Get creative with this mushroom noodle jars

This noodle soup snack is light, yummy, and easy to make. Mixed with mushrooms, bok choi and carrots. Perfect for a meat-free Monday! Recipe by South African Mushroom Farmers’ Association.

Prep time: 10 mins | Cook time: 5 mins | Servings: 1 jar

Ingredients

 Base:

• 1 tsp liquid stock concentrate, vegetable or mushroom
• 2 tsp soy sauce
• 2 tsp miso paste
• 1 tsp rice vinegar

Filling:

• ⅔ cup cooked ramen / egg / rice noodles
• ½ cup bok choi, roughly sliced
• 1 cup portabellini mushrooms, thinly sliced
• ½ cup carrot, julienned
• 1 spring onion, sliced
• Handful fresh coriander
• Sesame seeds, for serving
• Sriracha / Sambal Oelek, for serving
• 1 cup boiling water, for serving

Method

1. In the bottom of a large jar with a lid, mix together the liquid stock, soy sauce, miso paste and rice vinegar.
2. Layer in the noodles, bok choi, mushrooms, carrot, spring onions and coriander.
3. Seal the jar with a lid and store in the fridge for up to 5 days.
4. When you are ready for a quick and easy meal, remove the jar from the fridge.
5. Boil the kettle.
6. Carefully pour in 1 cup of boiling water until all the ingredients are covered.
7. Briefly stir and leave to stand for 5 minutes and then stir everything together well.
8. Top with some sesame seeds and add a little dash of your favourite Asian hot sauce if desired.