1/2 teaspoon reduced-salt chicken stock powder
1/4 teaspoon crushed garlic
2–3 slices dried mushrooms, eg. shiitake or porcini (optional)
1/3 cup frozen corn kernels
1/2 carrot, finely julienned
2 Brussels sprouts, finely sliced
1/2 cup shredded cooked chicken
175g packet precooked Singapore noodles
1/4 cup fresh chopped parsley, to garnish
Step 1Layer all ingredients (except parsley) in a 750ml capacity or larger jar in the order above. Store jar in fridge until ready to eat. Keep parsley in a separate container or zip-lock bag.
Step 2Prior to serving, remove the jar from fridge and leave out for 10 minutes. Then fill with boiling water; close and seal the lid. Leave to soak for two minutes.
Step 3Open the jar, stir contents well and serve in a bowl, if desired. Garnish with chopped parsley.
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