A handful of seasoning, a touch of protein, loads of veggies, and a bed of noodles. Lunch is in the bag!
- Thinly slice the mushrooms and pepper. Chop the green onions and cilantro.
- Divide the sweet chili and fish sauce into 4 wide-mouth Mason jars (500 ml/2 cups each). Season with pepper and stir.
- Add the following ingredients (in this order): shrimp, edamame, vegetables, cilantro, and vermicelli. Secure lids to jars.
- When ready to serve, fill jars with boiling water (see Notes), close lids and let sit 5 minutes. Stir and enjoy.
Keeps for up to 2 days in the fridge. Do not freeze.
Notes
Make sure the water has come to a rapid boil before pouring it into the jars; hot water alone is not enough to thoroughly heat ingredients.
You can also add cold water and heat in the microwave for 5 minutes, or until soup is heated through and vermicelli is cooked.
Recipe taken from the book Les lunchs written by Geneviève O’Gleman (Les Éditions de l’Homme 2019)
Photo credit: Maude Chauvin