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When you’ve got a busy week ahead and no time to meal prep for your lunches, this recipe saves the day. And it feels lightyears more wholesome than the ol’ microwaveable cup ‘o’ noodles, because you’re putting fresh ingredients into it!

You will need

Serves 1

  • 1 packet vermicelli rice noodles, or plain 2 min noodles
  • 1 vegan chicken stock cube
  • 1 spring onion, diced (remove the whitest parts at the bottom, which are a little too harsh for this!)
  • 5 cherry tomatoes, halved
  • 1 tablespoon crispy chilli oil (Simon likes Ronin brand)
  • 3 string beans, sliced into bite-sized pieces
  • 1 tablespoon soy sauce (or tamari for gluten-free option)
  • Juice of 1/2 lemon

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5 mins to prep

5 mins to cook

  1. Step 1

    Place all the ingredients in your biggest glass jar. Take it to work, and pour in boiling water when ready. Cover with the lid again and let sit for 2 minutes.

  2. Step 2

    Take the lid off and stir. Season with salt and pepper. Dump your soup into a bowl and enjoy!

Hot tip!

Dice up a packet of marinated tofu and chuck that in your bowl of noodles to make it even more filling!

Recipe: Simon Toohey

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