Place all the ingredients, except the coriander and lime, in a large jar in the order given above. Whack in the fridge when you get to work. At lunchtime, pour over enough boiling water to just cover everything, pressing the ingredients down. Cover and leave for 2 minutes, stirring once or twice. Top with the coriander and a squeeze of lime juice. Eat.
Make It Kimchi Instant Noodles:
Use 1/2 cup of kimchi, instead of the pastes and sauce, and replace the prawns with some cubed tofu. Add some chilli sauce if you like.
Make it Italian ‘pasta’ Noodles:
Add, in this order: 1/3 cup of cooked quinoa; 1 zucchini, sliced into thin strips; 1/3 cup of passata sauce; a small handful of shredded roast chicken and the broccoli and peas (as per the recipe above). Serve with basil leaves.
Recipe Note
Pack this up in a big jar in layers, take it to work, add hot water and stir with a chopstick (or your pen). Done.
What prawns should you buy?
Only Australian prawns – overseas ones are rarely sustainable.nLook for Marine Stewardship Council–certified prawns (they certify prawns in 15 countries around the world). Not too many. All prawns have sustainability issues in part because the bycatch is shocking. Depending on where they are trawled, for every prawn caught, up to 27 other species are trapped in the bycatch and tossed away. Please, pause on this. Go farmed rather than trawled, due to bycatch issues. Australian-farmed prawns are very high quality. Or go local estuary or river prawns, which aren’t trawled.
Packed with flavour; this 2 minute lunch wounder is full of nutrients and delicious to boot!
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