The best noodles to use are instant wholegrain rice noodles because they soften in the right time. You can use whatever vegetables you have to hand. For example, one pack of stir-fry veg can easily feed four. Aim to get as many types of veggies and colours as you can into yours.
Makes 4 portions
4 small nests of instant wholegrain rice noodles
A sheet of nori, shredded
1 small courgette, cut into matchsticks
1 small carrot, cut into matchsticks
1 red pepper, finely sliced
4 large leaves of kale or similar, finely shredded
4 spring onions
4 mushrooms
4 tbsp frozen peasFor the sauce
4 tbsp miso paste
4 tbsp tamari or light soy sauce
2 garlic cloves
10g piece of ginger, grated 1⁄2 tsp ground turmeric
1⁄2 tsp Chinese 5 spice
- Take 4 large jars or round screw-top Tupperware. Layer them up with the noodles on the bottom, followed by the seaweed and vegetables. Mix all the sauce ingredients together and spoon over the vegetables. Seal until ready to cook.
- When you are ready to cook the noodles, boil a kettle. Add the freshly boiled water to around halfway up the jar if you want it fairly dry, to the top if you want it soupier. Leave to stand for around 3 minutes, then give it a good stir with chopsticks, pulling the noodles up from the base to make sure they are cooked.
Extracted from The Plant Power Doctor by Dr Gemma Newman (Ebury Press, £16.99). Photography by Dave Brown.