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Travelling noodle soup

Travelling noodle soup

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 1
Dietary: Dairy-free Healthy Nut-free Pregnancy-friendly

Lunch prep has never been easier than this travelling noodle soup. Simply pour over boiling water and let the magic happen. Lime adds a zingy twist!

You will need a 500ml/18fl oz microwave-proof container with a fitted lid.

By Sophie Whitbread

Ingredients

handful stir-fry vegetables
30g/1oz dried 'instant noodles', seasoning sachet discarded
25g/1oz creamed coconut
2.5cm/1in fresh root ginger, grated
1 garlic clove, grated
½ vegetable stock cube
½ lime, juice only
pinch chilli flakes (optional)
1 tsp fish sauce (optional)
salt and freshly ground black pepper
15g/½oz cooked chicken strips or cubes of firm tofu
small handful coriander, to serve

Method

Put all the ingredients apart from the chicken and coriander in a heatproof lidded container.
When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes.
Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes.
Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately.