Recipe

An upgrade on instant noodles- prep the night before for lunch.

Serves: 1 person   |   Prep time: 5 minutes   |   Cooking time: 5 minutes

Japanese   |   Main   |   Dairy Free  

  

Ingredients

• 100ml White Wine Vinegar
• 50g Sugar
• 100g Radish, finely sliced
• 60g Oyster Spring Onion Stir Fry Sauce
• 1 tbsp Soy Sauce
• 150g Ready to Wok Medium Noodles
• 50g Cooked Chicken
• 25g Frozen Peas
• 1 Spring Onion, finely sliced
• 1 Kilner Jar

  

Method

1. Place the white wine vinegar and sugar into a small saucepan and bring to the boil.
2. Add the radish to the vinegar, remove from the heat and allow to cool.
3. Combine the stir fry sauce and soy in the base of a Kilner jar.
4. Layer up the jar with the noodles, chicken and peas.
5. Add the spring onion and a tablespoon of the pickled radish.
6. Seal the lid of the Kilner jar and store in the fridge until ready to eat.
7. To prepare the pot noodle, pour boiling water into the jar to just cover the noodles.
8. Allow to stand for 3 minutes, give all the ingredients a good stir together and serve.