DIY Pot Noodle

This is not quite as instant as a “real” pot noodle as you need to take time prepping the vegetables, however, it tastes far more healthy, satisfying and delicious.

Recipe taken from River Cottage Veg Every Day by Hugh Fearnley-Whittingstall.

Difficulty:👍👍

Cost: ££

Serves 1 people


1 nest of thin, quick-cook egg noodles
1 tsp vegetable stock powder, or ¼ cube vegetable stock
A pinch of soft brown sugar
1 small carrot, peeled and very thinly sliced or cut into fine strips
3–4 spring onions, trimmed and finely sliced
6 sugar snap pea pods, shredded, or a few frozen petits pois or peas
1 leaf of spring greens or green cabbage, finely shredded
½ tsp freshly grated ginger
½ garlic clove, grated
¼ red or green chilli, deseeded and finely chopped
2 tsp soy sauce
Juice of ½ a lime

  1. Boil a kettle full of water.
  2. Place the noodles, stock powder, or crumbled -up stock cube, and sugar in a pot.
  3. Add the prepared chopped vegetables and press down.
  4. Add the ginger garlic and chilli.
  5. Pour over enough boiling water to just cover everything, pressing the ingredients down.
  6. Cover and leave for 8–10 minutes, stirring once or twice thoroughly.
  7. Add soy sauce and lime juice to taste, stir again and then enjoy.

Method

  1. Boil a kettle full of water.
  2. Place the noodles, stock powder, or crumbled -up stock cube, and sugar in a pot.
  3. Add the prepared chopped vegetables and press down.
  4. Add the ginger garlic and chilli.
  5. Pour over enough boiling water to just cover everything, pressing the ingredients down.
  6. Cover and leave for 8–10 minutes, stirring once or twice thoroughly.
  7. Add soy sauce and lime juice to taste, stir again and then enjoy.

Ingredients

1 nest of thin, quick-cook egg noodles
1 tsp vegetable stock powder, or ¼ cube vegetable stock
A pinch of soft brown sugar
1 small carrot, peeled and very thinly sliced or cut into fine strips
3–4 spring onions, trimmed and finely sliced
6 sugar snap pea pods, shredded, or a few frozen petits pois or peas
1 leaf of spring greens or green cabbage, finely shredded
½ tsp freshly grated ginger
½ garlic clove, grated
¼ red or green chilli, deseeded and finely chopped
2 tsp soy sauce
Juice of ½ a lime


Give this a protein boost by adding some cooked chicken, lean ham, a boiled egg or mixed beans. Protein helps to keep us feeling fuller longer.

Feel free to adapt this recipe to whatever veg you have around the house, just cut harder veg (like broccoli) into smaller pieces to match the cooking time of softer veg (like mushrooms). For a quick fix throw in some frozen vegetables and adjust the cooking time accordingly.

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