Full ingredients list:
1/2 teaspoon reduced-salt vegetable stock powder
1 teaspoon chilli sauce, eg. Sriracha
2–3 slices dried mushroom, eg. shiitake or porcini (optional)
1/2 carrot, finely julienned
3/4 cup shredded cabbage
1/2 cup edamame beans, shelled
100g firm tofu, cubed
1/2 x 200g packet precooked wholegrain noodles
1 tablespoon sliced shallots, to garnish
fresh chilli, sliced, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Layer all ingredients (except garnishes) in a 750ml capacity or larger jar in the order as listed. Store jar in fridge until ready to eat. Keep garnishes in a separate container or zip-lock bag.
Step 2Prior to serving, remove the jar from fridge and leave out for 10 minutes. Then fill with boiling water; close and seal the lid. Leave to soak for two minutes.
Step 3Open the jar, stir contents well and serve in a bowl, if desired. Garnish with shallots and chilli.
Experiment with any combination of vegies you have in the fridge – it’s a great way to use up vegies that are slightly wilted, too.
Instead of stock powder, you can use liquid stock. Just half-fill the jar with stock and top up with boiling water when it comes time to eat.
Eat this meal straight out of the jar if your jar is wide enough!
About this recipe
First published: July 2016