Rice noodles are the best choice for this recipe since they can be easily cooked using boiling water
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 2 minutes |
| Serves | Makes 5 lunches |
| Cuisine | Asian |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 551 |
| Fat | 1.5g |
| Saturates | 0.2g |
| Protein | 44.8g |
| Carbs | 108.8g |
| Sugars | 44.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Make it at home:
Finely slice the mushrooms, pak choi and spring onions. Peel and julienne the carrots.
2
Divide each of these ingredients between 5 microwavable meal prep containers or jars.
3
To each container, add 50g of noodles, 1 tablespoon of miso paste, 1 tablespoon of soya sauce and 1 tablespoon of vinegar. Add half a stock cube, a wedge of lime and some coriander.
4
Seal the containers and refrigerate until needed.
5
Pack it for the office:
Remove the lime and coriander from the container. Set aside.
6
Add the boiling water to the container and microwave on high for 2 minutes or until the noodles are cooked.
7
Serve with a squeeze of lime juice and coriander.
