Sichuan Ramen Cup of Noodles with Cabbage & Tofu
Add 2 teaspoons each chile-bean sauce (or chile-garlic sauce) and tahini, 1/2 teaspoon each bouillon paste, rice wine and brown sugar and 1/4 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about 1/2 cup), 1/4 teaspoon ground peppercorns and 1/2 cup ramen noodles into each jar. Top each with 1/2 teaspoon sesame seeds. Cover and refrigerate for up to 3 days.Advertisement
To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.
Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. 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.
Equipment: Three 1 1/2-pint wide-mouth canning jars
3 1/2 starch, 1 fat, 1 medium-fat protein, 1/2 vegetable