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Prep Time
10 mins
Total Time
30 mins


2 ½ oz
rice noodles, such as vermicelli
80 g
⅔ cup
cubed extra-firm tofu
150 mL
½ cup
coarsely grated carrot
125 mL
½ cup
shredded red cabbage
125 mL
4 tsp
20 mL
4 tsp
miso paste
20 mL
4 tsp
reduced sodium soy sauce
20 mL
4 tsp
rice vinegar
20 mL
2 tsp
sesame oil
10 mL
¼ tsp
hot pepper flakes
1 mL
green onions, finely sliced
½ cup
coarsely chopped cilantro
125 mL
2 tbsp
30 mL


Step 1

Bring water to a boil in a medium saucepan and cook rice noodles about 3 min., or until just tender. Pour noodles into a colander and rinse thoroughly with cold water. Divide noodles into two 2-cup (500 mL) heatproof containers, such as wide-mouth glass canning jars.

Step 2

Place tofu, carrot and cabbage on top of noodles in containers. Whisk together honey, miso, soy sauce, rice vinegar, sesame oil and hot pepper flakes in small bowl. Pour half the sauce over vegetables in each container. Divide green onion, cilantro and peanuts into containers. Seal and refrigerate up to 2 days.

Step 3

When ready to eat, pour boiling water into container, leaving 1 in. (2.5 cm) room at top. Cover loosely and let sit 5 min. Stir well before eating.


Substitute rice noodles with an equal amount of buckwheat noodles.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (½ recipe):
13 g
Saturated Fat:
2 g
59 g
5 g
16 g
11 g
730 mg
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