Who doesn't love a good meal prep? This soup is such a great take-to-work lunch because you can do a big batch prep on a Sunday and have the fresh vegetables cut up and ready to go to throw it together quickly the next few evenings. Just pack it all into your mason jar the night before - I don't recommend doing multiple in advance as the noodles will get slightly soggy from condensation. When you're at work, just add boiling water and it's ready in 5-minutes, healthy and tasty!
Take a mason jar and line it with your fresh, raw vegetables. Add uncooked vermicelli noodles (they are super cheap at most stores) and then pack the top with more raw vegetables until it's full to the brim - it will shrink once you add hot water. When you're ready to eat, add your boiling hot water, soy sauce, hoisin and hot sauce and let sit for 5 minutes. Then stir and enjoy!
- 1/2C edamame, cooked
- 1C raw kale, chopped
- 1/2 red pepper, finely sliced
- 1/4C mushrooms, sliced
- 1 jalapenos, sliced
- bunch of scallions, sliced
- 1 carrrot, thinly slice
- 1/4C corn, rinsed
- handful of vermicelli noodles, not cooked
- 1/2T finely chopped ginger
- 3T soy sauce,
- 2-4T hoisin sauce
- dash of hot sauce (sriracha!)