Instant noodle bowls

Name: Instant noodle bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 Knorr Chicken Stock Cubes; 150 g vermicelli rice noodles (4 nests); 300 g tofu; 1/2 red cabbage shredded; 2 carrots ribboned; 150 g chestnut mushrooms; 2 spring onions; 1 lemon; 800 ml water; 2 tbsp soy sauce

Perfect for a quick dinner or a packed lunch for the office, these instant noodle bowls are healthy and full of flavour.

10 MINS

Cooking Time
Easy

Difficulty
10 MINS

Prep Time
4 People

Serves

2 Knorr Chicken Stock Cubes
150 g vermicelli rice noodles (4 nests)
300 g tofu
1/2 red cabbage shredded
2 carrots ribboned
150 g chestnut mushrooms
2 spring onions
1 lemon
800 ml water
2 tbsp soy sauce

Start by finely chopping/shredding all vegetables.
Cut Tofu into bite sized cubes and fry lightly in oil.
To the meal prep containers, add a serving of rice noodles, mushroom, cabbage, carrot, spring onion, 1/2 stock cube and a tsp of miso paste.
When ready to eat, simply add boiling water and wait 5 minutes until rice noodles are tender. Mix and season with chilli flakes.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	263.22 kcal
Protein (g)	12.63 g
Sugar (g)	6.57 g
Fat (g)	3.3 g
Fibre (g)	4.72 g

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