Crawling into bed on a Monday night with a styrofoam cup of noodles is my idea of heaven. Nothing says comfort like nursing a warm cup of salty broth and slurping up ramen noodles.
Unfortunately, that scene isn’t very ~adult~ (or healthy) so I have channeled my inner pot noodle and developed a hearty, comforting not-so-bad for you DIY version to enjoy. Behold, homemade pot noodles.
Say what?! Homemade pot noodles?
These delicious noodles took no time at all to prepare (seriously, ~12 mins) using pantry staples and you can add whatever your heart desires. Next time I might add some tofu and capsicum to boost up the veg intake and make the noodles even more hearty.
Homemade pot noodles can be a magical lunch – you simply prepare the veg, stack and pack the jars the night before and take it to work the next day. Pour some boiling water, cover, stir, sit for 3-4 minutes then enjoy! Don’t forget to stir all the delicious flavour at the bottom of the jar to make for a tasty lunch. I took one to work the next day and it was delicious! I must admit, I did feel a little hipster eating out of a jar but whatever.
With some boiling water and a generous stir, the broth becomes creamy, salty and filled with spice and aromatic flavour from the curry powder and tomato sauce. Something magic happens when curry powder and tomato sauce is mixed and instantly bought back memories of I watching Jackson enjoying curry wursts all over Europe. I would steal some tomato sauce and curry powder on bread for myself and nibble away.
When the boiling water is added, the noodles soften and start to cook, the zoodles are perfectly tender and the baby bok choy cooked to perfection. I would use par cooked noodles to ensure they do cook in time, but any softer egg, ramen or rice noodle will do the trick 🙂
The beauty of this dish is you can add whatever tickles your pot noodle fancy. I went with some sweet corn, fried onions, spring onions and a dash of chilli oil to add some heat.
If you’re after protein, you could add some (cooked) sliced chicken breast or roast chicken from the deli. You could include broad beans or some smoked salmon. Just remember, whatever you add to the dish needs to be able to be fully cooked and edible in 3-4 minutes of soaking in boiling water so if you’re wanting to add something a little more heavy duty, cook it first so it just needs to be re-heated.
Are you a pot noodle fan? Or do you have any other exiting simple meals that were born for a work lunch? I’m always on the hunt for the perfect meal.
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Have a wonderful day, Bec x
Homemade Pot Noodles
- 1 vegetable stock cube finely chopped I love Massel Chicken style veggie stock cubes
- 1 tbsp tomato sauce
- 1 tbsp coconut cream/milk
- 1 heaped tsp medium curry powder
- 1 tsp cornflour mixed with a tbsp of cold water - this thickens the sauce mix
- 1 x 150g vacuum packed pre cooked noodles like ramen or hokkien
- 1/4 red capsicum finely sliced
- 1 handful baby spinach/bok choy
- 1/4 cup zucchini noodles or veg of choice
- 1/4 cup shredded carrot choose veggies that will cook in a few minutes of boiling water
- teaspoon fried shallots for topping optional
- Put the ingredients (tomato sauce, stock cube, coconut cream, curry powder and corn flour into a 1L jug, jar, pot or bowl and mix the ingredients together in the bottom of the jar/bowl.
- Layer your noodles, veggies, tofu, whatever you wish in the jar on top of the curry mix at the bottom.
- When ready to eat, carefully top it up with around 400 ml of boiling water.
- Mix well, cover and leave to sit for 2-3 minutes, minimum. (If you want your pot noodle screaming hot, pop it in the microwave for a couple of minutes ONLY IF YOU HAVEN'T USED A JAR WITH A METAL CLASP LIKE ME!)
- Open up your pot noodle and enjoy!
Lemon, coriander and chilli is a nice addition.
If you want a protein (tofu, chicken etc.) pre cook. Everything you add in the pot must be able to cook in under 2-3 mins of boiling water (hence the small veggie serves).