Make a steaming bowl of ramen into a fresh, packable summertime noodle salad. Pack in jars or toss it up in a large, shatterproof bowl. As a main or side, it’s an immensely satisfying dish.
Tip: Wrap each jar in a towel and pack on ice in your cooler to maintain freshness and keep it colder for longer.
1 Tbsp (15 mL) gluten-free hoisin sauce
1 Tbsp (15 mL) maple syrup
1 Tbsp (15 mL) low-sodium tamari
1 red Thai chili, minced
350 g (12 oz) pkg extra-firm tofu, cubed
6 oz (170 g) brown rice spaghetti or rice vermicelli noodles
2 Tbsp (30 mL) gluten-free hoisin sauce
2 Tbsp (30 mL) rice vinegar or apple cider vinegar
1 Tbsp (15 mL) white miso paste
1 Tbsp (15 mL) sesame oil
4 carrots, julienned or grated
2 cups (500 mL) packed shredded greens of choice
1/2 cup (125 mL) dulse or nori seaweed, roughly torn
Preheat oven to 425 F (220 C). Line large rimmed baking sheet with parchment.
For tofu, in large shallow dish, combine hoisin, maple syrup, tamari, and chili; pat tofu dry and add to dish, gently mixing to coat. Spread tofu evenly onto prepared baking sheet. Bake for 15 to 20 minutes, until puffed and golden. Reserve and cool.
Cook noodles according to package directions in boiling water. Drain and refresh with cold water. If using rice vermicelli, there’s no need to boil; simply rinse with water to soften and drain.
In small bowl, combine hoisin, vinegar, miso, and sesame oil, and divide among the bottom of 6 – 4 cup (1 L) capacity jars or locking glass containers. Divide noodles, carrots, baked tofu, greens, and seaweed among jars. Seal and store in refrigerator up to 4 days. Shake well before serving.