You can mix and match the veg you use here, but make sure they are ones that will be edible with very little cooking – finely sliced carrots, grated squash, sliced mushrooms all work well. This is a healthy meal to take to work; keep it in the fridge and pour over the hot water at your desk.
thin rice vermicelli 50g (I use brown rice ones) fresh ginger a small piece creamed coconut 1 tbsp white miso paste a good spoonful sesame oil a splash soy sauce or tamari 1 tbsp star anise 1 spring onion 1 fresh red chilli 1 greens a small handful courgette ½ sugar snap peas a small handful fresh basil or coriander sprigs toasted sesame seeds 1 tbsp
Fill and boil the kettle and get all your ingredients out. You’ll need two heatproof mixing bowls with a plate that fits on top. Once the kettle has boiled, put the noodles into one of the mixing bowls and cover with boiling water. Leave to sit, covered with a plate.
Peel the ginger and grate into the other bowl, then add the creamed coconut, white miso, sesame oil, soy or tamari and star anise. Very finely slice the spring onion and chilli and add most of them to the bowl. Shred the greens, cut the courgette into thin slices and slice the sugar snaps. Add them all to the bowl.
Once the noodles have had 3 minutes, drain and add them to the bowl of veg. If you’re making for lunch later, layer everything into a screwtop jar and finish the recipe when you’re ready to eat.
Re-boil the kettle. Pour over hot water from the kettle until the noodles and veg are just covered, and mix well.
Garnish with the remaining chopped chilli and spring onion, a little basil or coriander and some toasted sesame seeds.