The month of January for a lot of people is about resolutions and starting a new, for me, it's about hitting the reset button and getting back to eating healthy. If you read my last post I was out for the count with a miserable cold and this recipe post had to wait until I could hold my head in an upright position. Well, here I am and my new year starts with bringing my lunches to my studio instead of eating out. I love noodles and have made many recipes over the years. The best one that I've found has been from Rose Thomas of The Londoner. I like this recipe because you can add whatever you want to the base and I love the name!
Travelling Noodle Pots are quick and easy, you can use whatever you have in the fridge, they keep for a few days so you can make a batch of them for the week ahead. Use a resealable wide-mouth jar; I found pyrex and canning jars work the best with hot water. Throw the pot together in the evening, seal it up, put it in the fridge and take it with you in the morning. All you'll need at lunch time is a little hot water to bring your healthy, fragrant noodle soup to life.
I've illustrated the recipe for the broth and the fresh ingredients that I use, remember, you're welcome to throw in whatever ingredients you've got on hand; the possibilities are endless!