Vegan DIY (healthy) Pot Noodle

• 1 tsp miso paste
• 1 tbsp nut butter (optional)
• 1 tsp vegan stock powder or ½ vegan stock cube
• 1 tbsp toasted sesame oil (optional)
• Add soy sauce to taste
• Juice of ½ a lime
• 1 nest/large handful of instant noodles (we like Mama)
• Handful of kale (big stalks removed), spinach or other greens
• 80g/3 oz marinated tofu, deep-fried tofu puffs or firm silken tofu, cut into 1cm cubes
• 2 spring onions, sliced
• ½ carrot, grated or spiralised
• Handful of grated red cabbage
• Handful of frozen peas
• Green or red chilli, sliced
• Radish or alfalfa sprouts
• Toasted mixed seeds
• Handful of fresh coriander, stalks removed
• Sriracha sauce

Alternative options: any sprouts (eg mung bean, fenugreek), avocado, broad beans, broccoli stems, cauliflower, celery, chilli flakes, courgette, curry paste, edamame beans, fresh herbs, garlic, grated beetroot, grated ginger, green beans, mangetout, mushrooms, onion (finely diced), pineapple chunks (tinned or fresh), radish, sesame seeds, sliced red/yellow pepper, sugar snap peas, sweetcorn (tinned or fresh), tinned black beans, tinned chickpeas, yeast extract