Low FODMAP 10-Minute Noodles

This is a super easy take to work option. Prepare the night before or even in the morning.

Ingredients (for one jar)

• 1 tsp vegetable stock powder (San Elk or Massel)

• 1 tsp soy sauce or Niulife Soy-Not-Soy Sauce for a gluten-free option

• ½ tsp sesame oil

• ½ tsp fresh ginger

• ½ cup shredded carrot

• 25g rice noodle vermicelli 

• ¼  cup frozen shelled edamame

• 1/4 cup frozen corn

• 50g shredded cooked chicken breast

• 1/4 cup baby spinach leaves

• 1 tsp sliced green part of spring onion

• 1 tsp toasted sesame seeds.

Method:

Place the ingredients in your jar in the order listed in the recipe. This is important, it ensures that the ingredients that need the most softening and rehydrating are at the bottom.

Screw the lid on your jar and store in the fridge.

When you are ready to make your soup. First warm up your jar by running it under warm, then hot water. This will help prevent the jar from cracking when you add the hot water Place the open jar on a flat, heat resistant surface. Boil the kettle and carefully fill up the jar. Never add water while you're holding the jar in your hand, just in case it does crack.

Leave for 5-10 mins. Your veggies should be soft and your noodles cooked.

Give it a stir. You can enjoy straight from the jar or pour into a bowl.