Step 1

Have two large heat-proof and air-tight jars and ready (750-1000ml capacity).

Step 2

Start by making the sauce, either in a bowl or make it directly into the two jars, dividing the ingredients equally between both jars. Whisk well to combine.

Step 3

Chop all of the vegetables into small pieces and use your fingers to crumble the tofu into 1-cm pieces.

Step 4

With the sauce at the bottom of the jars, layer up with the noodles then the courgette, carrot, bok choy, tofu and spring onion.

Step 5

If adding any extras, add these on top now. Add the lime on top.

Step 6

Either seal the jars and place in the fridge for 1-2 days until required or prepare straight away.

Step 7

Remove the lime. Pour boiling water into the jars, coming right to the top of the tofu. Do not seal the jars as the heat needs to escape slightly, but you can place a lid half on the top of the jars and allow to rest for 5 minutes. Now squeeze over the lime wedge.

Step 8

Stir well and check the noodles are cooked through and then enjoy.