Healthy pot noodle

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80g straight-to-wok noodles

1 tsp hot sauce

½ vegetable stock cube, crumbled

1 tbsp soy sauce

1 tsp miso, tahini or sesame paste (optional)

1 handful of stir-fry vegetables, (sugar snap peas

1 spring onion, broccoli

1 tsp fresh coriander, baby corn

, bean sprouts

, etc.)

, chopped

Arrange the noodles into the bottom of a sealable glass jar, pressing them into a flat, even layer.
Add the remaining ingredients, finishing with the spring onion and coriander.
Boil a kettle and pour in enough hot water to cover the vegetables. Seal the jar and leave to sit for five minutes.
Carefully open the lid and stir before eating.

By easyFood