Homemade pot noodles
This is a truly versatile recipe, I’ve listed the essentials bellow but past that, you can chop and change the veg and seasoning as you go. I’ve listed some of my favourite additions, but don’t be afraid to raid the fridge for a different result every time!
Servs 1
Method
Simply place all of the ingredients into a Kilner jar with clip lid, place the stock on the stove and bring to a rapid boil, taste and season with salt and pepper. Pour into the jar until the ingredients are fully covered, pop the lid on and allow to sit for 10-12 minutes, remove the lid and give it a stir, check the seasoning and your good to go.
Ingredients
1 nest wholemeal egg noodle
1 tsp freshly grated ginger 1-2 gloves of minced garlic
1 finely chopped chilli or a few chilli flakes
Enough boiling roast chicken stock to top up the Kilner jar (around 250 ml)
Optional:
Any leftover chicken or other meat, finely shredded
Crunchy veg, finely shredded such as: spring onions, carrots, sugar snap peas, mange tout, courgettes (this list can go on... as long as the veg is finely cut you can use most things!)
1-2 tsps soy sauce
Juice of half a lime