My easy low-prep meal (mason jar noodles part 4)

Ingredients

• 4 tablespoon Chili Garlic Oil (store‑bought or homemade chili‑infused garlic oil)
• 4 tablespoon Soy Sauce (low‑sodium preferred)
• 4 teaspoon Sesame Oil (toasted sesame oil for nutty flavor)
• 4 teaspoon Vegetable Bouillon (Better Than Bouillon) (dissolves in hot water to add umami)
• 8 tablespoon Kimchi (roughly chopped)
• 1 cup Snow Peas (trimmed and sliced diagonally)
• 0.5 cup Shredded Carrots (grated)
• 1 cup Bok Choy (chopped, stems and leaves included)
• 12 ounce Firm Tofu (pressed for 10 minutes, then cubed ½‑inch)
• 8 ounce Rice Noodles (dry) (thin vermicelli or rice stick noodles)

Instructions

1. Make the Base Sauce

   In a small mixing bowl whisk together the chili garlic oil, soy sauce, sesame oil, and vegetable bouillon until the bouillon fully dissolves.

   Time: PT2M

2. Prep the Vegetables

   Trim the snow peas, shred the carrots, chop the bok choy, and roughly chop the kimchi.

   Time: PT8M

3. Press and Cube Tofu

   Wrap the tofu in paper towels, place a weight on top and press for 10 minutes, then cut into ½‑inch cubes.

   Time: PT5M

4. Assemble the Mason Jars

   For each jar, add 1 Tbsp of the base sauce, then layer kimchi, snow peas, shredded carrots, bok choy, tofu cubes, and finally 2 oz of dry rice noodles.

   Time: PT5M

5. Add Boiling Water

   Bring water to a rolling boil (about 2 cups per jar). Pour the hot water into each jar until the noodles are just covered, leaving about ½ inch of headspace. Seal the lid tightly.

   Time: PT5M

   Temperature: 212°F

6. Let the Noodles Soak

   Allow the jar to sit at room temperature for 5 minutes, then place in the refrigerator if not eating immediately.

   Time: PT5M

7. Serve

   When ready to eat, shake the jar gently or stir with a fork. Add extra soy sauce or chili flakes if desired.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g