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.
vegan, dairy free
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
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!