Healthy Instant Noodle Peanut Soup
Ingredients
Stock paste
- 3 cloves garlic minced
- 4 tbsp peanut butter smooth
- 2 tbsp laksa curry paste can sub with yellow or red curry paste
- 1 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 3 tsp vegetable stock powder
- 1 lime juiced
Noodle soup
- 450 g extra firm tofu cubed
- 1 stalk lemongrass cut into 4 pieces
- 1 bunch bok choy (3 stems) chopped
- 200 g rice vermicelli noodles
- 4 spring onions finely sliced
- 1/2 bunch fresh coriander leaves roughly chopped
Preparation
Make the stock paste by combining all the ingredients in a small bowl. Mix well until combined.
Lay out four large sized jars. Break the vermicelli noodles into 4 sections and place into each container, followed by roughly a quarter of the stock paste in each, then divide the tofu, buk choy, spring onion, lemon grass and coriander between each jar evenly. Seal the jars and keep in the fridge until ready to use.
When you are ready to eat, pour boiling water into the jar, enough so that the ingredients are covered. Leave for 5 minutes before stirring gently until the stock paste is combined and noodles have softened. Eat immediately!
