This is a gem of an idea, I only wish I’d thought of it, but the honours must go to Hugh Fearnley-Whittingstall and the River Cottage Veg Every Day recipe book. It’s a great lunch to take to work because you can prepare it the night before and it only needs boiling water to cook it. There isn’t a work place in the country that doesn’t have a kettle!
You can use any thin noodle, but the instant noodles (which are the cheapest as well) cook the quickest, which is important as you have soft green leaves that wilt very quickly. I think the secret to the success is how you make your layers, the flavour goes at the bottom, followed by the noodles and then the crunchy vegetables with the green leaves on top. You also need a sealable pot or mug about 500ml in size.
I couldn’t believe how well this worked, and it cost pennies to make versus the £5+ I’ve spent on something similar from a food outlet near my office.
1/2 tsp vegetable bouillon powder, or 1/4 vegetable stock cube
1 tsp soy sauce
Dash of chilli sauce, or tabasco
2 slices of lemon, or lime
Slice of fresh ginger
3-4 slices of fresh chilli
Packet of instant noodles, broken into pieces to fit your container
50g tofu, cut into cubes
1 spring onion, chopped
3 cm length of cucumber, deseeded and cut into matchsticks
3 cm carrot, cut into matchsticks
3 cm courgette, cut into matchsticks
1/2 little gem lettuce, shredded
1 tsp chopped coriander
Add the bouillon powder, soy sauce, chilli sauce, lemon, ginger and chilli to the bottom of your container.
Break the noodles into pieces so that they fit the container and put them on top of your stock base.
Add the tofu and then the vegetables, leaving the lettuce and coriander until last.
Put the lid on.
When you are ready to eat, pour boiling water into the container until the noodles are covered.
Put the lid back on and leave to stand for 5 minutes.
Remove the lid and stir thoroughly before eating.
Serves 1 for lunch