Ingredients

•          handful stir-fry vegetables
•          30g/1oz dried 'instant noodles', seasoning sachet discarded
•          25g/1oz creamed coconut
•          2.5cm/1in fresh root ginger, grated
•          1 garlic clove, grated
•          ½ vegetable stock cube
•          ½ lime, juice only
•          pinch chilli flakes (optional)
•          1 tsp fish sauce (optional)
•          salt and freshly ground black pepper
•          15g/½oz cooked chicken strips or cubes of firm tofu
•          small handful coriander, to serve

Method

1.     Put all the ingredients apart from the chicken and coriander in a heatproof lidded container.
2.     When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes.
3.     Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes.
4.     Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately.