A Better Brown Bag Lunch

By miss5elements

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.

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

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.