Vegan DIY (healthy) Pot Noodle

• 1 tsp miso paste
• 1 tbsp nut butter (optional)
• 1 tsp stock powder (eg vegan Marigold)
• 1 tbsp sesame oil (optional)
• 5 tbsp soya sauce
• Juice of ½ lime
• 1 nest/large handful instant noodles (eg Mama Instant Rice Noodles found in most supermarkets. There are lots of other brands… check out supermarkets, health food shops and oriental supermarkets)
• Handful of kale (stalks removed), spinach or other greens
• 80g marinated tofu (eg Couldron pieces or Taifun) or use firm silken tofu, cut into small squares
• 2 spring onions, sliced
• ½ carrot, grated or spiralized
• Handful grated red cabbage
• Handful of frozen peas
• Fresh chilli, sliced
• Radish sprouts
• Toasted mixed seeds
• Handful fresh coriander
• Top off with sriracha sauce

There are no rules with this recipe so get creative with your favourite veggies. You can use as many or as little of the toppings mentioned… it’s really up to you (it is good to fill the jar up with nice things or it will be too watery) Try using the following in a variety of combinations:

Edamame beans, broccoli stems, chilli flakes, mushrooms, any sprouts (eg alfalfa, mungbean, fenugreek etc), sesame seeds, courgette, curry paste, yeast extract, grated ginger, garlic, sugar snap peas, avocado, sliced red/yellow pepper, green beans, mangetout, broad beans, grated beetroot, celery, tinned pineapple, sweetcorn (tinned or fresh), cauliflower, tinned chickpeas, tinned black beans, radish, fresh herbs, onion (finely diced)