

Add the boiling water

Pour boiling water into the jar to barely cover everything. Make sure the noodles are submerged. Close the lid and leave to stand for 7 minutes, stirring after 5 minutes.

Add the sauce and aromatics

Add the finely grated ginger, coriander leaves, minced garlic, soy sauce and lemon or lime. Stir well and eat straight away.

Toppers

Extra Protein

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