Sesame Stir Fry Noodle Jars
Servings: 4 jars
Ingredients
- 8 ounces spaghetti or similar size noodle use GF if needed*
- 1 red bell pepper cored and sliced
- 1 cup chopped carrot about 3 carrots
- 1 cup sliced shiitake mushrooms
- 1 cup frozen and thawed edamame
- juice of 1 lime**
- 3 garlic cloves minced (or 2 teaspoons garlic powder)
- 4 tablespoons rice wine vinegar
- 4 tablespoons reduced-sodium tamari
- 1 teaspoon sesame oil
- salt & pepper to taste
- 4 tablespoons sesame seeds
Instructions
- Bring a pot of water to a boil and cook noodles as directed. Drain and rinse with cold water then set aside.
- Lightly grease a skillet and warm over medium heat. Add the bell pepper, carrots and mushrooms then cook until just tender, for about 3 minutes. If you want to layer the vegetables as they are in the picture, cook each vegetable separately.
- In one of the jars, combine the lime juice, garlic cloves, rice wine vinegar, tamari, sesame oil, and salt & pepper. Seal with the lid and shake well.
- In the remaining 2 jars, layer 1/4th of the edamame and pour 1/4th of the dressing on top. Top with 1/4th noodles and 1/4th vegetables then sprinkle with 1 tablespoon sesame seeds. Add the leftover edamame, noodles and vegetables to jar with remaining dressing and sprinkle with rest of sesame seeds. Seal all of the jars with their lids then refrigerate until ready to serve. Noodles can be eaten cold or you can microwave them for 1 minute prior to serving.
Notes
*The original recipe called for brown rice vermicelli noodles which tend to fall apart easily. I recommend using noodles that are at least as thick as spaghetti (or thicker).
**If you are sensitive to sour flavor, try starting with less lime juice, like a few teaspoons.