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I grew up eating Mr. Noodles, which essentially were this little packs of instant noodles that came in plastic packaging for 25 cents at my local grocery store. Either add a small splash of hot water to the jar first and swirl around before adding the rest, or simply transfer to a bowl before adding hot water. None When ready to eat, carefully pour boiling water into your container, or transfer the contents into a bowl and pour the water on top to cover. None Add a cover, let sit for about 3-5 minutes or until the noodles are cooked to your liking.

This curry packs a serious spice kick, but that depends on the type of green curry paste you buy. None To a medium pot on high heat, add the oil and onions, and cook until the onions are soft, about 3 minutes. None Add the curry paste, and mash into the garlic and onion mixture until fragrant, about 30 seconds. None Variations: add extra water if you prefer your curry to have a more soup-like consistency.

None Reduce the temperature to low, partially cover and let cook for 15 minutes. Then turn off the heat, cover with a lid, and leave for another 5 minutes, until rice is fluffy and water is absorbed. None Gently scoop out rice and place in a shallow container to let it cool. You can cover the rice (directly on top of the rice, no air between the wrap and the rice) with plastic wrap, a damp paper towel or damp cloth and leave in the fridge for up to a day.

If you're in a rush, 5 minutes will do, but ideally we'd want to marinate the tempeh for at least 2 hours if not overnight for maximum flavour. None Mix the tempeh and BBQ sauce and let sit for at least 5 minutes, or ideally for 2 hours or overnight for maximum BBQ flavour. None Add 2 tsp of vegetable oil to a non-stick pan and once heated, add the tempeh strips and cook until golden and crispy on both sides, about 5-7 minutes. None Top the toasted bread with some BBQ sauce, add tempeh strips, tomatoes, roasted red pepper, avocado, and lettuce.