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–+ servings
adding the boiling water

Instant Kale Noodles

Miso roasted carrot pasta with a super creamy "hidden veggies" sauce thats 100% vegan made from roasted carrots, caramelised garlic and tofu.
4.86 from 7 votes
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Course: Main Course, Snack, Soup
Cuisine: All
Keyword: instant kale noodles, instant noodles, kale noodles, vegan instant noodles, vegan noodles
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 2 portions
Calories: 481kcal
Author: Richard

Equipment

  • 2 heat proof jars at least 500ml volume

Ingredients

  • 2 teaspoon vegan bouillon
  • 2 teaspoon fresh ginger finely grated
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoon sesame oil
  • 1 tablespoon maple syrup or agave nectar
  • 200 g extra firm tofu grilled and sliced into cubes, see "Note 1" below
  • 100 g noodles see "Note 2" below
  • 50 g curly kale washed, stems removed and very thinly sliced
  • 1 carrot julienned or thinly sliced
  • 2 spring onions finely sliced
  • 2 red chillis finely sliced
  • 2 teaspoon black sesame seeds
  • 2 teaspoon dried chives
  • 1 teaspoon mild chilli flakes I use gochugaru
  • 2 tablespoon fresh coriander/cilantro roughly chopped
  • Optional extra soy sauce for serving
Metric - US Customary

Instructions

  • Divide all the ingredients between two large heat-proof jars (at least 750ml volume) in the order listed above.
    2 teaspoon vegan bouillon, 2 teaspoon fresh ginger, 2 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 tablespoon sesame oil, 1 tablespoon maple syrup or agave nectar, 200 g extra firm tofu, 100 g noodles, 50 g curly kale, 1 carrot, 2 spring onions, 2 red chillis, 2 teaspoon black sesame seeds, 2 teaspoon dried chives, 1 teaspoon mild chilli flakes, 2 tablespoon fresh coriander/cilantro
  • Seal with a lid and store in the fridge until ready to serve.
  • When ready to serve, add 250-300ml of boiling water to each jar. Cover with a lid and leave for 3 mins then stir well and enjoy.

Notes

Note 1: Either you can grill and refrigerate your own extra firm tofu, or just buy a pre-cooked variety. I use Cauldron's marinated tofu for this recipe sometimes. Alternatively, this brand of five spice tofu is also delicious. 
Note 2: In the images I have used pre-cooked soba noodles for this recipe. I boiled them for 3 mins then blanched in cold water. Once drained, I divided them between two jars and topped with the remaining ingredients. See the section above called "A Note on Noodles" for more suggestions.

Nutrition

Calories: 481kcal | Carbohydrates: 66g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 0.2mg | Sodium: 1724mg | Potassium: 745mg | Fiber: 6g | Sugar: 13g | Vitamin A: 11534IU | Vitamin C: 127mg | Calcium: 194mg | Iron: 4mg