This diabetic friendly recipe is adapted from the cookbook “Packed-Lunch hacks and recipes to squeeze more nutrients into your day” by Becky Alexander and Michelle Lake. The low glycemic noodle cup can be easily taken to work in a mason jar with a well fitting screw top. I like to layer my mushrooms and miso on the bottom and put the zuccini noodles on top, so they don’t get mushy. If you want your add-on veggies to be crispy, keep them in another container and add once your have poured in your boiling water.
1 tbsp organic brown miso paste
1/2 tsp chopped ginger- peeled and grated
1/2 de-seeded and finely chopped red chilli
2 oz organic zucchini spirilized
4 sliced shitake mushroom
1 tbsp cashews
1 handful of shredded organic kale
1 finely chopped scallion
2 tbs raw red cabbage
1 oz organic tofu
1 oz raw onion
2 oz shredded daikon
Use a clean 16 oz mason jar with a well fitting lid that is fresh from the dishwasher. Layer your miso, chili, ginger, mushrooms, scallions, and zucchini noodles. Cashews can go on top or in a separate container. If you like them crunchy roast them a tiny bit for extra texture. After layering, leave about two inches of space for your water. When you are at work, starving and ready for something yummy just add boiling water, wait one minute and enjoy. Having extra things on hand like sesame oil, sesame seeds, soy sauce, or chili sauce can enhance your experience, so keep small amount of these in a drawer at work. Tasty and terrific!
You can play around with the ingredients. I enjoy the health enhancing qualities of different mushrooms, so if I can find them at my local gourmet supermarket I add in chanterelles, enoki, or hen of the woods mushrooms.