Pot Noodle

This recipe is part of my Kick Start 2018 series.

Okay guys and girls – for one night only, let’s break some rules; it’s time to pick the pot noodle up. Not being funny, but this is one of the best recipes I’ve posted (yeah, the irony is real). It’s absolutely jam-packed with flavour, healthy beyond belief and couldn’t be easier to make. This is one of those recipes that, once I’ve taught you the basic concept, you can go away and play around with different flavours, veg and noodles. I use wholewheat noodles here, which I hadn’t actually heard of before creating this recipe, but let me promise you this – the trade-up from standard egg to wholewheat noodles is basically unnoticable! It takes 25 minutes start to finish, will fill your body up with the good stuff and is really very inexpensive. If you’re wondering why you’d opt for this over  a pot noodle, let’s cover the basics – this has better flavour, is so much more nutritious and you can make it exactly how you like it. So cook this for yourself and for the ones you love – it’s bound to put a smile on anyone’s face!IMG_6149Ingredients

  • 1 Vegetable Stock Cube
  • Thumb-size piece of Ginger, finely chopped
  • Small bunch of Coriander, finely chopped
  • 1 Red Chilli, finely chopped
  • 1 Chicken Breast, thinly sliced
  • 1 Carrot, thinly sliced (I use a few baby carrots)
  • 2 tablespoons of Light Soy Sauce
  • 1/4 of both Red/Green/Orange Pepper, thinly sliced
  • 2 Spring Onions, thinly sliced
  • 100g Choi Sum, finely sliced (Available from Tesco)
  • Handful of Mange Tout, roughly chopped


  1. Pour about 1 litre of water into a saucepan. Now, exactly how much you add is entirely up to you – if you want it more like a ramen, add more water. If a stir fry-type thing is more your jam, hold back a little. Add the stock cube, ginger, coriander and chilli, give a little stir and bring to a gentle boil on a medium heat to infuse. After 5 minutes, plop the chicken in and let it blip away for a further 5 minutes.
  2. Drizzle in the soy sauce and add the carrot. Let it keep doing its thing for another 5 minutes to allow the carrot to begin to soften. After this time, add in the remaining ingredients: the peppers, spring onion, choi sum and mange tout. Let it gently boil away for another 5-10 minutes until you’re ready to serve. Just double check that the chicken is completely cooked, and then serve in a bowl or, if you’re feeling really fancy, in a glass jar like mine. Enjoy!

Here’s an idea…

You could easily make this a vegan dish! Just lay off the meat, trade the noodles for rice noodles and bulk up on the veg. It will be just as delicious! You can also try messing around with the flavours – try adding a couple of tablespoons of Thai curry paste instead of the soy sauce.



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