Prep time: 10 minutes
Cook time: 2-3 minutes
We all have nights where we have nothing for lunch the next day. For me, that happens in two instances: we ate a lot of dinner and there isn’t enough, or we ate a lot when we were out to dinner and have no leftovers. So this “soup kit” is a quick, delicious fix to that problem. Aside from the rice noodles, these are all ingredients that I usually have lying around – and I will now be adding rice noodles to that list!
handful of rice noodles
2 tsp fermented soybean paste(available in Asian aisle of grocery stores)
1-2 tsp soy sauce
1/2 tsp sesame oil
siracha, as desired
Salt and pepper, to taste
1 chicken bouillon
1 whole carrot or 3-4 baby carrots
small handful of spinach
1. Cook rice noodles according to package directions. Rinse and throw in the freezer for a few minutes to quickly cool them down.
2. Chop veggies into slivers and sauté in frying pan with a dash of olive oil for 3-4 min.
3. Prepare paste in a small bowl and mix together.
4. Take out a large Tupperware container that you can add liquid to later and put in the microwave. First, add the rice noodles. Then drizzle the paste over the noodles and add the chicken bouillon. Finally, layer the sautéed vegetables and spinach. Cover and place in fridge until you are ready to eat!
5. Pour near-boiling or boiling water into Tupperware. Seal and let rest for 2-3 minutes. Mix with a spoon and if you didn’t use boiling water, microwave for 45 seconds (bc who has readily available boiling water at work?). Eat!
And that, my friends, is it. The flavor is wonderful, so be sure to use a decent rice noodle. Btw this is an amazing idea and I cannot take credit for it- that’s what Pinterest is for. But I can take credit for the actual recipe – and for that I hope you enjoy it!