NewStyle Pot Noodle Recipe
I distinctly remember having a thing for pot-noodles, when I was in my teens. All slurpy-splashy sauciness and ultimate convenience. Back then I don’t think I ever considered checking a label. How times have changed!
This new take on the classic pot noodle recipe captures the convenience of the original 1-pot-lunch. But instead of unpronounceable mysterious dried offerings, flavourings and additives, it’s packed full of real foods that you actually want to eat.
1. Ingredients
- 1 serving of noodles – precooked fine rice noodles or Bare Naked Noodles work well here
- ¼ vegetable stock cube
- Your choice of Veg AND Protein AND Herb*
- 1 tbsp cold-pressed sesame oil or extra virgin olive oil, optional
- ¼ red chili (finely sliced), optional
- Soy sauce, optional
*Not sure what veg or protein or herb to use? Here are some ideas...
Option 1: Ideal for vegetarians
Sliced mushroom + 1 spring onion (finely sliced) + wakame seaweed + handful of spinach leaves AND 2 eggs (boiled for 6 minutes) AND a handful of chopped coriander
Option 2: For the chicken-lovers out there
½ carrot (grated) + ½ courgette (grated) AND 1 chicken breast (cooked and shredded) AND a handful of fresh parsley (washed and chopped)
Option 3: For the healthy vegan
1 handful of bean sprouts (washed and chopped) + 1 handful of cooked mangetout (finely sliced) AND ½ pack tofu (diced) AND a handful coriander (washed and chopped)
2. Step-by-step Method
-
Put your noodles at the bottom of your cup.
-
Then crumble in the vegetable stock cube.
-
Top with your choice of veg, protein and herbs. Add the oil and any other seasonings.
-
When you’re ready to eat, add enough hot water to cover the noodles, put on the lid and leave to sit for 5 minutes. The noodles will soften and the vegetables will steam slightly.
-
Finally, whip out your fork, give everything a quick stir, and tuck in.
3. Eating your Pot on the go
This pot noodle recipe is one that works when your day is packed but you don’t want to compromise on what you eat.
If you’re packing this up to eat on-the-go, you’ll need a wide jar or cup with a lid – something that can resist heat. Follow the step-by-step method from 1 to 3. When it’s time to eat, continue from point 4.
You’ll also need access to a kettle for the hot water. (Or maybe you can charm a friendly barista into giving you a splash of hot water on the side).
Tried this pot noodle recipe to make a new-style healthier version of a classic eat?
What’s your favourite combo of veg, protein and herbs?
I distinctly remember having a thing for pot-noodles, when I was in my teens. All slurpy splashy sauce and ultimate convenience. Back then I don’t think I ever even considered checking a label. How times have changed!
This noodle dish captures the convenience, but instead of unpronounceable mysterious dried offerings, flavourings and additives, it’s packed full of real foods that you actually want to eat.
If you’re packing this up to eat on-the-go, you’ll need a wide jar or cup, with a lid, that can resist heat. You’ll also need a kettle, or maybe you can charm a friendly barista into giving you a splash of hot water when you’re ready to eat.
Image by Alison Marras
INGREDIENTS
- 1 serving of noodles – precooked fine rice noodles or Bare Naked Noodles work well here.
- ½ stock cube
- your choice of veg, protein and herbs:
sliced mushroom + 1 spring onion (finely sliced) + wakame seaweed + handful of spinach leaves + 1 egg (boiled for 6 minutes)
or
½ carrot (grated) + ½ courgette (grated) + 1 chicken breast (cooked and shredded) + handful of fresh parsley (washed and chopped)
or
handful of bean sprouts (washed and chopped) + handful mangetout (finely sliced) + ½ pack tofu (diced) + handful coriander (washed and chopped) + ¼ red chili (finely sliced)
chili powder and soy sauce (optional)
STEP-BY-STEP METHOD
1. Put your noodles at the bottom of your cup.
2. Then crumble in the vegetable stock cube.
3. Top with your choice of veg, protein and herbs. And add a few glugs of your favourite oil and any other seasonings.
4. When you’re ready to eat, add enough hot water to cover the noodles, put on the lid and leave to sit for 3 – 5 minutes. The noodles will soften and the vegetables will steam slightly.
5. Finally, whip out your fork, give everything a quick stir, and tuck in.
A drizzle of olive oil can be a revolutionary act. Healthy doesn’t have to mean hard.