Forget lugging in a scuffed tupperware box to the office that you've had lying around at the back of your kitchen cupboards for years. For 2017 layering up your lunch in a mason jar is so much more appealing come 1pm than rooting out a squashed sandwich. Watch the video above where this week our food columnist Gizzi Erskine shows us to make a healthy packed lunch that is pefect for munching al-desko. And of course it's totally Instagrammable too.
50g fine egg noodles
1 small courgette, spiralized
1 medium carrot, spiralized
handful of sugar snap peas, finely shredded
1 spring onion, finely shredded
75g cooked chicken
For the sauce:
2 tbsp crunchy peanut butter
1 tsp chilli bean paste
2 tbsp rice wine vinegar
2 tbsp dark soy sauce
2 tbsp sesame oil
2 tsp of sugar
1 tbsp chilli oil
Add the noodles to a saucepan of salted, boiling water and cook for 3-4 minutes.
Once done, drain and rinse with cold water to refresh.
Meanwhile mix together all the sauce ingredients in a small bowl.
Add half of the sauce to the bottom of your jar, followed by the chicken, then the noodles and lastly the vegetables.