Ingredients

• 1 tbsp Thai green curry paste
• 2 tbsp coconut cream
• 100g/3½oz ready cooked or straight-to-wok rice noodles
• 3 small florets broccoli
• thinly sliced
• 1 small spring onion
• trimmed and thinly sliced
• â…“ yellow or red pepper
• very thinly sliced
• ¼ courgette
• sliced into ribbons using a vegetable peeler or a spiraliser
• small handful baby spinach
• roughly torn
• 1 tbsp miso
• 1 tsp hot chilli sauce (I used sriracha)
• 1 tsp light soy sauce
• 100g/3½oz ready cooked or straight to wok rice noodles
• small handful frozen edamame (soy) beans
• 1 chestnut mushroom
• thinly sliced
• 1 spring onion
• thinly sliced
• 4-5 sugar snap peas
• thinly sliced
• â…“ red pepper
• thinly sliced
• 2 tbsp peanut butter
• 1 tsp dark soy sauce
• 1 tsp hot chilli sauce (I used sriracha)
• 100g/3½oz ready cooked or straight to wok Singapore noodles
• 3 tbsp frozen or tinned sweetcorn kernels
• 1 small carrot
• grated or sliced into ribbons using a vegetable peeler
• 1 spring onion
• finely sliced
• â…“ red pepper
• very finely sliced
• small handful baby spinach
• roughly torn
• chopped fresh coriander leaves
• ½ lime
• juice only
• thinly sliced fresh red chilli
• lean protein of your choice
• such as cooked chicken or tofu (optional)

Directions

• For the Thai green noodle pot
• add the curry paste and coconut cream to a heatproof lidded jar. Stir well. Break up the noodles and squash into the bottom of the jar (they need to be submerged in hot water to finish cooking). Add the vegetables and coriander
• lime
• chilli and protein (if using). The jar can be transported or stored like this
• ready to finish later. When ready to eat
• add enough boiling water to just cover the noodles (about 150ml/¼ pint). Cover with a tight fitting lid and set aside for 6 minutes. Carefully squeeze the juice out from the lime (the heat in the jar will have made it more juicy)
• stir well and serve.
• For the miso noodle pot
• mix the miso
• sriracha and soy sauce to make a paste. Add the noodles and squash down (see step 1). Add the remaining ingredients. The jar can be transported or stored like this
• ready to finish later. When ready to eat
• pour over just enough boiling water to cover the noodles. Cover with the lid and set aside for 5 minutes. Stir well and serve.
• For the satay noodles
• mix the peanut butter
• soy sauce and chilli sauce. Add the noodles and squash down (see step 1). Add the remaining ingredients. The jar can be transported or stored like this
• ready to finish later. When ready to eat
• pour over enough water to just cover the noodles and cover with the lid. Leave for 4 minutes. Stir well and serve.