A Better Brown Bag Lunch
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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