Noodle Soup Jars

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Apr. 16, 2015

Videojug chef Joanna Kilvington is back with her We Heart food series. This week she shows you how to make quick noodle soup jars, they are delicious, quick and easily adaptable to personal taste.


Dried noodles 1/2 Cup (8 tbs) (handful)
Tinned sweetcorn 1/2 Cup (8 tbs) (handful)
Left over cooked prawns 1/2 Cup (8 tbs) (handful)
Bean sprouts 1/2 Cup (8 tbs) (handful)
Cooked mixed asian vegetables 1/2 Cup (8 tbs)
Spring onion 1/2 , chopped
Ginger 1/2 Inch , chopped
Fresh coriander 1 Teaspoon , chopped
Hot sauce 2 Teaspoon
Miso paste 1 Teaspoon
Bouillon/Stock powder 1 1/2 Teaspoon
Soy sauce 1 Tablespoon
Lime juice 1 Tablespoon (from 1/2 lime)



Cook noodles according to package directions.



In a small bowl, combine soy sauce, stock powder or bouillon, ginger, miso, hot sauce, lemon juice and mix well.

Place cooked noodles into jars and top with 2 teaspoons of prepared mixture.

Add cooked prawns, fried vegetables, sweet corn, bean sprouts, spring onions and coriander over top.

Top with 2 teaspoons of sauce.

Seal with lid and pop into refrigerator.

Pour boiling water into jar and the noodles are ready to eat.



Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 2