MONDAY NOODLE SOUP

You don’t need to have this on a Monday but it’s a healthy, warming start to the week and a brilliant way to use the scraps

of the Sunday roast.

INGREDIENTS

85g noodles

1 tsp sesame oil

1 tsp grated fresh ginger 1 tbsp soy sauce

Sliced red chilli

1 soft boiled egg (boiled for six minutes, cooled and peeled) A head of pak choi cut into

four through the stem A spring onion, thinly sliced Toasted sesame seeds

Miso soup base A handful of sliced roast leftovers – pork belly is

especially good

METHOD

h Cook the noodles until not quite done, drain and rinse in cold water. Drain

again and mix with the sesame oil, grated ginger and soy. Put in a box in the

fridge. In another box, have the chilli, soft boiled egg, pak choi, spring onion

and sesame seeds. h Put the miso soup base

in the bottom of a large insulated coffee cup or a

leakproof box. Add the noodles and leftover meat, followed by the vegetables and egg, a sprinkling of sesame seeds and the

red chilli. h When you are ready to

eat, pour some boiling water in a deep soup bowl to heat it, and put 300ml of boiling water in a pan with

the miso soup mix. Bring back to the boil while you empty the water from the

bowl. Pour the boiling soup into the bowl, cover and leave to steep for a

couple of minutes.