Noodle soup lunch jar
Want to keep lunches quick, easy, tasty and interesting? Lunch jars are the perfect grab and go lunch option. Be sure to add your dressing to the salad jars first so the other ingredients don‘t go soggy.
Vermicelli rice noodles
Cooked skinless chicken breast
50 g, shredded
Vegetable mix, non-starchy, fresh
75 g, stir-fry variety
Vegetable stock cube
1 tsp, or stock powder, gluten-free variety
Green curry paste
- Place rice noodles into a 1L (4-cup) capacity heatproof jar or container with a tight-fitting lid, breaking them to fit.
- Add all remaining ingredients. Seal with lid and refrigerate.
- When ready to serve, add 1¾ cups (435ml) boiling water to jar. Stir well, then cover and set aside for 5 minutes before eating.
For extra flavour, add 1 tablespoon chopped fresh coriander to the jar. Replace green curry paste with red or yellow curry paste if you prefer.