Just add hot water...

This lunch recipe is my take on a healthy pot noodle - it required a bit of advance preparation but the final steps of heating it up at work were easy peasy. And it's so low in propoints!

INGREDIENTS

A few slices of mushroom
2 spring onions sliced
5 pieces of baby corn, halved (tinned or fresh)
A handful of frozen, cut green beans
1 sachet 10 cal parev chicken soup
1 packet miracle rice
1 sachet (or tablespoon) soy sauce
100g firm silken tofu, roughly chopped

Cook the mushrooms and the green beans in the microwave till almost dehydrated. If using fresh baby corns cook them too. Drain the packet of miracle rice and dry fry until all the water on the surface of the non-stick pan has been absorbed (about 4 minutes on a full flame, stirring continuously). Place the cooked veggies and the miracle rice in the bottom of a lidded soup cup or a tupperware container and stir in the spring onion. Pack the chopped tofu separately, and take along the soy sauce sachet and the soup sachet. At lunchtime, add the contents of both sachets and the tofu to the cup, and add boiling water to cover. Leave to sit for a few seconds so the rice and the dried out veggies reabsorb the water. Stir and enjoy! (NOTE: the water will cool quite quickly because of the volume of other ingredients in the cup, so you may wish to give it a quick blast in the microwave before eating).

The only propointed ingredient here is the tofu, which is 1pp. Great for a day when you need to keep your pp values low for a meal out - or add some crackers or a tortilla wrap to bulk out the meal. So much nicer than a shop bought instant soup pot could ever be!