Mason Jar Vermicelli Noodles with Tofu and Edamame
Ingredients
1/2 cups Tofu, Cubed
1/4 cups Edamame
1/4 cups Sweet Corn
1/4 cups Carrots, Shredded
2 large Green Onions, Finely Chopped
1 clove Garlic, Peeled and Minced
1/2 medium Lime, Juiced
1 tsps Sesame Oil, To taste
1 tsps Sunflower or Peanut Oil
1/2 tsps Sriracha, (optional)
1 cups Uncooked Vermicelli Rice Noodles or Cooked Gluten-Free Pasta
2 cups Hot Water
Preparation
1. In a wide-mouth, quart-size mason jar, layer the tofu, then the edamame, corn, carrots, green onions, and garlic. Top with the lime juice, a drizzle of sesame oil, a drizzle of sunflower oil, and the sriracha (if using). Finish with the noodles.
2. Close the jar with the lid and store in the refrigerator until ready to serve.
3. Once ready to serve, add the hot water to the jar and let the noodles soak until tender, about 10 minutes. Enjoy!
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