I spotted this idea on Saturday morning while browsing cookbooks in my local supermarket (it’s from a River Cottage book).
The ingredients below are just a suggestion – you can use any thinly sliced vegetables which are ok to eat while crunchy (so leave out things like butternut squash), any kind of protein and you can even vary the stock (a good alternative to the stock cube is a teaspoon of miso paste).
This is a high protein version so it’s heavy on the sliced chicken breast and light on the noodles. If you are going low-carb, you could even leave out the noodles altogether.[recipe-foody] Ingredients
½ a chicken stock cube
½ tsp grated ginger
½ a portion of straight-to-wok noodles
a small carrot, shredded with a julienne peeler
1 pak choi leaf, chopped lengthways
1 spring onion, chopped lengthways
½ a red chilli, chopped and deseeded
½ a cooked chicken breast (100g), chopped (see our method for cooking chicken breasts here)
optional: a dash of soy sauce, a squeeze of lime, a handful of coriander
- Put all of the ingredients into a jar (if you are using wet ingredients such as soy sauce, it would probably be sensible to put them in first so that they don’t make the veg at the top soggy).
- Seal the jar and take it to work/school/university etc.
- When the time arrives to eat, simply fill up the jar with hot water, stir and eat! If you are using dried noodles, put the lid on the jar and leave for around 5 – 10 minutes (depending on the type of noodles) before eating. But with straight-to-wok noodles, you can skip this.
316 kcal | 36g protein | 4g fat | 36g carbs [/recipe-foody]