I’ve never been one for pot-noodles, but if you make up 2 or 3 of these in advance then you can add boiling water for lunch and have all the taste with none of the disgusting chemicals.
1 tsp fresh ginger
1/2 red chilli
3 spring onions
1/2 yellow pepper
2 handfuls spinach
1 nest vermicelli rice noodles
1 tsp vegetable powder-bouillon
1 handful fresh coriander or basil, finely chopped
- Peel (as required) and chop the ginger, chilli, pepper, and spring onions. Add everything else into the container. Store in the fridge for up to 48 hours.
- At lunchtime, remove the lime then add boiling water to the container so it just covers everything.
- Using a fork, stir the soup until the stock has dissolved. Close the lid and shake it. Let the soup rest for a minute then squeeze the lime over the top.