Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Noodle soup lunch jar by WW

Noodle soup lunch jar

6
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy
Want to keep lunches quick, easy, tasty and interesting? Lunch jars are the perfect grab and go lunch option. Be sure to add your dressing to the salad jars first so the other ingredients don‘t go soggy.

Ingredients

Vermicelli rice noodles

50 g

Cooked skinless chicken breast

50 g, shredded

Vegetable mix, non-starchy, fresh

75 g, stir-fry variety

Vegetable stock cube

1 tsp, or stock powder, gluten-free variety

Green curry paste

1 tsp

Instructions

  1. Place rice noodles into a 1L (4-cup) capacity heatproof jar or container with a tight-fitting lid, breaking them to fit.
  2. Add all remaining ingredients. Seal with lid and refrigerate.
  3. When ready to serve, add 1¾ cups (435ml) boiling water to jar. Stir well, then cover and set aside for 5 minutes before eating.

Notes

For extra flavour, add 1 tablespoon chopped fresh coriander to the jar. Replace green curry paste with red or yellow curry paste if you prefer.

You might like

You might like