asian noodle jar

½ cup shredded red cabbage ½ cup carrot match sticks ½ cup cooked chicken, shredded 1 cup gluten-free buckwheat noodles (or rice noodles) ½ cup cucumber, cut into match sticks ¼ cup mange tout or sugar snap peas 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh mint leaves, chopped For the dressing: 3 tablespoons soy sauce (low salt) 3 tablespoons sesame oil 3 tablespoons rice vinegar 1 tablespoon honey

1 Layer your noodle ingredients in two jars, starting with the red cabbage at the bottom, then the carrots, chicken, noodles, cucumber and peas, ending with the fresh herbs. 2 Put all the dressing ingredients in a separate small jar and shake up until fully combined. Divide between the two jars, screw on the lids and leave in fridge until needed.