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Digital Subscriptions > Healthy Food Guide > March 2017 > THE NEW POT NOODLE

THE NEW POT NOODLE

Simple to make and even easier to wolf down, our portable noodle pots make the ideal lunch for healthy eaters on the go

Chicken noodle soup

PREP 15 MIN SERVES 1

DAIRY FREE

½ very low salt chicken stock cube, crumbled

1 small garlic clove, crushed

2–3 slices dried mushrooms (eg shiitake) or 1 large fresh mushroom, sliced

50g frozen sweetcorn

½ carrot, julienned or grated

2 brussels sprouts or 1 baby pak choi, finely sliced

75g cooked skinless chicken breast, shredded

150g straight to wok singapore noodles

2tbsp chopped fresh parsley or coriander, to garnish

1 Layer all the ingredients, except the herbs, in the order stated in a 750ml jar with a lid. Keep the herbs in a separate container or wrap in clingfilm and put on top of the salad before sealing.

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About Healthy Food Guide

You can eat carbs! Our dietitian discusses how good carbs can help with your weight loss and energy levels. We find out how one reader reversed his type 2 diabetes through diet, and get an expert update on clean eating and the processed foods you SHOULD be eating. Plus, our food psychologist reveals how you can take control of your willpower and say no to office cake. All this plus 30 calorie–counted recipes in the March issue of Healthy Food Guide.
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