Why You’ll Love These Homemade Peanut Miso Instant Noodles

• The perfect make ahead meal. Not only are these jars easy to assemble, but you can assemble some jars ahead of time for easy grab and go meals throughout the week.
• Customizable. Change up the veggies, protein, spice and saltiness to your liking with some of the tips mentioned below.
• Loaded with fresh veggies. A fantastic way to prioritize vegetables. They add bulk and you can add more to max out your nutrient needs.

Key Ingredients and Substitutions

• Noodles: To make this gluten-free, we are using thin vermicelli brown rice noodles. You can also keep it fully veggie based by swapping the noodles with spiralized zucchini or carrot.
• Peanut Butter: I recommend natural peanut butter with just salt listed in the ingredients. If you have a peanut allergy, swap it out for some sunflower seed butter.
• Miso Paste: I went with a yellow miso paste. You can also use white miso paste, or if you have red miso paste, just use half the recommended amount in your jars.
• Tamari: This is typically a wheat-free soy sauce, which helps make this gluten-free. You can sub for regular soy sauce, reduced sodium soy sauce, or even coconut aminos.
• Chili Oil: This will add more complex flavors and a little heat to your noodle cup. You can also opt for some chili garlic sauce, sriracha or sambal oelek for spice if desired.
• Vegetables: Feel free to change up the vegetables to things you like. I recommend sticking to hearty vegetables to prevent anything from spoiling quickly.

How to Make Homemade Instant Noodles

Make sure to clean any jars or containers as needed for meal prepping. To each jar add the peanut butter, miso, tamari, chili oil, garlic, ginger, lime zest and juice then whisk together to combine making sure that the miso is well blended with no apparent miso chunks.

Layer in the vegetables starting with the cabbage, then the carrots, scallion, spinach, edamame, dried mushrooms, cubed tofu, cilantro and then the vermicelli noodles. Seal each jar and place in the fridge

When ready to eat, allow the jar to come to room temperature (do NOT skip this step) then add the boiling water. Cover your jar with a lid and allow to sit for 3 minutes to soften the noodles.

With chopsticks, give the soup a good mix to evenly distribute the paste into the broth. Top with extra garnishes like scallions or cilantro then enjoy.

Expert Tips

• Allow your container to come to room temperature before adding hot water. You don’t want to add boiling water to a cold glass container as it can cause it to shatter due to the sudden temperature difference. If in a rush, transfer the contents to a bowl and then add the boiling water and cover with a plate.
• Keep delicate ingredients closer to the top of the container. For ingredients impacted by moisture like the spinach, cilantro and noodles, keep them closer to the top so they don’t get soggy and spoil early.
• If concerned with sodium, use reduced sodium soy sauce and reduce the amount of miso paste used to 2 teaspoons.
• Have it your way. Change up the vegetables for your instant noodles, consider varying the bases and adjust the spice and sodium to your preference. Remember that it’s easier to start with less of something as it’s easier to slowly add flavor in to meet your preference.

INGREDIENTS

• 
  1 tbsp peanut butter
• 1 tbsp yellow miso paste
• 1/2 tbsp tamari
• 1 tsp chili oil, optional
• 1 clove of garlic, grated
• 1/2 inch fresh ginger, grated
• Juice and zest of half a lime
• 1/4 cup shredded red cabbage
• 1/4 cup shredded carrots
• 1 scallion, thinly sliced
• 1/4 cup fresh spinach
• 1/4 cup frozen edamame, thawed
• 2 dry shiitake mushrooms, optional
• 2 oz (57 grams) cubed baked tofu (I used smoked tofu)
• 1 tbsp cilantro, roughly chopped
• 1 serving (45 grams each) brown rice vermicelli noodles
• 2 cups boiling water

---

INSTRUCTIONS

1. Make sure to clean any jars or containers as needed for meal prepping. To each jar add the peanut butter, miso, tamari, chili oil, garlic, ginger, lime zest and juice then whisk together to combine making sure that the miso is well blended with no apparent miso chunks.
2. Layer in the vegetables starting with the cabbage, then the carrots, scallion, spinach, edamame, dried mushrooms, cubed tofu, cilantro and then the vermicelli noodles. Seal each jar and place in the fridge
3. When ready to eat, allow the jar to come to room temperature (do NOT skip this step) then add the boiling water. Cover your jar with a lid and allow to sit for 3 minutes or until the noodles are fully softened. With chopsticks, give the soup a good mix to evenly distribute the paste into the broth.
4. Top with extra garnishes like scallions or cilantro then serve.