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Kimchi Noodle Jar

50 min


Noodles, garlicky spinach, kimchi, and delicious oven-baked tofu - this meal in a jar is packed with some of our favourite Korean-inspired flavours! It also makes for a lovely meal prep recipe, one that can be batch made and enjoyed on-demand throughout the week.


(1 litre jar per serving)


50 min


20 min


30 min


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Sesame symbol


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Gluten symbol


Free from

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Treenut symbol

tree nut


Baked tofu



  • 2 cups (280 g)
    frozen shelled edamame
  • 6.3 oz (180 g)
    dry brown rice noodles
  • 1 tsp (5 mL)
    toasted sesame oil
  • 4
    cloves garlic, crushed
  • 6 cups (180 g)
    fresh spinach
  • 3 cups (210 g)
    shiitake mushrooms, sliced
  • ¼ tsp
  • 2
    carrots, julienned
  • 2 Tbsp (30 mL)
  • 1 cup (150 g)


  1. Line a baking tray and preheat the oven to 390°F (200°C)*.
  2. Mix the cornstarch, oil, soy sauce, and gochujang together in a large bowl.
  3. Then add the tofu cubes and gently toss to coat. Transfer to the baking tray and bake for 20 minutes, flipping halfway.
  4. Mix together all the ingredients for the dressing in a small bowl. Set aside.
  5. Add the frozen edamame beans to a bowl and pour boiling water over top. Once thawed, drain and set aside.
  6. Add the rice noodles to a large bowl and cover with boiling water. When cooked after 2 minutes, drain and run under cold water**.
  7. Note: the following 3 steps can all be cooked simultaneously to save time. We cooked them separately so that each ingredient is visibly layered in the jars, but this is optional.
  8. Heat the sesame oil in a large pan on medium-high heat. Add the garlic and cook until lightly golden. Then add the spinach and cook for 2 - 3 minutes. Transfer to a plate.
  9. Return the pan to the heat and add the mushrooms and salt. Cook for 5 - 8 minutes. Transfer to a plate.
  10. Return the pan to the heat. Add the carrots and water and cook for another 3 - 4 minutes, or until softened. Transfer to a plate.
  11. Layer the mason jar, starting with the dressing, then the noodles, garlicky spinach, carrots, shiitake mushrooms, kimchi, edamame beans, and baked tofu on top.
  12. Pop on the lid and store in the fridge until ready to enjoy. When ready to eat: shake the contents of the jar into some bowls. Give it all a mix, and enjoy!


  • Gochujang is a Korean fermented red chili paste, which has a sweet, savoury and spicy flavour, and can be found in most Asian supermarkets. Sriracha is a bit thinner and sweeter.
  • * We used top and bottom heating (not fan-assisted/convection).
  • ** Check the packaging of your noodles for the exact directions, as cooking instructions differ from brand to brand.


Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 25%

dry brown rice noodles

Proteins 22%

firm tofu

frozen shelled edamame

Fruits & Veggies 53%

clove garlic

fresh spinach

shiitake mushroom


vegan kimchi


firm tofu


vegetable oil

toasted sesame oil

toasted sesame oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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CL - June 28, 2024, 1:14 a.m.

Absolutely delicious. I am loving this app and all it has to offer! It's making my life so much easier and still have delicious food!

V Nahtigal - May 21, 2024, 10:56 a.m.

The best to go lunch :) made it just today and its so perfect for the rainy day :) like a warm hug. Its easy and you can adjust it with any vegetables you like. 👌👌

Aileen - April 5, 2024, 11:52 p.m.

WOW! Just wow! This one is so amazing. I combined everything together, except for the tofu (so it won’t get soggy and crushed) for my husband’s lunch. The taste here is phenomenal.

PUL Team - April 6, 2024, 1:49 a.m.

Yay so happy to hear, Aileen!

Phillipa - Dec. 1, 2023, 10:45 a.m.

I took this to work with me and the smell when I opened it was so enticing. I will be making this one again. Very easy to make, transport and eat and it tastes great!

