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.

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

Chillies

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.

Enjoy!