Happy New Year! I hope you all had a wonderful holiday season. Did you make any resolutions? If you did, let me know in the comments and if any are food related, I can try to help out!
These homemade pot noodles are perfect for taking to work or school for lunch. Prepare them in advance and customise to your tastes, as well as eating fresh rather than processed foods! After all, even if we all love a pot noodle sometimes, nobody wants to look at the ingredients list!
To make this recipe, all you have to do is layer up your ingredients one-by-one. Then store it in the fridge until you’re ready to eat – all you have to do is add boiling water! I tried to imitate the flavour packets that come with pot noodles by creating flavour pastes. In the recipe, there are options for a veggie broth one or a miso flavour broth. The choice is up to you – we made one of each! If you like things on the spicier side, you can always add more chilli paste to the seasoning or add some hot sauce when you go to eat it.
As the seasoning pastes for the homemade pot noodles contain soy sauce, you do not need to use any extra salt. When I first made the veggie one, it was actually too salty from the stock cube and the soy sauce! This recipe is the adjusted one, so I wouldn’t recommend using extra soy sauce in the veggie broth unless you’re using a less salty stock cube.
I chose to use chicken as the protein, and simple bought some pre-cooked plain chicken. This makes the recipe 100% no cooking, although you could use leftover flavoured chicken or cook the chicken specifically for this recipe. If you’re vegetarian, you can leave out the protein entirely, or swap the chicken out for a veggie protein source.
- 3 spring onions, chopped
- 1 head pak choi or bok choy, chopped
- 1 cooked chicken breast, thigh, or other protein, shredded
- 2 servings fresh egg noodles, or par-cooked instant noodles
- 2 servings mixed stir fry veg
For the miso soup: (1 portion)
- 1 sachet miso paste
- 1 tsp light soy sauce
- 1/2 tsp chilli paste, or sriracha
- 1/2 tsp garlic paste
For the veggie stock soup: (1 portion)
- 1/2 veggie stock cube, or chicken
- 1/2 tsp Chinese 5-spice
- 1/4 tsp ginger paste
- 1/2 tsp chilli paste
- 1/2 tsp ginger paste
- 1 tsp light soy sauce
- In separate bowls, mix together the ingredients for each soup base.
- In each glass jar (or other container suitable for boiling water), place a serving of noodles as a thick layer, and drizzle over the soup base. On top of this, add your protein, then your stir-fry veg, pak choi, and spring onions. Close the jars and store in the fridge for up to 3 days.
- When ready to eat, add boiling water to just above the top of the veggies, and stir well. Leave to stand for 3 minutes, stirring again in the middle and at the end. Eat once cooled slightly, and do not reheat.
Chilli paste can be reduced to suit your personal tastes, or can be swapped for finely chopped fresh red chilli pepper.
Do not reheat - eat immediately once hot water is added.
If you would only like to make both portions miso soup, or both portions veggie soup then double the ingredients for that one, and do not make the other.
These can be made up to 3 days before you plan on eating them.
Nutrition InformationYield 2 Serving Size 1 pot noodle
Amount Per Serving Calories 1063Total Fat 41gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 27gCholesterol 227mgSodium 2876mgCarbohydrates 95gFiber 13gSugar 12gProtein 83g
All nutrition information is an estimate and may vary.
If you liked this meal prep lunch recipe, you could try these veggie enchiladas for a meal prep dinner recipe! Or, for another noodle dish, try my sweet chilli halloumi noodles! As always, let me know what you think in the comments or social media (twitter or facebook)!