I try to mix it up sometimes away from the usual lunch time salads and soups, but it still needs to be something portable I can take into work.
I first saw the idea for these noodle pots in the Hemsley+Hemsley Art of Eating Well cookbook I was given last Christmas, but since then, I just take their concept and whack into a jar whatever I can find!
You can keep it vegetarian just by filling your jar with vegetables, but I find adding in some leftover chicken, fish, or pork, makes it extra filling and tasty.
Asian Inspired Noodle Pot
Prep Time: 10 minutes Cooking Time: 3 minutes Servings: 1
- 1 tablespoon of Miso (any variation would do. I’m currently using a chilli spiced miso paste)
- 1/2 stock cube, such as chicken or vegetable
- 1 inch ginger, thinly sliced
- 1 small garlic clove, crushed
- 1 chilli, de-seeded and chopped finely (you can replace with dried chilli flakes)
- 1 tablespoon of tamari (gluten free soy sauce)
- 1 quarter of a lime
- 1/2 bell pepper, thinly sliced
- 1/4 broccoli head, cut into small bitesize pieces
- A mix of vegetables, thinly sliced, such a cabbage, spring greens, pak choi, spinach, edamame beans, green beans, beansprouts, or courgetti noodles…anything you can find that’s sitting in your veg box in the fridge!
- 1 serving of dried rice noodles. You could also use buckwheat, udon, soba, egg or any other noodles, if you’re tolerant to them, but I’m not!
- Optional extra of left over chicken, pork, fish for some extra protein
- Place all the above ingredients into a jar and seal. You can do this the night before so it’s all ready to take to into work the following day
- When you’re ready to eat it, top the jar up with boiling water and stir around, really making sure you mix around the miso and dissolve the stock cube. Re-seal the lid and let it sit for 3 minutes
- Stir the jar around again. The noodles should now be cooked, and the vegetables will still be crunchy, but edible. You can squeeze the lime for extra zing, and add more chilli if needed
- Enjoy your healthy tasty lunch!