This is by far the easiest noodle soup I ever made and take-along friendly. Not so long ago somebody asked me for easy lunch recipes to take to work. Inspired by the traditional Vietnamese Pho, I came up with this easy, healthy recipe.
You can make the jars up to 48 hours in advance and the only thing you need to do is pour boiling water over it, let sit and eat! Can it get any easier?
Ingredients (makes 2 jars)
1/2 cup grated carrots
1 cup finely sliced bell pepper
1/2 cup finely chopped spring onion
1 cup fresh spinach, shredded
1 cup bok choy, shredded
1-2 tbsp fresh grated ginger (or to taste)
1/2 cup fresh chopped cilantro
1 lime quartered
2 tsp sesame oil
3 oz vermicelli rice noodles
Black pepper and sea salt to taste
FYI: For spicy variation add chili paste or chopped Thai chili to taste
Directions
- Begin by preparing your bowl/jar at home up to 48 hours in advance. Add the rice vermicelli rice on the bottom of the jar/bowl.
- Combine all veggies, spices, and herbs (except lime parts). Toss to combine. Divide the veggies over the two jars, layering them on top of the vermicelli. Add lime wedges on top. Close the lid if not eating straight away.
- When ready to eat, boil a pot of water either using your office/home microwave or kettle. Remove the lime from your jar before pouring the boiling water into the jar. make sure the water just covers everything. Using a fork, stir the soup. Close the lid and give it a good shake.
- Let the soup sit for 3 to 4 minutes. Then squeeze the lime over top.
- For milder lime taste, add wedges to the veggies mix instead of squeezing the juice in the soup.
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1