50g(3/4 cups) dried rice noodlesideally vermicelli, but flat noodles are ok. They take a little longer to soak, so the soup won't be quite as hot
1spring onion/scallionsliced
4sugarsnaps/snowpeaschopped in half
¼of a red pepperchopped into small chunks
small handful of kale
2tbspcooked chickenfinely shredded
½tspcornflour
You will also need:
300ml(1 1/4 cups) boiling water from the kettle
Instructions
Mix all the ingredients for your flavour paste, and put into a little sealed tub or jar until you're ready to use it.
1/2 tsp sesame oil, 1 tbsp dark soy sauce, pinch of ground ginger, 1/2 clove garlic, 1/2 tsp sugar, juice from small wedge of lime, 1 tsp sweet chilli sauce
Put all of the noodle ingredients into a large mug. Cover and refrigerate until you're ready to eat.
50 g (3/4 cups) dried rice noodles, 1 spring onion/scallion, 4 sugarsnaps/snowpeas, 1/4 of a red pepper, small handful of kale, 2 tbsp cooked chicken, 1/2 tsp cornflour
When you're ready too eat, pour the flavour paste into the noodle cup. Pour on boiling water, stir and cover. Leave for 3 minutes (or longer if the noodle instructions suggest so) and then stir again before serving.