INSTANT NOODLE POTS

meal preplunch
Written By Flóra Szalai

INSTANT TOFU & VEG NOODLE POTS

Busy? Same. This noodle pot meal-prep will save you on office days. Easy to put together and so delicious. It packs 30g of protein and 10g of fibre to keep you full and satisfied. 

makes 3 jars
   
Prep Time: 30 Min
     

INGREDIENTS

MARINADE (PER POT)

  • 1 tsp miso paste

  • 2 tsp soy sauce (sodium-reduced if possible)

  • ½ tsp gochujang paste

  • 1 tsp optional olive oil

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

    FOR 3 JARS:

  • 1 serving of glass noodles per jar

  • 1 block extra firm tofu (280g)

  • 1 cup edamame (defrost before if using frozen)

  • 2 medium carrots

  • 2 stalks spring onion

  • 1 head of bok choy

METHOD

  1. Cut the tofu into small cubes and bake for 15 minutes in the air-fryer or in the oven on a parchment lined baking sheet at 180C (drizzle over 1-2 tsp olive oil if baking in the oven).

  2. Meanwhile, prepare the veggies. Chop the end of the bok choy (the hard stem) and cut the rest crosswise. Using a peeler, peel the carrots into ribbons. Chop the spring onion into small pieces with scissors.

  3. Assemble the pots by adding the marinade in the bottom, including the miso paste, soy sauce, gochujang, optional olive oil, smoked paprika and garlic powder. Mix with a fork. 

  4.  Then, divide the crispy tofu equally between the jars, as well as the edamame beans, the veggies and finally add a serving of dry noodles to each pot. Push it down as much as possible and cover with a lid. Use a heat-proof, sealable, air-tight container/jar.

  5. Store in the fridge for up to 3-4 days. When serving, pour over hot water, make sure to fully cover up until the noodles. Let it soak for 3-5 minutes until the noodles cook through. Mix and enjoy!

  • Per ball (if you make 15)

    • Calories:‍ ~472 kcal

    • Protein: ~30.4 g

    • Carbohydrates: ~54.3 g

    • Fibre: ~10.1 g

    • Fat: ~11.36 g

    • Monosaturated Fat: ~0.8g

    • Polyunsaturated Fat: ~1.7g

    • Iron: ~4.5 mg

    • Calcium: ~361.6 mg

    • Potassium: ~1092 mg

    • Magnesium: ~59 mg

    • Folate: ~365 µg

    • Vitamin A: ~991 µg

    • Vitamin C: 131.6 mg

    • Zinc: ~2 mg

    All values are an estimate.

These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.

Flóra Szalai
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