DIY cup of noodles
During the winter months I can't get enough soup. For less than $3 a cup, and only a few minutes needed to throw it all together, this cup of noodles is a game changer. The ingredients are cheap and since you're not using a lot per cup, you'll get about 10 lunches! I recommend making two cups at once; the ingredients stay fresh and it will save you some time. These empty kimchi jars are the perfect size (and have a screw top) but you can use any jar you choose.
Another great part about this recipe is that you can experiment with the ingredients. I did a variation with miso paste, carrots, pea pods, scallions, tofu and mushrooms that was pretty excellent.
INGREDIENTS:
1tbs better than bullion (chicken)
thin rice noodles
4 large shiitake mushrooms
1" square cube firm tofu
1 scallion
handful cilantro leaves
half a lime
1 cup bean sprouts
Prepare the ingredients. Slice the scallions and mushrooms, dice the tofu into small cubes, wash and dry the bean sprouts and cilantro leaves, slice the lime into wedges. Remember that these ingredients are not going to cook, they'll just soften up a bit so it's important to thinly slice them.
Start layering your ingredients. Place the bullion in the bottom of your jar, then add the rice noodles, pressing them down to make room at the top. Add the mushrooms, tofu, sprouts, cilantro and lime. At lunchtime, add hot water and stir. Wait a few minutes for the noodles to soften, then dig in.