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Precook a nest of wholewheat noodles (54g) according to the pack instructions. Drain and leave to cool. Once cool, put the noodles in the bottom of a Kilner jar or any large jar with a sealable lid. Toss in a handful of your favourite veg – we used thinly sliced mushrooms, shredded kale, spring onions and shaved asparagus – and top with 75g cooked prawns. Mix together a spice paste of 1 tbsp soy sauce, ½ tbsp hoisin sauce, ½ chicken stock pot and 1 tsp sriracha. Put the paste on top of the prawns and seal the jar. Keep refrigerated until you’re ready to eat. To serve, simply add 350ml boiling water. Reseal the jar and give the jar a good shake. Leave for 2-3 minutes then serve. Top with some extra sriracha if you like it spicy. You can swap out the prawns for flakes of hot smoked salmon, or shredded cooked chicken if you prefer.