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Super Green Instant Noodle Jar
This is my lighter, fresher take on the instant noodle jar - edamame, peas, courgette and a big handful of herbs make it feel really vibrant, with lemongrass and ginger bringing a bright flavour to the broth. I layer everything the night before, then just add boiling water when I'm ready to eat.
Ingredients
Ingredients
- frozen edamame
- frozen peas
- white miso paste
- low-salt bouillon powder
- lemongrass stalk
- fresh ginger, peeled + grated
- echalion shallot, finely chopped
- toasted sesame oil
- courgette, peeled + sliced
- green pepper, sliced
- spring onion, chopped
- red chilli, sliced
- baby spinach
- coriander, finely chopped
- lime
- rice noodles, see tips
Method
- 1
Add the edamame and peas to a bowl and cover with hot water from the kettle. Leave to thaw for a few minutes.
- 2
Meanwhile, add the miso, bouillon powder, lemongrass, ginger, shallot and sesame oil to a glass jar.
- 3
Drain the edamame and peas, then add to the jar along with the courgette, green pepper, spring onion, red chilli, spinach, coriander and lime zest.
- 4
Add the rice noodle nest, then place the lime wedge on top - don't squeeze out the juice yet.
- 5
Seal the jar and store in the fridge. Best eaten within 2 days.
- 6
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, then squeeze over the lime juice.
- 7
Leave for a minute, then cover tightly and leave for a further 3-4 minutes.
- 8
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.
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