- 30g/1oz rice noodles
- handful stir-fry vegetables
- 2.5cm/1in fresh root ginger, finely grated
- 1 garlic clove, finely grated
- 1 tbsp dark soy sauce
- Âź vegetable stock cube, crumbled
- 1 tsp runny honey
- pinch dried chilli flakes (optional)
- pinch freshly ground black pepper
- 15g/½oz cooked chicken strips or 2.5cm/1in tofu cubes
- small handful fresh coriander, to serve
- Put all the ingredients apart from the chicken and coriander in your container and put the lid on.
- When ready to eat, pour boiling water over the mixture until just covered. Put the lid on the jar and leave for 5 minutes (caution: the jar may be still be hot).
- Add the chicken and stir well. Sprinkle the coriander on top and eat immediately.