Udon Noodles Meal Prep
The quickest and easiest lunch! For those days when you’re out and about, this vege-packed version of ‘instant noodles’ will be your go-to. All you need to do is add boiling water!
Tips & Tricks
- For an extra kick of flavour try adding chilli or miso paste.
- Add any vegetables you have in the fridge like sliced capsicum, sliced green beans, baby spinach or diced courgette! Even add in some shredded chicken or diced tofu for added protein.
- Salt-reduced stock powder and salt-reduced soy sauce are great substitutes if you’re looking to reduce sodium intake
- Make sure you use preserving jars if opting for a glass option! Adding boiling water to regular jar glassware that’s come out of the fridge can cause the glass to shatter.
Ingredients
- 4 Tbsp vegetable or chicken stock powder or cubes
- 4 Tbsp Pams Soy Sauce
- 2 tsp Pams Crushed Garlic
- 2 tsp Pams Crushed Ginger
- 1 bag Pams Asian Slaw, including the sesame dressing
- 1 pack Pams Udon Noodles
Method
- Evenly divide the stock, soy sauce, crushed garlic, crushed ginger & sesame dressing between four 1 litre containers or heat-proof preserving jars. Mix to combine.
- Place about 1 cup of the slaw into each jar and top with the udon noodles. Screw on the lid and keep in the fridge until ready to serve.
- When ready to eat, pour over enough boiling water to cover the noodles. Stir to combine, then cover and let sit for about 5 minutes. Stir again and eat straight from the jar or pour into a noodle bowl!
Ingredients
- 4 Tbsp vegetable or chicken stock powder or cubes
- 4 Tbsp Pams Soy Sauce
- 2 tsp Pams Crushed Garlic
- 2 tsp Pams Crushed Ginger
- 1 bag Pams Asian Slaw, including the sesame dressing
- 1 pack Pams Udon Noodles
