Instant Healthy Noodles
1 nest of dry rice vermicelli noodles (or use instant noodles for non gf)
30g frozen edamame beans
30g frozen sweetcorn
1 small carrot
1 spring onion
Thumb size amount of ginger
2 tsp brown miso
2 tsp gf soy sauce
1 tsp bouillon stock powder
1/4 lime juice
Handful of shredded cabbage, spinach or pak choi
Fresh chilli (optional)
Handful of fresh coriander leaves
Optional extras 100g tofu, cooked chicken or cooked prawns, beansprouts, chopped mushrooms or peppers.
Peel and grate the carrot and ginger or julienne.
Chop the spring onion into small slices and the chilli if using.
Finely shred the cabbage or pak choi.
Place all the ingredients into a large 2 cup size glass jar or kilner jar with lid. You will need to break the noodles a little to fit them in.
Store in the fridge until needed for lunch or snack. (up to 3 days)
When you are ready to eat, simply add hot water to the jar, stir well and leave for 5 minutes. Stir again and enjoy.