In a large container add the Coconut Cream, Soy Sauce, Brown Sugar, Garlic and Chilli Sauce, Lime juice, and Peanut Butter – make sure the Peanut Butter is last so it doesn’t stick to the bottom!

Prepare fresh ingredients by slicing the Pak Choi, Spring Onions, add the Coleslaw and the Bean Sprouts, and finely slice the Tofu into thin pieces – pile up into the container leaving enough space for the Vermicelli to fit on top.

Pour 350-400ml boiling water into the container, pop the lid on and shake then rest, once the noodles are soft and cooked through after a few minutes, stir and shake again.