This is my first instructable. Inspired and adapted by a post by Kenji here http://www.seriouseats.com/2014/09/diy-instant-noodle-cups-food-lab.html
Originally featured in Hugh Fearnley-Whittingstall's 'River Cottage Veg' it's a great idea for quick office lunches that can be made in bulk and are good to refrigerate for 5 days. I make mine on a Sunday evening and get them lined up for the week.
This example is for 2 pots so x2.5 for 5 days worth. It's also a vegetarian option so you can use chicken or beef to get some protein in there. I believe beef jerky is the best option as it sustains a better texture once the water has been added and lasts better when refrigerated.
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Step 1: Ingedients
For this example you'll need:
1x knorr curry flavour pot (you can use any sauce or concentrated stock here)
1 cup frozen peas
1 carrot (grated)
2 spring onions (scallions)
2 sheets dry noodles
2x Kilner Jars
Dark Soy Sauce
Step 2: Sauce
Add half the flavour pot to each jar.
Step 3: Veg
Grate the carrot and split between the jars. Add the chilli, sliced scallions and peas.
Step 4: Cook Noodles
Boil a pan of water and add a touch of salt. Once boiling add the 2 sheets of noodles and cook for 4 mins.
Step 5: Drain the Noodles
Once cooked, drain the noodles in a colander.
Step 6: Soy Sauce
Add as much soy sauce as required.
Step 7: Season
I love chillies and I use this grinder in all my cooking. It's got salt, pepper and bhut jolokia chillies - firey hot.
Step 8: Voila!
Add the noodles to the jar and seal it up!
Et voila - once you come to use them just add boiling water to the jar - leave enough space at the top to close the jar.
Let it sit for 3 mins and give it a shake to mix up the stock.
Step 9: Serve It Up
As nice as it looks in the jar I'll admit it's a nightmare to eat. There is a lot of water in this dish but the flavour is amazing.
I serve mine up in a dish and then blast them in the microwave for a minute as they cool quite quickly.