These yummy pots of goodness are simple to throw together and ideal for using up veggies and other ingredients that might be lurking in your cupboards. Prepare four pots at a time and you're set up with a fresh, nutritious lunch for most of the week, you just need to add boiling water.
- ½ tsp of frozen chopped ginger (or 5mm/¼in piece of root ginger, peeled and grated)
- ½ tsp of chopped frozen garlic (or ½ garlic clove, chopped)
- ¼ deseeded and finely chopped red chilli
- 1 tbsp of tamari (or light soy sauce)
- 1 tsp of honey
- 50g/1¾oz of dried brown rice vermicelli noodles
- 1 handful of shredded cooked chicken
- 1 handful of small broccoli florets
- 1 small thinly sliced carrot
- 2 thinly sliced mushrooms
- Some toasted sesame seeds (for an optional topping)
- Add all the ingredients to a 500ml/17fl oz sealable jar or heatproof pot, apart from the optional toppings.
- Put in the fridge. Pack the toppings to take with you, if using.
- Keep the jar chilled at work, if you can, but remove it 30 minutes before you are ready to eat so that the pot comes to room temperature.
- Pour boiling water to just cover all the ingredients, and quickly seal. Give the jar a good shake and leave for 3–4 minutes. Stir well and add the toppings.
TOP TIP: There’s no end to the different combinations of ingredients you can use in these pots. Try cooked prawns/shrimp, crab, salmon, duck or tofu as alternative proteins; and curry paste, fish sauce, tom yum paste, tamarind sauce and coconut cream all work well as flavourings.
Recipe courtesy of Packed by Becky Alexander and Michelle Lake, photography by Haarala Hamilton (Nourish Books 2017, £12.99)