Pot Noodles…


Ok a show of hands, who has grabbed a pot noodle for a quick lunch? Or even a snack? *raises hand* They are so full of syns and all those preservatives and additives and nasty stuff they shove in to give them a long shelf life.

We love to make our own versions and have done for years, but those pots in the supermarkets are always so handy to grab arn’t they? But these take just a few minutes to prepare and you can throw literally anything you like into them.

One thing I will say though is make sure the jar/pot you make them in can withstand the heat from boiling water, some glass jars don’t like boiling water and can shatter so double check before buying.


Some recommended items from our kitchen for this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • Heat proof jars (please note the links can often change the listings so double check these are indeed heatproof, if they can store jams/preserves then they are fine to use).

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Pot Noodles



Chow Mein:-

  • 1 nest of thin or medium dried egg noodles (we use Tesco own ones that are in round nests as they fit in jars perfectly)
  • Vegetables of your choice (radishes, red onion, spring onion, carrot, peas, green beans, sweetcorn, kale, cabbage, peppers etc) I use either left over vegetables from night before or I use frozen vegetables that have been defrosted.
  • 1 tablespoon dark soy sauce
  • 1 chicken or vegetable oxo cube, crumbled
  • 1 teaspoon chinese five spice
  • Cooked meat / Quorn (chicken, pork etc) (Optional)

Tikka:-

  • 1 nest of thin or medium dried egg noodles (we use Tesco own ones that are in round nests as they fit in jars perfectly)
  • Vegetables of your choice (radishes, red onion, spring onion, carrot, peas, green beans, sweetcorn, kale, cabbage, peppers etc) I use either left over vegetables from night before or I use frozen vegetables that have been defrosted.
  • 2 teaspoons tikka curry powder
  • 1 chicken or vegetable oxo cube, crumbled
  • 1 tablespoon mango chutney – 1.5 syns (check own syns as different brands vary)
  • Cooked meat / Quorn (chicken, pork etc) (Optional)

Hoisin:-

  • 1 nest of thin or medium dried egg noodles (we use Tesco own ones that are in round nests as they fit in jars perfectly)
  • Vegetables of your choice (radishes, red onion, spring onion, carrot, peas, green beans, sweetcorn, kale, cabbage, peppers etc) I use either left over vegetables from night before or I use frozen vegetables that have been defrosted.
  • 1 tablespoon Lee Kum Kee Hoisin Sauce – 1.5 syns
  • 1 chicken or vegetable oxo cube, crumbled
  • 2 teaspoons dark soy sauce
  • Cooked meat / Quorn (chicken, pork etc) (Optional)
  1. In your jar/pot add all your ingredients.
  2. When you want to eat boil the kettle and half fill the jar/pot with the boiling water, quickly put the lid on and leave for 5 minutes.
  3. After 5 minutes give everything a stir to break the noodles loose and top with a little more boiling water.
  4. Place the lid back on for another 5 minutes, give another stir and then tuck in.

I prepare my pots first thing in the morning and then add the water lunchtime when it comes to eating them, I have also prepped them the night before and stored them in the fridge and then again filled with water the next day at lunchtime.