This is my homemade chicken and vegetable pot noodle ready in less than ten minutes!
I have noticed that Pot Noodles are a popular ‘go to’ snack or even a meal (if you can call it that). I set about to make a healthier version of this without the added flavour enhancing nasties that enable the pot noodle to be kept on the shelf for years. For this recipe I have used as many dried ingredients as possible to enable to make a healthier version of the original that can be kept on the shelf.
Boil the kettle then pour the water in a large bowl, crumble in the stock cube and stir.
Add in your noodles and press down on it with a spoon so that it is covered with the hot water. I use Sharwoods dried fine egg noodles however plenty of the supermarkets have their own branded versions.
You can opt for an even healthier version by choosing wholewheat noodles, but for this recipe I wanted to stick to the original recipe as closely as I could to make it as authentic as possible.
Add the rest of the ingredients and stir through. These ingredients consist of firstly 1/2 tsp onion granules (you can of course use freshly chopped onion in this but I have made this recipe up as a dry ingredient mixture). Add 1/2 tsp mustard powder (feel free to use english mustard if you don’t have any), 1/2 tsp garlic granules, 1 tsp chives and a pinch of black pepper. Add in 1 tbsp reduced salt soy sauce, 3 heaped tbsp or sweetcorn/ peas or both. You can also add any leftover shredded chicken that you may have in the fridge.
Microwave for 3 minutes and serve.
You can make this recipe up to take to work with you. I bag the ingredients up for my husband to take to work with him. To do this place all of the ingredients in a bag apart from the soy sauce and the sweetcorn/ peas (wet ingredients), place these in a separate container to be added when ready to be eaten. When your ready to eat place all of the dried ingredients into a pot (like the green one I have pictured above, just make sure its microwavable) or a bowl. Add your wet ingredients followed by the boiling water, stir and leave. You can eat it at this point without microwaving it if you don’t mind your noodles being slightly hard, however if you like them soft then make sure you microwave them for a further three minutes.
Enjoy! I would love to hear your feedback on this in the comments 🙂
Homemade Pot Noodle
- 400 ml boiling water
- 1 chicken or vegetable stock cube
- 1 block of dry egg noodles approx. 57g
- ½ tsp onion granules/ onion salt
- 3 heaped tbsp sweetcorn peas or both
- 1 tbsp soy sauce
- ½ tsp mustard powder
- ½ tsp garlic granules
- 1 tsp chives
- Pinch of black pepper
- Shredded chicken optional
- Boil the kettle then pour the water in a jug/ large bowl, crumble in the stock cube.
- Add in your noodles and press down on it with a spoon so that it is covered with the hot water.
- Add the rest of the ingredients and stir through.
- Microwave for 3 minutes