Watch How to Make it Here
This recipe starts at 00:39
Noodles, garlicky spinach, kimchi, and delicious oven-baked tofu... this meal in a jar is packed with some of my favourite Korean-inspired flavours! It also makes for a lovely meal prep recipe, one that can be batch made and enjoyed as a quick lunch throughout the week.
Kimchi Noodle Jar
▸ ▹ Vegan, gluten-free, nut-free
Yield: 4 servings (of 1L mason jars)
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min (excluding cooling time)
INGREDIENTS: Baked Tofu
650 g firm tofu, cut in ½ inch (1 cm) cubes
¼ cup (35 g) corn starch (or sub arrowroot starch)
2 Tbsp (30 mL) vegetable oil
2 Tbsp (30 mL) sodium-reduced soy sauce
1 Tbsp (15 g) gochujang chili paste*
3 Tbsp (45 g) gochujang chili paste* (or 2 Tbsp (30 g) if you prefer it less spicy)
2 Tbsp (30 mL) sodium-reduced soy sauce
2 Tbsp 30 mL) sesame oil
1 Tbsp (15 mL) rice wine vinegar
1 Tbsp (15 mL) maple syrup (or sub agave syrup)
2 cups (200 g) frozen shelled edamame beans, thawed
180 g (6 oz) brown rice noodles
1 tsp (5 mL) sesame oil
4 cloves garlic, crushed
6 cups (180 g) fresh spinach
2 cups (200 g) shiitake mushrooms, sliced
¼ tsp salt
4 medium carrots, julienned
1 cup (235 g) fresh kimchi
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
To a large shallow bowl, mix together the corn starch, oil, soy sauce, and gochujang. Once mixed, add the tofu cubes and gently toss to coat. Transfer the tofu to the parchment lined baking sheet and bake in the oven for 20 minutes, flipping half way.
To a small jar or bowl, add all the ingredients for the dressing. Give it a mix, and set aside.
Add the frozen edamame beans to a bowl and pour boiling water overtop. After a couple minutes, once thawed, drain and set aside.
Add the brown rice noodles to a large bowl, cover with boiling water and let the noodles soften for 2 minutes, then drain the noodles and run cold water over them to prevent them sticking together. Check the packaging of your desired noodles for the exact instructions, as this may be different from brand to brand.
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 to a plate to let it cool off completely.
Return the pan to the heat, and add the mushrooms, cooking this for 5 - 8 minutes, then transfer the mushrooms to a separate plate to cool off completely.
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 a plate to cool off completely. Note: steps 6 - 8 inclusive could have all been 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.
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.
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. Outside of Korea it can be found in most Asian supermarkets, but you could also substitute it with Sriracha Hot Sauce. 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.
Storage: the recipe can be stored in a glass jar in the fridge for up to 4 days.
Did You Try This Recipe?
Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes