Soba Noodle Jars

Everybody loves noodles, right! What I love about this dish is that you can have the comfort of noodles and the convenience of taking the meal on the run. I also love that the ingredients are additive and preservative free. The whole food, plant based ingredients will fill you up and keep you sparking with energy through your day.

4 serves

vegan, dairy free

Ingredients

360g soba noodles, dried (Japanese buckwheat noodles)

3/4 c tamari (or soy sauce)

1 knob of grated ginger

2 cloves of crushed garlic

1 Tbsp honey

1 sliced onion

2 sliced shallots

2 carrots, cut into sticks

100g mung beans

50g shelled edamame

300g tempeh

Method

Step 1 - Boil the soba noodles according the packet instructions. Divide evenly between the jars.

Step 2 - Mix the tamari, ginger, garlic and honey together and pour evenly between the jars on top of the noodles.

Step 3 - Cut the tempeh into cubes and lightly fry.

Step 4 - Divide the vegetables and tempeh between the jars.

Step 5 - The jars can be stored in the fridge until you take them for lunch.

Step 6 - When you are ready to eat, open the jar and fill wilt boiling water and let it sit for five minutes to heat through. Enjoy!