This recipe is a super versatile starting point for any leftovers you might have in the fridge. The broth makes the perfect base for leftover chicken, fish, tofu, pork edamame beans, bok choy, whatever's good. you can also mix up the flavours once you have the hang of the broth, adding chilli, extra soy, garlic, whatever suits your tastes.
Method
- Place the nest of noodles into a bowl and cover with hot water
- Finely chop the vegetables
- Strain the noodles and toss in the sesame oil
- Divide all the ingredients between two bowls (or Tupperware) - this can now be stored in the fridge until you're ready for lunch
- When you are ready to eat pour about 500ml of boiling water and mix well - this will lightly cook the vegetables and create the broth
Sign up for a Friday treat
Join our news letter for recipes and tips as well as news from the week
Share this article:
Hot Right Now
