noodle pot by Robertapagnier

Ingredients

• 50 g (1.8 oz) rice noodles
• 75 g (2.6 oz) cooked chicken, shredded or diced
• 1/2 cup cooked broccoli florets
• 50 g (1.8 oz) mushrooms, thinly sliced
• 1 bouillon cube or 1 tsp bouillon powder
• 1 tbsp soy sauce
• 1 tsp fresh ginger, grated
• 1/4 tsp red chili pepper, minced (or to taste)
• 1/4 lime, juiced
• 2 tbsp fresh cilantro, chopped

Instructions

1. Layer the ingredients in a heatproof jar or container, starting with the rice noodles at the bottom until ready to serve.
2. Add the shredded cooked chicken, cooked broccoli florets, and sliced mushrooms over the noodles until ready to serve.
3. Sprinkle the bouillon cube or powder, soy sauce, grated fresh ginger, and minced red chili pepper on top of the vegetables until ready to serve.
4. Finish by adding the lime juice and chopped fresh cilantro until ready to serve.
5. When ready to eat, pour approximately 300 ml (1.25 cups) of boiling water into the jar until ready to serve.
6. Stir well to combine all ingredients and dissolve the bouillon until ready to serve.
7. Cover the jar and let it steep for 3-5 minutes, allowing the noodles to soften and flavors to meld, then serve immediately.