PUL Team - Dec. 2, 2023, 2:51 a.m.

We're so glad that the kimchi noodle jar was enjoyed, Phillipa, thank you!

Linda Dupuis - Sept. 21, 2023, 3:51 a.m.

Fun to make and absolutely delicious!

Karen mesko - Aug. 15, 2023, 6:21 p.m.

This was a keeper… a bit of work, but well worth it! I’ll be making this again. And eating the rest of mine later. Thanks!

Tilly - Aug. 7, 2023, 12:35 p.m.

Hi! So is this eaten cold the next day?

PUL Team - Aug. 7, 2023, 3:54 p.m.

Hey Tilly, indeed that's how we ate it, but you can always heat it up in the microwave or on the stove if preferred :)

Rae Coleman - July 11, 2023, 8:44 p.m.

This is one of my fave PUL recipes! Great for making sure I get enough veggies in and perfect for meal prep

Rae Coleman - July 11, 2023, 8:43 p.m.

Samantha - April 24, 2023, 3:48 a.m.

Made this tonight and my oh my was it good! Only altered the spice level (lower) and that was it! I will definitely be making that again.

PUL Team - April 24, 2023, 4:51 a.m.

Woohoo! Thank you, Samantha 🙂

Tina H. - April 17, 2023, 5:27 a.m.

Very tasty! I made this for dinner so I didn’t use the mason jars. The recipe made a lot of food. More like 6 servings for our family.

Anna - Feb. 15, 2023, 3:59 p.m.

I would love to try it making it in a jar because its sounds delicious, there's only one question: if you want to eat it warm after taking it from the fridge, how do you do that? You heat it up in one pan after pouring it or do you eat it straight out of the fridge, without reheating it?

PUL Team - Feb. 15, 2023, 7:53 p.m.

Hey Anna, this one can be enjoyed cold or warm, depending on your preference. For warming it up, if your jar is heat-proof, you could mix the contents in the jar and then microwave it or you could pour the contents into a pan and heat it up. Alternatively, you can also empty the jar into a large bowl, mix, and then heat it in the microwave for ease 🙂

VickiB - Sept. 19, 2022, 9:38 p.m.

WE love this dish! I never put it in jars, but it is delicious none the less. All my kids ask for this weekly, even the child that does not like spicy. I make a little separate dressing for that child. Definitely a winner! Thanks.

PUL Team - Sept. 20, 2022, 2:03 a.m.

So thrilled it's being enjoyed, VickiB, and love the modifications!

Ellipse - Sept. 1, 2022, 11:06 p.m.

Changed my cooking for ever!
I use similar Gochujang suaces every week now, this dish realy triggered a whole lot of new foods for me and have done lots of experimenting fun!

(all though, I now leave out the kinchi, as it is much too spicey for me ;)

PUL Team - Sept. 5, 2022, 12:45 a.m.

Oh thank you for taking the time to share, Ellipse! New flavours can certainly be lots of fun 😃

Cliara - Aug. 21, 2022, 9:58 p.m.

Wow! This was amazing. I was out of kimchi but I will definitely be making this again. I think the tofu is meant to be in larger pieces so next time I'll try 1 inch cubes. I loved the veggie combinations and it makes for a very cute lunch. I'm so looking forward to having it for lunches this week.

PUL Team - Aug. 23, 2022, 5:39 p.m.

So glad it was enjoyed, Cliara! We personally like it when the cubes are on the smaller side for the crunch, perhaps a tad closer to 1.5 cm but we rounded down for simplicity. A larger size is fine too though! Enjoy your lunches 🤗

Mari - Aug. 9, 2022, 10:17 p.m.

This is my favorite PUL recipe. It is so so delicious! The combination of all the ingredients makes each bite interesting and the variety allows for easy variations if necessary. The best part of the recipe is the tofu. It's now my favorite way to prepare it! Even if you only make that portion of the recipe it is well worth it (although I would make it in its entirety since it is just so good).

