Soba Noodle Jars
Updated: Aug 30, 2019

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!