These little jars of nutritious goodness are the perfect on-the-go lunch wherever you are in the world. All you need is a heat proof glass jar (try these ones or these) a kettle to boil and then you are good to go.
When I was in Japan, the whole concept of everything in one pot and just add water really inspired this simple recipe. It is completely vegan friendly and has a perfect punch of nourishing veggies, rice noodles, chilli, lemon and fresh coriander. I flavoured the water with miso paste and a little soy. The results were outstanding.
The great thing about this is you can add cooked chicken, prawns, leftover roasts, seafood (just remember to refrigerate if on the go!). This little dish will cost you no more than $3 to make. Make the night before and add the water at work.
I opted for fresh veggies to give me a dose of wholesomeness. Red capsicum (peppers) have the highest form of vitamin c, red cabbage provides an excellent level of many known nutrients, including vitamin C, potassium, iron and calcium. But the real benefit to cabbage is it contains the highest source of phytochemicals with demonstrable anticancer properties than any other vegetable family. Onions are great for blood and circulatory system. Coriander and lemon juice added at the end provide a boost of vitamin C and also great for digestion.
Makes one 600ml jar
30g Rice noodles/egg noodles (make sure they are quick cook ones)
1/2 Cup red cabbage, finely sliced
1/2 Cup red capsicum, finely sliced
1/2 Cup button mushrooms, quartered
1/4 Cup spring onion, finely chopped
2 Heaped tsp miso paste
1 Tsp Chilli paste (add as much as you want)
1 Tbsp soy (optional)
Handful coriander leaves, roughly chopped
1/2 Lemon, squeezed
Boiled water, left to cool for a couple of minutes
- Load the noodles, cabbage, capsicum, mushroom and spring onion in to jar. Squish down.
- Add miso and chilli paste.
- When ready to eat, boil water, then leave it cool for a couple of minutes before adding it to jar. Pop lid back on and shake around a couple of times.
- After about 4 minutes, serve with a squeeze of lemon, soy and fresh coriander leaves.