Instant Noodles or Soup in a jar (Nadiya Husseins Time to Eat book)

Spice paste will last 2 months in fridge. Separate the cloves of garlic from the bulb. Peel garlic by running boiling water over them in a bowl. Douse for 1 minute and skin should come off easily from the garlic.

Food process your onion and garlic until they are pulverized.

Place onions and garlic into pan and cook in your usual oil until they are golden brown

Add balsamic vinegar, soya sauce, fish sauce and add soft brown sugar to make it sticky and sweet.

Add 2 jars (its about 2 cups) of chilli paste. Cook for 20 minutes. Put into a jar.

Now to make the noodles. Put a tablespoon of the spice paste into a 500ml jar, along with your portion of noodles and all the other bits. Leave it in the fridge, and when you are ready to eat, pour 300ml of boiling water into the jar and pop the lid on. I like my noodles brothy, but if you like a drier noodle, just add less water. These are great for home but also perfect for taking to work.

Assemble soup- Chicken and Pea:
1 tablespoon spice paste + 3 tablespoons frozen peas + 3 tablespoons frozen onions + a small handful of cooked chicken + of a lime, squeezed, then dropped into the jar + 1 teaspoon dried dill

Assemble soup - Beef and Kimchi:
1 tablespoon spice paste + 1 spring onion, sliced + 1 tablespoon kimchi + 2 strips of beef jerky, thinly cut with scissors + teaspoon smoked paprika

Assemble Soup - Soya Mushroom:
1 tablespoon spice paste + x 285g tin of sliced mushrooms, drained + 4 tablespoons soya mince, dried or frozen + 1 cube of frozen spinach + a slice of lemon, squeezed and dropped into the jar

Assemble soup - Egg Noodles:
1 tablespoon spice paste + 4 tablespoons mixed frozen veg + 2 eggs, cracked straight into the jar + 1 tablespoon coriander seeds, crushed + 1 teaspoon dried dill