Main image of Kimchi Noodle Jar

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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Treenut symbol

tree nut


Baked tofu



  • 2 cups (300 g)
    frozen shelled edamame beans
  • 6.3 oz (180 g)
    dry brown rice noodles
  • 1 tsp (5 mL)
    sesame oil
  • 4
    cloves garlic, crushed
  • 6 cups (180 g)
    fresh spinach
  • 3 cups (210 g)
    shiitake mushroom, sliced
  • ¼ tsp
  • 4
    carrots, julienned
  • 1 cup (150 g)
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  1. Preheat the oven to 390°F (200°C) and line a baking tray with parchment paper.
  2. In a large shallow bowl, mix the cornstarch, oil, soy sauce, and gochujang. Once mixed, add the tofu cubes and gently toss to coat. Transfer the tofu to the baking tray and bake in the center rack of the oven for 20 minutes, flipping halfway.
  3. To a small jar or bowl, add all the ingredients for the dressing. Give it a mix, and set aside.
  4. Add the frozen edamame beans to a bowl and pour boiling water over top. After a couple of minutes, once thawed, drain and set aside. 
  5. Add the brown rice noodles to a large bowl, cover with boiling water and let the noodles cook and soften for 2 minutes, then drain the noodles and run cold water over them to prevent them from sticking together. Check the packaging of your noodles for the exact directions, as cooking instructions differ from brand to brand.
  6. Note: the following 3 steps can all be cooked simultaneously to save some cooking time. We chose to cook them separately so that each ingredient is visibly layered into the jars, but this is optional. Heat a large pan on medium-high heat with the sesame oil. Add the garlic and cook for 1 - 2 minutes, then add the spinach and cook for 2 - 3 minutes, or until softened. Remove the spinach from the pan and transfer it to a plate to let it cool off completely.
  7. Return the pan to the heat, and add the mushrooms and salt, cooking this for 5 - 8 minutes or until most of the moisture has evaporated, then transfer the mushrooms to the plate to cool off as well.
  8. Return the pan to the heat, and add the carrots together with about 2 Tbsp (30 mL) of water and cook for another 3 - 4 minutes, or until the carrots have softened. Transfer the carrots to the plate to cool off completely.
  9. Layer the mason jars by adding the more moist ingredients to the bottom, and the more crispy/dry ingredients to the top. We ordered ours as follows: dressing as the base, then the noodles, garlicky spinach, carrots, shiitake mushrooms, kimchi, edamame beans, and baked tofu. Pop on the lid and store in the fridge until ready to enjoy. 
  10. When ready to enjoy, 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, but you could also substitute it with Sriracha hot sauce if preferred. Just keep in mind that it doesn't have the same depth in flavour as Gochujang, and it's a bit thinner and sweeter.
  • Variations: add veggies like cucumber or bell peppers, or garnish with items such as roasted sesame seeds.


  • The recipe can be stored in a glass jar in the fridge for up to 4 days.

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 30%

dry brown rice noodles

Proteins 26%

extra firm tofu

frozen shelled edamame beans

Fruits & Veggies 44%

clove garlic

fresh spinach

shiitake mushroom


fresh kimchi


extra firm tofu


vegetable oil

sesame oil

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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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 😃