My son bought a Pot Noodle the other day and made it for lunch. Whereas these days I would probably turn my nose up at his choice, I have to admit that in my youth, it was one of my guilty pleasures!
It did get me thinking...
It did get me thinking...
Those of you rushing around or taking sandwiches to work for lunch might just fancy a change in the form of a nutritious, filling, low-fat, portable, instant hot soup that takes 2 minutes to prepare!
All you need is access to a kettle when you want to eat it.
All you need is access to a kettle when you want to eat it.
A Pot Noodle is around 13sp/10pp/400kcal.
My version is 5sp/5pp/approx.180kcal and includes fresh ingredients!
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For fun, I used the existing Pot Noodle container. If you are taking this as a portable lunch, it would be preferable to have a lidded container suitable for boiled water, otherwise a large mug is great. You will also need a small plastic, lidded container. I bought a set of 8 of these tiny ones from Poundland.
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TO PREPARE:
Into your little container...
...add 1 teaspoon Low Salt Soy sauce...
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TO PREPARE:
Into your little container...
...add 1 teaspoon Low Salt Soy sauce...
...half a low salt stock cube, crumbled.
No need to mix it.
With scissors, snip 2 Spring onions into the same box...
...and a few julienned strips of carrot, coiled gently into the top.
Pack the larger container with 1 packet of Straight-to-Wok Rice noodles.
(At 5sp/4pp/162kcal, these are the lowest in sp/pp's. They are also the finest, so will heat through quickly). If you use a different variety, please check the sp/pp/calories as they all vary.
Add the little box, full of all the magic seasonings and vegetables.
This is easily portable. The large container houses all the ingredients. You could even make this the night before you need it if you are rushing out in the morning.
When you're ready to eat it, simply tip the seasoning ingredients into the large container.
Boil the kettle.
Add a little freshly boiled water and stir thoroughly to dissolve the stock cube.
Add the noodles and cover with hot water.
Mix well and allow to stand for a couple of minutes. This will allow the noodles to heat through and absorb the flavours. The vegetables will soften, losing their raw crunchiness but retain a lovely fresh bite.
Tuck in!
No need to mix it.
With scissors, snip 2 Spring onions into the same box...
...and a few julienned strips of carrot, coiled gently into the top.
Pack the larger container with 1 packet of Straight-to-Wok Rice noodles.
(At 5sp/4pp/162kcal, these are the lowest in sp/pp's. They are also the finest, so will heat through quickly). If you use a different variety, please check the sp/pp/calories as they all vary.
Add the little box, full of all the magic seasonings and vegetables.
This is easily portable. The large container houses all the ingredients. You could even make this the night before you need it if you are rushing out in the morning.
When you're ready to eat it, simply tip the seasoning ingredients into the large container.
Boil the kettle.
Add a little freshly boiled water and stir thoroughly to dissolve the stock cube.
Add the noodles and cover with hot water.
Mix well and allow to stand for a couple of minutes. This will allow the noodles to heat through and absorb the flavours. The vegetables will soften, losing their raw crunchiness but retain a lovely fresh bite.
Tuck in!
