Ingredients
Chicken stock powder
4 tsp
Plain, dry instant noodles
1 nest
Mixed frozen vegetables
2 cup(s), (300g)
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
Dried oregano
½ tsp
Garlic powder or flakes
½ tsp
Grated parmesan cheese
2 tsp
Instructions
Line up two large 1 litre Mason jars. Into each jar, place half the stock powder, noodles, frozen vegetables, chickpeas, oregano and garlic powder. Secure lid and refrigerate.
When ready to eat, pour 2 cups (500ml) boiling water into each jar and stir well. Stand 3-5 minutes or until noodles are cooked. Sprinkle with parmesan to serve.
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