Japanese prawn noodle jar
Serves: 1
Prep time: 5 minsTotal time: 
Recipe photograph by Laura Edwards
Japanese prawn noodle jar
This is like a healthier pot noodle, but much more tasty. Just add water for a quick and easy lunch
Serves: 1
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
424Kcal
Fat
4gr
Saturates
1gr
Carbs
70gr
Sugars
10gr
Fibre
4gr
Protein
26gr
Salt
4gr
Ingredients
- 60g dried rice noodles
- 1-1½ heaped tbsp miso paste - 1 x 20g sachet, or from a jar
- 1 tbsp soy
- 1 tbsp mirin or dry sherry
- 50g frozen edamame beans or peas
- 75g cooked, peeled king prawns
- 1 spring onion, sliced
- 2 tbsp chopped coriander
Step by step
Get ahead
Arrange all the ingredients in the jar the night before, then store in the fridge.
- Soak the noodles following the pack instructions, then drain and rinse in cold water. Mix together the miso, soy and mirin in a 600-750ml-capacity jar. Layer up the noodles, edamame or peas, prawns, spring onion and coriander. Cover and chill for up to 24 hours.
- Remove from the fridge 30 minutes before eating. When ready, add enough boiling water to cover the noodles (about 300ml). Leave to stand for 3-4 minutes, stirring once or twice to separate the noodles.
