Noodle soup lunch jar

Place 50g vermicelli rice noodles in a 1L (4 cups) capacity jar. Add 50g grilled skinless chicken breast (shredded). Cover with 75g fresh mixed vegetables (chopped). Add 1 vegetable stock cube (crumbled) and 2 tsp Thai green curry paste. Close jar and chill until required. When ready to serve, add 1¾ cups (430ml) boiling water. Stir well, then cover and set aside for 5 minutes before eating.