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!