Ingredients:
1 wide mouth quart mason jar with lid
1/2 cup very thinly sliced carrot
1/2 cup julienned red pepper
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/4 cup chopped green onion
1 cup uncooked thin rice noodles
1/8 cup gluten-free soy sauce or coconut aminos
3 cups vegetable stock
Directions:
In a large mason jar add carrots, red pepper, ginger, garlic, green onion and rice noodles in that order.
When ready to eat, pour in soy sauce and boiling vegetable stock.
Other option: When ready to eat pour in soy sauce, concentrated liquid vegetable stock and 3 cups of boiling hot water.
Tighten lid onto jar and allow to sit for 10-15 minutes, or until veggies and noodles are tender.
Source: Veggie Balance
1 wide mouth quart mason jar with lid
1/2 cup very thinly sliced carrot
1/2 cup julienned red pepper
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/4 cup chopped green onion
1 cup uncooked thin rice noodles
1/8 cup gluten-free soy sauce or coconut aminos
3 cups vegetable stock
Directions:
In a large mason jar add carrots, red pepper, ginger, garlic, green onion and rice noodles in that order.
When ready to eat, pour in soy sauce and boiling vegetable stock.
Other option: When ready to eat pour in soy sauce, concentrated liquid vegetable stock and 3 cups of boiling hot water.
Tighten lid onto jar and allow to sit for 10-15 minutes, or until veggies and noodles are tender.
Source: Veggie Balance