Name: Homemade Chicken and Vegetable Pot Noodle (Instant Noodles)
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 1 serving
Ingredients: 1/2 tsp sesame oil; 1 tbsp dark soy sauce; pinch of ground ginger; 1/2 clove garlic (minced); 1/2 tsp sugar (caster or granulated); juice from small wedge of lime (1/8 of a lime); 1 tsp sweet chilli sauce; 50 g dried rice noodles (ideally vermicelli, but flat noodles are ok. They take a little longer to soak, so the soup won't be quite as hot); 1 spring onion/scallion (sliced); 4 sugarsnaps/snowpeas (chopped in half); 1/4 of a red pepper (chopped into small chunks); small handful of kale; 2 tbsp cooked chicken (finely shredded); 1/2 tsp cornflour; 300 ml boiling water from the kettle

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This is my homemade chicken and vegetable pot noodle (instant noodles). This homemade pot noodle is really tasty and ready in less than 10 mins!

Have you ever tried a Pot Noodle? They’re something of a student food icon in the UK. Pour some boiling water on, straight from the kettle, leave to stand for a few minutes and hey presto! Dried noodles and other…erm…things… suddenly transform into a meal for one.

To be honest I was never that keen. I could manage the beef & tomato variety (with a large extra squirt of ketchup) when I was a starving student, but I tended to stick to a diet of toast, beer and chocolate – supplemented by the 3-times-weekly free burger meal from my part time job at a fast food restaurant.

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13 years later and I think my liver has just about recovered.

This homemade pot noodle however, is different. Fresh ingredients, lots of taste, and a shelf life that wouldn’t take us to the next millennium.

This Homemade Chicken and Vegetable Pot Noodle (Instant Noodles) makes a great office lunch – even if you don’t have a kitchen. Bring it into the office, store it in the fridge or a cool bag, then come lunchtime, pour on the homemade flavour paste and some boiling water from the kettle. Leave it to sit for a few minutes, then give it a stir and eat. The simplest soup you’ve ever made!

The preparation at home is pretty simple too. Make a flavour paste using some simple ingredients that you probably already have in the cupboard. Store it in a little tub. Then place your dried noodles, veg and finely chopped cooked chicken in a large mug, along with 1/2 a tsp of cornflour (this will help to slightly thicken the soup). Cover it and refrigerate (or store in a cool bag) until lunchtime.

I’d recommend using dried rice noodles for this dish. The ready-cooked rice noodles are ok, but they don’t absorb the flavour quite as well. Also, vermicelli noodles are better than the flat rice noodles – because they take less time to soften in the boiled water (meaning your soup will be hotter by the time you come to eat it). Flat noodles – as you can see from my picture here – still work well though.

The Homemade Chicken and Vegetable Pot Noodle (Instant Noodles) Recipe:

Homemade Chicken and Vegetable Pot Noodle (Instant Noodles)

Homemade Chicken and Vegetable Pot Noodle (Instant Noodles) - A great packed lunch alternative for work. Just add boiling water!

5 from 1 vote

Print Rate

Prep Time: 5 mins

Cook Time: 3 mins

Total Time: 8 mins

Course: Lunch

Cuisine: British

Servings: 1 serving

Author: Nicky Corbishley

Ingredients

Flavour Paste:

1/2 tsp sesame oil
1 tbsp dark soy sauce
pinch of ground ginger
1/2 clove garlic minced
1/2 tsp sugar caster or granulated
juice from small wedge of lime 1/8 of a lime
1 tsp sweet chilli sauce

Noodles:

50 g dried rice noodles ideally vermicelli, but flat noodles are ok. They take a little longer to soak, so the soup won't be quite as hot
1 spring onion/scallion sliced
4 sugarsnaps/snowpeas chopped in half
1/4 of a red pepper chopped into small chunks
small handful of kale
2 tbsp cooked chicken finely shredded
1/2 tsp cornflour

You will also need:

300 ml boiling water from the kettle

Instructions

Mix all the ingredients for your flavour paste, and put into a little sealed tub or jar until you're ready to use it.
Put all of the noodle ingredients into a large mug. Cover and refrigerate until you're ready to eat.
When you're ready too eat, pour the flavour paste into the noodle cup. Pour on boiling water, stir and cover. Leave for 3 minutes (or longer if the noodle instructions suggest so) and then stir again before serving.

Recipe Notes

Nutritional Information is per serving.

Nutritional Information

Nutrition Facts

Homemade Chicken and Vegetable Pot Noodle (Instant Noodles)

Amount Per Serving

Calories 323 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 22mg 7%

Sodium 1186mg 49%

Potassium 163mg 5%

Total Carbohydrates 53g 18%

Dietary Fiber 1g 4%

Sugars 6g

Protein 11g 22%

Vitamin A 21%

Vitamin C 60.4%

Iron 6.4%

* Percent Daily Values are based on a 2000 calorie diet.

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If you love noodle dishes why not try my amazing Ramen Noodle Soup.

Homemade Chicken and Vegetable Pot Noodle (Instant Noodles)

The Homemade Chicken and Vegetable Pot Noodle (Instant Noodles) Recipe: