This is the perfect dinner to make ahead of time when you are pushed for time. This can also be packed for a lunch box or lunch jar to school or work. It's easy, healthy and full of flavor.
Ingredients for the noodles:
1 portion of noodles
2 spring onions - finely sliced
1 red chili - deseeded and finely sliced
40g dried porcini mushrooms
1 teaspoon of sesame seeds
1/2 red onion - peeled and finely sliced
Handful of chopped fresh coriander
Cabbage
Spiralized carrots
Sprouts
Baby corn
Broccoli
Ingredients for the paste:
1-2 tablespoons of brown rice miso paste
1 thumb sized piece of peeled and grated ginger
juice of 1 lime
1 tablespoon of tamari
1 tablespoon of maple syrup
1 teaspoon of sea salt
This recipe is an easy to follow and done in a few steps.
Sterilize your jar by filling it with boiling water and leaving it to soak for 10-15 minutes. Once ready to make your noodle jar, drain the water.
Place the sliced spring onions, red chili, dried mushrooms, sesame seeds and sliced red onion into the jar.
If not using instant cook noodles, cook the noodles according to instructions on pack. Once cooked, drain and add into the jar. Place the jar in the fridge until ready to enjoy. If using cooked noodles, you will want to use this the next day.
When ready to enjoy, make the paste by mixing together the miso paste, ginger, lime juice, tamari, maple syrup and salt. Pour into the jar and give it a good shake. You can also make this before and place in the fridge separately if you know you'll be pushed for time.
Pour boiling water into the jar until full and give everything a good stir. Leave to sit for 5-10 minutes until the mushrooms feel soft.
Stir through some freshly chopped coriander and enjoy.