This quick and easy noodle pot creates an Asian-style soup that can be transported easily and is ready to eat in 5 minutes. It’s packed with lots of fresh ingredients to offer a nourishing and delicious lunch.
Ingredients:½ courgette, peeled into ribbons with a vegetable peeler 1 tbsp miso paste 3 mushrooms, sliced 3 spring onions, finely sliced 2 tsp root ginger, grated ½ mild red chilli, thinly sliced or chopped 100g Tenderstem® thinly sliced 2 tbsp coriander, chopped ½ lemon or lime juice 1-2 tsp thai red curry paste 40g flat rice noodles or fine rice noodles ½ carrot, peeled into ribbons with a vegetable peeler
- Place all ingredients except lemon or lime into a large jar, heatproof Tupperware pot, or jug. Chill until required if possible, although it will be fine at room temperature for a few hours.
- Pour in around 500ml boiling water and stir well to mix the pastes. Leave for 4-5 minutes to allow the noodles to soak.