Hello world, hope your all well and enjoying springtime wherever you are, here in bonny Scotland its freezing cold, infact its looking like its going to be the coldest March/April on record…..Brrrr !! Its so cold right now were wondering why we ever came back from our holiday to mexico last month lol (more on our holiday soon)
This recipe is, as usual, one i love and depend on for a quick snack but for ages iv been making these jar noodles in a pot and called them pot noodles but they were more hassle and more washing up than you want to have after a quick lunch…..for years previous to me eating healthy and vegan i would get pot noodles an ramen noodle pots for quickness and sometimes to heat my cold hands up lol A hot bowl of noodles in broth is allot better at heating you up than a sandwich so it wins on that level every time haha A great snack for taking to work, school or even camping (so-long as you have access to hot water.)
Also i collect jars as you know from anywhere, i have family donate them to me and i even buy pickles and things just for the jars….ok, i say “just” for the jars but i have to admit i do love pickles lol I use these jars for storing leftover soups, sauces, storing dry ingredients and of course for jar noodles! Why don’t you start collecting all different jars and using them to store leftovers in…its allot safer than using plastic containers and allot cleaner too…..with no possibility of putting any harmful toxins into your food, your body or your children’s and pets bodies! You can use glass in the microwave or the oven without any dangers or toxins but if you use a plastic container to heat food in the microwave you are putting hundreds of harmful toxins into the food without even realizing it, two examples BPA and DEHP….if you don’t know what it is then it shouldn’t be going in your body….that’s how i roll. not to mention the other great benefits, its cheaper, safer, food tastes better, helps the planet and easier to clean. if your thinking “you had me at hello” then ditch the plastic and tupperwear and splash out on some glass storage containers and reuse jars 🙂 they will last forever 🙂
This is such a clever idea you’ll wonder why you didn’t think of it before 🙂
1 small nest of thin, quick-cook noodles (wholewheat if you can find it)
1tsp vegetable bouillon powder (i use marigold but you can use whatever is at hand like a stock cube crumbled up)
a small squeeze of brown rice syrup (1/2tbsp)
1/2 small carrot, peeled and grated
2 button mushrooms chopped
1 spring onion, finely sliced
just under a cup of frozen peas and sweetcorn (defrosted)
1 leaf of spring greens/green cabbage/leaves pak choi, shredded (i used savoy cabbage in the pic)
1/2tsp freshly grated ginger
1/2 garlic clove, grated
1/4 red or green chilli, finely chopped (remove seeds)
2 tsp shoyu or soy sauce
juice of 1/2 a lime
Note; if preparing to eat immediately then skip the part in step 2 where it says put the wet ingredients into a jar and just add them as normal at the end.
1. Pop all the dry and vegetable ingredients, in a recycled jar with lid or kilner jar.
2. Put the wet ingredients into a tiny jar, iv used a tiny jam jar iv washed and kept for an occasion like this 🙂
3. Pour over boiling water to cover, and leave for 8-10 minutes covered.
4. Stir, add the soy sauce and lime juice to taste and eat.