Celebrity chefs including Mary Berry, Nigella Lawson and Raymond Blanc have all donated recipes to this cookbook, which aims to raise funds for the world-class NHS cancer centre, as well as passing on brilliant dietary tips for those suffering or recovering from cancer - and the people who care for them.
It's published by Kyle Books, rrp £19.99.
We love the fact that it's a much healthier and nutritious version of a fast food favourite - pot noodles.
Claire writes: 'This is a very quick, easy lunch to make when you have lots of vegetables in the fridge, perhaps some you can spare from a stir-fry or something similar.
'Use the list here for guidance only – you could any vegetables that needs minimal cooking or taste good eaten fairly crunchy, such as peas, cabbage and baby corn.
'You can also vary the flavours a lot, for example, instead of chicken stock and soy sauce, you could use a sachet of miso soup.
'You could even use cooked rice instead of noodles. This is a great source of vitamin B, iron and beta-carotene.
'The fresher the ingredients, the better the vitamin C content.'
- 1 small carrot, peeled
- 1⁄2 courgette
- 1⁄2 red pepper
- 1 spring onion
- Handful of beansprouts
- A few leaves of spinach
- Some leftover cooked chicken (optional)
- 1 teaspoon finely chopped fresh ginger
- 1 garlic clove, finely chopped
- A few coriander leaves
- 1⁄2 chicken stock cube or vegetable bouillon, or 1 sachet of miso paste
- 1 nest/strip of quick-cook egg noodles
- Dash of soy or fish sauce Squeeze of lime (optional)
Method1 Shred the carrot, courgette, red pepper and spring onion, and layer them in a tall airtight box or preserving jar.
2 Add the beansprouts, spinach and any other vegetables you might be using, along with the leftover chicken, if you have any.
3 Sprinkle over the ginger, garlic, coriander and your choice of stock cube, then squash in the noodles. Seal well and leave until you are ready to eat it.
4 Boil a kettle and pour boiling water over your noodles until they are just covered. Give everything a quick stir or prod with a fork or chopsticks, then cover again and leave for a minimum of 5 minutes. Check to see if the noodles are soft enough and leave for a couple more minutes if necessary.
5 Season with soy or fish sauce to taste and add a squeeze of lime, if you like.
Nutrition InformationServes 1
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