Gluten Free Instant Noodles with Kimchi
These Gluten Free Instant Noodle jars make for a pretty perfect desk lunch or a thoughtful gift for a friend that is under the weather.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 1 jar 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Korean
Ingredients
1/2 tablespoon gluten free red miso paste
1 teaspoon Tamari
1 tablespoon gochujang
1 tablespoon nutritional yeast
1 vegan "beef"bouillon cube, crushed or ground in a spice grinder
1/4 cup shredded sturdy greens: Savoy or Napa cabbage, bok choy, or spinach
1/4 cup shredded carrots
1/4 cup vegan kimchi
Pompeian 100% Grapeseed Oil Spray
1 nest gluten free brown rice ramen noodles, par cooked for 1 minute less than the package indicates.
1/2 cup diced tofu, shredded chicken, or 1/2 a boiled egg
1 tablespoon scallions, light and dark green parts, thinly sliced
Instructions
Prep: In a clean glass jar that will hold up to 1/2 liter layer the ingredients in this order:
Miso paste, Tamari, gochujang, nutritional yeast, and ground bouillon cube. Top with shredded greens, carrots, and kimchi. Lightly spritz par cooked ramen noodles with Pompeian 100% Grapeseed Oil Spray before adding to the jar. Layer in the choice of protein and top with scallions.
Place a lid on the jar and store in the refrigerator for up to 5 days.
To serve: Add boiling hot water to the jar, leaving about an inch of space at the top is you can stir the soup. Let sit for 1 minute. Stir to incorporate all of the seasonings from the bottom of the jar. Eat immediately.
Nutrition
- Serving Size: 1 jar
- Calories: 404
- Sugar: 7.2 g
- Sodium: 1005.6 mg
- Fat: 21.4 g
- Carbohydrates: 39.3 g
- Protein: 15.5 g
- Cholesterol: 0.3 mg
Find it online: https://thismessisours.com/gluten-free-instant-noodles/
