Chinese noodle jar

Posh pot noodles to take to work – all you need is a spoon and some boiling water.

This Chinese noodle jar is a tasty way to get more veg Credit: Simon & Schuster

• serves

  1

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

In this recipe you can substitute the tofu with prawns or diced chicken and add different crunchy vegetables.

Ingredients

• 50 g wholegrain soba noodles (see Notes), cooked and cooled
• 150 g chopped veg, such as broccoli, pak choi, spring greens, snow peas, mushrooms, bean sprouts
• 60 g edamame beans
• 1 small spring onion, trimmed and sliced
• 30 g cashew nuts
• 80 g firm tofu, cubed
• small handful of fresh coriander, chopped

For the sauce

• 2 tsp tamari sauce
• 1 tsp miso paste or ½ vegetable stock cube
• ½ cm root ginger, grated
• ¼ tsp red chilli, diced
• ½ tsp sesame oil
• 2 tsp rice vinegar or apple cider vinegar

For this recipe, you will need:

A 500 ml jar with screw-top lid, or Kilner jar and 1 small plastic container with a tight-fitting lid, for the sauce

Instructions

Place the noodles, vegetables, beans, spring onion, cashews, tofu and coriander in the jar in layers so that it is about three-quarters full, and put the lid on.

Mix together the sauce ingredients in a small plastic container and put the lid on.

When you are ready to eat, add 50 ml hot water to the sauce to loosen it and pour it into the jar, along with 200-250 ml boiling water. Push the vegetables down into the water and give it all a stir, then allow it to rest for 4-5 minutes. Eat the mixture directly from the jar or tip it into a bowl.

Notes

• You can use other noodles, such as rice noodles, glass noodles (these don’t need cooking) or konjac noodles which are seriously low-carb.

• Make up extra portions of sauce and keep it in the fridge to use later in the week. 

Recipe and image from The Clever Guts Diet Recipe Book by Dr Claire Bailey with Joy Skipper (Simon & Schuster, pb, $39.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

In this recipe you can substitute the tofu with prawns or diced chicken and add different crunchy vegetables.