- 1 Nest of Noodles (I use rice noodles)
- Half a Handful of Beansprouts
- 1 Chopped Spring Onion
- 1/4 Sliced Red Bell Pepper
- Half a Cup Chinese Leaf or Cabbage Chopped
- 1 TBSP Soy Sauce
- 1 TSP Miso Paste (optional)
- 1 TSP Beef Bouillon/Stock Granules
- 1 TSP Tom Yum Paste (optional)
- 1 Tsp Sriracha/ Hot Sauce
- Half Cup Chopped Cooked Chicken
- 4 Mushrooms, Peeled, Chopped and Cooked
- Half a Handful of Mange Tout or Beans
Preparation Time – 10mins
Cooking Time – 4mins
30 ‘Til 30 Recipe 8
I am always looking for new recipes for lunches for work, usually when you think of lunch you think sandwiches, well sandwiches are ok but I don’t really eat a lot of bread and sometimes I just need a change from soup. I always try to keep my lunches as healthy as I can (mostly because it means I can save the calories for later in the day) so these noodles are perfect, and they fill me up so I don’t need to snack, which is so easy to do when I am sitting at a desk all day, they can also be made the day before.
I love noodles, I could live off them, actually that’s probably true for any sort of chinese food, but I always feel a little disappointed with my food when I get ot from the takeaway so I try to make my own at home and freeze it for when my chinese cravings kick in.
There are no rules when it comes to making your own pot noodles, you can add whatever you like, I apply this rule not only to pot noodles but to all recipes, if you don’t like something just substitute it for something else. For this recipe I used some of the goodies I got at my trip to the Chinese market this weekend.
Before you start to make your noodles, make sure you have a decent tupperware tub or mason jar, make sure your mason jar will be able to hold boiling water as I have had a few which have just shattered when hot water has been added to them, which is why I use a plastic microwavable tub with a clip on lid.
Depending on the noodles you are using you may need to cook them first before adding them to your bowl (if you are using thick dried egg noodles you may need to) I use rice noodles as they are very thin so they soften when I add the boiling water to my bowl at lunch. If you are going to cook them first I would suggest cooking them until they are half way done so they do not turn mushy when you add water later on.
Add your noodles to the bowl or jar.
Next you need to make your sauce using your pastes, bouillon powder, soy and hot sauce.
Add your pastes, bouillon and sauces to a small bowl or cup and mix together until it forms a thick sauce/paste, you can add more or less hot sauce depending on your spice preference.
Pour this on top of your noodles.
Add your chicken.
Next chop up and wash your vegetables.
Add your vegetables to the bowl. I cooked my mushrooms a little before I added them to my bowl.
Put the lid on your bowl and pop it in the fridge until lunch time.
When you are ready for your lunch just take off the lid and fill your bowl up to your veggies with boiling water.
Leave for 3 minutes or until noodles are cooked and stir to mix the liquid (now like a soup) into the rest of the ingredients then leave for another minute for your vegetables to soften a little, and there you have it, a healthy homemade pot noodle which tastes so much better than any instant noodles you can buy.