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Using a sterilised Kilner or large jar, empty the stock cube pot into the jar. Add the dark soy sauce and garlic purée. Add the frozen vegetables, torn chicken breast and noodles.
Close the jar and store in the fridge until lunchtime.
When you're ready to eat, pour 100ml boiling water over the noodles and leave for 3 minutes to warm everything through. Stir to fully combine all the ingredients, top with the chopped spring onion and enjoy.