Ingredients
- 1 serving (a single sheaf) Hakubaku Organic Soba Noodles
- 2 tsp Lee Kum Lee soy sauce
- 2x sachets of instant miso soup
- 4 white cup mushrooms, sliced
- 1 spring onion stalk chopped into thin rounds
- 40g baby spinach leaves
- 20g fresh coriander, roughly chopped
- 1/4 cup roasted unsalted cashews
Method
- This is a recipe perfect for a delicious and hassle-free lunch at work. Prepare it in advance, store it in the fridge, then just add boiling water. This recipe makes two portions.
- Cook the soba noodles according to the packet instructions until just tender. Tip the noodles into a colander and rinse under cool water.
- Set out two heatproof containers. Divide the noodles and remaining ingredients equally between the two containers, with the exception of the miso soup sachet. (You may like to store the unopened soup sachet in the same container as your noodle combo for convenience.) Store your noodle combo containers in the fridge until you are ready to eat.
- When ready to eat, open the miso soup sachet and squeeze the contents over the top of your noodle combo. Pour 1 cup boiling water over the top, and gently stir so that the miso diffuses through the noodle mix.
- And that's it! Enjoy your cup of noodles.
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC SOBA NOODLE 270G
- LEE KUM KEE - LKK SOY SAUCE GLUTEN FREE 250ML
