Cook 40g wholemeal noodles according to pack instructions, drain and cool. Finely shred 80g red or green cabbage, grate a carrot, chop a spring onion and slice a mushroom. Layer these vegetables with 50g frozen soya beans (or frozen peas) and 100g firm tofu cut into cubes into a kilner jar. When you want to eat, add boiling stock (chicken or vegetable). Close the lid and leave to stand for 2 minutes. Transfer to a bowl or eat rom the jar.