PUL Team - Aug. 10, 2022, 8:24 a.m.

Thank you for the glowing feedback, Mari, it means so much!

Danielle - June 12, 2022, 2:39 a.m.

This recipe looks delicious! Could the tofu in this recipe be panfried instead of baked? Unfortunately the oven in the place we're renting is out of action so we're limited to using the stove.

PUL Team - June 15, 2022, 6:56 a.m.

Hey there, Danielle, yes the tofu can be pan-fried! You may wish to follow the steps similar to our Spicy Garlic Tofu recipe if you're interested and haven't already seen it:…

Erica - June 9, 2022, 6:40 p.m.


PUL Team - June 10, 2022, 11:24 p.m.

Learning about gochujang was a game changer for us! Enjoy, Erica 😃

Brie - March 15, 2022, 4:57 p.m.

This came out sooooo good except for my tofu for some reason came out weird but that's ok I'll get it next time. I'm also trying to lose weight because I just had a baby and I subbed the noodles for extra carrot noodles. I have a toasted sesame dressing that went perfectly with it.

PUL Team - March 15, 2022, 6:37 p.m.

Hey Brie, thanks for sharing your experience with it. We're happy to help troubleshoot with the tofu as well if desired. We find pressing the tofu well is super helpful for this one for flavour and texture 😊

Vera - March 1, 2022, 6:57 p.m.

This is my absolute favorite lunch to take to work, and I make it several times a month. My kids love it too! I make it for us for lunch on Sunday and pack one jar away for lunch on Monday... perfect! I like my tofu extra crispy, so I keep turning it and bake it for about twice as long, otherwise this is perfection just as written!

PUL Team - March 2, 2022, 6:05 a.m.

Thanks a bunch for sharing your experience with the recipe, Vera! We're so glad it's being enjoyed 😃

Katheryne - Jan. 10, 2022, 12:27 a.m.

I love how this recipe is meal-prep friendly. It’s perfect for on-the-go lunches at school or work, but also a super easy and healthy meal at home. When I’m feeling a little fancy, I garnish the noodles with some green onions, toasted sesame seeds, and some avocado (‘cause who doesn’t love avocado?). Thanks PUL team!! :)

PUL Team - Jan. 10, 2022, 3:38 a.m.

Woohoo! So glad it's being enjoyed, Katheryne, and love the idea to add some avocado 😍

Jordan - Oct. 19, 2021, 6:29 p.m.

Delicious! Warning, this is spicy! My boyfriend always complains when I serve him spicy foods, so I cut down the Sriracha (substituted for the chili paste) in the dressing from 3 tablespoons to one and it was still quite spicy. Even I was sucking air to cool off my mouth after this meal! Definitely still enjoyed, but err on the safe side and add less (maybe to the tofu as well) during the recipe and add as needed while eating.
This dish is beautiful, too! I love all of the colors!

PUL Team - Oct. 20, 2021, 1:05 a.m.

We appreciate this so much, Jordan, thank you for taking the time to share! Cutting down on the spice is a good idea. We'll keep it noted to help improve future recipes and descriptions as well 🙂

Ashley - Oct. 3, 2021, 1:40 a.m.

Sadia, Sadia, Sadia!!! This is soooooo good!!!! I've been dabbling with vegan cuisine as the guy I have just begun dating is starting his vegan journey but doesn't really cook. Lady, with following your recipes let's just say I will likely be inviting you to my wedding soon ;) Now if you will excuse me, I'm off to peruse your site and YouTube channel to add to my brand new vegan recipe arsenal AND help to solidify the aforementioned statement ;) Cheers!!!

PUL Team - Oct. 3, 2021, 7:24 p.m.

Ahh Ashley, Ashley, Ashley!!! This means so much more than we can express. So kind of you to cook for your new partner too. Enjoy ✨🤗

Alyssa - Aug. 1, 2021, 6:27 p.m.

