Quick Pot Noodle Recipe
We first experimented with these when Hugh was looking at ways to improve workday lunches. However, the concept works equally well as a fast and very satisfying supper. It’s important to find the right kind of noodle – one that will soften nicely in boiling water from the kettle without the need for pan-cooking. We find flat, thin, quick-cook noodles fit the bill very well. The ‘pot’ should be covered once the water is added… with this in mind, a sealable heatproof jar, such as a kilner, is ideal.
serves 1
Method
Put all the ingredients, except the soy sauce and lime, in a ‘pot’. Pour over boiling water to just cover everything, pressing the ingredients down. Cover and leave for 8–10 minutes, stirring once or twice, then add soy sauce and lime juice to taste, and eat.
Ingredients
- 1 nest of thin, quick-cook noodles
- 1 teaspoon vegetable bouillon powder, or ¼ veg stock cube
- A small pinch of soft brown sugar
- 1 small carrot, peeled and very thinly sliced or cut into fine julienne
- 3–4 spring onions, trimmed and finely sliced
- 6 sugar snap peas, shredded, or a few frozen petits pois
- 1 leaf of spring greens or green cabbage or a couple of leaves of pak choi, stalk removed, finely shredded
- ½ teaspoon freshly grated ginger
- ½ garlic clove, grated
- ¼ red or green chilli, deseeded and finely chopped (optional)
- 2 teaspoons soy sauce
- Juice of ½ lime
If you like this recipe, you might like the following courses…
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