Serves 1
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)
1handful of stir-fry vegetables, (sugar snap peas, broccoli, baby corn, bean sprouts, etc.)
1 spring onion, chopped
1 tsp fresh coriander, chopped
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)
1handful of stir-fry vegetables, (sugar snap peas, broccoli, baby corn, bean sprouts, etc.)
1 spring onion, chopped
1 tsp fresh coriander, 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.