Travelling noodle soup
Lunch prep has never been easier than this travelling noodle soup. Simply pour over boiling water and let the magic happen. Lime adds a zingy twist!
You will need a 500ml/18fl oz microwave-proof container with a fitted lid.
Ingredients
- handful stir-fry vegetables
- 30g/1oz dried 'instant noodles', seasoning sachet discarded
- 25g/1oz creamed coconut
- 2.5cm/1in fresh root ginger, grated
- 1 garlic clove, grated
- ½ vegetable stock cube
- ½ lime, juice only
- pinch chilli flakes (optional)
- 1 tsp fish sauce (optional)
- salt and freshly ground black pepper
- 15g/½oz cooked chicken strips or cubes of firm tofu
- small handful coriander, to serve
Method
Put all the ingredients apart from the chicken and coriander in a heatproof lidded container.
When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes.
Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes.
Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately.
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