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A Better Brown Bag Lunch

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For a hot (and great-looking!) meal you can prep in minutes, try British chef Hugh Fearnley-Whittingstall's clever noodle bowl, adapted from his cookbook River Cottage Veg.

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Ingredients

  • 1/2 c thin egg noodles
  • 1 t powdered vegetable bouillon
  • pinch of brown sugar
  • a small carrot (peeled and julienned)
  • several sliced scallions
  • a couple of shredded bok choy leaves (or other greens)
  • 1/2 chopped garlic clove
  • 1/4 chili (seeded and chopped)
  • soy sauce
  • squeeze of lime

Details

Preparation time 5mins
Cooking time 20mins
Adapted from oprah.com

Preparation

Step 1

1. Place all the ingredients in a 16oz mason jar, except the soy sauce & lime.
2. At lunchtime, add boiling water to cover & let stand 10-15 min, stirring once.
3. Add soy sauce & lime to taste.

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