for 2 person

Preparation

100 g	glass noodles (e.g. Mei Yang)
100 g	carrots, cut into strips
100 g	edamame, peeled
50 g	bean sprouts
50 g	cashew nuts
50 g	baby spinach

Add flavour

1	lime, the whole juice
20 g	vegetable bouillon powder
1	red chilli pepper, deseeded, cut into rings
1 cm	ginger, grated
2 tsp	miso paste

Prepare

4 dl	water, boiling

How it's done

Preparation

Divide the glass noodles into the preserving jars and top with the carrots and all the ingredients up to and including the spinach.

Add flavour

Mix all the ingredients in a bowl and pour into the jars. Close the lid and chill until ready to prepare.

Prepare

Pour the water into the preserving jars and stir well with a fork. Close the lid and leave to absorb for approx. 5 mins.

Show complete recipe