Make-at-Home Pot Noodle
Make-at-Home Pot Noodle
This pretty packed lunch is just as convenient as instant noodles, but with extra nutrients.
Ingredients
1 ½ cups / 120g vermicelli rice noodles
1-inch piece of fresh ginger, minced
2 cloves garlic, minced
1 cup / 25g bok choy, sliced thinly
½ cup / 15g bean shoots
½ cup / 15g mushrooms, sliced thinly
1 spring onion, chopped diagonally
1 red chilli, sliced thinly (optional)
½ cup / 75g chopped cooked chicken or tofu
2 tbsp soy sauce
½ tbsp lime juice
Optional toppings, e.g., fresh coriander, chopped peanuts or sesame seeds
Directions
Drop the noodles into a heat-proof container (a mason jar works well)
Starting with the garlic and ginger, layer in all the vegetables
Add the chicken or tofu
Top with soy sauce, lime juice, and coriander (or any of your favourite toppings)
Screw the lid on tightly and keep refrigerated until you’re ready to eat
To serve, open the jar, pour in boiling water (enough to cover the ingredients), arrange a kitchen towel or lid on top, and leave to cook for 10 minutes
Stir thoroughly to mix the ingredients together, and dig into this healthy lunch
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