An Asian fusion dish perfect for a takeaway home-made lunch!
- 1 tsp liquid stock concentrate vegetable or mushroom
- 2 tsp soy sauce
- 2 tsp miso paste
- 1 tsp rice vinegar
For the filling
- ⅔ cup cooked ramen / rice noodles
- ½ cup bok choi roughly sliced
- 1 cup portabellini mushrooms thinly sliced
- ½ cup carrot julienned
- 1 spring onion sliced
- 1 handful fresh coriander
- Sesame seeds
- Sriracha / Sambal Oelek
- 250 ml boiling water
In the bottom of a large jar with a lid, mix together the liquid stock, soy sauce, miso paste and rice vinegar.
Layer in the noodles, bok choi, mushrooms, carrot, spring onions and coriander.Seal the jar with a lid and store in the fridge for up to 5 days. When you are ready for a quick and easy meal, remove the jar from the fridge.Boil the kettle. Carefully pour in 1 cup of boiling water until all the ingredients are covered.Briefly stir and leave to stand for 5 minutes and then stir everything together well. Top with some sesame seeds and add a little dash of your favourite Asian hot sauce if desired.Enjoy!