Ingredients
200 g dried rice noodles
4 cups vegetable broth
1 cup sliced mushrooms
1 cup chopped carrots
1 cup baby spinach
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
1 teaspoon minced garlic
Chopped green onions for garnish
Method
Start by cooking the rice noodles according to the package instructions. Drain the noodles and set aside.
Next, divide the noodles evenly into four mason jars.
Pour 1 cup of vegetable broth into each jar, followed by sliced mushrooms and chopped carrots.
Add baby spinach, soy sauce, sesame oil, grated ginger, and minced garlic on top of the veggies.
Seal the jars tightly and store them in the fridge until ready to be enjoyed.
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