Night before noodle soup

This is an excellent make-ahead meal, just layer the ingredients in a jar the night before serving. Use a leak-proof jar and you can take it to work with you. Add boiling water when ready to serve and in a few minutes, you've got a soup that's full of flavour.

• serves

  1

• prep

  10 minutes

Episode of Frugal Foodie. Documentary. 21 minutes. Rated G.

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Curry in a Hurry

episode • Frugal Foodie • Documentary • 21mG

Ingredients

• 100 ml coconut cream
• juice from 1 fresh lime
• 1 tbsp soy sauce
• 1 tbsp (or to taste) chilli garlic sauce
• 1 tsp brown sugar
• 2 heaped tbsp crunchy peanut butter
• 1 bok choy (pak choy)
• ½ spring onion
• small handful purchased coleslaw mix
• small handful fresh bean sprouts
• 50 g firm tofu
• handful dry vermicelli rice noodles

Instructions

1. In a large container (you need one with a lid) add the coconut cream, soy sauce, brown sugar, garlic and chilli sauce, lime juice, and peanut butter – make sure the peanut butter is last so it doesn’t stick to the bottom!
2. Prepare fresh ingredients by thinly slicing the pak choi and spring onions. Add to top of container. Add the coleslaw and the bean sprouts. Finely slice the tofu into thin pieces and pile into the container. Finally, vermicelli on top. Place lid on and store in fridge until the next day.
3. When ready to serve, pour 350-400 ml boiling water into the container, put the lid on and shake carefully, then allow to rest. once the noodles are soft and cooked through after a few minutes, stir and shake again, then serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.