Tuesday, 27 September 2016

DIY Pot Noodle


'Healthy pot noodles???' you say.. YES. YES YES YES. This is going to be my lunch of choice for Autumn/Winter. It has everything - satisfying carb-y goodness, aromatic flavours and lots of crunchy veggies (+ the potential to change it up in loads of different ways - think Thai green curry paste, miso paste, TOFU.. the list goes on) ♥ These pots can be made in advance and stored in the fridge, when you want to use it simply open and add hot water. 

These pot noodles all take on a similar structure:

Flavour base: I used vegetable stock, sesame oil, hot sauce, liquid aminos, chilli flakes and grated ginger/garlic. I also added some kimchi which tasted amazing! You can totally change this up using things like Thai green curry paste, miso paste, Korean chilli paste etc - the list goes on! Bear in mind that it's best to keep the wet ingredients at the bottom. 

Fillers: As well as using fresh veggies I also used some frozen 'filler' veggies. These help pack out your noodle cup  - I used frozen peas and sweetcorn.

Noodles: Pretty much anything goes here - think ramen, rice noodles, udon etc. I used brown rice noodles. 

Fresh veggies: Again, anything goes so get creative! I used sliced pak choi, enoki mushrooms, shiitake mushrooms, lots of fresh coriander, sliced spring onions and sliced chilli. I also added a good squeeze of lime juice once my noodles were cooked. Keep these fresh ingredients at the top of your cup where they won't get crushed.



Ingredients
Flavour Base:
  • 1 tbsp vegetable bouillon
  • 1 tbsp sesame oil
  • 1 tsp chilli flakes
  • 1 tsp hot sauce
  • 2 tbsp kimchi
  • 2 cloves garlic, grated
  • 1 tsp ginger, grated
Filler Veggies:
  • 3 tbsp frozen peas
  • 3 tbsp frozen sweetcorn
Noodles:
  • 1 portion of brown rice noodles, uncooked
Fresh Veggies:
  • 1 head pak choi, cut into bite-sized pieces
  • Handful of enoki mushrooms, ends cut off
  • Handful of shiitake mushrooms, sliced
  • 2 tbsp fresh coriander, chopped
  • ½ red chilli, sliced finely
  • Squeeze of lime juice, for serving

Method
Pack all ingredients into your mason jar in the order detailed above. Add boiling water and close lid tightly. Leave to cook for five minutes. Once cooked, open jar and give everything a really good stir - we need to ensure that all the flavourings in the bottom of the jar get spread through the soup! Squeeze some fresh lime juice on top. ENJOY. 

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