For a hot (and great-looking!) meal you can prep in minutes, try British chef Hugh Fearnley-Whittingstall's clever noodle bowl, adapted from his cookbook River Cottage Veg.


½ cup thin egg noodles
1 tsp. powdered vegetable bouillon
A pinch of brown sugar
Small carrot, peeled and julienned
Several scallions, sliced
A handful of bok choy leaves (or other greens), shredded
½ garlic clove, chopped
¼ chili, seeded and chopped
Soy sauce, to taste
Lime juice, to taste


In a 16-ounce mason jar, place egg noodles, powdered vegetable bouillon, brown sugar, carrot, scallions, bok choy leaves, garlic and chili. Add boiling water to cover and let stand 10 to 15 minutes, stirring once. Then add soy sauce and a squeeze of lime to taste.


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