Divide the salmon or shredded chicken into each glass jar evenly,
then add 5 ml of soy sauce, Chili sauce and lime juice to each jar.

Now layer the vegetables followed by the stock cubes. I crumble them.
Lastly divide the noodles evenly amongst the jars.
Cover with lid and keep in fridge until needed.

When the kids come home from school, famished, remove the jars from the fridge and pour boiling water in to fill jar. Stir the content (I use chop sticks) until the stock cubes have dissolved and the noodles are soft.

Allow the jars to rest for about 5 minutes before you decant it into a bowl and dig in. I eat mine with a few drops of sesame and chili oil.