SO GOOD!!! Probably one of my favorite recipes I've made. I meal prepped this recipe for lunch and it had all the heads at work turning. This dish is easy to make and packed with flavor. Not to mention, I had most of the ingredients on-hand which made it convenient. It's also filling and gave me enough energy to get through the rest of the work day. I'm so excited to make this dish for my family (who have very different food preferences than me) because I know this will be a hit.

PUL Team - Aug. 4, 2021, 5:45 a.m.

Thank you, Alyssa, for taking the time to share the incredible review! We're so grateful to have you here and hope your family loves this one 💚

Alyssa - Jan. 31, 2022, 1:14 a.m.

Update: I made this recipe for my family and everyone loved it! They said they wanted this AT LEAST once a week. Thank you so much!

PUL Team - Jan. 31, 2022, 1:17 a.m.

Woop woop! So thrilled to hear, Alyssa, thanks for the update 😊

Anna - July 25, 2021, 9:06 a.m.

I am making this jar every 2 weeks. It is visually very pleasing, easily storable and it tastes insanely good. All the flavours combine perfectly. I like that kimchi and tofu are mild hot, which is compensated by neutral flavour of noodles or spinach.
If out of all your excellent recipes I had to choose the best one, kimchi noodle jar would be it.

To be honest, there is one downside of this jar. There are so many ingredients, that I always forget something when I assemble the jar or bowl. I must look at your photos and make sure I did not miss any layer. :-D

PUL Team - July 27, 2021, 1:03 a.m.

Aw you're too sweet, Anna, we're so glad you're enjoying the kimchi noodle jar! Our new website allows us to cross off ingredients by clicking them which may be helpful 🤗

Alyssa - Aug. 1, 2021, 6:29 p.m.

I love the new feature!! I found it super helpful to be able to cross off all the ingredients. Great idea!

Sarah - July 23, 2021, 6:19 a.m.

I live in a rural area and can't get good Asian food like I'd like. This recipe helps so much!

Céline - July 10, 2021, 10:46 p.m.

I really like this one. I often change up the vegetables. Sometimes I don't even add the kimchi. But I always use rice noodles, tofu and the sauce as a combination. And I never put it in a jar before eating.

PUL Team - July 16, 2021, 4:32 a.m.

So thrilled you're enjoying this one, Céline, thanks for taking the time to share!

Cris S - June 5, 2021, 3:58 p.m.

I used store-brought kimchi which gave it a a bit more spice than I would like, but otherwise it's very delicious!

PUL Team - June 5, 2021, 9:34 p.m.

So happy the kimchi noodle jar was enjoyed, Cris 🤩

Gina Fernandez - April 26, 2021, 6:01 a.m.

2 thumbs and 2 toes up! I just made this today. The whole family loves it. I love the meal-in-a-jar concept especially since my son who lives with us has a busier work schedule than before the pandemic and hardly has time to put a meal together. So he loves it that there's ready food in the fridge. He's the vegan. I'm growing into it. But my husband is a carnivore. So you can imagine the amount of cooking I have to do to satisfy both.
So glad I discovered your vlog. So far the recipes that I've tried are so delicious and filling. It doesn't make one miss meat.
The sauce in this recipe is similar to the korean salad I make on korean barbeque nights. The veggies I use for my korean salad are chives, shallots and leeks. I will add this to the jar next time I make this.

PUL Team - April 26, 2021, 6:38 a.m.

Thank you for the glowing review, Gina! We're so glad your family enjoys the recipe and are so grateful you took the time to share your experience with it! Happy cooking 😃

Blythe1840 - April 11, 2021, 4:37 p.m.

My children absolutely love this recipe! The flavors are out of this world. I've actually made this over a dozen times and even my child that doesn't like spicy food loves it, I do leave the kimchi on the side for her and make a separate dressing with less gochujang. This recipe quickly became a family favorite! Thank you!

PUL Team - April 11, 2021, 6:10 p.m.

This is so lovely to hear! So glad that you and your family are enjoying the kimchi noodle jar 😃