The Sichuan province in the southwestern corner of China is known for its fiery dishes.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
This vegan cup soup is packed with 19 grams of protein to keep you satisfied until your next meal.
Top each with 1/2 teaspoon sesame seeds.
Cover and refrigerate for up to 3 days.
Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes.
Let stand a few minutes before eating.
To keep sodium in check, opt for reduced-sodium offerings.
For 1 1/2 cups cooked noodles, start with 3 to 4 ounces dry.
Boil the noodles about 1 minute less than the package directions so they are slightly underdone.
Drain and rinse well with cold water before assembling in jars.
Black vinegar–or ching-kiang vinegar–adds a rich, smoky flavor to many Chinese dishes.
Look for it in Asian markets and specialty food shops.
Balsamic, sherry or white vinegars can be used as substitutes.
To make ahead: Prepare through Step 1.
Refrigerate covered jars for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
