These pots are so so easy to make. They are a healthy, cheap and easy alternative for lunch or dinner! They are easily transportable and a fabulous way of using up any veggies that are just on the turn or need eating from the fridge/cupboards.
You can make several varieties, from curry, to Spanish style (using cooked rice instead of noodles) , you could make noodle salads this way and then no need to add water . The list goes on.
If you guys want then Ill post some more detailed recipes for the various varieties. Just let me know by posting a comment below!
For now, enjoy and let me know how you get on
Homemade, Healthy, Cheap… Pot Noodle
Vegan, Vegetarian, GF Option
Prep 10 mins
Cook 5 mins
2 x Kilner style Jars, cleaned and dry with sealable lid
2 x Nests of wholewheat vegan or gluten free dried or pre cooked and cooled noodles
(you can basically do what you want here, I do it with dried as saves pre cooking)
1 x Sachet per jar of Organic Brown Miso paste (I use ClearSpring) If you dont have any miso in the house using some Chinese Five spice works well or you can make it in to a curry flavour adding some Mild Curry powder instead.
2 x Carrots, peeled and cut into thin matchsticks
1 x Large handful of sugar snap peas, washed and trimmed
1/2 a Pepper, red, yellow or orange, deseeded and roughly chopped
1 x Large handful of mushrooms, sliced – I had white mushrooms to use up but any would work here
1 x Large handful of greens, roughly shredded or chopped – I used some kale for this one
3 x Spring onions, sliced down to the green ends
4 x Broccoli flourrets chopped along with some of the ‘trunk’ / stalk for extra fibre
1/2 Red chilli, deseeded unless you want it hot hot… and sliced
1 inch piece of fresh ginger , grated (you could use the ginger paste if you dont have fresh)
1 x Garlic clove, crushed (again you could use the garlic paste)
Small bunch of coriander roughly chopped
1 x Teaspoon divided of Bouillon powder
Sea Salt and Pepper to taste
To be added later:
Gluten Free Soy Sauce to taste
1/2 – 1 cup of boiling water depending on jar size and desired consistency
Take your jar and lay your noodles in the bottom.
Next add your Miso paste and/or spices and Boullion on top of the noodles. Then stack all the veggies on top of this.
Top off with the ginger, chilli, garlic and coriander
Seal the jar and put it in the fridge until you are ready to complete.
When you come to devour your pot of delight, add the hot water to the desired amount . If you have added pre cooked and cooled noodles you may want slightly less water than more.
Add your Soy sauce and if you fancy it a dash of lime (particularly good if you have gone for a full on chilli kick)
Give it all a good stir and leave to stand for up to 5 minutes to allow the veggies to soften and your noodles to cook.
And thats it! finished.. just time to wolf it all down!
It can be a bit messy so wearing a white shirt is not advised when consuming
The thinner your noodles the better ideally. I use these ones but there are so many great ones, I love using Buckwheat Soba too when I have them in.