Ever just crave a warm bowl of noodles? Yep! Me too!
This recipe has been a home run these last few weeks for us. Once you have them prepped in the fridge, it is ready to go in under 5 mins, just gotta boil the water and voila! Lunch or dinner is served. I came across this idea while watching a cooking show - and thought I'd put my million mason jars to good use and give it a try! The exact proportions weren't given on the show - so this is what I went by - and I always think it's more fun to experiment and make a recipe adjusted to you and your spice level - so by all means - change it up and use these ideas as a guide!
1 large onion
Garlic (to your liking)
Balsamic vinegar (6 tbsp)
GF soy sauce or coconut aminos (8 tbsp)
1/4 cup coconut sugar
Brown rice Vermicelli noodles
Sesame or Olive Oil
2 small containers of chilli paste (I like the Thai kitchen brand that is 113 g size)
Chinese vegetables ( I used a frozen blend for this recipe)
1. To make yummy base for bottom of jar: start by chopping 1 large onion & 3 cloves of garlic - and sauté in pan with a little sesame oil until translucent. Add in balsamic vinegar, soy sauce, coconut sugar, and both jars of chilli paste. And then cook until it becomes a thicker paste, around 20 mins on low heat. This can also be kept in fridge afterwards and we have used it in stir fries, or other dishes for more flavour!
2. Put 1-2 tbsp (depending on spice level you like) of the paste into bottom of mason jar
3. Layer in the veggies and 1 tbsp of kimchi
4. Squeeze 1/2 lime & 1 cut up green onion
4. Pack in the vermicelli noodles on top & close the jar
Leave it in the fridge, and when you are ready to eat, pour about 1 1/2 cups of boiling water into the mason jar and pop the lid on. Let steep for a few minutes and then pour into a bowl for easy eating. There are sooooo many variations as well to try out! One variation I saw as well when looking up ideas was to use a boullion cube instead of the paste, and I will try that next time as I have some GF cubes kicking around! This is a veggie combo, but you can also try things like:
- add an egg in
- sliced up chicken
- canned chickpeas
- julienned veggies
- turkey jerky
- canned mushrooms
The list goes on! These stayed well in the fridge, but didn't last more than 5 days because we ate them up:) Let me know what your fav combo is if you give it a try! xo Amy