The article above grabbed my attention a while ago, when it made the rounds in my Facebook feed. It took me a couple of weeks to get around to trying it out, which is a shame, BECAUSE IT HAS CHANGED MY LIFE.
A daily infusion of gingery broth, noodles, fresh veggies, and a touch of heat… IN A JAR.
I have a Fresh Instant Noodles Caps Lock problem.
The concept is so simple. Layer wet stuff first, then veg, then dry stuff, then noodles, then fresh stuff, and close it up until it’s time to eat. Then add hot water and let it sit for 5 minutes. Voilà! Comfort food without the massive MSG and gratuitous fat infusion.
The actual article outlines the technique and 5 basic “recipes,” but I went off-script from the start. Mark makes a variation on Vietnamese Mi Hoahn Than that I adore, and my favorite stir fry is Chicken and Bok Choy in Ginger Sauce, so… I mixed them up, and camp up with this beauty:
Start with about a teaspoon of chicken Better Than Boullion, a pinch of minced garlic, as much chili-garlic paste as you like, and a generous tablespoon of grated fresh ginger.
Layer in matchsticks of red bell pepper–maybe an eighth of a good-sized pepper, and thinly sliced bok choy, leaves too! I buy the baby ones, and use two stalks or so. Then, sliced dried shiitake mushrooms and a little bit of chopped turkey jerky. I swear, it softens just a little in the water, and it’s perfect. Add a little handful of packaged, pre-cooked hokkien stir-fry noodles.
The original article suggests putting the garnishes in a plastic bag, but I find they work just fine for a few hours resting atop the noodle layer. I use the white and pale green parts of a scallion, sliced thin, and a large pinch of finely chopped fresh cilantro.
I also like my soup on the scalding hot side, so I add the boiling water, let it sit for five minutes, and then empty the jar into a bowl and zap it in the office microwave for a minute. Lunch is served.
So much goodness in that bowl.
Now, go forth and create your own. Let me know how it goes.