Tofu katsu curry | TOP prep ahead meals | 3 most popular recipes this week
Move over ready-made instant noodles, this healthy DIY version is ready in 15 minutes. Pack the ingredients into a heatproof lidded jar and you're all set for a flavoursome workday lunch or speedy supper. |
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1 x 400g / 14 oz tin beans, drained (we used butter beans) 1 tbsp soy sauce 1 tbsp sriracha 1 lime, juiced 1 vegetable stock cube handful of spring onions, finely sliced 1 large carrot, grated 100g / ¾ cup / 3.5 oz frozen peas/edamame beans 1 yellow pepper, finely sliced 100g / 1¼ cups / 3.5 oz rice vermicelli noodles handful of coriander, roughly chopped red chilli flakes, optional |
| step 01 Divide the tinned beans between 2 x 1 litre heatproof glass jars or Tupperware boxes. Top each container with ½ of the soy sauce, sriracha, lime juice and crumble in the stock cube. Follow with the spring onions, grated carrot, peas/edamame beans and yellow pepper; finish by dividing the rice noodles between the 2 containers. step 02 When you're ready to eat, fill each container with 200ml / 6.8 fl oz boiling water and heat in the microwave for 1 minute at a time, stirring until the noodles are soft. Alternatively, pour into a saucepan and heat for a few minutes until the noodles are cooked. Serve topped with chopped coriander and red chilli flakes if desired. |
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