Healthy Instant Noodles - High Protein Vegan Meal Prep
This healthy high-protein riff on instant noodles is vegan, gluten-free, and perfect for meal prep! Great for lunch at the office or on busy days.
Servings 4 serves
Calories 414kcal
Ingredients
Stock paste
- 3 tbsp tahini approx. 64g
- ¼ cup hoisin sauce approx. 84g
- 1 tbsp miso paste approx. 18g
- 1 tbsp sriracha or other chili sauce; approx. 17g
- 3 cloves garlic minced; about 1 tablespoon or 28g
- 2 tsp vegetable bouillon powder or stock powder
- 2 tsp Chinese five spice
Noodle soup
- 7 oz rice vermicelli noodles approx. 200g, dry
- 1 cup textured vegetable protein drydry; approx. 80g
- 1 bunch bok choy about 3 stems, chopped (approx. 200g)
- 1 red chilli finely sliced (optional)
Instructions
- Mince the garlic and finely slice the chili (if using). Wash and trim the ends off the bok choy, then chop into 1-inch pieces.
- In a small bowl, combine the tahini, hoisin sauce, miso paste, sriracha, garlic, bouillon powder, and Chinese five spice to make the stock paste. Mix until smooth.
- Divide the dry vermicelli noodles evenly between 4 medium-size jars or lunch containers. Break the noodles into smaller bundles if needed to fit.
- Add 1/4 cup of dry textured vegetable protein (TVP) to each container. Top with equal portions of chopped bok choy and sliced chili (if using). Add a generous spoonful of the stock paste to each.
- Seal the containers and refrigerate until ready to eat. (Best consumed within 3–4 days.)
- To serve, pour boiling water over the contents until fully submerged. Let sit for 2–3 minutes, then stir to dissolve the paste and soften the noodles. Enjoy hot!
Nutrition
Calories: 414kcal | Carbohydrates: 67g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1018mg | Potassium: 708mg | Fiber: 8g | Sugar: 11g | Vitamin A: 9514IU | Vitamin C: 115mg | Calcium: 347mg | Iron: 6mg