Chilli Tofu Instant Ramen Jar

I make a version of this most weeks - it's become a proper staple. Rich tahini and miso form the base, crispy chilli oil brings the heat and everything sits happily in the fridge until I'm ready to add boiling water and eat.

Ingredients

-1 serving+

Metric

Method

1. 1

   Add the tahini, miso, bouillon powder, crispy chilli oil, rice vinegar, ginger and garlic to a glass jar. Stir well.

   
2. 2

   Drop the tofu into the jar and stir into the sauce.

   
3. 3

   Add the spinach, sweetcorn, radish, red pepper, spring onion and wheat noodle nest.

   
4. 4

   Seal the jar and store in the fridge. Best eaten within 2 days.

   
5. 5

   Let the jar come to room temperature for at least an hour before eating - boiling water poured into a cold jar can cause it to crack. Pour boiling water in until the noodles are almost submerged, pushing them down as needed. Leave for a minute, then cover tightly and leave for a further 5 minutes.

   
6. 6

   Give everything a really good stir, then eat. If the noodles aren't tender yet, cover tightly again and leave for another couple of minutes.